I am a keen homecook and I started to work as a chef with no previous professional experience or culinary diploma. I love my work and its very worthy regarding practical experience but in the fast pace of the restaurant I am not able to learn all the theory behind. Unfortunately I cannot attend a culinary college, at least not now. But I want to improve myself and learn all the essentials about the food, the ingredients, utensils, everything behind the cooking process, the kitchen and food safety, all the techniques… simply everything one can learn in the culinary school. Thus I would like to know your opinion on which of the above cited books is better choice.
The professional chef is from The Culinary Institute of America, last ed. 2011
On cooking : a textbook of culinary fundamentals is from the team Sarah R. Labensky, Priscilla R. Martel and Alan M. Hause, last ed. 2010
Both of them cited as a fundamentals, basics for everyone who wants to become a professional chef and also used in the schools and courses.