10 Best Culinary Textbooks | March 2017
We spent 25 hours on research, videography, and editing, to review the top choices for this wiki. Although these culinary textbooks are not written for home cooks, any dedicated kitchen dabbler may find them informative and interesting. But for those who are planning on a career in the gastronomic world, one or more of these editions will be essential reading in order to prepare you for the financial, logistical and creative realities of being a professional chef. Skip to the best culinary textbook on Amazon.
If you're looking for a go-to reference book, Larousse Gastronomique is your answer. It is a captivating read for anyone who loves food and features more than 400 candid photos that gives you access to the kitchens of upscale restaurants.
- biographies of 12 inspiring chefs
- has a very comprehensive index
- paper quality is a bit thin
Fundamental Techniques of Classic Cuisine is an essential book for anyone wanting to hone their skill. It has useful hints and tips from Deans and Chef instructors to get you on your way to becoming a master chef, but there aren't a lot of captions under the pictures.
- covers knife cuts
- clear and concise instructions
- binding doesn't seem very durable
|Brand||French Culinary Institu|
The 2nd edition of Introduction to Culinary Arts provides a solid foundation from theory to application. It gives every aspiring student knowledge and skills that they can apply throughout their career, whether they choose the savory or pastry route.
- touches on management and business
- has info on nutrition and food science
- great for leaning the fundamentals
|Brand||Gleason, Jerry/ Culinar|
Professional Cooking 8th Edition by best-selling author and chef Wayne Grisslen offers you a complete understanding of how to cook like a professional. It covers a myriad of topics, including culinary history, food safety and dietary practice.
- interactive kindle option available
- well-written explanations
- a bit too heavy to carry around
|Brand||Gisslen, Wayne/ Smith,|
Published by The Culinary Institute of America, The Professional Chef 9th Edition is a must-have for anyone serious about food. It's a great resource for professionals and domestic divas alike with simple step-by-step instructions and beautiful photography.
- offers expert tips
- has essential nutritional information
- has both modern and classic techniques
If you don't always like to follow recipes, The Flavor Bible is the book for you. The authors have gathered imperative creativity and wisdom from dozens of the world’s best chefs to boost your confidence in creating your own masterpieces from scratch.
- learn how to experiment with temperature
- covers a variety of worldly flavors
- teaches how to excite the senses
|Brand||Page, Karen/ Dornenburg|
Culinary Arts Principles and Applications is a complete guide to becoming a successful chef in the industry. This invaluable resource is great for beginners as it is packed with core content, skills and cooking techniques in a very learner-friendly format.
- includes an informative dvd
- great for visual learners
- included recipes reinforce techniques
|Brand||Brand: Amer Technical P|