What are some good textbooks?

[CarlAird]

I have the professional chef but its not enough food science in it

[damack]

Originally Posted by ChefTorrie

I am willing to give all my books away to somebody who is really going to use them, and put them to good use. They are books that I used while attending JWU. Great books with TONS of information.


Just let me know. U pay for the shipping and they are yours!

ChefTorrie

wow please let me know what you have and how much you are looking at for shipping? right now im a student and poor but i cant pass this up so let me know what you have and let me know how much shipping would be

[phoenix 12]

Originally Posted by Jim

My students use On Cooking by Labensky and Hause. A bit technical, but well worth the investment of time and money.

We are using the On Cooking book also. Any thoughts on thier On baking book?

Thanks,
Mike

[ChefSean]

Just thought I'd add my $0.02 into the fryer and list what's on my shelf:

* The Professional Chef 8th Ed.
* The Escoffier.
* On Food and Cooking.
* Larousse Gastronomique.

And general reading on the industry:

* Roasting in "Heck"'s Kitchen.
* Kitchen Confidential.
* The Nasty Bits.
* The Making of a Chef.
* The Soul of a Chef.


I've got tons of cookbooks, but the books listed above are great for the science and techniques behind cooking. Some are pricey as they are "textbooks" and I'm not sure why the Escoffier lists for $70 when my copy was $20. I created my list by first making the statement, "I do not want another book of recipes. I want to know how to cook."

[sromain]

Are the aforementioned books good for beginners? Or are they laced with "assumptions" that every amateur chef should know? As much as the books irritate me, the "Dummy" line of books usually treat everyone as if they are a true beginner, and that is what I am looking for.

Not that I am unintelligent...I just dont want there to be holes in my self-education.

Thanks

SR

[ChefSean]

Originally Posted by sromain

Are the aforementioned books good for beginners? Or are they laced with "assumptions" that every amateur chef should know?

Assumptions in what way? I think most cookbooks assume that you know how to cut, measure, season, and cook ingredients. I love flipping through a recipe and it says, "Cook until done." Huh? What's "done"? I think one is better served with a "Complete Techniques" type book (that one by Jaques Pepin).

"The Pro Chef" would likely be easier to read if you coupled it with live classroom instruction before diving in to the techniques it contains. But I can tell you, it gives many step-by-step photos of the stuff it's teaching. I followed the sauce Hollandaise recipe and it had photos of the sauce's consistency at each stage. I made for the first time and the resulting sauce was remarkably good for having never made it before. I now have panic attacks in the grocery store when I see those nasty Knorr's packets of powdered Hollandaise mix.

[sromain]

Originally Posted by ChefSean

Assumptions in what way? I think most cookbooks assume that you know how to cut, measure, season, and cook ingredients. I love flipping through a recipe and it says, "Cook until done." Huh? What's "done"? I think one is better served with a "Complete Techniques" type book (that one by Jaques Pepin).

"The Pro Chef" would likely be easier to read if you coupled it with live classroom instruction before diving in to the techniques it contains. But I can tell you, it gives many step-by-step photos of the stuff it's teaching. I followed the sauce Hollandaise recipe and it had photos of the sauce's consistency at each stage. I made for the first time and the resulting sauce was remarkably good for having never made it before. I now have panic attacks in the grocery store when I see those nasty Knorr's packets of powdered Hollandaise mix.

Valid assumptions would be, I can speak and write English, I know how to measure and cut "many" types of meat. Like you said though, I have no clue on how to properly prepare a Hollandaise sause...so a little hand holding and pictures are helpful.

Until I can move from the sticks to a larger metropolis that has a proper cooking institution...I want books that I can prepare my self for higher education...simply not recipe books. I will try some of the ones mentioned above.

[Indigo_Swale]

CarlAird, you're interested in learning techniques to use at home, and you want stuff that's heavy on food science? I know it's not a textbook, but...isn't that book "CookWise" (by Shirley Corriher) all about the science behind home cooking? I don't own it...but I think she was doing the Alton Brown thing long before Alton came along...

I'm not a culinary student....but as someone who works part-time in professional kitchens, the most useful book I have is "Workplace Spanish: Restaurant & Food Service". And my Larousse concise English-Spanish/Spanish-English Dictionary.

[D.luffy]

I have the On cooking textbook 4th edition by Sarah R. Labensky, but i did not purchase the CD. Is it recommended to buy the CD? Any suggestions??

[rajeshshetty80]

hi friends...
i am rajesh shetty a 28 year old from india. i was not able to complete my final year of graduation and opted to join my fathers restaurant bussiness in india.After gaining 5 years of experience i decided to study culinary arts to enhance my knowledge. i joined a culinary school in india which offered a joint chef diploma in joint collaboration with a college in canada.i had completed my first semester in india and was suppose to complete the rest in canada But unfortunatly my visa was refused thrice.Now i would like to join a college in New Zealand or U.K . I would be really thankfull to you people,if you help me out in finding the best institute/schools in New Zealand and U.K .

with regards
rajesh shetty