amuse-bouche
Bits & Pieces
Photo credits
planning in Modern Batch Cookery
(Wiley Hardcover, 2011), $65, by
The Culinary Institute of America’s
Victor Gielisse, CMC, CHE, AAC,
and Ron DeSantis, CMC, AAC. The
450-plus pages feature more than
200 healthy large-batch recipes,
conversion charts, and a range of
topics from stocks to brunch and
from sandwiches to reception foods.
pennsylvania
student wins cake
competition
Katrina Snelgrove, a student at
Pennsylvania College of Technology,
Williamsport, Pa., took home the
grand prize March 3 in the college’s
“Harry Potter”-themed sixth annual
cake competition, sponsored by
CalJava International. Terri Smith
placed first, Robin Bingham, CPC,
won the second-place prize, Brittany
DeLousia, CPC, finished third and
Heather Ferguson received the
People’s Choice Award. Winners
received cake-decorating equipment
and supplies.
Want to learn more about chocolate
work? Check out Ewald Notter’s new
book, The Art of the Chocolatier: From
Classic Confections to Sensational
Showpieces (Wiley Hardcover,
2011), $65. Learn basic ingredient
information and common techniques
and follow step-by-step instructions
on creating small candies and large-scale chocolate showpieces.
right: Katrina Snelgrove and her
“Harry Potter”-themed cake.
new reads!
Learn about volume cooking with a
focus on nutrition and smart menu
In Truly Mexican: Essential Recipes
and Techniques for Authentic Mexican
Cooking (Wiley Hardcover, 2011),
$35, Roberto Santibañez identifies
authentic Mexican cuisine, with
its complex flavors and simple
preparations. The book features
more than 120 recipes, a “Sources”
section to help readers find authentic
Mexican ingredients and instructions
for classic techniques, such as roasting
chiles and making fresh tortillas.
