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.
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, and wisely […] Read the full article...
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 Forley serves at her restaurant, illuminated by the culinary and botanical explorations […] Read the full article...
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. Therefore, in order to become a better cook, one must have an understanding and working knowledge of the ten most popular and […] Read the full article...
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 and and seamless writer, it is the one cookbook you will come to depend on every time you […] Read the full article...
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. Read the full article...
Wayne Gisslen’s professional cooking and baking texts are the standard in the culinary field and have educated hundreds of thousands of professional chefs. Read the full article...
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. Read the full article...
First published in 1938, Larousse Gastronomique is the favorite reference for chefs around the world—professionals and amateurs alike. This latest edition, updated in 2001, more than lives up to its bold claims as the world’s greatest culinary encyclopedia. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; cooking techniques from […] Read the full article...
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, and the techniques that go along with it, giving readers the skills and confidence […] Read the full article...
