What would be the first 10 books I should get if I was a new chef/cook starting out...

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Permalink Reply by Daniel Kangiser on August 10, 2009 at 10:29pm

Hi Tina,
My answer would not probably flow with many on this site. I believe you need to develop leadership skills, interpersonal skills, computer skills, ethics, etc., etc., along with cooking skills. A Chef wears many hats, and if they are to become successful they must pay attention to the edges, corners and core of "self". Be a great communicator, get along with your team mates, be loyal to your superiors, have passion and drive to be the best, learn from all, and teach the least of us, have humility, and a desperate need to serve the best food possible. Now how can I recommend a single book after all of that, I can't.

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Permalink Reply by Tina Powers CEPC CCE on August 11, 2009 at 4:49pm

A nice bit of thought, and I appreciate this, but the question is a simple one and this is the basic for all great chefs...the ability to cook after all...most of the kids we see have been McD'd to death...with little or no exposure to food or flavors. thanks again for your insightful suggestions.
T

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Permalink Reply by Jason Talcott on August 11, 2009 at 11:39am

Lessons in Excellence-Charlie Trotter
Culinary Artistry-Dornenburg and Page
The French Laundry-Thomas Keller
On Cooking-Labensky Hause
Food Lovers Companion-Herbst
On Food and Cooking-Harold McGee
Leadership Lessons From a Chef: Finding Time to be Great-Charles Carroll
The Soul of a Chef: The Journey Toward Perfection - Michael Ruhlman
The Apprentice: My Life in the Kitchen-Jacques Pepin
On the Line-Eric Ripert

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Permalink Reply by Tina Powers CEPC CCE on August 11, 2009 at 4:29pm

thanks Chef Jason for a very good list...he is a good cook and is working in a hotel and asked for some good selections...so far Culinary Artistry has been on the top of many lists...keep up the good reading suggestions.

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Permalink Reply by Guy D. Sockrider, C.E.C. on August 13, 2009 at 6:31am

La Guide Culinaire
Larouse Gastromonic
Le Repertoire de la Cuisine
Culinary Fundimentals
On Cooking
Ducasse Flavors of France
The French Laundry
The Pro Chef
A subscription for Art Culinaire

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Permalink Reply by Paul Midgley on August 14, 2009 at 2:57pm

The books suggested by our fellow Chefs are all great tools. I would also add The Complete Technique by Jaques Pepin.

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Permalink Reply by Chef Ben Diaz MCFE, CHDT, CPFM on August 16, 2009 at 1:52am

Escoffiers Le Guide Culinaire
El Bulli 2004-2008
The Soul of a Chef
The Perfectionist
What to drink with What you Eat
Culinary Artistry
Baking Fundamentals
The Professional Chef
Gastronomia and Food
Food Artist: The Art of the Garnish

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Permalink Reply by Jesse Parker on August 16, 2009 at 6:09pm

Well out of all those great books I would only add one more that I didn't see mentioned. It has actually helped me many times. "The Food Lovers Companion". A great little dictionary of food and culinary terminology.

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Permalink Reply by George Ouimette CCC on August 18, 2009 at 6:25pm

Somewhere in ones first collection should be I think.

Food For 50
Haines Food preparation for hotels, restaurants, and cafeterias.
Mastering the Art of French Cooking by Julia Child.
Pro Chef.

Good books to begin with.

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Permalink Reply by David Souza on August 22, 2009 at 10:02pm

Ive read the other replys to your question and I am surprised that i didnt see "Mastering the Art of French Cooking" by Julia Child. I dont know if any other Chefs out there will agree with my choice but I feel it is a very benifical book for anyone starting in the Culinary business.

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Permalink Reply by Shawn Dickensheets on August 25, 2009 at 2:20pm

Escoffier Cookbook
food and cooking by Harold McGee
Larousse Gastronimique
essentials of classic Italian by Marcela Hazan
Food Lovers Companion
Chez Panisse Vegetables

and 6 more from various cuisines -to learn what the market basket is from that region....

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