book reccomendations

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Joined Dec 6, 2015
Any good book reccomendations for a young chef? I already have ad hoc at home, and i'm saving money for modernist cuisine set. Any other good books, maybe one for cocktails, wines, or beers? or anything! thanks
 
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Joined Dec 2, 2013
The professional chef by the CIA is a great deal and an excellent encyclopedia of ingredients, meat cuts, and basic cookery. I have completed culinary school but am still studying this book to cement this information into my memory.
 
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Joined Jun 23, 2015
The professional chef by the CIA is a great deal and an excellent encyclopedia of ingredients, meat cuts, and basic cookery. I have completed culinary school but am still studying this book to cement this information into my memory.
This is a good book.  If you go to Amazon and search culinary text books you will find others.  If you buy an older edition it will be a lot less expensive.  On Cooking, On Baking are some many schools use. 
 
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Joined Jun 27, 2012
 
The professional chef by the CIA is a great deal and an excellent encyclopedia of ingredients, meat cuts, and basic cookery. I have completed culinary school but am still studying this book to cement this information into my memory.
This is a good book.  If you go to Amazon and search culinary text books you will find others.  If you buy an older edition it will be a lot less expensive.  On Cooking, On Baking are some many schools use. 
Sorry thought you were a student @kohlrabi  ....

Anything textbook like is usually great.

Esp when the pix are plentiful.

mimi
 
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Joined Nov 22, 2015
"On Cooking" has been a great reference for me, its home has been been my coffee table lower shelf or my backpack for a couple years. The professional chef and modernist cuisine are ones I'd love to check out.
 
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Joined Dec 4, 2009
The Flavor Bible is an absolute must reference imho. I greatly prefer the CIA textbooks (they do ones for Garde Manager, etc) to the On Cooking/Baking books - much better visual references, more professional language and not filled with a bunch of untested recipes eg On Baking has.
 
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Joined Aug 22, 2013
On food and cooking by Harold McGee is still the be all end all for me. Then for more reference professional chef is good as is Larousse gastronomique by fernand point and le guide culinaire by esscofier. For high end I think most of us start out with the French laundry and eleven Madison park. If I had to choose- for me these are the essentials.
 
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Joined Dec 19, 2015
The Flavor Bible is great to pull ideas from when you have ingredients lying around that you are unsure of tying together. Otherwise "Herings Dictionary of Classical and Modern Cookery" is a brilliant book of reference you'll pull from for a lifetime, cheers
 
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Joined Dec 23, 2015
My Go to books have always been On food and cooking by Harold McGee and the Flavor Bible. Some good starting out books for learning techniques and basics are  Cooking by James Peterson, Jacques Pepin's Complete Techniques goes through a lot of classic fundamentals. Once you get past these into specific food types there are a ton of great specialized books I go to but it would be to long to list here.
 
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Joined Aug 19, 2012
Food For Fifty by Mary Molt is another must-have reference book in my opinion. It is the single most important book for anyone who plans on catering events. In addition to the 1000+ recipes, it teaches how to portion and adjust portions depending on the time of day, type of guest, number of proteins/veg/salad/apps, and more. Awesome book.
 

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