Posted by Susan on January 03, 1998 at 12:26:32:
Dear folks,
Need some help and advice here. What are your favorite books on food preparation, history, etc.? I want to know which ones y'all actually like and use. My New Year's resolution is to quit trying not to wander around in bookstores (doesn't work anyway) and instead begin acquiring *good* books on food. Which usually means pro and expensive, so I want to spend my money well, if not too wisely. And such texts will fit in nicely with all those recipe books dated pre-1960 (earliest from the mid-1800's).
Many thanks,
Susan
The forums already contain recommendations for the following books:
Baking:
“Baking: The Art And Science” by Schunemann and Treu (recommended by Joe)
“Professional Baking” by Wayne Gisslen (recommended by Mark)
"Professional Pastry Chefs & Bakers" by Dominic Dermo (recommended by Gerard)
Also an old French sugarcraft book by Franciolo -- title? written in English, French, Italian? (recommended by Gerard)
Catering:
“Garnishing: A Feast for Your Eyes” by Francis T. Lynch (recommended by Carl Jones)
Cooking:
Chef Rene has talked about Pellaprat being his favorite -- I assume that he means author Henri-Paul Pellaprat -- but which book?
“Great Book of French Cuisine”
“Modern French Culinary Art”
“Everyday French Cooking for the American Home”
“Everyday French Cooking for the Australian Home”
... others, too, though not necessarily in English ...