BOOKS EVERY CHEF SHOULD READ

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Larousse Gastronomique

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

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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

Genre: Cookbook

Nominations: James Beard Award for General Cooking

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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)

 

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Culinary Artistry

by Andrew Dornenburg, Karen Page.

This landmark book was the first- known reference on culinary composition and flavor compatibility,

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Kitchen Confidential

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

Genre: Memoir

Publisher: Bloomsbury Publishing

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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

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White Heat

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

Genre: Cookbook

Publisher: Mitchell Beazley

Illustrator: Bob Carlos Clarke

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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