Mot danh sach cac quyen sach day nau an hay
I know that generally “Larousse Gastronomique” and “Escoffier” are standards for (French) culinary resources. What else should I look into?
“The Professional Chef” looks pretty comprehensive, and “The Essentials of Classic Italian Cooking” by Marcella Hazan seems to be in line with what I’m looking for, based on Amazon reviews.
Any recommendations? I’m particularly interested in French, Italian, Japanese and Thai. I’m also interested in a really good book on baking, if there is something that fits in line with this type of books.
I’d really like *THE BEST/MOST COMPREHENSIVE*, what they’d give you in cooking school, and I’m not necessarily concerned with quantity of recipes or pictures as much as I am in technique and theory.
posted by bcwinters at 1:49 PM on December 4, 2006
James Peterson’s similar book is less extensive, but worth a look. Peterson also has an extensive book on sauces that seems fairly comprehensive for French inspired sauces.
posted by OmieWise at 1:56 PM on December 4, 2006
posted by cerebus19 at 1:56 PM on December 4, 2006
posted by cerebus19 at 1:59 PM on December 4, 2006
posted by cerebus19 at 2:02 PM on December 4, 2006 [1 favorite]
posted by Amizu at 2:18 PM on December 4, 2006
I don’t have any other Japanese books to compare it to, and it might be slightly trendy to like, but I love Washoku. The author advises the reader on how to stock a kitchen properly for the recipes she includes. She offers advice and history on table settings. And it’s extremely beautiful. It’s definitely comprehensive but it might be so comrehensive that it’s really more “lifestyley” than cooking.
posted by birdie birdington at 2:26 PM on December 4, 2006
I think the book’s out of print, but I do see it every so often in used bookstores (which is where I got my current copy, after I lost my mother’s old copy).
posted by occhiblu at 2:34 PM on December 4, 2006
I too like Marcella Hazan’s books but you do have to be prepared for a bit of conversational conceit in a charming old world kind of way (I recall her section on gnocci states in no uncertain terms that good potatoes cannot be purchased anywhere outside of Italy – ironic considering the origin of the potato).
posted by rosebengal at 2:50 PM on December 4, 2006
posted by mkultra at 2:57 PM on December 4, 2006
posted by gimonca at 3:23 PM on December 4, 2006
Patricia Wells has also written several books on French cusisine. My favorites are Bistro Cooking and Simply French. If you are interested in cooking the French way you must own at least one title by Ms. Wells.
posted by LoriFLA at 3:25 PM on December 4, 2006
posted by nerdcore at 3:58 PM on December 4, 2006
posted by Blazecock Pileon at 5:19 PM on December 4, 2006
posted by rxrfrx at 6:01 PM on December 4, 2006
posted by casconed at 11:28 PM on December 4, 2006
posted by mooders at 5:40 AM on December 5, 2006
posted by Atom12 at 7:43 AM on December 5, 2006
James Peterson’s Essentials of Cooking is the other best instructional books on how to actually cook–like how to hold a knife, how to dice, how to stir, how to fold, what creaming means and how to do it, how to butcher meat, poach fish, brown chicken. Cooking through these techniques will teach you how to actually cook without a recipie.
Julia Child’s Way to Cook is more comphrehensive and general, in my mind, than her other books. But it’s not specifically dedicated to French cooking (as MTAOFC Iand II are). For general french cuisine, MTAOFC is key. But Honest to god traditional French haute cuisine is based on Escoffier, start to finish. He is the bible of haute cuisine.
Italian, Marcella Hazen is great. I’ve found Silver Spoon to be more like the Joy of Cooking for italian food. There’s so much in it, but so much of whats in it is kind of “basic” recipes. Not that that’s bad, but it’s certainly not the kind of book that you can really learn the cuisine by cooking from it.
That’s kind of the same way I feel about the Cooks Illustrated/America’s Test Kitchen books. They’re great for traditional middle of the road American food, and god knows if you’re looking for a good standard “classic mom” recipie, they’re perfect (and their recipe for waffles is killer), but I second the reccomendation not to rely on them for anything remotely ethnic.
Joy of Cooking is an excellent resource that I would not be without, but again, not the kind of book that you’re going to learn anything comprehensive from. To me, it’s certainly better than How to Cook Everything (which I also like, but don’t find nearly as comprehensive as so many others do–when i look up beans, I want like 40 different ways to cook them, not two.), but again, it’s more for traditional American cuisine, and not so good with other cultures. It’s a fabulous basic, but it’s light on teaching techniques.
posted by kumquatmay at 8:03 AM on December 5, 2006
posted by wsg at 12:03 PM on December 5, 2006
posted by Mr. Gunn at 12:52 PM on December 5, 2006
True, even if it is full of ham.
posted by oats at 9:42 PM on December 5, 2006 [1 favorite]
posted by mkultra at 9:02 AM on December 6, 2006