What Books Help An Amateur Cook Like A Professional??

Discussion in 'Cookbook Reviews' started by ericg, Apr 27, 2013.

  1. ericg

    ericg

    Messages:
    46
    Likes Received:
    10
    Exp:
    At home cook
    Wondering what books help you make that leap from decent/good home cook (Cook's Illustrated Level) to a pro? thank you.
     
  2. phatch

    phatch Moderator Staff Member

    Messages:
    8,445
    Likes Received:
    447
    Exp:
    I Just Like Food
    If you look at the pro books, The Professional Chef and so on, they're not really that different from Cook's Illustrated except for some shortcuts CI takes. The primary difference is habitual practice of technique. The 10,000 hours it takes to get good at something, they're doing that.  But they're putting in 10-12 hours a day of this and home cooks might just be 30 minutes if that. 

    So start cooking mindfully. This thread is good for some ideas on that.

    http://www.cheftalk.com/t/71916/jacques-pepin-on-cooking-without-recipes

    If I have to suggest a book, Ratio is probably what I'd suggest. It's about cooking without a fixed recipe, but more by learning the important ratios. Of course, it assumes good technique is present.