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post #1 of 2
Thread Starter 
I will be attending the Orlando Culinary Academy in July when it
opens, I am on the first list of students. Is there a text book I can get that
will give me a head start?

post #2 of 2
Hi Whisk and welcome!

At my school, we use Professional Cooking by Gisslen; it's not bad but it's pricy so check your library before you commit to buying anything. My favourite teacher still believes in the Larousse Gastronomique;l he thinks it should be on every cook's bedside. Look into it!
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