[Chef David Simpson]

These are my favorate books for the year 2000.
1.Professional Chef's Techniques of Healthy Cooking, CIA
2.Chef Paul Prudhommes Louisiana Tastes
3.The Chef's Garden by:Terence Conran
4.Atelier of Alain Ducasse;The Artistry of a Chef and his Proteges
5.Kitchen Confidentional

These were my favorate's. Now, what were your's

My favorite 5 books so far are

1.Julia and Jacques Cooking at Home
2.Essentials of Cooking by James Peterson
3.The Minimalist Cook at Home by Mark Bittman
4.Sauces, 2nd.edition by James Peterson
5.Naples at Table by Arthur Schwartz

I found this really cool book site.www.qpb.com. Everyone who is interested
in getting high quality books at fantastic savings.. should check out.

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[Jim]

Kitchen Confidential is definetly at the top of the list.
For recipes, though, Wildwood takes the cake. I can't say enough about it!! Cory Schreiber knows his stuff and, luckily, shares it with us. He has received some good press in Food Arts and rightfully so. Highly recommend! Check it out at www.ChefTalkStore.com

[Isa]

I really liked From Simple To Spectacular and In The Sweet KItchen. As for Kitchen Confidential I just started it so I'll wait until I'm done to pass judgement.

[This message has been edited by Sisi (edited 01-19-2001).]

"Soul of a Chef" was a good read for the "why" question, but a little poor on the answer side. It did lead me to get The French Laundry book for Christmas which I am really getting into! "S of a C" also made me reread an old fave "The Auberge of the Flowering Hearth" has anyone else read this classic?

[theloggg]

Faves I've read/referenced this year...

1) The Making of a Chef - Michael Ruhlman
2) Kitchen Confidential - what was his name
again?
3) Down and Out in Paris and London - George
Orwell
4) Sauces - James Peterson
5) Professional Cooking - Wayne Gisslen

My Faves....
1) Kitchen Confidential (Couldn't put it down)

2) Wildwood (What can I say I'm an Oregonite.)

3)The Minimalist - Pasta with Red Wine Sauce

4)The Best Recipe (plenty to read)

[This message has been edited by DebinOR (edited 01-29-2001).]

[This message has been edited by DebinOR (edited 01-29-2001).]

My current favorites are The Oxford Companion to Food (great resource material for us writers) and Hot, Sour, Salty, Sweet (a culinary journey through southeast Asia). Check them out-wonderful reading.

[theloggg]

Last night I picked up "Commander's Kitchen", the receipes of Commander's Palace in New Orleans. That is the closest I have come to reading a cookbook cover to cover in one night. Looks like I've found a new favorite.

Many, many years ago when I was a poor student at Tulane, I used to go to Commander's Palace for the "businessman's lunch", which, I believe, was about $1.35, a princely sum in those days. The food was the same as night, just smaller portions.

To give you an idea, a beer was $.25 and a mixed drink was about $.50. Dinner entrees were in the neighborhood of $8 to $10.

Commander's was one of my favorite places.

[ 02-16-2001: Message edited by: Crudeau ]

I know it is now 2001, but I just finished "The Making of a Chef" by Ruhlman, and I thought it was wonderful. Now, I know what I am in for the further I get in my culinary education. The book made me feel as if I was there with the students and instructors. I will try not to compare my school, CCA, to the CIA!

[markdchef]

My top five are:

Totally Dairy Free Cooking by Louis Lanza
Blue Ginger by Ming Tsai
Modern Vegetarian Kitchen by Berley
Vegetarian Cooking for Everyone by D. Madison
Irish Heritage Cookbook (I'm Irish what can I say?)

[holydiver]

1. Kithchen confidental, 2.Latin off the grill ouglas Rodrigez.3.American Western cooking by Robert McGrath.4.Barbecue bible sauces rubs and marinades by Stven Raichlen.5.Blue ginger by Ming Tsai.