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Professional chef books

post #1 of 13
Thread Starter 
Hi everyone,

New poster I have cooked at home for years and recently started in a professional cooking, I don't want American books but can people recommend French influenced classic styles of knife skills and techniques. I really don't mind how cheap/expensive but just a book that will give a real deep insight into those things.

I will be giving up my time for free to go and learn those things but I'd just like a little head start.

Many thanks
post #2 of 13
It's an Anerican book written by an American, but I highly recommend to you:

https://www.amazon.com/Jacques-P%C3%A9pins-Complete-Techniques-P%C3%A9pin/dp/1579121659
post #3 of 13
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post

It's an Anerican book written by an American, but I highly recommend to you:

https://www.amazon.com/Jacques-P%C3%A9pins-Complete-Techniques-P%C3%A9pin/dp/1579121659

That does look really good thanks Brian, I really don't mind it's American I was more worried about delivery charges as I live in England, I thought French or English books might save me some delivery fees.

I also said not American because I notice a lot of the chefs on here are from the states. That does look very good though does he do examples on YouTube? I'm pretty sure I recognise him from doing French chopping techniques.
post #4 of 13

I am a professional chef with 40 years of experience and was formally trained by French chefs in classical French cuisine and techniques, but I am American so my opinion and knowledge of such things is probably not of much value to you.

:chef:

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 13
Thread Starter 
Quote:
Originally Posted by cheflayne View Post

I am a professional chef with 40 years of experience and was formally trained by French chefs in classical French cuisine and techniques, but I am American so my opinion and knowledge of such things is probably not of much value to you.
chef.gif

I have explained what I meant but it is in moderation as I'm new
post #6 of 13
Thread Starter 
In case the moderating takes a long time I will quickly explain what I meant when I said I don't want American books I meant I don't want to buy books from America.

I don't care if it's an American chef who wrote the book aslong as it's available in England or Europe as I'm guessing the delivery charges will be high from America to me and will take a long time.

I know the majority of people on here seem to be from America so I thought I would say something before hand so I didn't have to pay more for delivery than the book itself.

Apologies for any offence caused I really don't care what nationality a chef is smile.gif
post #7 of 13
Quote:
Originally Posted by AlexUK View Post

Apologies for any offence caused I really don't care what nationality a chef is smile.gif

 

No harm, no foul. I was just enjoying taking a light hearted poke while sipping my morning coffee.

 

It is not overly extensive but there is a section with pictures about techniques in The Great Book of French Cuisine by Henri Paul Pellaprat, but the book reccommended by @BrianShaw is a better call.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
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post #8 of 13
Thread Starter 
Quote:
Originally Posted by cheflayne View Post

No harm, no foul. I was just enjoying taking a light hearted poke while sipping my morning coffee.

It is not overly extensive but there is a section with pictures about techniques in The Great Book of French Cuisine by Henri Paul Pellaprat, but the book reccommended by @BrianShaw
is a better call.

Aslong as it's not American coffee wink.gif

Yes I thought that book Brianshaw recommended looked really good, thanks for your suggestion as well.
post #9 of 13

while i know you are looking for a book, its 2016 and you tube has videos for everything, there are a number of good knife skill videos all over the inteweb

 

 

for the french classics these are must haves for every cook 

 

 

Escoffier 

 

 

 

Larousse

 

 

 

 

while rather costly for new, you should be able to find both of these used for a decent price 

post #10 of 13
Thread Starter 
Quote:
Originally Posted by Jason Williams View Post

while i know you are looking for a book, its 2016 and you tube has videos for everything, there are a number of good knife skill videos all over the inteweb


for the french classics these are must haves for every cook 


Escoffier 



https://www.amazon.com/gp/product/047090027X/ref=pd_bxgy_14_img_2?ie=UTF8&psc=1&refRID=T2PWM6RX7SJQCTNDKJEA

Larousse



https://www.amazon.com/gp/product/0307464911/ref=pd_sbs_14_t_1?ie=UTF8&psc=1&refRID=R0NY203836CH6QZ1FJNK


while rather costly for new, you should be able to find both of these used for a decent price 

Thanks Jason I had watched some YouTube videos and your right you can learn the majority off there, I think I thought I might find some secrets and tips from books as I could already do the cuts themselves I think now it's more practice practice practice.

I settled on a newer edition of Larousse Gastronomuiqe as the price was reasonable and I think will give me a lot more information than what I thought I needed.

I'm hoping to get Escoffier when I get paid next month, there were some good options used but if I'm spending that kind of money I thought I might as well try and get a newer copy and I've got lots to practice with for now.

Thanks everyone for the info I'm also still hoping to get that jacques pepin book in time and these were a few I found myself which may be of interest to others.

The complete Robuchon
Knife skills (Wareing)
The cooks book (I think this might be an English version of a French book)

I know they are different to what I'd asked for but as I was looking around I thought they seemed interesting. Thanks again.
post #11 of 13

2 of my favorite food books ever are  

 

Culinary Artistry 

and

Becoming a Chef,

 

both by the same authors;  Andrew Dornenburg and Karen Page

 

 

they are much more than just cook books and i really do recommend every cook,  pro or not, to check them out 

 

 

 

 

your Knife callus is not done until everyone you know outside the business thinks your hand looks weird 

post #12 of 13
Amazed that the Kindle/ePub book by Chad Ward, An Edge In the Kitchen, has not appeared here in the knife skills category.


Sent from my iPhone using Tapatalk
post #13 of 13

some awesome videos about knives and sharpening here http://kramerknives.com/videos/

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