The other night our Pantry Cook (which both Chef and I went to school with) asked what she should be reading as far as cooking goes and we started to ramble off a list of books. So I figured, I'd provide a list of books that I would recommend to both the home cook and cooks just getting started in the industry.
For the home cook, there are a couple on the list that are a bit daunting and you might never cook from them - but yet they'll provide a reference point and be a source of inspiration. This by no means is an end all/be all list - but should give you a solid foundation from which to work from.
Chef Thomas Keller is known the world over and holds several Michelin Stars for both TFL and Per Se in New York, which makes him the only American chef to do so. He's also a cookbook author (duh), though some would say that they aren't 'cookbooks' so to speak because of the time involved for most of the dishes put forward in his books.
Though he states right off the bat, that the recipes contained within the books aren't really meant for the home cook. But you can give it a go anyways, though you might not be as successful as TK. Which is fine, then again I do this professionally and love a challenge. But the story's within the book's are well worth the read.
Chef Tom Colicchico is known to most as the head judge on Bravo TV's "Top Chef". Colicchico is also one hell of a chef and restaurateur. This book was recommended to me when I was doing my externship at Carlyle (which is into it's last week of operation) I asked the same question of executive chef Jake Martin, and this was the first book that he suggested to me.
He's all about great ingredients, simple preparation to bring out the most in what he's cooking. Here he'll give you lessons on stock making, sauces and the like. So for the home cook who's just starting out with tackling the home kitchen - this is a great book for laying a foundation from which to build and experiment.
If we're being honest here, Alice Waters is a polarizing subject inside/outside of the food industry. Known for her Edible School Yard project, and her famed Berkly restaurant - Chez Panisse . Lets not forget numerous cookbooks and autobiography. Not to mention being played off as a elitist douchebag by the main stream press and some of those in the industry. But really that subject is for a different time and place.
The book itself is great, this another getting started type book. She guides you through a lot of processes including planning out meals and the like. She's another take great ingredients and make them truly shine (hmm, I think I have a theme going..) . Though there are a couple things I don't really agree with, but that's a preference thing - and of course you take away what you will, and filter the rest.
For me, after reading the likes of Grant Achatz and Heston Blumenthal - it was nice reading this book.
This list will get you started, but it is no means complete. Please, do some research and find those that interest you and what you want to do in your kitchen be it at home (or for some of us) or at work. I hope I have provided a bit of a starting point for those looking to start or enhance their knowledge. For me, I'm an information junkie and will read anything I can get my hands on and believe in continuing education.
