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.
Using Jason Bourne crossed with Julia Childs as listed on the cover for a description of the author makes you wonder what goes on this cookbook. The actual title of this book itself says it all. This cookbook is really designed for the beginner cook, or someone who is trying to force them self to […] Read the full article...
With Coco, publisher Phaidon Press has created a must-have reference for professional chefs, instructors, culinary students and culinary enthusiasts. To compile this list of who’s who in the international culinary scene, the editors asked 10 World-Leading Masters of the art to select and profile 100 of the best emerging chefs from around the world. Read the full article...
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 Read the full article...
Terrine is an ideal follow up to Stephane Reynaud wonderful Pork & Sons. With the same unassuming and authentic style he introduces us his favorite recipes for these rustic, traditional dishes. Unencumbered by unnecessary descriptions and sidebars, the book uses a simple layout of a recipe per page with an accompanying photograph. Renaud, a celebrated […] Read the full article...
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 with Read the full article...
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 on ethnic and health foods. IThe Companion is portable, and the entries are concise and to-the-point with […] Read the full article...
After a late night soiree with celebrated chef and bad boy Mario Batali, journalist 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, Read the full article...
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 and cookbook rolled into one for both home cooks and professionals. Read the full article...
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 nature of food and cooking. On Food and Cooking is an indispensable […] Read the full article...
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, and with additional articles by over 50 specialists. Read the full article...
