Essential Books for Culinary Students

Discussion in 'General Culinary School Discussions' started by nicko, Mar 10, 2014.

  1. nicko

    nicko Founder of Cheftalk.com Staff Member

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  2. soesje

    soesje

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    Jacques Pepin: new complete techniques

    Karen Page/ Andrew Dornenburg : The flavor bible

    Karen Page / Andrew Dornenburg: Becoming a chef.

    Escoffier
     
    brandon odell likes this.
  3. nicko

    nicko Founder of Cheftalk.com Staff Member

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    @Soesje  thanks. I have never read any of Andrew dornenburg and Karen Pages work how does it compare to Rhulman's books on becoming a chef?
     
  4. soesje

    soesje

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    oh you mentioning ruhlmann :) 

    well I own Ratio (also a good one but not aimed at the pro's) have not yet read the book you mentioned so I dunno.

    from what I have understood is the book by dornenburg totally different from ruhlmann's.
     
  5. brandon odell

    brandon odell

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    Not so much for school, but these books should be in every chef's library:

    Food for Fifty by Mary Molt



    Chef's Book of Formulas, Yields and Sizes by Arno Schmidt



    The most recent edition of the second was published in 2003, so its getting old, but it breaks down a lot more ingredients than similar books that are newer.
     
  6. nicko

    nicko Founder of Cheftalk.com Staff Member

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  7. petemccracken

    petemccracken

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  8. petemccracken

    petemccracken

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    If I'm not grossly mistaken, this is also available as a PDF and Mastercook cookbook, albeit an older edition, with MasterCook v14 available at http://www.mastercook.com
     
  9. brandon odell

    brandon odell

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    I just checked the MasterCook website. They still include it and its the 13th Edition which is the most recent. They also include the OnCooking software. I think the MasterCook software is cheaper than buying the Food for Fifty book.
     
  10. michaelga

    michaelga

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    Indeed it is.
     
  11. seabeecook

    seabeecook

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    You are not mistaken ... I have the pdf version bookmarked in Explorer for viewing in the browser.
     
  12. rupertronco

    rupertronco

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    Modernist Cuisine
     
  13. jedvidlim

    jedvidlim

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    culinary artistry - published by JW wiley and.. on food and cooking harold mcgee 
     
  14. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Calling in a few other cheftalk members who are students to see what they say. @emmbai90  @Naturesbliss  @PastrySMC  @Thumper1279   Just curious since you are all culinary students what are some of the books on the required reading list for you?