(Part 3) Top products from r/Chefit
We found 21 product mentions on r/Chefit. We ranked the 316 resulting products by number of redditors who mentioned them. Here are the products ranked 41-60. You can also go back to the previous section.
41. The E-Myth Revisited: Why Most Small Businesses Don't Work and What to Do About It
Sentiment score: 1
Number of reviews: 1
HarperCollins
42. Vietnamese Market Cookbook: Spicy Sour Sweet
Sentiment score: 1
Number of reviews: 1
43. Foodservice Organizations: A Managerial and Systems Approach (9th Edition)
Sentiment score: 1
Number of reviews: 1
45. Leadership Lessons From a Chef: Finding Time to Be Great
Sentiment score: 1
Number of reviews: 1
John Wiley Sons
47. Working the Plate: The Art of Food Presentation
Sentiment score: 2
Number of reviews: 1
Houghton Mifflin Harcourt
48. How Baking Works: Exploring the Fundamentals of Baking Science
Sentiment score: 1
Number of reviews: 1
50. Food: The History of Taste (California Studies in Food and Culture)
Sentiment score: 0
Number of reviews: 1
University of California Press
51. Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook
Sentiment score: 1
Number of reviews: 1
Maangchi s Real Korean Cooking Authentic Dishes for the Home Cook
52. Raise the Bar: An Action-Based Method for Maximum Customer Reactions
Sentiment score: 1
Number of reviews: 1
New Harvest
53. On Cooking: A Textbook of Culinary Fundamentals
Sentiment score: 0
Number of reviews: 1
Culinary text bookRecipesFood safetyFood preparationTools and equipment
54. Every Grain of Rice: Simple Chinese Home Cooking
Sentiment score: 1
Number of reviews: 1
Every Grain of Rice
55. The Food Lab: Better Home Cooking Through Science
Sentiment score: 1
Number of reviews: 1
The Food Lab Better Home Cooking Through Science
56. Mexican Everyday
Sentiment score: 1
Number of reviews: 1
At last, a cookbook that brings Mexican food within easy reach: named to Food & Wine Magazine's Year's 25 Best Cookbooks as part of its annual Best of the Best cookbook.
57. Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking: A Cookbook
Sentiment score: 1
Number of reviews: 1
Random House USA Inc
58. The Soul of a Chef: The Journey Toward Perfection
Sentiment score: 0
Number of reviews: 1
59. 10 Pcs 20MM Diamond Crystal Glass Cabinet Cupboard Drawer Pull Handle Jewelry Box Gift Case Knobs,2 Size Screws
Sentiment score: 1
Number of reviews: 1
Material: crystal+ alloy base.Size:20mm*30mm/0.79"*1.18", base diameter: 15mm/0.6".Used for drawer, door, cabinet, bin, wardrobe, Jewelry box etc.Equipped with 2 types of screws: breakaway screws and regular screws to meet different length requirements. breakaway screws length 0.7~1.9inch ,the break...
I'm a bit of a cookbook junkie, so I have a bunch to recommend. I'm interpreting this as "good cookbooks from cuisines in Asia" so there are some that are native and others that are from specific restaurants in the US, but I would consider these legit both in terms of the food and the recipes/techniques. Here are a few of my favorites:
Pan-Asian
Burmese
Cambodian
Chinese
Indian
Indonesia
Japanese
Korean
Malaysian
Middle Eastern
Philippine
Russian
Sri Lankan
Taiwanese
Thailand
Turkish
Vietnamese
(edit: screwed up a couple links)
Asia's a big, ancient place. Even within each nation there are unique styles of regional and ethnic fare.
With that in mind, I'd love to see some recommendations here for awesome Indian, Filipino, Hmong, Uzbek, etc. cookbooks.
Japanese
Lets get beyond sushi and hibatchi.
Shizuo Tsuji's Japanese Cooking: A Simple Art is a great starting point. If you want to get technical you should check out Ando's Washoku or Hachisu's Preserving the Japanese Way.
If you want to start simple, Hachisu also has a great book on Japanese Farm Food. Ono and Salat have written a great noodle slurping opus in Japanese Soul Cooking.
Chinese
What we've come to think of as Chinese food in the US is a natural part of human appropriation of food styles, but with all due respect to Trader Vic's, crab rangoon and other buffet staples really aren't the real deal. Food in China is extremely regional. You don't have to go very deep to see the vast differentiation in spicy Schezwan recipes and Cantonese Dim Sum culture.
For your reading pleasure:
Mastering the Art of Chinese Cooking Eileen Yin-Fei Lo.
Breath of the Wok by Grace Young and Alan Richardson.
Phoenix Claws and Jade Trees by Kian Lam Kho and Jody Horton.
All Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips.
Some people might freak out that I'm placing Erway's The Food of Taiwan under the Chinese category, but I'm not going to get into a political debate here. Taiwan has had a lot of different culinary influences due to migration / occupation and that is really the take away here.
Go forth, make bao.
Korean
Korea is having it's moment right now and if you want the classics, Hi Soo Shin Hepinstall's Growing up in a Korean Kitchen is a good baseline. It has all the greatest hits.
You also can't cook Korean food without kimchi. The only book I've read is Lauryn Chun's The Kimchi Cookbook which is kind of underwhelming considering the hundreds of styles of Kimchi that have been documented. The process of making kimchi (kimjang) even has a UNESCO world heritage designation. With that in mind, I think it's only a matter of time before we see a English book on the subject that has depth.
Given the cuisine's popularity, there are several other cookbooks on Korean food that have recently been published within the last year or so, I just haven't gotten around to reading them yet, so I won't recommend them here.
