BOOK | "The Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker
/
"The Joy of Cooking" is a classic cookbook that has been a staple in kitchens for over 80 years. It contains over 4,500 recipes covering everything from appetizers to desserts. What sets this book apart from others is the attention to detail and the clear instructions. Each recipe includes variations and tips for substitutions, making it easy to adapt to individual preferences or dietary needs. The book also includes sections on kitchen equipment, cooking techniques, and ingredient information. It's a comprehensive guide that covers all aspects of cooking and baking.
Why should every hotelier read this book?
"The Joy of Cooking" is a must-have for any hotel kitchen. With its wide range of recipes and detailed instructions, it's a great resource for chefs of all levels. The book's emphasis on ingredient information and substitutions makes it easy to adapt to the needs of guests with different dietary restrictions. The book also includes sections on meal planning and preparation, which can be useful for hotel kitchens with high-volume cooking needs. Overall, "The Joy of Cooking" is a valuable tool for any hotel chef looking to elevate their cooking skills and create delicious dishes for their guests.
