Brukky
Assistant Cook
- Joined
- Nov 11, 2006
- Messages
- 14
The Professional Chef and Larousse Gastronomique. Both very much worth the money.
Nicholas Mosher said:I'd disagree that beginning cooks should pass over TPC. It's a textbook as much as a cookbook, and is actually one of the best books to start off with because it teaches cooking techniques, and not just recipes. Afterall, it's what cooks start off with at the CIA (many of whom have little/no experience cooking, some having only been on the service side of the industry).
Beginning cooks should take the time to carefully read the first couple hundred pages of the book which go into detail in regards to sanitation, kitchen tools, safety, ingredient identification, and basic cooking terminology. From there they can begin by making stocks, sauces, and progress through soups, stews, braises, roasting, sautees, steaming, poaching, etc.
I remember the first spark that ignited my passion for cooking. I was six years old and watched a family member drop minced onions into a hot pot (we made American Chop Suey that day). I started watching shows and reading books when I was 8-10yrs old, and bought my first 8" CK with paper route dough. Up until I discovered The Professional Chef I really had no "foundation" to work from... I just had a box of recipes, notes, and some recorded cooking shows of "Great Chefs", Martin Yan, Julia Child, Graham Kerr, and all the other pre-Food.TV programming. I really wish I had discovered TPC sooner.
That said, it does take time to read through an 1100 page book, and like riding a bike, you have to practice at first (with some scrapes and bruises along the way). But if you're seriously interested in learning the fundamentals of almost all western cuisine, it's tough to go wrong with TPC. From strong roots spring great trees.
I wouldn't say the person is worthless, just that they haven't found a book like TPC which would offer them the fundamental techniques of cooking (along with kitchen safety, what different tools look like and how to use them, along with pictures and descriptions of ingreidents). It has expanded information in tables and what not for those who want to learn more, but it doesn't get much more simple than the step-by-step photos they include for each cooking technique. After following the directions (and photos) for chicken stock people can turn the page and see ingredient lists (using the same exact technique) for other stocks (like white veal). Then using their stock they can follow step by step photos to make a killer Veloute in the next section on sauces. Then they can use the veloute skills to produce an amazing Blanquette de Veau, Beef Stew, Pan Gravy, Pot Pie filling, etc. As I'm sure you know it's the simple stocks and sauce techniques (along with basic cooking methods) from which almost every dish springs forth or is finished. This book teaches those basic techniques rather than just provide a list of recipes. I think that makes it a perfect companion to someone just starting out.ironchef said:"I firmly believe that anyone, beit cooks in the industry, home cooks, etc. should have a firm grip on the basics of any type of cuisine before they start improvising or else they have absolutely no foundation whatsoever. I mean, it's cool and all if you can make a white asparagus-truffle foam but if you can't make a basic beurre blanc or hollandaise then you're pretty much worthless."
Michael in FtW said:Cookbooks tend to fall into one of two categories - collections of recipes, and books that teach you something about cooking and use the recipes as illustrations of the cooking techniques.
This book falls into the latter category ... would definitely be worth having.
Cookbooks tend to fall into one of two categories - collections of recipes, and books that teach you something about cooking and use the recipes as illustrations of the cooking techniques.
This book falls into the latter category ... would definitely be worth having.