My Triumphant Return, with a Book Giveaway!
Ah, so it turns out that I took an unplanned hiatus from blogging. Sorry about that. Dave and I just moved to a much nicer apartment, and we are finally wedding planning in earnest, so things have been pretty overwhelming around here.
As part of my return to food blogging, I have presents for you! (It’s sort of like how hobbits give presents to everyone else on their birthdays.) I have three copies each of two new books from the Culinary Institute of America to give away: Baking & Pastry: Mastering the Art and Craft 2nd Edition and Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners 2nd Edition.
More on the book giveaway later, or feel free to skip to the bottom of this post for instructions on how to win one of these books.
Wedding planning, did I say? It’s coming up fast, and we are caught up in the panic of it all. We finally sent out save-the-date cards, at least! Not all family friends are thrilled by them, but they tell the true story – we are utterly silly geeks in love.
I’ve also been making a lot of art, mostly handspun yarn.
I’m in love with texture, as usual. It’s much like my cooking, really.
And vivid colors.
Now when I wear out old suits (which happens frequently, what with all the lawyering), I can just cut the fabric into strips and spin it into more yarn.
I even crocheted a yarmulke for my
Not everything is fiber art and law, though. I also finally started building blinds for our new apartment out of card catalog cards from one of Columbia University’s old defunct card catalogs.
Okay, let’s get back to what you really care about – the CIA book giveaway!
The Rules: To win one of the books, leave a comment on this post telling me which Jack: an occasional restaurant dish you’d most like to see me post the recipe for (or, y’know, just say hi!). In about two weeks, I’ll pick 6 comments randomly, and have the publisher send a copy of one of the books to each of the 6 winners. (Unfortunately, the publisher can only ship to people located in the USA or Canada.)
Again, the books are Baking & Pastry: Mastering the Art and Craft 2nd Edition and Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners 2nd Edition. The publisher’s blurbs are as follows:
Baking & Pastry: Mastering the Art and Craft 2nd Edition: The first edition of Baking & Pastry has taken its place alongside The Professional Chef as a must-have guide for all culinary students and professionals, and has been praised by top chefs as “the ultimate baking and pastry reference” from “the best culinary school in the world.” This edition will improve upon the first with new recipes, photos, instructional illustrations, and information on the ingredients and techniques needed to create spectacular breads and desserts.
Considered to be the most comprehensive reference on the market, Baking & Pastry contains foundational chapters covering ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. The book includes a total of 625 recipes ranging from basic to advanced in difficulty, and features appendices with useful conversion and equivalency charts, reading and resource information, and a glossary of terms. Accompanied by 389 four-color photographs and 72 illustrations, this completely revised and expanded text contains new sections on everything from baking entrepreneurship and principles of design to breakfast pastries and vegan baking.
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners 2nd Edition: The first edition of Remarkable Service and its follow-up, At Your Service, have been trusted resources in the food service industry since 2001. This new edition will be fully updated with new content and photography throughout, making it the must-have guide to service and hospitality.
Remarkable Service addresses the needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. This new edition includes the most up-to-date information currently available on serving customers in the contemporary restaurant world.