Professional chef books

Discussion in 'Professional Chefs' started by alexuk, Oct 14, 2016.

  1. alexuk

    alexuk

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    Cook At Home
    Hi everyone,

    New poster I have cooked at home for years and recently started in a professional cooking, I don't want American books but can people recommend French influenced classic styles of knife skills and techniques. I really don't mind how cheap/expensive but just a book that will give a real deep insight into those things.

    I will be giving up my time for free to go and learn those things but I'd just like a little head start.

    Many thanks
     
  2. brianshaw

    brianshaw

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    It's an Anerican book written by an American, but I highly recommend to you:

     
  3. alexuk

    alexuk

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    That does look really good thanks Brian, I really don't mind it's American I was more worried about delivery charges as I live in England, I thought French or English books might save me some delivery fees.

    I also said not American because I notice a lot of the chefs on here are from the states. That does look very good though does he do examples on YouTube? I'm pretty sure I recognise him from doing French chopping techniques.
     
  4. cheflayne

    cheflayne

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    I am a professional chef with 40 years of experience and was formally trained by French chefs in classical French cuisine and techniques, but I am American so my opinion and knowledge of such things is probably not of much value to you.

    /img/vbsmilies/smilies/chef.gif
     
  5. alexuk

    alexuk

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    I have explained what I meant but it is in moderation as I'm new
     
  6. alexuk

    alexuk

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    In case the moderating takes a long time I will quickly explain what I meant when I said I don't want American books I meant I don't want to buy books from America.

    I don't care if it's an American chef who wrote the book aslong as it's available in England or Europe as I'm guessing the delivery charges will be high from America to me and will take a long time.

    I know the majority of people on here seem to be from America so I thought I would say something before hand so I didn't have to pay more for delivery than the book itself.

    Apologies for any offence caused I really don't care what nationality a chef is :)
     
  7. cheflayne

    cheflayne

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    No harm, no foul. I was just enjoying taking a light hearted poke while sipping my morning coffee.

    It is not overly extensive but there is a section with pictures about techniques in The Great Book of French Cuisine by Henri Paul Pellaprat, but the book reccommended by @BrianShaw is a better call.
     
    Last edited: Oct 14, 2016
  8. alexuk

    alexuk

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    Aslong as it's not American coffee ;)

    Yes I thought that book Brianshaw recommended looked really good, thanks for your suggestion as well.
     
    Last edited: Oct 14, 2016
  9. Guest

    Guest Guest

    while i know you are looking for a book, its 2016 and you tube has videos for everything, there are a number of good knife skill videos all over the inteweb

    for the french classics these are must haves for every cook 

    Escoffier  

    Larousse


    while rather costly for new, you should be able to find both of these used for a decent price 
     
    Last edited by a moderator: Nov 16, 2016
  10. alexuk

    alexuk

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    Thanks Jason I had watched some YouTube videos and your right you can learn the majority off there, I think I thought I might find some secrets and tips from books as I could already do the cuts themselves I think now it's more practice practice practice.

    I settled on a newer edition of Larousse Gastronomuiqe as the price was reasonable and I think will give me a lot more information than what I thought I needed.

    I'm hoping to get Escoffier when I get paid next month, there were some good options used but if I'm spending that kind of money I thought I might as well try and get a newer copy and I've got lots to practice with for now.

    Thanks everyone for the info I'm also still hoping to get that jacques pepin book in time and these were a few I found myself which may be of interest to others.

    The complete Robuchon
    Knife skills (Wareing)
    The cooks book (I think this might be an English version of a French book)

    I know they are different to what I'd asked for but as I was looking around I thought they seemed interesting. Thanks again.
     
  11. Guest

    Guest Guest

    2 of my favorite food books ever are  

    Culinary Artistry 

    and

    Becoming a Chef,

    both by the same authors;  Andrew Dornenburg and Karen Page

    they are much more than just cook books and i really do recommend every cook,  pro or not, to check them out 

    your Knife callus is not done until everyone you know outside the business thinks your hand looks weird 
     
  12. chrislehrer

    chrislehrer

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    Amazed that the Kindle/ePub book by Chad Ward, An Edge In the Kitchen, has not appeared here in the knife skills category.


    Sent from my iPhone using Tapatalk
     
  13. Guest

    Guest Guest