Culinary Fundamentals Book

Discussion in 'Cookbook Reviews' started by latemp, Mar 1, 2012.

  1. latemp

    latemp

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    i'm looking for a good book, possibly even text book with all of the culinary principles/fundamentals(the basics) that you would learn in culinary school. right now i am looking at buying the professional chef or on cooking: a textbook of culinary fundamentals. any advice?
     
  2. phatch

    phatch Moderator Staff Member

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    Wayne Gisslen's The Chef's Art is the better textbook imho.
     
    Last edited: Mar 1, 2012
  3. petemccracken

    petemccracken

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    "Jacques Pépin's Complete Techniques" isn't too shabby either.
     
  4. countrykook

    countrykook

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    On Cooking and On baking are pretty good - mine are old - found 3rd edition of On Cooking at Goodwill in cookbook section for $ 5.00 last fall. 
     
  5. duckfat

    duckfat

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    The New Professional Chef is a good choice. You may want to add The Art and Science of Culinary Preperation.
     
  6. petemccracken

    petemccracken

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    Jacques Pépin's Complete Techniques, ISBN 1-57912-165-9