I will be attending chefschool in the next 4 weeks and wonder if anyone could recommend additional books I could use to make my life a little easier while in school.
Any info would be greatly appreciated.
Danielle

There's a book called Cook Wise - The author's name is just escaping me...ARGH!
Anyway, it's fantastic - really breaks down all of the "why's" for you and is (or was for me) instrumental in creating successful recipes.

[Isa]

The author's name is Shirley O. Corriher. It's a interesting book not only for the recipes but because of the explanation on the role of the ingredients in each recipes.

I love Shirley O. Corrihers' book CookWise. Believe me it is chocked full of good recipes and professional cooking information.

Read "On Food and Cooking" by Harold McGee.
Once you've read this book a few times you will see the world in a whole different light! It covers the basics of food science, nutrition, history and beyond, and will give you a real advantage in school. It was an assigned textbook when I was in culinary school, but I had already read it several times and it gave me a great head start.

Plus, it is a highly entertaining read. I still return to it again and again just for fun!!

Kathleen

[Dlee]

ChefD,
The trick in starting your libary, (that is what it is going to become, check out "cookbooks! " in the cooks corner) stick to the professional books to start out. Build your foundation on that, then after that expand your horizon on Ethnic, regional, trendy books and spur of the moment books.

A couple of good books to start with; "Kitchen Science by Howard Miller", "Larousse Gastronomique", "The art And science of Culinary Prepration by ACF", "How and Whys of French Cooking by Alma Lach", "The Professional Pastry Chef", The food lover's tiptionary by Sharon Tyler Herbst", "Sauces classical and contempotary sauce making by James Peterson (Second edition)", "The Chef's Art by Wayne Gisslen", and that is just to name a few to start. For your tool box get a dictonary, "The food lover's companion by Sharon Tyler Herbst" A MUST HAVE.

Also try to get subscriptions to trade magazines. Such "Food Art", "Art Culinaire" etc...

Welcome to the jungle......good luck!
Dlee

[This message has been edited by Dlee (edited 12-05-2000).]