Cooking books not cook books

Hi everyone,
I am a fireman/landscaper/mechanic. I have a real love for cooking but I do not have the time to go and study or even work with anyone.

My question ( Please tell me of a book that is not a cook book but a lesson on cooking)

Any and all help would be greatly welcomed.

[Live_to_cook]

Welcome to Cheftalk, fireman.

Could you explain what you're looking for a bit more? You want a book that is "not a cook book but a lesson in cooking" ...

Books that explain and illustrate cooking techniques, like searing, braising, etc.? "The Best Recipe" or anything else by Cooks Illustrated magazine staff is long on the reasons a particular recipe works and what different techniques add to a dish. "Learning to Cook with Marion Cunningham" is excellent on technique and easy starter recipes for beginning cooks.

Books that focus on the way chefs figure out what to put together for new dishes? "Think Like a Chef" by Tom Colicchio fits the bill.

Thank you for the reply.

Yes that is the style of books that I am looking for.

I have been cooking for several years and I would like to improve the knowlage that I have. Yet all the books that I have found have the set up of trying to be different.
the recipes that i see are not really ones that I am looking to reproduce.

I have a hobby of watching the food network and they leave alot of the common knowlage out.

Although I've been cooking for years I still go back to "The Way to Cook" by Julia Child which gives a master recipe or technique and then tells you how to use it and suggests variations. If you're prepared to use British recipes (measure by weight rather than volume) then Delia Smith's Illustrated Complete Cookery Course is superb. Lots of techniques and recipes that never fail. Practically every cooking household in Britain must have one! She also has a new series out called "How to Cook", similar thing.

[momoreg]

I have heard good things about the Cooking for Dummies. Even if you already have some knowledge about coooking, it offers a lot of helpful techniques.

[Dlee]

fireman,

Welcome to The ChefTalk, There are a lot of cookbooks out, you just have to go through, them all and find the ones you like.

I suggest that you build your libary with a few nessary books, like; Larousse Gastronomique, Joy of Cooking, and Sauces by James Perterson. These books will give you a good refrence point to start and also give you reasons why something works.

Although, I refuse to put any book on my book shelf with the words "...FOR DUMMIES", I have looked through the book that momoreg
is suggesting and it is a very good book.

A couple of other books that you can check out also are; How and Whys of French Cooking By Alma Lach, Fruits of the Sea and Taste of the Sea by Rick Stein, New Great dishes of the World by Robert Carrier (The three last books are by English Chefs), Also there is an Australian Lady who writes a couple of very simple cookbooks, her name is Donna Hay.

The golden rule of cooking is HAVE FUN, when it becomes work change your hobbie.

D.Lee

[DaveB]

There's always "The New Professional Chef".

Also, Pepin's "La Technique" and "La Methode". The former is, I believe, readily available in a large-format paperback. The latter, alas, is long out of print with used copies going for over $100.00.

[BillyG60]

Try "On Cooking-Techniques from Expert Chefs"
by Sarah Labensky
It has recipies in it but is set up in a way that the method of cooking is describrd and then a dish is given that uses that style of cooking.

"Professional Cooking" by Wayne Gisslen is about the same.

Billy


brose@technonet.com

[foodnfoto]

While Larouse and the Professional Chef series are informative and interesting, I find they appeal more to chefs and those that aspire to restaurant work. They depend on the reader to have a basic understanding of kitchen lingo and jargon.
For someone who is not a chef, but wants to understand the basics of cooking, I would recommend three books-"Cookwise" by Shirley Corriher, "The Perfect Recipe" by the Cook's Illustrated folks, and "Joy of Cooking". All the recipes are well tested and work. They also provide a basic understanding of cooking techniques, nutrition and food combinations that can lead to informed experimentation with successful results.

[Kimmie]

Essentials of Cooking by James Peterson. It's "How to" throughout the book. Click here to view the table of contents.

I would also recommend The New Making of a Cook : The Art, Techniques, and Science of Good Cooking by Madeleine Kamman. I keep referring to that one all the time.

[mofo1]

Fireman,
I have virtually every book mentioned here. They are all wonderful.

[isaac]

i would recommend any book they use at culinary schools. like The New Professonal Chef that is published by the culinart institute of america. it is a very good book. the first half covers soups, sauces, ect. then the basic cooking technques. they do have recipes but they are well worth trying. this book will really help you....its known as the bible of cooking.

best of luck

[Kimmie]

Garde Manger : The Art and Craft of the Cold Kitchen by The Culinary Institute of America would also befit the above description.

It is a teaching text for food professionals, updated from a 1973 edition by a team of chefs from the Culinary Institute of America.

Combining clear, illustrated explanations of basic methods in full color with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetizers, and condiments. A separate chapter on cheeses demystifies the unique challenges of cheese selection, preparation, and presentation. 425 color photographs of techniques and finished dishes * Innovative preparation and presentation ideas * Tips on successful flavor, texture, and color combination The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA), hailed by Time magazine as "the nation's most influential training school for professional cooks," is the author of some of the most significant works for professionals and students.

[Papa]

Dear Fireman:

Welcome to the Chef Talk Cafe.

I would like to take this opportunity to add to the wonderful selection of cooking books that has been already suggested in the previos postings. I believe that the "Cook's Illustrated" monthly is a good publication for someone who is looking to learn the technique of the art of cooking.

Welcome once again!

[Linda Smith]

Hi Fireman.

Welcome to Cheftalk. No shortage of good advice here. I am a big Julia Child fan so my vote goes to "The Way to Cook". Both of Peppin's Methode and Technique volumes are great. I belive that they have recently been rereleased. I also ran across a method book by James Beard that was quite good however the name of which escapes me at the moment- it is an older book that I assume is out of print.
Glad to have you aboard.