Thai
David Thompson's Thai Food and Thai Street Food are both excellent. /u/Empath1999 's recommendation of Andy Ricker's Pok Pok is excellent but it focuses on Northern Thai cuisine, so if you want to venture into central and southern Thai fare, Thompson's the other farang of note.
Vietnamese
Nguyen's Into the Vietnamese Kitchen provides a nice survey to Vietnamese cooking. Charles Phan also has a couple of cookbooks that are quite good but I'm sure that there are zealots out there who would bemoan authenticity in either Vietnamese Home Cooking or The Slanted Door, but seriously, who gives a shit, the dude has Beard Awards under his belt for fuck's sake.
TL;DR OP means well but its long past time to bury "Asian" as a catch-all for such a large and diverse part of a continent, no?
I would suggest doing some reading on the science of baking. I don't know if Panera taught you guys any of that, but it is SO helpful to know in my own baking, and just knowing a few small facts can show that you're really knowledgeable.
Some good options, if you have access to a library or want to spend the money on amazon - How Baking Works, King Arthur Flour Baker's Companion and The Pastry Chef's Companion are all good bets. Beware, though - The Pastry Chef's Companion is super involved and interesting but the science of baking stuff isn't very prevalent. It's there, but not as much as in the first two books.
Best of luck! Be honest with the interviewers and it will go great. Keep us updated on how it goes!
I love cookbooks, and have probably fifty in my collection.
The ones I keep going back to are:
Be firm but fair - don't be an asshole. If there's anyone working harder than you in the kitchen, you're doing it wrong. Be the first to arrive, last to leave.
Being the sous also means you get to pick the brain of the chef a lot more, so if you admire what he/she does, then use this opportunity to train, too.
Leadership Lessons from a Chef is a great book to read. It's more from the eyes of an exec chef, but he has some great approaches to managing a kitchen that really resonated with me and helped me a lot.
Lastly - do not ever complain. Save the bitching and moaning for the line staff. As sous, you need to be that rock that takes challenges, chews them up, and spits them back out. Nothing should faze you. Your crew will admire you for this if nothing else.
Good luck and I hope everything works out great for you.
https://www.amazon.com/Plating-Gold-Dessert-National-Championships/dp/1118059840
I asked him and he said this is the book I was referring to. This other one is one I used back in high school. It's short, but teaches basic concepts pretty well.
https://www.amazon.com/Working-Plate-Art-Food-Presentation/dp/047147939X/ref=pd_sbs_14_img_1/138-5228499-9387854?_encoding=UTF8&pd_rd_i=047147939X&pd_rd_r=207ab7bf-9c80-49a0-93fa-37aed4a53a77&pd_rd_w=zS0nI&pd_rd_wg=sW6OI&pf_rd_p=5cfcfe89-300f-47d2-b1ad-a4e27203a02a&pf_rd_r=5WZZHFHKCRR9FBV5JWTR&psc=1&refRID=5WZZHFHKCRR9FBV5JWTR
Another way to look at it is where do you want to be in a few years.
If you open the hip new spot in town that's great. But next year there will be a newer, hipper joint. And the year after that, and the year after that. You will have to put a lot of money and time into remaining relevant and top of mind.
The place that serves badass tacos will always be the place with bad ass tacos.
Plus you can do pop ups in your taco bar to see if you really are delivering the vanity food people want.
​
As a side note, doing it all yourself becomes a trap. I highly recommend The E-Myth Revisited. (Non-affiliate UK link) There is a directly related storyline about a baker. Start implementing processes immediately to avoid burnout.
Always calculate the numbers based upon what you should pay yourself. Too often people work for free and then revel in how much money they are pulling.
This book by John Taffer is written about bars but it applies to all service industry. It's a great book for any manager or owner.
https://www.amazon.com/Raise-Bar-Action-Based-Customer-Reactions/dp/0544148304/ref=sr_1_14?s=books&ie=UTF8&qid=1521462849&sr=1-14&keywords=raising+the+bar
You sound a whole lot like me. Try: http://www.amazon.com/The-Flavor-Bible-Creativity-Imaginative/dp/0316118400 or http://www.amazon.com/gp/aw/d/0471287857/ref=mp_s_a_1_1?qid=1452484877&sr=8-1&pi=SY200_QL40&keywords=culinary+artistry&dpPl=1&dpID=51f2cXjryYL&ref=plSrch
They are amazing resources that teach you about flavors and how they complement each other.
The cabinets are all Billy bookcases with Oxford doors from IKEA. I upgraded the knobs (cheap ones from Amazon but better than what the Billy's come with) and my husband trimmed out the sides partly because we had to and partly to give them a more custom built-in look but they're not! Just cheapos from IKEA that we doctored up a little.
Amazon link to the knobs I may or may not have reviewed ;)
Always be 5 minutes early, study your craft, be professional and constantly look for new skills to learn. You have to be eager to build your resume and your repertoire and that means making lots of mistakes. Make sure you learn from every single one.
And read The Soul of a Chef
I used this book in school and it is highly recommended.
https://www.amazon.com/Cooking-Textbook-Culinary-Fundamentals-5th/dp/013715576X
https://www.amazon.com/gp/aw/d/0517884046/ref=mp_s_a_1_12?ie=UTF8&qid=1510937827&sr=8-12&pi=AC_SX236_SY340_QL65&keywords=a+history+of+food
This is a much petter read on the subject
Meatpaper
Lucky Peach
History of Taste
Le Guide Culinaire
Setting the Table by Danny Meyer.
Math by the CIA.
The Book of Yields by Francis Lynch.
I have two copies of this one, I can't recommend it enough: www.amazon.com/Thailand-Beautiful-Cookbook-Panurat-Poladitmontr/dp/0002550296/