Posted by Southern on May 28, 1998 at 21:49:10:
In Reply to: So, who are the great chefs? posted by Rich on May 27, 1998 at 21:18:13:
The titles shown below are from a long discussion about people's favorite books that was started in January. Publication info is just there to give you a general idea, as some titles seem to go in and out of print, often via different publishers.
BAKING & CONFECTIONERY
Joseph Amendola, CMPC and Donald E. Lundberg, “Understanding Baking” (NY: John Wiley & Sons, 1992)
Recommended by Neil Sheldon CPC.
Roland Bilheux, Alain Escoffier, Pierre Michalet, Poritzky-Lauvand, "The Professional French Pastry Series,” Vols. 1 - 4
(NY: John Wiley & Sons, 1997) Vol. 1, Doughs, Batters, and Meringues; Vol. 2, Creams, Confections, and Finished
Desserts; Vol. 3, Petit Fours, Chocolate, Frozen Deserts, Sugar Work; Vol. 4, Decorations, Borders and Letter, Marzipan,
Modern Desserts. Recommended by Gerard, as well as Neil Sheldon CPC.
Roland Bilheux, Alain Escoffier, Daniel Herve, Jean-Mari Pouradier, "Basic Bread Making Techniques: 46 Special Breads,
Fancy Breads, Viennese Breads, Decorative Breads, Presentation Pieces" (NY: John Wiley & Sons, 1997) Recommended by
Gerard.
Dominique D’Ermo, "The Modern Pastry Chef’s Guide To Professional Baking" (NY: Harper & Row, 1962) Recommended
by Gerard.
Marcel Desaulniers, “Desserts to Die For” (NY: Simon & Schuster, 1995) Recommended by Joe.
Wilfred J. Fance, editor, “The International Confectioner” (London: Virtue, 1968), out of print. Recommended by Gerard.
Wilfred J. Fance, editor, “The New International Confectioner” (London: Virtue, 1973), out of print. Recommended by
Gerard and Karen.
Pedro José Franchiolo, "Le art chez le patissier confiseur-glacier" (Paris: P.J. Franchiolo, 1958), out of print. Reprint in 1979
sponsored by Cointreau, also out of print. Text in French, but lots of photographs. Recommended by Gerard.
Bo Frieberg, “The Professional Pastry Chef” (NY: John Wiley & Sons, 1995) Recommended by Gerard, as well as Neil
Sheldon CPC.
Wayne Gisslen, “Professional Baking” (NY: John Wiley & Sons, 1993) Recommended by Mark, Karen, Matt, as well as
Neil Sheldon CPC.
Joseph Lambeth, “Lambeth Method of Cake Decoration and Practical Pastries: Published Expressly for the Progressive Baker,
Confectioner, Pastry Cook, and Cake Decorator” (San Francisco?: Allied Bakery Products, Inc., 1935; also Palos Verdes, CA:
Continental Publications, 1980), out of print. Recommended by Gerard.
Nick Malgieri, “Nick Malgieri's Perfect Pastry: Create Fantastic Desserts by Mastering the Basic Techniques” (NY:
Macmillan Publishing Company, 1989 and 1998) Recommended by Neil Sheldon CPC.
Paul Rambali, “Boulangerie : The Craft and Culture of Baking in France” (NY: Macmillan USA, 1995), out of print.
Recommended by Neil Sheldon CPC.
Walter Richmond, “Choice Confections: Manufacturing Methods and Formulas” (Glen Rock, NJ: Manufacturing
Confectioner Publishing Company, Inc., 1977) Recommended by Gerard.
Claus Schünemann and Günter Treu, “Baking: The Art And Science, A Practical Handbook for the Baking Industry”
(Calgary, Canada: Baker Tech, Inc., 1988) The American Institute of Baking (AIB) notes that this book is an English
translation of “Technologie der Backwarenherstellung,” primarily intended as a textbook for apprentice bakers in Germany,
which contains many useful formulations and much technical information on hearth breads. Recommended by Joe.
William J. Sultan, “Practical Baking” (NY: John Wiley & Sons, 1989) Recommended by Matt.
CATERING
Francis Talyn Lynch, “Garnishing: A Feast for Your Eyes” (Tucson, AZ: H.P. Books, 1987) Recommended by Carl Jones.
Denis Ruffel, Roland Bilheux, Alain Escoffier, Pierre Michalet, “The Professional Caterer Series,” Vols. 1 - 4 (NY: John
Wiley & Sons, 1997) Vol. 1: Pastry Hors D'Oeuvres, Mini-Sandwiches, Canapés, Assorted Snacks, Hot Hors D'Oeuvres,
Cold Brochettes, Centerpieces; Vol. 2, Individual Cold Dishes, Pates, Terrines, Galantines, and Ballotines, Aspics, Pizzas, and
Quiches; Vol. 3, Croustades, Quenelles, Soufflés, Beignets, Individual Hot Dishes, Mixed Salads, Fish in Aspic, Lobsters,
Poultry in Aspic; Vol. 4, Meat and Game-Sauces and Bases, Execution, Display and Decoration for Buffets and Receptions.
CUISINE (AMERICAN)
James A. Beard, “James Beard's American Cookery” (Boston: Little, Brown & Co., 1980) Recommended by Blanchard.
