|The Cordon Bleu
textbook. Need I say more? Gonna' cook up some family Sunday omelets or start a Five Star
restaurant? why braise? why mince? why whole leaf herbs? why ground spices? It's ALL here!
Many recipes but you'll have to recalulate the portions as they are for restaurant sized
crowds (12-50 portions). Otherwise, I suggest you study the "Leftovers" chapter
||This book is
packed with all the basic information: heralded as the "Practical Guide to Foods and
Cooking" - many illustrations. A very clean reference book.
||This book is
basically a "technique" book. A good assortment of illustrations convey the
techniques, tips and information necessary for a successful home kitchen.
||A good set of
reference books on herbs, vegetables and fruits are worthy to keep on hand. Shown is the
one I have on herbs. It notes the culinary and health conscious segments of each herb - as
well as the no-no's!
|The entire series of the California Culinary Academy cookbooks
are to be prized. Clean and straightforward reference with plenty of information and a
large variety of recipes.
||Another necessary kitchen reference. With all of the odd imported
selections showing up on your grocer's shelves nowadays, it's best to know what it is and
how you can use it. Spices, herbs, vegetables, fruits, nuts, meats, etc. This is the book!
you don't think you can cook away without an extensive knowledge of sauces, do you? We
ain't talking just BBQ sauce here! NADA! Stocks, mother sauces, daughter sauces, gravies -
All of the expert techniques, why's and how's.