technical cookbook

[Hardlytell]

Hiya,

I was hoping to get some advice from you folks.

What I want is not a recipe book. I want a book that teaches cooking technique and cooking principles.

If somebody studies to be a chef, what kind of set texts would they be required to read? That's the kind of book I'm interested in reading.

Any suggestions?

Thanks

 

[Mama Mangia]

If you are interested in learning techniques there are cookbooks that do show pics of them. Also - there are plenty of videos on line you can watch. Search out books at the library, look for CD's, etc. Try signing up for cooking classes at your local co-op or adult education center.

 

[Hardlytell]

Thanks for your thoughtful and generous advice.

I can't help feeling that my query remains unanswered. I was hoping somebody would recommend a text to me.

Any suggestions?

 

[shipscook]

After being in the business for 40+ years and owning 200 or so cookbooks, I find the one I refer to on a regular basis is The New Professional Chef from the Culinary Institute of America.
If is big, heavy and expensive. Check on amazon.com for a possible used copy. Check it out, I think Kevin will recommend it too.
Nan

Be sure to type in full title, including the word"New". Also scroll down and check out reviews.

 

[shipscook]

Also check out Julia Child's The Way to Cook and the Silver Palate books,
Nan

 

[chubbyalaskagriz]

I agree w/ both mama and shipscook... There are many important kitchen books... and one of the best is each edition of The New Professional Chef put out by the Culinary Institute of America, which is always the current kitchen BIBLE... a must-have for any student or chef or serious home cook...

Also- if you'll permit me some laziness- I just posted this at a thread at another foodie forum, so I'll share here as well as a cut-paste... hope you find it helpful:


Larrouse Gastronomique is the classic French cooks Bible...

I rarely use my copy- still, it was a must-have for the kitchen-shelf!

Keep in mind early editions are French only. It was first published in 1938. Don't know when the English versions first came to be, but mine is the 1988 edition- all English.

The most recent edition is from 2009- a whopping 8 lbs.! It's about 250 fewer pages- but only because it's more streamlined... it's more beautiful, has many more lavish photos added and also according to Amazon has bios of 85 well known world chefs added.

If I didn't have a copy already- I would want either the newest most up to date version- or the coolest oldest vintage version I could find- just for the novelty of it.

FYI- it appears new copies of various editions are available at Amazon for $50 to $90, and that used copies of various past editions are available for from $5 to $160.

Like many cookbooks- this one is the perfect gift for any chef or serious home cook.

 

[Hardlytell]

brilliant, thanks folks