Theory/technique cookbook

Discussion in 'Professional Chefs' started by pascl, Feb 16, 2013.

  1. pascl

    pascl

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    I know there is a million-and-1 cookbook threads, so I apologize about starting a new one;
    I am hunting for a great cookbook. One more written for the techniques and 'whys' of cooking rather than just straight recipes. I want to learn more about general techniques to be applied over and over. Also more geared to a professional chef, not so much a home cook
    I have been eyeing titles such as;
    'The cooks book' Jill Norman
    'Modernist cuisine' out of my price range

    Please recommend!!
     
  2. kingofkings

    kingofkings

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    You can download Modernist Cuisine if you desire.

    For the books, I'd say either On Food And Cooking or La Technique
     
  3. michaelga

    michaelga

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    Alton Browns - Just Here for the Food series.

    Cookwise and Bakewise - by Shirley Corriher

    On Food and Cooking - doesn't have many recipes but lots of information.

    Ratio by M. Ruhlman

    Baking Illustrated and The Science of Cooking - Cooks Illustrated

    Cooking for Geeks - Jeff Potter

    Ideas in Food - Aki Kamozawa and Alexander Talbot

    The Curious Cook - Harold McGee

    Modernist Cuisine - absolutely astounding for the amount of information it contains... mind blowing and worth the money.

    Probably half a dozen others I forgot but someone will pick them up...
     
    Last edited: Feb 17, 2013
  4. chefchadnyc

    chefchadnyc

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    Technique, theory, or science?

    Technique - maybe CIA's Professional Chef

    Theory - Modernist Cuisine

    science- On Food and Cooking