Building Your Culinary Library
You can't cook 24 hours a day, so how do you fill up the rest of your day? By reading about cooking, of course! We've compiled a list of recommended reading — a mixture of advice, theory, and cookbooks — for students considering a serious cooking career.
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For Budding Chefs
- Becoming a Chef: With Recipes and Reflections from America's Leading Chefs
by Andrew Dornenburg, Karen Page
A great look at how the world's finest chefs got where they are today (here's a hint: long hours and lots of hard work). Filled with great stories and advice, as well as some recipes. - The Soul of a Chef: The Journey Toward Perfection
by Michael Ruhlman
Ruhlman's second book picks up where his first leaves off — chronicling his Certified Master Chef exam and then follows two very different chefs, Michael Symon and Thomas Keller (of French Laundry fame). - The New Making of a Cook: The Art, Techniques, and Science of Good Cooking
by Madeleine Kamman
Weaklings be warned — this book is HUGE. But the rewards of reading are plentiful as Kamman clearly explains the fundamentals of cooking, from pots and pans to the chemistry of basic ingredients.
Classic Cookbooks
- Larousse Gastronomique
Edited by Prosper Montagne
Larousse Gastronomique has been the definitive guide to cooking, with an obvious emphasis on continental cuisine. More than just a cookbook, it'll give you a better understanding of the ingredients, techniques, "hows" and "whys" involved in every recipe. - Mastering the Art of French Cooking
by Julia Child
The book that, along with her television show The French Chef, brought French cooking to suburban America. Still possibly the best book on French cuisine out there. - The Complete Guide to the Art of Modern Cookery
by Auguste Escoffier
First published in 1903, Escoffier's book is an essential guide to classical cuisine (often used as a textbook in culinary schools). Not for the faint of heart, but well worth the effort. - Joy of Cooking
by Irma Rombauer, et al.
It's easy to see why this book seems to be in every American household — continually updated since 1931, it's practically an encyclopedia. Everything from casserole to chitterlings and ravioli to raccoons! - French Provincial Cooking
by Elizabeth David
A classic on authentic French cuisine that's far more than just recipes; this book includes lengthy histories of the featured dishes as well as great advice on which wines to serve with the meals. - On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Okay, so it's not really a cookbook, but a fascinating mix of culinary lore, food history, and scientific investigation. McGee explores all aspects of food: origins, chemistry, and how and why it behaves as it does when baked, broiled, steamed, and prepared for eating.
