|By Rc_fleming (Rc_fleming) on Monday, May 21, 2001 - 01:34 pm: Edit|
What books are the best buy for cooking student? I got some excellent advice on what pastry/baking books from past posts, but I would really like to get some advice books for the other half of the kitchen. I already own Sauces by James Peterson, The Professional Pastry Chef by Bo Friberg, and Harold Magee's On Food and Cooking, and some assorted books for the "house wife." I would also like to find out where to get books on professional ethnic cooking if such things exist.
Thanks for your advice and all the two cents you can throw my way,
|By Cheftim (Cheftim) on Monday, May 21, 2001 - 03:22 pm: Edit|
These books served me well when I first started and they serve me well now that I run a kitchen.
The 'Escoffier Cook Book', the American edition of Escoffier's 'Guide Culinaire'. This is "the" book, I couldn't get along with out it.
The 'New Larousse Gastonomique'. A culinary encyclopedia like no other. I've had mine for 15 years and I could still set and read it for hours.
'La Technique' by Jacues Pepin. A good primer for the many basic techniques used throughout the kitchen.
Another resource is 'The Joy of Cooking' beyond the recipes each section give great back ground information.
The 'Saucier's Apprentice', a good back pocket source for understanding the context of sauces and garnishing.
|By Chris on Monday, May 21, 2001 - 09:37 pm: Edit|
Ditto on all of Tim's suggestions. I would add
la varrenne pratiquie
The new professional chef
and The basics cookbook
|By W.DeBord on Tuesday, May 22, 2001 - 07:40 am: Edit|
I'm not aware of any professionally labeled ethic cookbooks other than French (and that only counts as ethic if your not French).
I found there were certain people who were leaders in their cuisine. Like for Indian food Julie Sarhni, Italian -Marcella Hazan, etc... sticking to the leaders is the way to go for authentic cooking.
There are tons of Etnic cookbooks out there but you really should buy the books from the leaders in their nationality. Maybe others here will have some good selections of their ethic preferences too?
P.S. I've seen chefs opening betty crocker for their Italian night buffets. It makes me worry.
|By Chris on Tuesday, May 22, 2001 - 10:48 am: Edit|
The Italian cooking Encyclopedia
|By peachcreek on Tuesday, May 22, 2001 - 03:49 pm: Edit|
I like "Regional Italian Cooking" by Ada Boni for the pics, and the recipes are goods. I also like "The New Basics Cookbook" by Rosso and Lukins. The recipes are pretty good, and they include reminder tips on method that help immensely.
|By Rc_fleming (Rc_fleming) on Tuesday, May 22, 2001 - 03:59 pm: Edit|
Isn't there an Italian cookbook called Il Talisman or something like that? I think its kindof like an Escoofier Cookbook of Italian food.
|By Rc_fleming (Rc_fleming) on Friday, May 25, 2001 - 03:19 pm: Edit|
Thanks for all our great pointers.