I'm the owner of an embarassing number of cookbooks which turned me into a moderately skilled home cook. So far my culinary education has consisted of picking ideas here and there. There are many things that I don't know how to do. I want to take my skills and understanding to the next level. Problem is I don't really know how.
Looking around Amazon I found a few books that appear to be what I'm looking for. I'm not looking for recipes so much but for a book that with a fair amount of practice will give me skills and a better understanding of cooking. I'm also looking for the most in depth and comprehensive one.
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) by Sarah R. Labensky
The Professional Chef by The Culinary Institute of America
Le Cordon Bleu's Complete Cooking Techniques
Professional Cooking, College Version by Wayne Gisslen
I've read most reviews but it's hard to tell how they compare with each other.
Any ideas? Has anyone compared any of the above?
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