Author: Sorting Last Post on Top ↓ Message:
THINRONNA's Photo THINRONNA Posts: 3,611
10/24/13 1:57 P

My SparkPage
Send Private Message
Reply
The owner of the bakery I will be working at just agreed to buy us four new books that I had been researching. I am very excited...I would buy them myself if I could afford them! Here is my list:

Bouchon Bakery
www.amazon.co.uk/Bouchon-Bakery-Thom
as
-Keller/dp/1579654355/ref=wl_it_dp_oR>_pC_nS_nC?ie=UTF8&colid=7N64UL7V8965
&c
oliid=I243DIA2DUKFVP#reader_1579654355


The Contemporary Cake Deocrating Bible
www.amazon.co.uk/The-Contemporary-Ca
ke
-Decorating-Bible/dp/0715338366/ref=R>cm_cr_pr_product_top?ie=UTF8&colid=7
N6
4UL7V8965&coliid=I13E1KK5FCKY5F#
reader_0715338366


Animation in Sugar
www.amazon.co.uk/Animation-Sugar-Bea
ut
ifully-Hand-crafted-Celebration/dp/1R>905113358/ref=cm_cr_pr_product_top


Boutique Baking
www.amazon.co.uk/Boutique-Baking-Del
ec
table-Cupcakes-Teatime/dp/1849491062R>/ref=cm_cr_pr_product_top


"Whether you prevail or fail depends more on what you do to yourself than on what the world does to you" - Jim Collins

Culinary Artists Team Leader
Foodies Unite
Team Leader

Sentrumsl�pet 10K
4/4/10 -47:41
17/4/11 -51:54

R�skinnet 8K cross country race 4/10/10 and 30/5/11 Proud Survivor

Sognsvann Rundt Medsols 3.3K 6/23/10 - 14:27


 current weight: 125.0 
 
160
149
138
127
116
MKMMARTY's Photo MKMMARTY Posts: 1,246
2/8/13 1:53 P

My SparkPage
Send Private Message
Reply
I went to the public library and borrowed
Leslie's Becks Healthy Kitchen cook book. I find it easy and clear to understand - We have tried a couple of the recipes so far and at the bottom of the page lists the nutrition -- especially the calories. After all - that is all I am interested in.



 Pounds lost: 20.4 
 
0
10.25
20.5
30.75
41
MKMMARTY's Photo MKMMARTY Posts: 1,246
2/5/13 10:25 P

My SparkPage
Send Private Message
Reply
Another favorite cook book I use a lot and have given several way as gifts is the
Better homes and Garden Cook Book.
copyright 1996 by Meredith corporation, Des Moines , Iowa



 Pounds lost: 20.4 
 
0
10.25
20.5
30.75
41
SEDGEY's Photo SEDGEY SparkPoints: (25,737)
Fitness Minutes: (27,164)
Posts: 318
2/5/13 3:37 P

My SparkPage
Send Private Message
Reply
I have the 1953 edition. I think I picked it up at a used book store.

I don't use it that often, but I do always check it as a reference when I'm developing a new recipe. It's also useful for finding recipes for things that people no longer make at home. There's also an extensive candy recipe collection in the back.

The other time it's very useful is if we're having a power outage or I have very limited ingredients and I want to bake something! I've made a few coffeecakes and that type of thing in my Dutch oven on top of our wood stove. I find that older recipes are more forgiving when working under adverse conditions. :)

 Pounds lost: 17.0 
 
0
14.5
29
43.5
58
THINRONNA's Photo THINRONNA Posts: 3,611
2/5/13 1:16 P

My SparkPage
Send Private Message
Reply
I don't have that one...

"Whether you prevail or fail depends more on what you do to yourself than on what the world does to you" - Jim Collins

Culinary Artists Team Leader
Foodies Unite
Team Leader

Sentrumsl�pet 10K
4/4/10 -47:41
17/4/11 -51:54

R�skinnet 8K cross country race 4/10/10 and 30/5/11 Proud Survivor

Sognsvann Rundt Medsols 3.3K 6/23/10 - 14:27


 current weight: 125.0 
 
160
149
138
127
116
MKMMARTY's Photo MKMMARTY Posts: 1,246
2/5/13 1:05 P

My SparkPage
Send Private Message
Reply
Just wondering how many of us have the Joy to Cooking cookbook sitting on a shelf somewhere at home or work? Do you ever look at it?

Edited by: MKMMARTY at: 2/5/2013 (14:23)

 Pounds lost: 20.4 
 
0
10.25
20.5
30.75
41
THINRONNA's Photo THINRONNA Posts: 3,611
2/1/13 6:08 A

My SparkPage
Send Private Message
Reply
Nice when McDonalds can teach us something! (In history, they were able to become the first successful chain by realizing that they needed standardized recipes.)

