I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
I have it. Is it the Bible of cook books? Probably one of them. I think that EVERY cook, chef or those who aspire to be should have that one, The Larouse Gastromenic(sp) and the meat buyers guide. There are probably more that are necessary but I've found these three suit me well. Just my opinion though.
Think of both La Guide Culinaire and Larousse Gastronomique as cooking encyclopedias full of classical references. Along those lines you might want to consider Le Repetoire de la Cuisine as well as Herring's Dictionary of Classical and Modern Cookery. Remember..you can never have enough reference books!!
I just acquired THE PROFESSIONAL CHEF 7'th ed. and consider to be the foundation of cooking. Once basic principles have been learned then Escoffier's book should be utilized for recipes and inspiration. Both are great books, nonetheless.
I use Le Guide Culinaire for one of my classes and I like it, it is different and infomative. Its nice of you want to see how things are classically prepared in comparsion to modern techniques. I recommend that you pick it up, it's worth it.
Ive already spent my $160 allowance for this year and was sending my family my yearly birthday wish list. (no more ugly sweaters to return) Ive got the Cooking Essentials for the New Professional Chef, Art of the Garde Manger, Culinary Math, Fish and Shellfish, The New Making of A Cook and Timing is Everything. Those lists in previous posts will help alot. Thanks again.