Trade Secrets of Master Chefs. You owe it to your and your friends' palates to find out How the Culinary Giants do it. What do the names Robuchon, Dominique Bouchet, Christophe Cussac, Phillippe Groult, Benoit Guichard, and Maurice Guillouet mean to you? Can you make gold out of potatoes, caviar, scallops, crepes, sweetbreads, truffles, chestnuts, and almonds?
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WOW BOOKS FIRST (there's a lot of stuff here, many have found it useful to bookmark this page and return often - your friends might be interested too.)

The Making of a Chef : Mastering Heat at the Culinary Institute of America -- Michael Ruhlman  Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten decades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go.

 

 

The New Professional Chef (TM) -- Mary Deirdre Donovan (Editor)    Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth.

 

 

 

The Professional Chef's (c) : Techniques of Healthy Cooking; Culinary Institute Of Am The, Mary D. Donovan

Cooking Essentials for the New Professional Chef (c); Culinary Institute of America

L'Atelier of Joel Robuchon : The Artistry of a Master Chef and His Proteges
Patricia Wells (Translator), Joel Robuchon 4.5 out of 5 starsL'Atelier of Joel Robuchon features 48 stunning recipes derived from eight primary ingredients. Setting the stage with ten of his most magnificent and now-famous recipes, Robuchon's own signature dishes are followed by contributions from five of his most acclaimed disciples--the new generation of great French chefs, personally trained and inspired by Robuchon, including: Dominique Bouchet, Christophe Cussac, Phillippe Groult, Benoit Guichard, and Maurice Guillouet  ---- The recipes are broken down into eight categories: potatoes, caviar, scallops, crepes, sweetbreads, truffles, chestnuts, and almonds. Ingredient quantities are given in U.S. measure and the portions are small--ranging from four to six portions.---

 

The Making of a Pastry Chef : Recipes and Inspirations from America's Best -- Andrew MacLauchlan

The Professional Chef's Knife; 

The Escoffier Cook Book : A Guide to the Fine Art of Cookery; Auguste Escoffier




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