Whether you have graduated from a culinary school recently or have begun your culinary art education, you should read culinary books. These cookbooks are written by world-renowned chefs, which will help you expand your culinary art knowledge. The reason to read all those books is to learn the techniques of different chefs from around the world.
These books will lead you to spend a few hours flipping through the pages to absorb accessible professional advice. They are the complete guide for exploring different chefs’ stories and also will make you understand what they learned from their mistakes.
Several chef books tell us everything from new and old techniques to preparing and mastering different cuisines. After all, reading a chef book is a great way to learn how to become a chef. Here are four books that you should read mentioned below.
- Harold McGee’s On Food and Cooking
Home cooks, chefs, bakers, and culinary professionals have recommended this book for 35 years. Though this book is included in the culinary school curriculum, if yours don’t have it, you should get it. This book’s author, Harold McGee, is considered the most authoritative food chemist in modern history.
The book On Food and Cooking gave us an in-depth view of the science behind cooking and a sound knowledge of foundational elements, including temperatures and ingredients. Even if you have no degree in food education, you will be able to understand the techniques because he explained them so well.
- Andrew Dornenburg & Karen Page’s, The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs
Suppose you want to experiment in the kitchen by combining flavors and other components in your dishes. It doesn’t matter where you are in understanding incorporating different ingredients. The Flavor Bible will be a definitive source to guide you.
The Flavor Bible is among the many critically acclaimed books that include information on the best seasonings for different types of dishes and cuisines. They have also included what flavor combinations best mix and work well together. The book also explains what certain ingredients taste like and how they can be used with new components.
- Jeffrey Hamelman’s Bread
If you are following the same old bread recipe and want to change it, you must make adjustments and additions to make it enjoyable. All you have to do is, grab a copy of Jeffrey Hamelman’s Bread. The Julia Child Award-winning book Bread covers the science, theory, and art of breadmaking. The book gives formulas for making over 100 types of bread, with detailed tastes and textures that work well together after mixing. The most recent edition also includes gorgeous photographs for visually inspired people.
- Edward Gallagher’s Cooking Local with Chef Eddie G
While expanding his culinary skills, Eddie continued his extensive trips across the globe, taking part in food festivals, cooking competitions, and private events. Traveling to over 30 different countries and participating in international food festivals weren’t enough to satisfy his passion for cooking.
That is why he wrote this book to give us a glimpse into how Gallagher travels to different parts of the world and attend several events to enhance his culinary skills by upgrading the traditional and modern methods. The book is available online to download and will also be helpful to you if you want to learn more about the cooking culture of different places.
