"jacqui{JB}" > wrote in message >...




Thanks for your response to my question about professional cookbooks.

1 question I have is this. You can purchase previous editions of
books like Larousse or Professional Chef on Ebay for $5-10 in very
nice condition.

Since I am only interested in cooking techiniques and ingredient
preparations and such and not recipes would these be recommended.

I guess my question is how much different would the 2001 edition of
Larousse be from the 1988 edition? And the same with The New
Professional Chef. CIA seems to put out a new editon every few years.
What really changes?

Thanks
Duane Riggs


> "Seymour Man" > wrote in message
> om...
>
> > I am getting serious about my cooking. One
> > thing I would like to have is some sort of
> > professional techniques book. It doesnt have
> > to have to have recipes just techniques.
> >
> > Right now the book i use the most is Joy
> > of Cooking, but would like something more
> > advanced.
> <snip>
>
> There are lots and lots of choices out there; each book brings a
> slightly different perspective. Here's a sample of what I've got on
> my shelves (this comes from an admitted cookbook slut, with around
> 1500 cookbooks in my collection):



>
> * Culinary Institute of America's "New Professional Chef"
> * "La Varenne Pratique"
> * "The Professional Pastry Chef"
> * Julia Child's "The Way to Cook" and "Baking with Julia"
> * Charlotte Turgeon's (editor of Larousse Gastronomique) "Creative
> Cooking Course", 1982 and 1985 editions
> * James Petersons "Essentials of Cooking," "Sauces," "Vegetables,"
> "Splendid Soups" and "Fish and Shellfish"
> * The Grand Diplome Cooking Course (20 volume set)
> * Charlie Trotter's "The Kitchen Sessions," "Seafood" and
> "Desserts" -- he talks a lot about ingredients and flavor
> combinations, which I find very interesting (plus the books are
> visually beautiful)
>
> And no food library is complete without:
> * "The Oxford Companion to Food"
> * "Larousse Gastronomique"
> * "The Larousse Encyclopedia of Wine"
> * Harold McGee's "On Food and Cooking"
>
> And Shirley Corrigher's "Cookwise" (which I don't have yet, so clearly
> my own library's nothing *like* complete yet ).
>
> A lot of it depends on your emphasis: do you bake a lot (see Alice
> Medrich's book "Cocolat")? Do you grill a lot/want to make the
> ultimate barbeque (Steven Raichlen's "Barbecue Bible" is a great
> reference)?
>
> I'd suggest a trip either to the library or to your local big
> bookstore for some serious browsing. Hope this helps -- good luck!
> -j