I just recieved "The New Professional Chef" in the mail yesterday and I've been leafing through the pages. I am very happy with it! I am indebted to the good friend who gave it to me and to all of you who recommended it to me! Anyone want to add some advices, etc., here for me to use when I am perusing the book?


[ September 11, 2001: Message edited by: Afra ]

I just stumbled across another culinary book on the web. Does anyone have this book? If so, how do you like it? When I can afford it, I'd like to get it in the future. All responses are greatly appreciated!

I was just wondering about our own Chef Talk Community. I just sent Nicko a private message about this. Does anyone know if we have our very own bookstore in ChefTalk? If so, could you direct me to it? Now that I have a job again and am making money (McDonald's), I would like to support the community that has helped me so much in my culinary pursuits. I haven't been able to find out if we have a bookstore or not. If we do, I'd just rather buy the culinary books I need from there, when I can afford them.

[elakin]

hi afra

that last book you linked, becoming a chef by dorenburg and page is a great book. very inspirational for someone thinking of starting a career in cooking. it's one i often lent to cooks i've worked with who need a little shot in the arm to remind us of why we do this kind of work.

the authors have written three books. this is their first one. the second, called "culinary artistry," is, i think, the best of the bunch. all of their books quote extensively from highly regarded chefs and they also offer "suggested reading" for aspiring chefs which will guide you to some of the classics (many of which have already been suggested here by others.) don't waste your time on the third, which is about food critics. it's ok, but kind of "advanced reading" for where you're at. the first two, though, are highly recommended.

here's a tip: my local library often doesn't have much in the way of cookbooks. BUT....barnes and noble and borders always have everything. AND they have comfy couches and chairs. AND a coffee bar. i can't tell you how many books i've "stolen" by going and sitting in the bookstore for a few hours, having some coffee, and reading the whole book cover-to-cover. don't know if you've got a cushy corporate bookstore in your area, but if you do....steal the knowledge! they won't mind, they've got millions.

the borders on michigan ave. in chicago is a mecca for chefs checking out the latest $50 must-have publication. i've run into tons of other cooks and chefs in the cookbook secton there. great way to network.

good luck to you.

I just got paid and I am tempted to order that last book which I mentioned above. I really want to know what a chef's world is actually like. What do you say, everyone? I can't wait, as I am strongly tempted to buy it now, after what elakin said in his post about the book. But I am going to wait for feedback before I make any such move. So if anyone could respond to my eager desire here and it's question, it would be greatly appreciated!

Hehe, I got paid on the 5th like I said I was and I ordered that book I was talking about above ("Becoming A Chef"). Hehe, I just tried to track my package online and it said that the estimated delivery is October 16-22! I'm soo excited, I can't wait to read it! Thanks, everyone, for your helpful responses to this thread!

[Suzanne]

Dear Afra --

Your are going to LOVE Becoming a Chef ! It's a very good choice for learning about the profession. Much better than Tony Bourdain's -- which is great fun to read, but doesn't give enough information about actually DOING it. Happy reading!

Hehe, thanks for that response, Suzanne! I can't wait to read the book, I wish I were reading it right now!

I just recieved the book, "Becoming A Chef" in the mail yesterday. I only had time to read the introduction and the forward. I feel like I already love the book! Thanks to all who contributed to this thread; when I read further and further into the book, I will post my reviews here.

I remember that someone said somewhere that there is a book that is the sequel to "Becoming A Chef" and I can't remember the name of that book. Does anyone know which book it is? If anyone could tell me, I would greatly appreciate it as I might look into buying the book in the future. Thanks so much in advance to all who respond!

[Panonthefire]

Originally Posted by Afra

I've been thinking about doing this for a long time, yet never had the chance to do so. The books I am mostly interested in are those that can help start me on the path to becoming a chef. I've read Michael Ruhlman's book called "The Making Of A Chef", and so far, that's the only culinary book I can recall reading. I was thinking about ordering a copy of it but didn't have the chance to do so.

Does anyone know of any good culinary books besides this one that I could read? I just came from another topic in the Inside Scoop, called "Master Chef-What Does It Take?", and that topic immediately reminded me of the books I wanted to read. There are so many, I just don't know where to start! Someone help me here please! Almost every time I see a culinary book I feel the urge to read it, but I never purchase it, as I don't want to spend money uselessly on a book that I might regret later for having bought.

If you could help me out here in choosing the right books to buy, I will be forever grateful to you! I am eager to start looking for some good books soon, so I greatly appreciate each and every response that will be posted to this topic!

[ August 27, 2001: Message edited by: Afra ]

Hello Afra,

I think that you made a great choice buying Becoming a chef, it is a very good book. the Sequel you are talking anbout is Culinary Artistry wich is amazing.

Here is a list of cooking books I would recommend you to get. They are mostly recipe books.

-Larousse Gastronimique, Must Have
-Larousse des desserts.
- The french Laundry
- Art culinaire Magazine, you can buy the back issues for really cheap online, just make a google search.
- If you can read french, Thuriès Magazine ($$$$$)
- Gordon Ramsey's books
- Charlie Trotters Books
- Alain ducasse Books
-Moleculaire gastronomie
-El Bulli books ($$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$)

dont forget to cover your cooking books in plastic if you bring them to work, cause they will get dirty and greassy.


-

[cakerookie]

I would add to that:

Complete Techniques by Jacques Pepins
On Food and Cooking by Harold Mcgee

Rgds Rook

[cheflayne]

The Soul of a Chef/ by Ruhlman
The Reach of a Chef/ by Ruhlman
Becoming a Chef/ by Dornenburg & Page
Kitchen Confidential/ by Bourdain
Lessons in Excellence/ by Trotter

[jhunter90]

I recently purchased "The New Best Recipe" it's from the editors of Cooks Illustrated. Basically they took dozens of recipes for each of the 1000 dishes and prepared them all. After tasting and tweeking published the best of the best. It is so much more than a source of recipes because they break down how the ingredients react during preparation. It is almost a science book on the art of cooking.

[greenawalt87]

try looking in jessicabiscut.com great place for cook books. I have bought many of mine from there and they are the cheapest you can find and for orders over $25 free shipping and over $40 I think a free cook book