My 5 Choices, or rather the books I use the most
1. On food and cooking -- Harold McGee
- it explains the science behind food and why recipes are written the way that they are. It takes cooking to the next level.
2. All of the Pepin books
- they were written in the 1970 and they show you all the techniques that are still used today. He was amazing man, chef! His knowledge is priceless and unfortunatley, his books are very expensive because they are no longer in print. I have all of them and they are used almost once a week.
3. Professional cooking, latest edition
- I have some of the other editions but they are not as good. This was my textbook for my classes in my apprenticeship. It covers the basics.
4. The art of french cooking
- yes julia child is amazing, god rest her blessed soul.
5. Cooking with herbs and spices
- its an encloypedia of all the herbs and spices. A listing of culinary uses, marsalas, spice mixtures, recipes, ect. A must have if you are interested in the science of flavours.
Thats it, if I have to choose.  |