BOOKS EVERY CHEF SHOULD READ
Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. Wikipedia
Originally published: 2001
Author: Prosper Montagné
Publisher: Éditions Larousse
Page count: 1,087
Awards: James Beard Award for Reference and Scholarship
The Professional Chef
"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used.
Originally published: 1 May 1991
Author: The Culinary Institute of America
Nominations: James Beard Award for General Cooking
On Food And Cooking: The Science And Lore Of The Kitchen
A book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition.
Originally published: November 1984
Author: Harold McGee
ISBN: 978-0-684-80001-1 (U.S.); 9780340831496 (UK)
by Andrew Dornenburg, Karen Page.
This landmark book was the first- known reference on culinary composition and flavor compatibility,
Kitchen Confidential: Adventures in the Culinary Underbelly is a New York Times bestselling non-fiction book written by American chef Anthony Bourdain.
Originally published: 22 May 2000
Author: Anthony Bourdain
Page count: 320
Publisher: Bloomsbury Publishing
Mastering the Art of French Cooking
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both of France, and Julia Child of the United States. Wikipedia
Originally published: 1961
Authors: Julia Child, Simone Beck, Louisette Bertholle
LC Class: TX719.C454 2009
Publisher: Alfred A. Knopf
White Heat is a cookbook by chef Marco Pierre White, published in 1990. It features black and white photographs by Bob Carlos Clarke. It is partially autobiographical, and is considered to be the chef's first memoir.
Originally published: 1990
Author: Marco Pierre White
Publisher: Mitchell Beazley
Illustrator: Bob Carlos Clarke
The French Laundry Cookbook
The French Laundry Cookbook is a 1999 cookbook written by American chefs Thomas Keller and Michael Ruhlman and Susie Heller and illustrated by Deborah Jones. The book features recipes from Keller's restaurant The French Laundry. Wikipedia
Originally published: 1 November 1999
Authors: Thomas Keller, Michael Ruhlman, Susie Heller