just wondering what text books you guys enjoyed ar thought were the best!?
American or not!
Ooo, glad I saw the Village Baker on your list. I came across it the other day at the used book store and was short a few bucks to buy it. I'm going to be picking it up though, I enjoyed how it was split into two sections with home baking yields/volumes and recipes tailored for the professional kitchen.
I just picked up the On Baking book for the pastry program that I'm in. I'm doing both tracks at school, working the Savory and Sweet side of the program. I have been pleased with On Cooking so far, though I've only really used it for reference a few times here and there, but the On Baking looks to be well structured as well.
Not sure how it stands to "pro chef" or "on cooking" but Ive got the ACFs Culinary Fundamentals book, and besides some quirks in the recipes its a pretty comprehensive read on the kitchen. It covers equipment, techniques and quality kitchen habits or practices. I also recommend "on food and cooking" it is a incredible source of knowledge.