What are some good textbooks?

[CarlAird]

Hey
casual learner
just wondering what text books you guys enjoyed ar thought were the best!?
American or not!

[Jim]

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

[thetincook]

Some of the Pro tomes mght be overkill for an at home cook but here are some of my favorites:

Escoffier Cookbook: There is a pretty good translation out there that has converted the old measurements to modern measures. If you get stuck with a direct translation it'll still work. Escoffier is especially good for learning how to make soups on the fly

La Repitoir de Cusine: Its a cheat sheet for French cooking. Can be very handy, but it is written in a culinary shorthand.

Larousse Gastromiqe: Its a cooking encyclopedia!

Anything by James Peterson: Especially buy Sauces Soups and Seafood vegetables. Those four books are incredible.

Professional Cooking by Wayne Gisslen: Its probally overkill for a home cook, but this is what I used in school, so I like it. You might prefer On Cooking mentioned in the above post.

For bread baking there is;

La Brea Bakery by Nancy Silverston
The Village Baker by Jose Ortiz
Those two should give you a pretty good overview of bread. You could also check out Peter Reinquist's books on the subject (Crust and Crumb, Bread Bakers Aprentice)
For cakes, Rose Levy Brennbaum (sp) has a really good book on the subject (The Cake Bible? Its been a while...)

[cape chef]

Just to clarify,

On food and Cooking is Harold McGee's book.

"On-Cooking" is a culinary text that Jim was referring to.

[GhettoRacingKid]

the on cooking book weighs a ton. but it does have a lot of info and pics where and when its needed

[cakerookie]

The Professional Chef 7th Edition CIA is a good textbook a bit technical for the average cook but good. Harold McGees book is a winner no matter how you look at it.

[thetincook]

Fixed,Thank you cape chef.

[Psycho Chef]

Culinary Artistry by Dorenberg and Page is always a great source of inspiration for me. Not so much a textbook or collection of recipies, but list of ingredients and pairings for them...hard to explain but every chef should have this book.

[cape chef]

Originally Posted by Gladyce France

Culinary Artistry by Dorenberg and Page is always a great source of inspiration for me. Not so much a textbook or collection of recipies, but list of ingredients and pairings for them...hard to explain but every chef should have this book.

Any book by Dorenberg & Page should be on our shelves

[CarlAird]

Thank you for taking the time to answer my question I will look at all of them but I think I'm leaning toward On Cooking
THANK YOU VERY MUCH!!

[ChefTorrie]

Originally Posted by CarlAird

Thank you for taking the time to answer my question I will look at all of them but I think I'm leaning toward On Cooking
THANK YOU VERY MUCH!!

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

[evakara]

Hey!

Wow. What an offer. I'd love to put your old books to good use and will pay for shipping!!

[Quinn01]

Well I go to The CIA. And ive got a few good books. Im sure someone has mentioned, ofcourse, The Pro Chef from the CIA. its profected every 2 years. so thats deff. one id look into. Another ive found to be interesting is not only a Cooks Theusarus (Spellings Way Off) useful but a book called On Food and Cooking The Science and Lore of the Kitchen. Look into those 3.

[Harpua]

I would have to agree with On Food and Cooking.

[tessa]

for non professionals and professionals alike , its written in really easy to read language with great pictures that work really well visually
its "essentials of cooking" by James Petterson