Does anyone know of any good culinary textbooks?

Greetings,

I am looking for a few good culinary textbooks that i can use to get a better understanding of cooking styles and "how to"'s, could you guys help me out and tell me the titles and authors of some??

On Cooking by Sarah Labensky, Prentice-Hall

In cooking school we're using Professional Cooking by Gisslen. Excellent resource, even for the home cook. We're using it for several of our courses.

The two I use most are "The Art and Science of Culinary Preparation" by Chesser, and "The New Professional Chef" from the CIA. Great rescourse books.

[Chef David Simpson]

Well, there are alot of them out there. First one that comes to mind is Nutrition for the Culinary Professional, Healthy Cooking Techniques for the Professional Chef, The Chef's Hand Book, Professional Cooking from Cordan Bleu, On Cooking, And some others I'm forgetting. www.textbooks.com

On cooking is a very good text book. I'd also reccomend On food and cooking. There is always the popular book, The joy of cooking. Happy Reading!

I have used Gisslens Professional Cooking from school throughout my career, but the CIA's New Professional Chef series is much better formatted and more indepth as far as international and charcuttery is concerned

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Regards,

Chef Mark

[Lovesherfood]

At Christchurch Polytechnic in little old New Zealand we use "Practical Cookery" Ninth edition (2000), by Victor Ceserani, Ronald Kinton and David Foskett. It is easy to comprehend and covers all the basic must knows.