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Essential Books for Culinary Students

post #1 of 15
Thread Starter 

Hey All,

 

I am trying to put together a list of essential books for those attending culinary school. Lets see if we can come up with a solid list maybe divide it up into books for Pastry and Savory Kitchen. 

 

My starters would be:

 

 

 

 

 

 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #2 of 15

Jacques Pepin: new complete techniques

Karen Page/ Andrew Dornenburg : The flavor bible

Karen Page / Andrew Dornenburg: Becoming a chef.

Escoffier

post #3 of 15
Thread Starter 

@Soesje thanks. I have never read any of Andrew dornenburg and Karen Pages work how does it compare to Rhulman's books on becoming a chef?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #4 of 15

oh you mentioning ruhlmann :) 

well I own Ratio (also a good one but not aimed at the pro's) have not yet read the book you mentioned so I dunno.

from what I have understood is the book by dornenburg totally different from ruhlmann's.

post #5 of 15

Not so much for school, but these books should be in every chef's library:

 

Food for Fifty by Mary Molt

http://www.amazon.com/Food-Fifty-13th-Edition-Mary/dp/0136136516/ref=sr_1_1?ie=UTF8&qid=1394512228&sr=8-1&keywords=food+for+fifty

 

Chef's Book of Formulas, Yields and Sizes by Arno Schmidt

http://www.amazon.com/Chefs-Book-Formulas-Yields-Sizes/dp/0471227161

 

The most recent edition of the second was published in 2003, so its getting old, but it breaks down a lot more ingredients than similar books that are newer.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #6 of 15
Thread Starter 

@Brandon ODell awesome thanks!

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #7 of 15

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #8 of 15

If I'm not grossly mistaken, this is also available as a PDF and Mastercook cookbook, albeit an older edition, with MasterCook v14 available at http://www.mastercook.com

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #9 of 15
Quote:
Originally Posted by PeteMcCracken View Post

If I'm not grossly mistaken, this is also available as a PDF and Mastercook cookbook, albeit an older edition, with MasterCook v14 available at http://www.mastercook.com

I just checked the MasterCook website. They still include it and its the 13th Edition which is the most recent. They also include the OnCooking software. I think the MasterCook software is cheaper than buying the Food for Fifty book.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #10 of 15

Indeed it is.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #11 of 15

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #12 of 15
Quote:
Originally Posted by PeteMcCracken View Post

If I'm not grossly mistaken, this is also available as a PDF and Mastercook cookbook, albeit an older edition, with MasterCook v14 available at http://www.mastercook.com

 

You are not mistaken ... I have the pdf version bookmarked in Explorer for viewing in the browser.
post #13 of 15
Modernist Cuisine
post #14 of 15

culinary artistry - published by JW wiley and.. on food and cooking harold mcgee 

post #15 of 15
Thread Starter 

Calling in a few other cheftalk members who are students to see what they say. @emmbai90 @Naturesbliss @PastrySMC @Thumper1279  Just curious since you are all culinary students what are some of the books on the required reading list for you?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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