John D. Folse, CEC, AAC, "The Evolution of Cajun and Creole Cuisine" (Gonzales, Louisiana: Chef John Folse & Co, 1989)
Recommended by Blanchard.
Sandy Kapoor, “Healthy and Delicious: 400 Professional Recipes” (NY: John Wiley & Sons, 1995) Recommended by Alan.
CUISINE (CLASSIC)
Auguste Escoffier, “Livre de Menus,” out of print. Recommended by Karen, as well as Francois de Melogue.
Auguste Escoffier, “Ma Cuisine” (NY: A&W Publishers, 1965 and 1978), out of print. Recommended by Francois de
Melogue.
Henri-Paul Pellaprat, “Everyday French Cooking for the American Home” (NY: World Publishing, 1955) Recommended by
Chef Rene.
Henri-Paul Pellaprat, “Everyday French Cooking for the Australian Home” (Sydney: Cookery Book Club, 1969)
Recommended by Chef Rene.
Henri-Paul Pellaprat, “The Great Book of French Cuisine” (NY: St. Martin’s Press, 1994) Recommended by Chef Rene.
Henri-Paul Pellaprat, “Modern French Culinary Art” (Paris: Jacques Kramer, 1950) Recommended by Chef Rene.
Henri-Paul Pellaprat, “The New Pellaprat Modern French Culinary Art” (Cleveland: World Publishing, 1966) Recommended
by Chef Rene.
Montagne Prosper, “Larousse Gastronomique, The Encyclopedia of Food, Wine, and Cookery," (NY: Crown Publishing,
1961) Recommended by Jay.
Louis Saulnier, “Le Repertoire de La Cuisine: A basic reference to the cuisine of Escoffier” (Hauppauge, NY: Barrons
Educational Series, 1977) Recommended by Gerard.
CUISINE (MODERN)
Raymond Blanc, “Recipes from Le Manoir Aux Quat' Saisons” (NY and London: MacDonald Orbis Publishing, 1985), out of print. Recommended by Francois de Melogue.
Raymond Blanc, “Blanc Mange: The Mysteries of the Kitchen Revealed” (NY: Parkwest Publications, 1996) Recommended by Francois de Melogue.
Raymond Blanc, “Cooking for Friends” (North Pomfret, VT: Trafalgar Square Publishing, 1993, also Terra Alta, WV: Headline Books, 1996) Recommended by Francois de Melogue.
Raymond Blanc and Sally Ann Scott, “For the Love of Vegetables” (Monterey, CA: Cole Publishing Group, 1998)
Recommended by Francois de Melogue.
Raymond Blanc, “Les Routiers Cookbook” (1991), out of print. Recommended by Francois de Melogue.
Chef Eugen Pauli, “Classical Cooking The Modern Way” (Boston: CBI Publishing Co, 1979), a Swiss/German
apprenticeship manual. Recommended by Jay.
Georges Perrier and Aliza Green, “Le Bec-Fin Recipes” (Philadelphia, PA: Running Press, 1997) Recommended by Francois
de Melogue.
Fernand Point, “Ma Gastronomie: A Classic of French Cuisine” (Paris: Flammarion, 1969) Recommended by Francois de
Melogue.
Joel Robuchon and Patricia Wells, “L'Atelier of Joel Robuchon : The Artistry of a Master Chef and His Proteges” (NY: John
Wiley & Sons, 1997) Recommended by Francois de Melogue.
Raymond A. Sokolov, “The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home” (NY: Random
House, 1976) Recommended by Gerard.
CUISINE (REGIONAL)
Editors of Time-Life Books, “Foods of the World Series” (NY: Time-Life, 1974), 27 volumes, along with 27 spiral bound
recipe books. Recommended by g.e. willis.
Elizabeth David, “Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking” (NY: Alfred
A. Knopf, 1980) Recommended by g.e. willis.
Roy Andries De Groot, “The Auberge of the Flowering Hearth” (NY: The Ecco Press, 1996) Recommended by g.e. willis.
Patience Gray and John Thorne, “Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades, and Apulia”
(NY: The Lyons Press, 1997) Recommended by g.e. willis.
Madeleine M. Kamman, “When French Women Cook: A Gastronomic Memoir” (NY: Macmillan General, 1996)
Recommended by g.e. willis.
Richard Olney, “Simple French Food” (NY: Macmillan General, 1992) Recommended by g.e. willis.
Jeanne Strang, “Goose Fat and Garlic: Country Recipes from Southwest France” (North Pomfret, VT: Trafalgar Square
Publishing, 1994) Recommended by Francois de Melogue.
Marco Pierre White, “Canteen Cuisine: In the Kitchen With Michael Kaine” (1997), out of print. Recommended by Francois
de Melogue.
Marco Pierre White, “White Heat” (1991), out of print. Recommended by Francois de Melogue.
Marco Pierre White, “Wild Food from Land and Sea” (1997), out of print. Recommended by Francois de Melogue.
FOOD HISTORY
James Trager, "The Food Chronology : A Food Lover's Compendium of Events and Anecdotes, from Prehistory to the
Present,” (NY: Henry Holt, June 1997) Recommended by Alan.