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books for the professional chef

Jan B. Harsvik
 
Larousse Gastronomique: The World's Greatest Cookery Encyclopedia
Larousse Gastronomique: The World's Greatest Cookery Encyclopedia
"one of the best ensyclopedias in modern cooking, gives you an answer to most questions"
The Roux Brothers On Patisserie
The Roux Brothers On Patisserie
"might seem a little oldfashioned but the Roux Brothers best book, and remember Gordon Ramsey and Marco Pierre White calls Albert Roux Chef. He is really a living legend"
The Oxford Companion to Food
The Oxford Companion to Food
"not as professional minded as larousse, but you will need both cause they complement eachother"
French Cheeses
French Cheeses
"a meal is not complete without cheese, and this little book is a gem"
Sauces: Sweet and Savoury, Classic and New
Sauces: Sweet and Savoury, Classic and New
"if you want to know how to make a sauce you will buy this book!"
The French Laundry Cookbook
The French Laundry Cookbook
"How you can possibly rate the best restaurant in the world is to me a mystery, but The French Laundry is extremly good I must admit"
Rick Stein's Seafood
Rick Stein's Seafood
"The ultimate seafood cookbook, not so much for the recipes but for the step by step instruction on how to prepare fish. I find my self recommending this book to apprentices frequently!"
Charlie Trotter's Vegetables
Charlie Trotter's Vegetables
"I am not saying Charlie Trotters other books are bad, but I do feel theres something special about this one"
El Bulli: 1998-2002
El Bulli: 1998-2002
"I am not sure if this is the english edition, but it is possible to get hold of. Mind, it cost an arm and a leg. But it is fantastic!!!!!!!!!!!"
Girardet
Girardet
"The first Girardet cookbook is very hard to come by, but this is also very good. One of the grand masters in french cuisine."
Formulas for Flavour
Formulas for Flavour
"John Campbell is together with Heston Blumenthal and Ferran Adria the frontrunners in scientific cooking, and the latter two might be better but this book is easier to get hold of."
The Physiology of Taste (Penguin Classics)
The Physiology of Taste (Penguin Classics)
"Jean Anthelme Brillat-Savarin is a must to read for any starting chef, a celebration of food"
The Nouvelle Cuisine of Jean and Pierre Troisgros
The Nouvelle Cuisine of Jean and Pierre Troisgros
"Nouvelle cuisine, it sounds like swearwords but the Trosgras pulled it off"
The New Sotheby's Wine Encyclopedia: A Comprehensive Reference Guide to the Wines of the World
The New Sotheby's Wine Encyclopedia: A Comprehensive Reference Guide to the Wines of the World
"As a chef I also have to know my wines and I find this book very informative, It is one of severale I own but is a good starting point. Happy Cooking!!!!!!!!!!"