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Hi guys,
My head chef has been on to me and has been giving me names of books to read to broaden my knowledge i.e La Rousse Gastronomic I was just wondering if anyone had any suggestions on what they have used throughout there career. And also which is the best for someone like me who only has two years experience.
 

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If you don't mind reading a textbook, 'Professional Cooking' by Wayne Gisslen is a great all-around reference book. Easier to read than competitors like 'On Cooking' by Sarah R. Labensky and 'The Professional Chef' by The Culinary Institute of America.

The other books suggested on this thread are more of a supplemental reading that will prove a lot more useful once you have a solid general knowledge foundation to build on. On their own, I found them to be too random and too detailed in some respects.

I can honestly say that I go back to 'Professional Cooking' by Wayne Gisslen more times than any other books in my collection.
 

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If you don't mind reading a textbook, 'Professional Cooking' by Wayne Gisslen is a great all-around reference book. Easier to read than competitors like 'On Cooking' by Sarah R. Labensky and 'The Professional Chef' by The Culinary Institute of America.

The other books suggested on this thread are more of a supplemental reading that will prove a lot more useful once you have a solid general knowledge foundation to build on. On their own, I found them to be too random and too detailed in some respects.

I can honestly say that I go back to 'Professional Cooking' by Wayne Gisslen more times than any other books in my collection.
Couldn't concur most. Professional cooking, is a great resource from soup to nuts. Basics in clean cooking technique and well illustrated.
 

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Hi guys,
My head chef has been on to me and has been giving me names of books to read to broaden my knowledge i.e La Rousse Gastronomic I was just wondering if anyone had any suggestions on what they have used throughout there career. And also which is the best for someone like me who only has two years experience.
Jacques Pepin the complete teqniues, food lovers companion , the reach of a chef by Michael ruhlman. Also check used bookshops for things that look interesting to you personally.

Good luck, knowledge is never complete. What they know you can always learn
 

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Complete techniques from jacques pepin is a good book but I don't understand why it switches from color images to black and white, it's a little distracting. Professional cooking looks great, will have to check it out. Take a look at modernist cuisine also, I find it explains the why behind each technique a bit more in depth than other books I've read so far.
 

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Hi all!

Any advice on portable books? I would like something entertaining that I can carry around, and in the meantime learn some new things.

So basically the main thing is the size, I can't take The Food Lab out of the house without getting a herniated disc or something :(
 

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Hi all!

Any advice on portable books? I would like something entertaining that I can carry around, and in the meantime learn some new things.

So basically the main thing is the size, I can't take The Food Lab out of the house without getting a herniated disc or something :(
"834 Kitchen Quick Tips" by Cook's Illustrated. Great book.
 
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