3. THE MODERN CAFÉ (John Wiley, 2010, 550 pages, ISBN 978-0-470-37134-3, $65 US hard covers) is by Francisco J. Migoya of the Culinary Institute of America. He's a former executive pastry chef at The French Laundry, and Bouchon Bistro/Bakery; he currently runs the
Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no metric table of equivalents. And all ingredients are scaled. Quantities are on the high side, such as 40 pieces of craquelin or three chocolate cakes, so the home cook needs to adjust.
Audience and level of use: professional schools, cafes, serious hone cooks.
Some interesting or unusual recipes/facts: the bakery is a low-cost/high-profit centre. Migoya covers the seven key ingredients and provides master recipes for brioche, croissants, Danish, pound cake, muffins, scones, biscuits and breads.
The downside to this book: very heavy book at just over five pounds.
The upside to this book: it fulfills a definite need, good layout and photography (especially for techniques).
Quality/Price Rating: 88.
4. THE 200 SUPERFOODS THAT WILL SAVE YOUR
Audience and level of use: for the health conscious.
Some interesting or unusual recipes/facts: none of the foods here is esoteric, and the recipes are not unusual (e.g., millet bowl, chicken in red wine, nectarine muffins, baked halibut, watercress fusilli, ratatouille, acorn squash bisque)
The downside to this book: has to compete with similar books on this topic of superfoods.
The upside to this book: she stresses the combination of foods to balance macronutrients for maximum health and energy.
Quality/Price Rating: 86.
5. ARTISAN BREADS AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (John Wiley, 2010, 434 pages, ISBN 978-0-47018260-4, $34.95US hard covers) is by Eric W. Kastel, associate professor of baking at the
Audience and level of use: home bakers (both new and experienced).
Some interesting or unusual recipes/facts: multigrain English muffins, lavash, durum and rosemary-lemon rolls, lima bean spread, almond and currant sourdough, ciabatta, fig and hazelnut bread, cheese breads, hot cross buns, cream cheese-apple-walnut coffee cake)
The downside to this book: because of the photographs, the paper is thick and the book is consequently heavier than normal.
The upside to this book: scaling, which he uses, is always better than volume.
Quality/Price Rating: 89.