Reference, Professional Cookbooks
Cookbooks We Love presents "Professional & Reference Cookbooks", a hand-picked list of quality trade and professional books and cookbooks that can be used by both pros and aspiring home cooks.
April 16, 2008
by Heston Blumenthal
In his BBC series, Adventures in Search of Perfection, UK chef Heston Blumenthal (of the highly acclaimed London eatery Fat Duck) turns his applies his unique creative and culinary talents to reinventing some of the world’s most well-know yet sadly often abused dishes. In the first installment he recreated the ‘perfect’ versions…..
April 08, 2008
by Stephane Reynaud
Terrine is an ideal follow up to Stephane Reynaud’s wonderful Pork & Sons. With the same unassuming and authentic style he introduces us his favorite recipes for these rustic, traditional dishes. Unencumbered by unnecessary desriptions and sidebars, the book uses a simple layout…..
October 09, 2007
by Ferran Adria
Chef Ferran Adria is probably the most highly revered and innovative chef working today and most professional cooks when asked where they would most want to dine would nine times out of ten pick his restaurant el Bulli in Spain. The closest most will come to this extraordinary restaurant dining experience is…..
September 01, 2007
by Sharon Tyler Herbst
With nearly 800 fact-filled pages, the New Food Lover’s Companion is an indispensable guide for serious cooks and food lovers. The New Food Lover’s Companion 4th edition includes over 6,000 food, drink and culinary terms, including updated entries…..
Posted by
Editor Carol on 09/01/2007
Categories
•
Reference, Professional
Comments (0) -
Permalink
August 05, 2007
by Bill Buford
After a late night soiree with celebrated chef and bad boy Mario Batali, journalists Bill Buford offers himself up as kitchen slave in the kitchen of Batali’s New York City 3-star eatery Babbo. What begins as a back of the house expose of a famed restaurant, and how-to manual for wannabe chefs…..
December 15, 2006
by Rick Stein
Considered one of the greatest authorities on fish and seafood, Rick Stein’s Complete Seafood is the best and most comprehensive guide to fish cookery. This James Beard award winner is the ultimate reference…..
October 22, 2006
by Harold McGee
With his revised edition of On Food and Cooking, world renowned author Harold Mcgee has taken his classic book, updated it with new cooking technology and science learned over the past 20 years to create the definitive book on explaining the science and .....
Posted by
Editor Carol on 10/22/2006
Categories
•
Reference, Professional
Comments (1) -
Permalink
September 09, 2006
by Alan Davidson
The Oxford Companion to Food now in its 2nd edition, is an outstanding culinary reference packed with 2,650 delightfully written A-Z entries—including 39 feature articles on staple foods—most by the renowned, engaging writer Alan Davidson…..
Posted by
Editor Carol on 09/09/2006
Categories
•
Reference, Professional
Comments (0) -
Permalink
August 29, 2006
by Wayne Gisslen
Wayne Gisslen’s Professional Cooking texts have taught more professional chefs than any other book, so if you’re serious about learning the trade. then this is it. With the up-to-date 6th Edition of his classic Professional Cooking, Gisslen teaches the why’s…..
Posted by
Editor Carol on 08/29/2006
Categories
•
Reference, Professional
Comments (4) -
Permalink
May 28, 2006
by Daniel Boulud
In Letters to a Young Chef, master chef Daniel Boulud gives new and aspiring chefs insight into a life’s worth of experience in the kitchen in the form of personal letters. From the beginning, he writes to us on Where to Start, What You Need to Learn based on how he did it…..
February 26, 2006
by Diane Forley
Renowned chef of New York’s Verbena restaurant, Diane Forley shows how to build a dish and menu—from vegetables on up—in this innovative cookbook that looks at flavors through a botanical prism. Anatomy of a Dish is a collection of the richly flavored recipes…..
September 19, 2005
by Andrew Dornenburg, Karen Page
The premise behind the innovative book by award-winning cookbook authors Andrew Dornenburg and Karen Page is that American cuisine today is really a culmination of many cuisines that have influenced cooks and chefs…..
May 25, 2005
by James Peterson
James Peterson’s books are hailed as the most comprehensive and dependable of cooking guides, and Fish & Shellfish is no exception. This book is the first and last word on fish and shellfish from an expert teacher…..
December 04, 2004
by Rick Tramonto
A French phrase meaning “amusement for the mouth”, amuse-bouche are the appetizer to the appetizer, a French culinary tradition that author and chef Rick Tramanto introduces to the home cook with his award-winning cookbook. According to Tramonto, amuse bouche are the gastronomical equivalent of receiving a “kiss from the chef”.....
September 10, 2004
by Wayne Gisslen
Wayne Gisslen’s professional cooking and baking texts are the standard in the culinary field and have educated hundreds of thousands of professional chefs…..
September 06, 2004
by Andrew Dornenburg, Karen Page
In Becoming a Chef, authors Andrew Dornenburg and Karen Page bring together the experiences, insights and advice of more than 60 leading chefs to give aspiring chefs a sneak preview of what life is like in their chosen profession…..
Posted by
Editor Carol on 09/06/2004
Categories
•
Reference, Professional
Comments (0) -
Permalink
March 16, 2004
by Prosper Montagne
First published in 1938, Larousse Gastronomique is the favorite reference for chefs around the world—professionals and amateurs alike…..
February 02, 2004
by Julia Child
Mastering the Art of French Cooking, first published in 1961, introduced suburban America to continental cuisine and launched Julia Child’s decades-spanning career as America’s favorite cooking teacher. In this classic cookbook Julia deftly explains the how’s and why’s of French cuisine…..
Page 1 of 1 pages
Continued
Subscribe to Us