 | Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone by Chris Schlesinger
Buy used from: $1.14 In my opinion, this is the single most influential cookbook that I have ever read. The ideas conveyed in this book go beyond simply applying heat to food.
|
 | An American Place: Celebrating the Flavors of America by Larry Forgione
Buy used from: $0.85 This book blew me away with its recipes and history.
|
 | Great American Food by Charlie Palmer
Buy used from: $19.98 I admit to copying many recipes out of this book and running them as "specials" that night at the restaurant I was working in during school.
|
 | Bobby Flay's Bold American Food by Bobby Flay
Buy new: $25.05 / Used from: $6.59 Great for ideas, primarily plate presentation.
|
 | Emeril's New New Orleans Cooking by Emeril Lagasse
Buy new: $17.82 / Used from: $0.96 This one came out before Emeril became a Super-Duper Celebrity Chef, the text is much warmer than his later works.
|
 | Louisiana Real and Rustic by Emeril Lagasse
Buy new: $20.52 / Used from: $0.53 Again, I have stolen so many recipes from this book that I could do 10-20 for grand theft.
|
 | Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition by Sharon Tyler Herbst
Buy used from: $5.72 An individual cannot get through culinary school without owning at least one copy of this book.
|
 | Larousse Gastronomique by Larousse Gastronomique
Buy new: $53.55 / Used from: $45.50 This is considered the Bible of cookbooks. Only consider this if you are a very serious cook as most of the recipes are classical and require a lot of attention to detail.
|
 | The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg
Buy new: $44.10 / Used from: $38.29 This is the benchmark for baking and pastry. You will find no finer book on this dicipline anywhere.
|
 | The Advanced Professional Pastry Chef by Bo Friberg
Buy new: $44.10 / Used from: $38.95 Simply the best book on the market for the advanced chef. I had an earlier edition.
|
 | Professional Baking by Wayne Gisslen
Buy used from: $19.95 Not quite at Friberg's level, but a fine book in its own right.
|
 | Grand Finales: The Art of the Plated Dessert by Tish Boyle
Buy new: $37.80 / Used from: $32.50 This book will spark your imagination like no other. This is for serious pastry chefs only.
|
 | Cuisine Actuelle by Victor Gielisse
Buy used from: $0.26 If you are interested in food at its highest level, this is one to chek out. I had the pleasure of working with Chef Gielesse. He is one of 70 Certified Master Chef's in the country.
|
 | The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Christopher Schlesinger
Buy new: $21.90 / Used from: $0.30 Simply the best book ever written on grilling. Period, End of story.
|
 | Becoming a Chef by Andrew Dornenburg
Buy new: $19.77 / Used from: $12.93 If you are considering a career in food, you must read this book.
|
 | Culinary Artistry by Andrew Dornenburg
Buy new: $16.34 / Used from: $11.87 This is not quite as good as their first effort (Becoming a Chef), but it is a must read for any aspiring chef.
|
 | Salsa, Sambals, Chutneys And Chow-Chows by Christopher Schlesinger
Buy used from: $2.49 Great ideas for small sides that can really impact a dish.
|
Listmania!
