Knowledge is power, no doubt about it.
Do cookbooks still have a place in today’s kitchen? Or everyone learns on the go?
We feel cookbooks are a very good way to learn and discover great cooking techniques.
We appreciate that these great chefs and culinary experts decided to share their wisdom.
Here are our favourite cookbooks that helped chefs acquire fundamental knowledge and expertise rather than just make them follow the recipe instructions.
Larousse Gastronomique by Prosper Montagné
World’s greatest extraordinary French encyclopedia of cooking. The classic culinary book contains recipes, tips, cooking styles and origins for almost every dish in history. It’s a part of a sturdy foundation for both professional and home cooks, bursting with tons of illustrations and information. Larousse possesses a finely tuned sense of comedy and food snobbery, which you will definitely enjoy.
Mastering the Art of French Cooking by Julia Child
A genuine testament to the talent and skill of its author that after all these years remains relevant. Well explained and amazingly simple to follow even without any visual aid (you won’t find pretty pictures in this book). But trust Julia, that all recipes are perfected and written in a way that a complete beginner will understand and learn to cook amazing dishes.
The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker
#1 selling cookbook in the United States is passed from generation to generation for the last 65 years. It describes ingredients from the familiar to the most exotic, how they taste, what are they used for or how long to store them, possible menus, wines, entertaining, what to take out for a picnic and much more.
The French Laundry Cookbook by Thomas Keller
This 7 Michelin star chef is renowned for his culinary skills, exceptionally high standards and his obsession of getting things right. From mindfulness of your ingredients (where they are sourced from) to enjoying the process of cooking. Recipes range from approachable to the challenging as they describe what this remarkable chef is preparing daily in his restaurant.
An Encyclopedia of Kitchen Science, History and Culture by Harold McGee
Fascinating practical information about what we eat written from a science perspective. It’s not about cooking, it’s but about why and how cooking works, molecules, energy, heat, reactions and tons of interesting facts and history about food. You will enjoy this book even if you are not a chef or foodie, even if you don’t eat at all!
From all these books you will learn, you will laugh, you will have the “a-ha” moment and they will motivate you to go a try the recipes for yourself. After all, the most important thing is that you will learn new things.
And it will be glorious! Let us know which book is your holy grail and why!