Cookbooks I Enjoy:
Here is a collection of cookbooks I frequently find myself coming back to for inspiration and education. I have linked each thumbnail to the Amazon store page incase you wish to buy. I make a super tiny commission on each book sold, just enough for me to add soy to my latte at Starbucks.
by Hervé This - This’s book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths.
by Ernest Vieira - Covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods.
by Robert L. Wolke - The book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results.
by The Culinary Institute of America – Garde Manger is one of the most important courses culinary students take.
by The Art Institutes – This book celebrates everything that is different, distinctive, and delicious in the diverse traditions of American cooking.
by The Art Institutes – A Textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts.
by The Art Institutes – The Best Tool for Learning About the Diversity of Cuisine from Around the World.
by Michel Suas – It is the only available resource covering complex bread making, viennoiserie and pastry into one book.
by The Art Institutes – Great source of information on basics, for those interested in professional cooking careers.