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12-29-2001, 05:31 PM
|  | ChefTalk Moderator Culinary Experience: Home Chef | | Join Date: Aug 2000 Location: NYC, NY USA
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| |  Referrence Works
I am buliding my own little referrence library. As I mentioned, I was recently given Larousse Gastronomique. At Barnes & Noble today, I exchanged Julia & Jacques, Cooking at Home ( I already had a copy) for The New Making of a Cook by Madeleine Kamman. This looks like a very cool book. I also picked up a copy of Marcella Cucina by Marcella Hazan. I'm interested in books that contain more than just recipes. Books that help me learn process rather than just product. What are your tried and true referrence books, baking and or cooking?
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
12-29-2001, 06:13 PM
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| | a gr8 ref book
la varane practique
by ann willans she is a british institution
can't say enough about it. |
12-29-2001, 06:55 PM
| | ChefTalk Moderator Culinary Experience: Home Chef | | Join Date: Aug 2000 Location: NYC, NY USA
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I was looking at that the other day. She ran/runs the cooking program at the Greenbrier in W.VA. Is she still running her school in France?
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
12-29-2001, 07:10 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
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Kyle,
I am glad that you picked up madeleines book.
One of my career highlights was studying in Napa valley with her.
Because she is so complex, her recipes seem to flow with ease.
The Oxford companion to food is also a great reference book.
The one book I am searching high and low for is Fredy Girardets "emotions gourmond"
I have also used for many years "The encyclopedia of creative cooking" This book is edited by Charlotte Turgeon who edited Larousse Gastromomique.
cc
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
12-29-2001, 07:38 PM
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In The Sweet Kitchen
I know I recommend it to everyone but really it’s an indispensable book. It has so much information on just about everything.
The Best Recipe
On Food and Cooking : The Science and Lore of the Kitchen
Cookwise
James Peterson’s books:
Sauces : Classical and Contemporary Sauce Making
Fish & Shellfish
Splendid Soups : Recipes and Master Techniques for Making the World's Best Soups
Vegetables
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When I get a little money, I buy books. And if there is any left over, I buy food.
- Desiderius Erasmus
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12-29-2001, 08:06 PM
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CC - I think I'm going to like Kamman's book. It must have been awesome to work with her.
Isa - I have The Best Recipe and CookWise. I have paged trough In The Sweet Kitchen more than once while in Barnes & Noble. Maybe I will pull the trigger 
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
12-29-2001, 08:19 PM
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How could I forget French classics!
Paul Bocuse's Cuisine de France
Gaston Lenotre and the Roux brothers on pastry
Curnonsky's Larousse Traditional French Cooking
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When I get a little money, I buy books. And if there is any left over, I buy food.
- Desiderius Erasmus
Last edited by Isa; 12-29-2001 at 08:23 PM.
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12-29-2001, 10:29 PM
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| | ann willans
i don't have any of that information.i didn't know she was in the states as well. |
12-30-2001, 08:23 AM
| | ChefTalk Moderator Culinary Experience: Home Chef | | Join Date: Aug 2000 Location: NYC, NY USA
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Here is some info on La Varenne at The Greenbrier . It looks like she makes an annual pilgrimage from France.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net
Last edited by KyleW; 12-30-2001 at 08:40 AM.
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12-30-2001, 11:31 AM
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Find The Saucier's Apprentice by Raymond Sokolov.
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It's not Dairy Queen. |
12-30-2001, 12:05 PM
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Kylie you ask a very difficult question to answer, because what I consider good reference book may seem useless to you.
I consider a great book Oxford's Companion to Food and I have learned many many things while I was preparing recipes from Gordon Bleu Home Collection Series because it explains WHY you do things step by step. Last week I purchased the last one
In fact those three books ( Lar.Gastr. OCF and those small booklets) escort me every where I go.
I have to admit that Isa's posts about Sweet Kitchen have put me into thoughts though. The problem is that I haven't found it in bookstores here to touch it and to realise if I really need it.
(BTW I wonder how you guys shop books from the Internet)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
12-30-2001, 01:14 PM
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The Internet is the best thing since sliced bread, for shopping. (I wonder what the benchmark was before we sliced bread?) But I did just get back from Barnes & Noble. I seem to be on a bit of a bender. I came home with LaVarenne Practique, In the Sweet Kitchen and (don't hate me) Martha Stewart's Hors D' Oeuvres Handbook
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
12-30-2001, 02:05 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,090
| |  Thanks Isa
It's been along time since I thumbed through Bocuse's French cooking. I forgot how much I enjoyed this book. It kind of brings me closer in a way to Fernand Point.
Kyle, I forgot one for you. I just found it in pile # 12
Cooking through the seasons by Joel Robuchon. I consider him one of the finist living chefs. It's english version is published by Rizzoli Internatuional.
cc
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
12-30-2001, 02:59 PM
| | ChefTalk Moderator Culinary Experience: Home Chef | | Join Date: Aug 2000 Location: NYC, NY USA
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I think I need to stop now and wait for my next allowance [color=skyblue]
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
12-30-2001, 05:21 PM
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Posts: 1,567
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Quote: |
The Internet is the best thing since sliced bread, for shopping.
| I see now why I keep cuting the bread with my hands , like a peasant and I do not slice it! Peasants don't buy on Internet 
It seems that you had quite an interesting day! When you have time tell us your opinion about the Sweet Kitchen.
Thanks
__________________
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) | | |
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