Haggis
Sous Chef
Got my birthday present from my girlfriend. A copy of the latest Larousse Gastronomique in full and The Professional Chef from the Culinary Institute of America.
This is awesome! My cooking knowledge which, with no training whatsoever, if far from complete is greatly improved since a ground in the proper basics is now possible, especially in the sauces area.
More information than you can poke a stick at!
Currently working my way through reading the Professional Chef, the Larousse isn't as much of a reading book being an encyclopaedia but that still hasn't stopped me getting lost for a couple of hours in its 1300-odd pages.
This is awesome! My cooking knowledge which, with no training whatsoever, if far from complete is greatly improved since a ground in the proper basics is now possible, especially in the sauces area.
More information than you can poke a stick at!
Currently working my way through reading the Professional Chef, the Larousse isn't as much of a reading book being an encyclopaedia but that still hasn't stopped me getting lost for a couple of hours in its 1300-odd pages.