Latest library addition

[richtee]

Just ordered:
http://www.amazon.com/Food-Cooking-S.../dp/0684800012

Have been looking for a semi-tech type book on cooking. I find them MUCH less colored by personal prefs and prejudices, allowing one to make their own judgments on things Plus, the science is sooo cool!

 

[vlap]

That was a text book from one of my classes in culinary school. Excellent book! Harold does have some of his own ideas that don't quite fit with what others say but its great none the less.
Required reading and should be on every serious cooks bookshelf.

 

[richtee]

Ahhh, cool thanks for the info Vlap! Any others I should consider?

 

[geek with fire]

I've been looking at getting the CIA's (The institute, not the government organization) Professional Chef:
http://www.ciaprochef.com/fbi/books/...ionalChef.html

You think this would be too broad of a study for a hack dinner cook (speaking of myself, of course)?

 

[vlap]

EEEK... I have hundreds. For plain old american cooking "The Joy of cooking" is tops.
Mastering the art of french cookery by julia child
Larousse Gastronomique is an incredible encyclopedia of cooking.
Escoffier: The Complete Guide to the Art of Modern Cookery by H. L. Cracknell

Anything by Charlie Trotter. Incredible chef I got to cook with 1 night.

Anything by Thomas Keller. (French Laundry and Bouchon)


I have many more but these are great.

For base techniques.

Jacques Pepin "Complete Techniques"

Le Cordon Bleu "Complete Cooking Techniques"


All books listed I own and reference.

 

[vlap]

Any book by the cia is incredible. I have a bunch of their books. The cia book of soups is incredible.

 

[richtee]

Thank you Sir! Like Geek, I am not really under any pretensions of become the next great chef in America, but i DO enjoy both eating and producing top notch chow. And I guess ya never know where life may lead. And no knowledge is bad knowledge.

 

[fatback joe]

I love that book. Packed with good info.........if you like facts anyhow. LOL.

 

[vlap]

I am in that same boat. I love good food. I love to try different things all the time. I have hundreds of cookbooks and some of them I havent even opend in years but yet I still buy new ones. Sometimes I look over and see a book I don't remember buying.
Heck I even have a book coming right now that deals with cooking in a chimineas "Cooking with Chimineas: 150 Delicious Recipes for Barbecuing, Grilling, Roasting and Smoking"
I don't even own a chiminea! The book just sounded interesting

 

[fatback joe]

I got Charcuterie recently after the library said I finally had to bring their copy back. Good book.......I would recommend it. You may not get as much out of it as I am though since you seem to be further down the road on the sausage and curing than I am.

http://www.amazon.com/Charcuterie-Cr...6259676&sr=8-1

 

[hawgheaven]

Nope, not for this price: http://www.amazon.com/s/ref=nb_ss_b/...tion&x=16&y=19

 

[vlap]

Oh yes! If you like cooking with chiles you MUST have this book. By far the best book on cooking with chiles I have ever found.
http://www.amazon.com/Whole-Chile-Pe...6259725&sr=1-4

 

[richtee]

I've had the Rytek Kutas "Great Sausage Recipes and Meat Curing" book for 2 editions now. It's a great second step if you look to continue charcuterie.

It's pretty much considered "the bible".

 

[fatback joe]

Yep, got it.

 

[vlap]

I don't have any of those books on sausage making. I really need to get some.

I have a book that kinda deals with that and further into the cold kitchen. The cia's book on garde manger is very good.
http://www.amazon.com/Garde-Manger-C...6260482&sr=8-1

 

[vlap]

Culinary Artistry by Dornburg is another excellent selection that has sat unread on my book shelf for way tooooooo long.
http://www.amazon.com/Culinary-Artis...pd_sim_b_img_2

 

[shellbellc]

I have the charcuterie book, it's a great read! I'm going to have to get that pepper book! I have wayyyyyyy too many cook books. I have to figure something to do with them.

 

[vlap]

What other books can you all not live with out? I love book and would love to hear ideas on more to buy.

 

[mavadakin]

GOOD IDEA ANY INFO IS BETTER SERVED THEN A TASTE TEST ON THE SPOT..GOOD THAT YOU MENTIONED THE SCIENCE ..JUST WANT TO LET YOU ALL KNOW..ANY RECIPE YOU TRY KEEP IN YOUR OWN BOUNDRIES..YA MADE CHICKEN THIS WAY AND YOU LIKED IT..TRY SOMETHING DIFFRENT..YA GOT TO HAVE A FEEL FOR THE RESULTS..DONT MATTER IF YOU LIKE IT YA GOT TO THINK OF THE ONES WHO ALSO EAT WHAT YOU MAKE....ASK BEFORE PREP..GOOD IDEA RICH..MIKE

 

[richtee]

FINALLY came in yesterday. Looks really interesting. It also reads like the technical part of the script of a Good Eats episode :{)