Home Cooking

Which technique book?

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Which technique book?

EmiliaEmmanuelle | Aug 14, 2008 10:53 AM

Hi all!

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
http://www.amazon.com/Cooking-Textboo...

The Professional Chef by The Culinary Institute of America
http://www.amazon.com/Professional-Ch...

Le Cordon Bleu's Complete Cooking Techniques
http://www.amazon.com/gp/product/0688...

Professional Cooking, College Version by Wayne Gisslen
http://www.amazon.com/exec/obidos/tg/...

Larousse Gastronomique
http://www.amazon.com/Larousse-Gastro...

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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