Looking for A good book that teaches basic/classic cooking
I'm looking for a good book that would teach me the basics and fundamentals of cooking techniques. Not just how to boil water, but more of the ins and outs of cooking the classics that have stood the test of time. I used to have the professional chef book way back when i was in culinary school(sadly and reluctantly, i had to drop my culinary classes and merely got a certificate in pastry due to money issues...still sad about that) but had to sell it during some rough money times. Should I re-buy that book? Anyone have some suggestions??
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
12 Comments:
I've said this before on another thread, but I am madly in love with The New Best Recipe from Cook's Illustrated. It has lots of clear, detailed illustrations a la the glorious Mark Bittman, as well as explanations about how to choose and prep produce, cuts of meat, etc. What I really love is how carefully-chosen the recipes are - they really focus on classic dishes (think: steak au poivre, bolognese sauce, quiche) and talk about why they chose the ingredients and techniques for each dish.
Another great book is Julia Child's Mastering the Art of French Cooking. I just received it as a graduation gift, and the instructions are always detailed and lucid. Unfortunately, it is quite pricey (hence the "gift" part).
If you want something a little more outside the box, you could always try a good ethnic cookbook - or any cookbook that focuses on a particular cuisine (think Marcella Hazan's Italian Kitchen). I find that cookbook authors writing about a very particular type of cuisine are always careful to explain and teach technique.
GirlFromJetCity at 4:44PM on 08/16/09
Martha did just put out her cooking school book. and the CIA has The Professional Chef (Amazon look in textbooks- as a matter of fact that is a good search to make for further choices)
I really like these though:
The Essential Cook by Conran ,Conrann andHopkinson.
Great encyclopedia of food up front. With wonderful pictures. Basics in there too plus a whole cookbooks worth of recipes at back with references to the other sections listed at the side.
The Way To Cook by Julia Child
This is not laid out conventionally but by technique and is meant to teach technique and then give you recipes using that technique.
Think Like A Chef by Tom Collicchio
Not just a recipes and techniques book but how to think like a chef putting together food combinations and combining them with technique.
Jaques Pepins Cooking Techniques
Cooking techniques by Jaques.
inkandsausages at 5:27PM on 08/16/09
There are also the classic Better Homes and Gardens Cookbook and Betty Crocker's Cookbook. Basic, fundamental instructions and recipes that have stood the test of time.
Gator Pam at 5:49PM on 08/16/09
1) I'd go with Alton Brown's "I'm Just here for the Food." He's passionate and funny, and has organized his book around cooking techniques, with recipes for each. You'll come away understanding why you're doing what you're doing in a recipe. Topics: Searing, grilling, roasting, frying, boiling, braising, brining, sauces, eggs, microwaving.
2) I haven't seen Cook's Illustrated latest, but I can guarantee it will be terrific. The America's Test kitchen crew are equally passionate about teaching as Alton is. And you can go to their website and check out their approach to recipes. Here's their page for this week's "almost no-knead bread," a variation of the now famous recipe Bittman printed in the Times. (You may need to register to see, but it's free."
http://americastestkitchen.com/recipe.asp?recipeids=4748&iSeason=9
3) If I had to throw out all my cookbooks but one it would proably be The New Good Housekeeping Cookbook. Out of print but worth pursuing on ebay.
4) I learned to cook with Fannie Farmer, and she didn't fail me.
lemonfair at 6:09PM on 08/16/09
Julia's, The Way to Cook
Alice Water's The Art of Simple Food
These will teach you how to cook, answer your questions as you do so, and inspire wonderful meals.
islandexile at 7:09PM on 08/16/09
I still have my C.I.A. book from when I was in Culi school and it is very helpful in basic sauces blah blah. I also like the Joy of Cooking and James Beard books, James Beard books i like because he always has a piece of history about the dishes.
pjracz10 at 4:55AM on 08/17/09
Seldom mentioned, except by me, James Beards Theory and Practice of Good Cooking.
NO_Pam at 11:09AM on 08/17/09
Another vote for The Way to Cook by Julia. Mine is well used. You can also look at Marion Cunningham's Fannie Farmer Cookbook, it's full of info and old classic recipes.
ride&cook at 11:13AM on 08/17/09
Raymond Sokolov's How to Cook
Ortolan at 12:41PM on 08/17/09
The Time-Life series "The Good Cook-techniques and recipes". I think there is about 20 of them with lots of illustrations of what stuff should look like and how its done, as well as recipes. Jacque Pepin Techniques and of course Julia Child. What I don't like about the Cook's Illustrated stuff is that they are so self congratulatory about having THE best recipe and THE best way of doing things that I sometimes want to throw something at the TV. Lots of times, I just know that my good old recipe is going to suit my taste much better than their "scientifically" tested way. Especially when they start to make stuff "healthy" ; plus some of their recipes are so complicated, be real! Rant finished!
aajay at 2:27PM on 08/17/09
I learned how to cook from my Betty Crocker book. Though I don't own it, the Best Recipe cookbook seems like another good choice.
eeels at 2:28PM on 08/17/09
I'm adding my vote for 'The Best Recipe'.
I've cooked for a long time, and am comfortable with most cookbooks, but really appreciate this book's clarity, conciseness, and focus on readily available ingredients; I've never had a failure, using one of its recipes. Best, from my point of view, is that they explain the science behind what takes place (which you can read as little or as much of as you like; you don't need to understand the science to make the recipes work), and when you understand that, you are well on your way to being able to make even badly-written recipes (e.g. recipes for delicious-looking things you find online, with partial/iffy looking instructions) work, and creating recipes of your own.
mongoose at 2:57PM on 08/17/09