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#1
10-29-2003, 02:23 AM
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 Books? Professional cooking techniques and business set up I'm a pretty competent home cook, I'm looking into a few business ideas I have and want to start researching some topics. Especially I want a very good teaching / reference book for professional cooking. Not just recipes but also the science of cooking and cooking for restaurant numbers / quantities / stock control etc... Also a guide to starting a small restuarant. I'm based in the UK so UK editions preferable, but not essential. Some books I have seen include: Study Guide to Accompany "Professional Cooking"- Wayne Gisslen, Owning and Managing a Restaurant- Roy S. Alonzo and Theory of Catering- Ron Kinton and Practical Cookery-Victor Ceserani Would really love some recommendations from chef's etc as to the best books in these areas. Many thanks, Grant      |
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#2
10-29-2003, 03:29 PM
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 Welcome to the Cafe, Grant. Don't miss the great articles and features at ChefTalk.com, too. Please stop in the Welcome Forum introduce yourself. That's a good way for our members to make connections. Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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