23
A Brief History of Restaurants 41
Bain Marie 168
Heirloom Apples 277
What About Water? 358
And Now, a Word from Escoffi er 361
Corn and Lye 411
Epicurius 722
Early Asian Culinary History 722
Historical Cookbooks 728
Advocate for an Industry—The National Restaurant
Association 44
Business Plan for Success 46
Chef Entrepreneur, Steve Ells 47
Teamwork in the Brigade 55
A Day in the Life of a Chef 62
Culinary Competition 72
Professional Organizations 74
Gas Versus Electric in the Commercial Kitchen 183
The Importance of Good Grooming 687
Front-of-the-House Attire 687
Customer Complaints 695
Common Job Interview Questions 710
How a Menu Philosophy Is Shaped 768
Language Skills and Menu Writing 769
Truth in Menu 770
Tasting with Your Ears? 776
Industry Industry
Insights Insights
Asian Cuisine—A Different Approach to Knives 139
Salad for Dessert? 254
Mano and Matate 411
Authentic BBQ 531
Greek Yogurt 547
Biscuits with a British Accent 594
Contributions from Africa 727
Comfort Foods 780
How Much Foodborne Illness Really Occurs? 82
Local Versus Large-Scale Outbreaks 82
Friendly Bacteria? 84
Botulism—A Life and Death Matter 86
Other Ways to Kill Bacteria 89
The Importance of Thermometers 89
When in Doubt… 90
Glass—Looks Like Ice 93
Time and Temperature in Kitchen Jargon 98
What Went Wrong? 100
Common Food Safety Myths 102
Material Safety Data Sheet 118
First-Aid Training 121
When to Go to the Emergency Room 126
Drugs and Alcohol in the Kitchen 126
Sharp Knives, Safe Knives 140
Cut-Resistant Gloves 157
Safety with Power Equipment 175
Toothpick Safety 322
Blender Safety 362
Handling Chiles 387
Mixer Safety 587
Danger! Caramel! 662
Culture & Culture &
Cuisine Cuisine
SAFETY SAFETY
SAVVY
A SERVING A SERVING
OF HISTORY