If you want to get a good overview of food history,(This may be a lil more old school than you're looking for) but Larousse Gastronomique is essential for any cooking household or establishment, Other than that I'd say find a copy of the CIA (Not that one) text book. It has the mother sauces in step by step as well as a lot of other detailed info on basic kitchen practices. Yes I'm talking about books. |