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Culinary Techniques, and Basics Recommended titles
by Sarah R. Labensky, Alan M. Hause, et. al. Prentice Hall, 3rd edition, 2002. 1200 pp.
"On Cooking has everything a culinary student or young chef needs—from clear photos to basic butchery, to principles of the bake shop, even marvelous recipes and insights from famous, super-successful chefs. ....It makes you a master of the nitty-gritty problems....Best of all, On Cooking provides all of this priceless information in one single book. I predict that it won't take long for your copy to get that battered, grease-stained, much-used look." [Shirley O. Corriher, author]" --book description
by Jennifer S. Armentrout John Wiley & Sons, 2nd edition, 2000. 656pp.
"Books on nutritious eating abound, but none seem as comprehensive as The Professional Chef's Techniques of Healthy Cooking. Prepared by the Culinary Institute of America, the book is addressed to chefs who may require grounding in nutritional principles as well as representative recipes to help them "cook healthy." It's hard to imagine anyone, however, who wouldn't benefit from--and enjoy perusing--this trove of sophisticated yet approachable material. With more than 400 of the Institute's recipes, 200 color photos, and a cornucopia of useful information, including charts ("Definitions of Nutrient Claims," for example, helps readers understand terms like lite or low fat), the book is a definitive, up-to-date food and nutrition guide..." --Arthur Boehm for Amazon.com
by Andrew Dornenburg, Karen Page John Wiley & Sons, 1st edition, 1996. 426 pp.
"Through interviews with more than 30 of America's leading chefs - including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Waters - the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. ... Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines. Culinary artistry takes you inside the art of menu planning, where order and presentation are carefully thought out, and shows how leading chefs' menus are painstakingly created. The book also reveals how a menu can communicate a chef's personality and offer opportunities for artistic expression. " -- book description
by Peter Gray, Kaminsky Kunz Little Brown & Co, 2001. 272 pp.
Kunz and Kaminsky ... identify 14 basic tastes (salty, sweet, floral herbal, "funky," meaty, etc.) then groups them into four categories: Tastes That Push, Tastes That Pull, Tastes That Punctuate and Taste Platforms. The resulting recipes are, understandably, high-concept chef food. Explaining how they layer and balance tastes, the authors conclude each recipe with Our Taste Notes, which take an oenophile's approach to flavor description. Sweet Scallops in a Pink Lentil Crust with a Hot-and-Sweet Bell Pepper Reduction ends thusly: "The taste comes through first as crunch, then salt, and then heat. ... As complicated and as multi-ingrediented as many recipes are, the directions are admirably clear, and some recipes ... are quite simple. ... " --Publishers Weekly
by Culinary Institute of America John Wiley & Sons, 3rd edition, 1999. 160pp.
"High quality, well-made, well-maintained knives—and the skills to use them properly—are among a chef's most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques—including peeling, paring, trimming, carving, chopping, dicing, and filleting—and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors, and other larger equipment." --book description
by Mary Deirdre Donovan John Wiley & Sons, 1996. 816pp.
"In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables..." --book description
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