Bookshelf

If you have any desire to become a chef (or even a home gourmet), you must read Michael Ruhlman’s The Making of a Chef: Mastering Heat at the Culinary Institute. This is not a cook book written by a chef; it is a book by a real author and his pursuit of becoming a chef. Again, this is a must read.

You can pick it up at Amazon or Half.com.

I also recommend the following books:

  • Culinary Math by Linda Blocker
  • Larousse Gastronomique: The New American Edition of the World’s Greatest Culinary Encyclopedia by Jenifer Harvey Lang
  • Hering’s Dictionary of Classical and Modern Cookery by William Bickel
  • Le Repertoire De LA Cuisine by Saulnier
  • The Physiology of Taset by Brillat-Savarin
  • Molecular Gastronomy: Exploring the Science of Flavor by Herve This
  • ServSafe Essentials by the National Restaurant Association Educational Foundation
  • The Professional Chef by Culinary Institute of America