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
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
