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#ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS SET OF BOOKS HOW TO#

If you’ve ever had a question regarding an ingredient or cooking technique (eg. On Food and Cooking: The Science and Lore of the Kitchenby Harold McGee – if I could own only one cooking reference, this book would be it! I can’t even begin to describe how much I love this book.In addition, you’ll find 125 innovative (more complex) recipes by Jamie Simpson, the executive chef at The Chef’s Garden Culinary Vegetable Institute.

#ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS SET OF BOOKS HOW TO#

Each section contains helpful information on how to select, store, clean, and use each ingredient.

The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables by Farmer Lee Jones – a new addition to my library, this beautiful book is a comprehensive guide to more than 600 common and unusual vegetables.

Overall, a very well-written book that really makes you think and approach ingredients differently. Dan Barber, well-known chef and restauranteur, discusses how the food system evolved to become what it is today.

The Third Plateby Dan Barber – one the best books about the food system that I’ve read over the years.

Shirley breaks from standard convention and dives into everything from bread to cookies to cakes, and even categories such as stock and roast chicken.

I’ve used this book on multiple occasions to tweak or improve recipes and understand the techniques and roles of various ingredients.

Corriher’s – part cookbook, part reference guide. CookWise: The How’s and Why’s of Successful Cookingby Shirley O.Kenji uses his scientific approach to cooking to demonstrate the best and most effective way to cook just about everything. This is a huge book (textbook sized), but covers so many topics. Kenji López-Alt – if you are a Serious Eats fan and love learning the why’s behind cooking, this is a great reference book.