It should be noted that these are not books for the cook who merely wants to follow recipes, but rather to gain a deep insight in techniques and the chemistry behind cooking.
The Professional Chef
Created and used as text book by the 'Culinary Institute of America'. This is considered the Bible of all chefs and contains all the basic techniques required to obtain a sound background.
Molecular Gastronomy - exploring the science of taste
The author, Hervé This, holds a doctorate in molecular gastronomy and is an internationally renowned chemist. This book will explain the 'why' behind the 'how' in the kitchen, bringing the laboratory into the kitchen. If you are really interested in knowing the chemistry behind food preparation this will give you the advantage over other cooks.
The Professional Pastry Chef: Fundamentals of Baking and Pastry
The author is Bo Friburg. The title is self-explanatory - it provides a sound background in baking and pastry principles.
Culinary Reactions - Everyday chemistry of cooking
As an alternative to number two on the list. This might be easier to digest.
Flavor Bible - Essential Guide to Culinary Creativity
The focus here is to develop your intuition in the kitchen through experimentation. Touching on texture, smell, taste through herbs and spices to create a balance.
Please send me your list of essential culinary books.
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