[KyleW]

Originally Posted by Mezzaluna

Suzanne, with 50' or so of books, how can you possibly choose???

Sophie's Chioce!

[skiplombardi]

I find myself more and more, reading cookbooks for the pleasure of reading about food, rather than for reference. For example, how Daniel Boulud conceived the notion of "Scallops in Tuxedos."

But when I'm seeking information about a recipe or ingredients, I find myself going back to a couple of books that have served me well: One, I call "The Black Craig." I believe it's "The New New York Times Cookbook," by Craig Claiborne. I gave it the nickname, because it's the only one of his books with a black cover. If a recipe exists for a classic dish, it's there.

The other, which is falling apart from so much use, is "Chez Panisse Cooking," by Paul Bertoli. I had always known about Alice Waters' passion for ingredients, but Paul Bertoli makes it come alive in this book.

And finally, although I cook nearly exclusively Italian food these days, "Mastering the Art of French Cooking." Julia Child will always be the Grand Dame of French cooking for me.

Best regards,
Skip Lombardi

http://www.skiplombardi.com

[Pete]

Another great reference book for American Chefs is "The Encyclopedia of American Food and Drink" by John Mariani. No recipes, but it gives the history of many dishes and describes how they were originally made. I found it to be a very enjoyable read, and a great reference book for doing research.

[redace1960]

absolutely include JOY OF COOKING c.1975. a perfect antidote to things
like 'squid with blueberries' and 'goofy things
that might at one time have been food stacked 12
inches high on a square plate' if nothing else, seeing as
you're in charge of turning out future pros.

[100folds]

Originally Posted by Anneke

Culinary Artistry, Andrew and Page.

A must have!!!!!

[100folds]

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.

[beefcheeks]

On Cooking -Labensky & Hause
My favorite all around reference book

Culinary Artistry -Dornenburg & Page
Because cooking is an art

ON FOOD AND COOKING -Harold McGee
How and whys of cooking

Food in History -Reay Tannahill
A great read on how food shaped this world

The New Food Lover's Companion -Sharon Tyler Herbst
My favorite book to read in the john

[redace1960]

forgot one-
FOOD- waverly root.

[dean]

I don't know about 5 but the one I know that would be on the list is
The Cooks Companion by Stephaine Alexander

[Chef_Bob]

* Food Lovers Companion - Sharon Tyler Herbst
* Sauces - Michel Roux
* The Joy of Cooking (first cook book I would buy anyone!)
* The Frech Laundry Cookbook - Thomas Keller

[mudbug]

I suppose it depends on what you already have... but without a doubt, and to support some previous responses:

The New Food Lover's Companion - Sharon Tyler Herbst
The Joy of Cooking - pre-1973

[Yvonne]

It is the constant debate between art and crafts, classical and ethnic, Western and Eastern.

I would recommend that you include more world cuisines in your reference library. Give the students a grounding in the great international culinary traditions.

Also, since many students come abroad, or eat in "ethnic" restaurants, they will be able to relate.

Here are some to start with. These may not be scholarly and definitive works, but they will give them basic answers and get them curious. And these are the ones that I refer to often in my private collection.

Diane Kennedy The Cuisines of Mexico
Dharamjit Singh Indian Cookery
Madhur Jaffrey's World of the East Vegetarian Cooking
Jacki Passmore Savoring China
Sosamon Kongpan The Best of Thai Cuisine
Jacqueline Clark and Joanna Farrow Mediterranean: Food of the Sun
Anna Martini The Mondadori Regional Italian Cookbook

I also think that you should look at the demographic mix of your students and supply them with books that reflect their ethnic heritage.

And I have always believed you should start with learning a country's cuisine in its unadulterated form, before you start riffing on your own fusion experiments.