[autogrant]

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

[Mezzaluna]

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