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Cook book on technique - Page 2

post #16 of 26
10/19/08 at 7:43pm
I'll +1 on "The Professional Chef". I'm going to check out La Varenne, though. Thanks for the tip.
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post #17 of 26
10/19/08 at 9:47pm
Quote:
Originally Posted by GQgeek View Post
I don't think it's a book for someone that is serious about cooking in the way that Manton or Iammat are, for example. To contrast, Keller's books get me excited about cooking whereas reading the JoC is like reading a dictionary.
I love JoC. Prefer the Pepin series to LVP. His skills are far superior.
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post #18 of 26
10/19/08 at 10:13pm
Quote:
Originally Posted by iammatt View Post
I love JoC.

How dare you disagree with me!
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post #19 of 26
10/19/08 at 10:23pm
Quote:
Originally Posted by iammatt View Post
I love JoC.

Prefer the Pepin series to LVP. His skills are far superior.

If only I could see it in the small, grainy, black-and-white photographs. For the average home chef, of which I am one, I think LVP is a better option, if only for the emphasis on "how to cook" rather than "how to make this dish."
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post #20 of 26
10/20/08 at 12:07am
Quote:
Originally Posted by XdryMartini View Post
Jacques Pepin has a book called "Complete Techniques" that is very good as well. It even has LOTS of PICTURES!!

Pepin is the master. No other is necessary
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post #21 of 26
10/20/08 at 1:56am
Quote:
Originally Posted by dirk diggler View Post
Pepin is the master. No other is necessary


And you can meet the man and have him sign your book next week if you're near the Smithsonian.
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post #22 of 26
10/20/08 at 2:12am
The Professional Chef by the CIA is my go to reference book on techniques. On Food and Cooking by Harold McGee is my other reference book, typically used when I run across some unusual ingredients that I want to learn more about.
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post #23 of 26
10/20/08 at 2:14am
Quote:
Originally Posted by Roikins View Post
And you can meet the man and have him sign your book next week if you're near the Smithsonian.

Wow...how I wish I was still living in Foggy Bottom.
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post #24 of 26
10/21/08 at 5:30pm
Quote:
Originally Posted by DarkNWorn View Post
The Professional Chef by the CIA is my go to reference book on techniques. On Food and Cooking by Harold McGee is my other reference book, typically used when I run across some unusual ingredients that I want to learn more about.

My cousin read the Professional Chef by the CIA and references it regularly. His cooking skills have become pretty legendary among the family and he has taken over much of the Holiday cooking duties because of it (oh the desserts... ).

I should probably purchase a copy for myself...
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post #25 of 26
10/21/08 at 5:33pm
At FCI, all the instructors recommend Pepin.

I have New Professional Chef. I like it, but it tries to cover so much that what it does cover does not get as much detail as it might.

It seems like every year they come out with a new edition. Mine is by now no doubt hopelessly out of date.
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post #26 of 26
10/23/08 at 2:11am
The Professional Chef is a textbook.... they are never "out of date"... but they sell more copies by releasing new versions... it's a racket. My issue with the book (although I love it) is that the recipes are for like 200 people... although I use recipes for a guideline anyway. Another serious go-to reference, although not technique oriented is "Cookwise" by Shirley Corriher. Great basic food science. Has saved my creme brulee and many a cookie.
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