Go on line to Amazon and get a copy of Professional Cooking. It is the book used by the Cordon Bleu schools and a very good instructional text book. You can buy them used if money is short for you. For in-depth reference, get a copy of Escoffier's book. Escoffier is to cooking what Latin is to language. You won't necessarily make anything that's in the book, but you will understand the roots of the culinary world and how it affects what we do today, just as you can often figure out the meaning of an unfamiliar word by looking at its Latin origins. For instance, you can find French influences in even diner food. Ever made corn starch gravy for roast beef? Fond lie, my friend. Pomme frites- fancy word for french fries, but look what they have become to American cuisine. That's the best part of this business. You can research and study and do, and no matter how much you know, there is always something fresh to learn. Good luck, and have fun too. |