"Whether you prevail or fail depends more on what you do to yourself than on what the world does to you" - Jim Collins

Culinary Artists Team Leader
Foodies Unite
Team Leader

Sentrumsl�pet 10K
4/4/10 -47:41
17/4/11 -51:54

R�skinnet 8K cross country race 4/10/10 and 30/5/11 Proud Survivor

Sognsvann Rundt Medsols 3.3K 6/23/10 - 14:27


 current weight: 125.0 
 
160
149
138
127
116
SEDGEY's Photo SEDGEY SparkPoints: (25,737)
Fitness Minutes: (27,164)
Posts: 318
2/1/13 2:28 A

My SparkPage
Send Private Message
Reply
I want the clam chowder to taste the same whether I make it or someone else does. Plus I'm trying to keep myself out of the kitchen. I want the crew to make the regular stuff so I can play around and experiment! ;)

I guess I make all the sausage rolls too because that involves raw meat. I try to get them done before the crew comes in so there's less chance of cross contamination.

 Pounds lost: 17.0 
 
0
14.5
29
43.5
58
MKMMARTY's Photo MKMMARTY Posts: 1,246
1/30/13 1:17 P

My SparkPage
Send Private Message
Reply
At work I treat the Food for 50 as the kitchen bible - however I have created a binder of photo copies of other recipes from other books - internet and from the Food for 50 most commonly used. I call the binder Keys to the Kitchen. I am the only chef working - with my wife as assistant cook and with our dishwasher person helping us occasionally. In case I am ever away or sick - which has never happened yet - the owner can go to this binder and survive. I am even working on putting ordering amounts in this - in one way I might be creating my replacement.



 Pounds lost: 20.4 
 
0
10.25
20.5
30.75
41
THINRONNA's Photo THINRONNA Posts: 3,611
1/30/13 3:18 A

My SparkPage
Send Private Message
Reply
We make production books too...although I have to say I can get very lazy about getting my developed recipes into the computer so they can be added to the book. I try though. I was going through recipes yesterday (ones on paper) and I told myself I will have to carve out time to get them in the computer so I am not always lugging them around!

Saara...I think one of the reasons you are so successful is you are working from standardized recipes. So many places surprisingly don't.

"Whether you prevail or fail depends more on what you do to yourself than on what the world does to you" - Jim Collins

Culinary Artists Team Leader
Foodies Unite
Team Leader

Sentrumsl�pet 10K
4/4/10 -47:41
17/4/11 -51:54

R�skinnet 8K cross country race 4/10/10 and 30/5/11 Proud Survivor

Sognsvann Rundt Medsols 3.3K 6/23/10 - 14:27


 current weight: 125.0 
 
160
149
138
127
116
SEDGEY's Photo SEDGEY SparkPoints: (25,737)
Fitness Minutes: (27,164)
Posts: 318
1/30/13 2:05 A

My SparkPage
Send Private Message
Reply
I have a few baking books that I keep for reference, but generally I'll develop a recipe and then put it into our recipe binder. I keep one copy there and another in a clear sleeve stuck to the cabinet door with a magnet. That way the recipes are always in view at the workstation. Besides the clam chowder, salads, and dressings, our menu items are sandwiches and pizza which just require assembly.

We also have a separate binder for baker's recipes.

 Pounds lost: 17.0 
 
0
14.5
29
43.5
58
THINRONNA's Photo THINRONNA Posts: 3,611
1/29/13 1:30 A

My SparkPage
Send Private Message
Reply
I do use several cookbooks at work...sometimes rotating them around between home and work. The "Grand Finale" series used to be my stand by books. I am starting a new job next month and have been looking into new books including "Bouchon Bakery" by Thomas Keller.

"Whether you prevail or fail depends more on what you do to yourself than on what the world does to you" - Jim Collins

Culinary Artists Team Leader
Foodies Unite
Team Leader

Sentrumsl�pet 10K
4/4/10 -47:41
17/4/11 -51:54

R�skinnet 8K cross country race 4/10/10 and 30/5/11 Proud Survivor

Sognsvann Rundt Medsols 3.3K 6/23/10 - 14:27


 current weight: 125.0 
 
160
149
138
127
116
MKMMARTY's Photo MKMMARTY Posts: 1,246
1/28/13 2:23 P

My SparkPage
Send Private Message
Reply
I have been using the cook book - Food for 50 by Grace Shugart and Mary Molt 8th edition for years upon years. This last summer the owner of the camp bought me the newest edition as my personal copy is falling apart.




 Pounds lost: 20.4 
 
0
10.25
20.5
30.75
41
Page: 1 of (1)  

Report Innappropriate Post

Other Foodservice Professionals General Team Discussion Forum Posts

Topics: Last Post:
29 Signs Youve Worked In A Restaurant Kitchen 10/28/2013 4:17:58 PM
And so how was your day? 8/27/2014 1:14:13 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x4839x51865066

Review our Community Guidelines