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Culinary Fundamentals Book

post #1 of 6
Thread Starter 

i'm looking for a good book, possibly even text book with all of the culinary principles/fundamentals(the basics) that you would learn in culinary school. right now i am looking at buying the professional chef or on cooking: a textbook of culinary fundamentals. any advice?

post #2 of 6

Wayne Gisslen's The Chef's Art is the better textbook imho.

post #3 of 6

"Jacques Pépin's Complete Techniques" isn't too shabby either.

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 6

On Cooking and On baking are pretty good - mine are old - found 3rd edition of On Cooking at Goodwill in cookbook section for $ 5.00 last fall. 

post #5 of 6

The New Professional Chef is a good choice. You may want to add The Art and Science of Culinary Preperation.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #6 of 6

Jacques Pépin's Complete Techniques, ISBN 1-57912-165-9

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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