Top 10 Best Books to Read in Professional Cooking - August 2021



Here are our top ten recommendations if you are looking for the best books to read in Professional Cooking. We have made sure our list is diverse to cater to the interests of different types of readers.

1. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (LITTLE, BROWN A)


Top 10 Best Books to Read in Professional Cooking - August 2021

Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen. Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

  • Author: Karen Page
  • Publisher: Little, Brown & Co.; 1st edition (September 1, 2008)
  • Genre: Cookbooks, Food & Wine, Cooking by Ingredient
  • ISBN: 978-0316118408
  • Dimensions: 8.05 x 1.55 x 10.45 inches

                 

2. The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More


Top 10 Best Books to Read in Professional Cooking - August 2021

A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani.   Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible , you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

  • Author: Tony Gemignani
  • Publisher: Ten Speed Press; Illustrated edition (October 28, 2014)
  • Genre: Cookbooks, Food & Wine, Regional & International
  • ISBN: 978-1607746058
  • Dimensions: 8.67 x 1.01 x 10.03 inches

                 

3. The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)


Top 10 Best Books to Read in Professional Cooking - August 2021

New York Times  Bestseller Named one of the Best Cookbooks of the Year by the  Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater , and more Named one of the Best Cookbooks to Give as Gifts by  Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious , and more “An indispensable manual for home cooks and pro chefs.” — Wired At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested,  The Noma Guide to Fermentation  takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With  The Noma Guide to Fermentation , it’s about to be taken to a whole new level.

  • Author: René Redzepi
  • Publisher: Artisan; Illustrated edition (October 16, 2018)
  • Genre: Cookbooks, Food & Wine, Regional & International
  • ISBN: 978-1579657185
  • Dimensions: 7.8 x 1.6 x 10.1 inches

                 

4. Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]


Top 10 Best Books to Read in Professional Cooking - August 2021

A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

  • Author: Lisa Q. Fetterman
  • Publisher: Ten Speed Press; Illustrated edition (November 1, 2016)
  • Genre: Cookbooks, Food & Wine, Kitchen Appliances
  • ISBN: 978-0399578069
  • Dimensions: 8.31 x 1.01 x 10.25 inches

                 

5. The Professional Chef


Top 10 Best Books to Read in Professional Cooking - August 2021

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. For the first time ever, The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5).

  • Author: The Culinary Institute of America (CIA)
  • Publisher: Wiley; 9th edition (September 13, 2011)
  • Genre: Business & Money, Industries
  • ISBN: 978-0470421352
  • Dimensions: 8.6 x 2.3 x 11 inches

                 



6. The French Laundry, Per Se (The Thomas Keller Library)


Top 10 Best Books to Read in Professional Cooking - August 2021

Named a Best Book of 2020 by Publisher's Weekly Named a Best Cookbook of 2020 by Amazon and Barnes & Noble “Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” — Publishers Weekly , STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se , with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream.   Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating.   Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle.   And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”— The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

  • Author: Thomas Keller
  • Publisher: Artisan (October 27, 2020)
  • Genre: Cookbooks, Food & Wine, Kitchen Appliances
  • ISBN: 978-1579658496
  • Dimensions: 11.2 x 1.3 x 11.2 inches

                 

7. Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs


Top 10 Best Books to Read in Professional Cooking - August 2021

Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs—including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances—which feature all the cuts that mark an accomplished cook. Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in the kitchen.

  • Author: Josh Donald
  • Publisher: Chronicle Books LLC (June 5, 2018)
  • Genre: Crafts, Hobbies & Home, Home Improvement & Design

                 

8. Eat What You Watch: A Cookbook for Movie Lovers


Top 10 Best Books to Read in Professional Cooking - August 2021

Many of our favorite movies come with a side of iconic food moments: the elaborate timpano from Big Night, Charlie Chaplin’s dancing dinner rolls in The Gold Rush, the orgasmic deli fare from When Harry Met Sally, or the redemptive birthday cake from Sixteen Candles. In this cookbook, author Andrew Rea (of the hit YouTube channel “Binging with Babish”) recreates these iconic food scenes and many more. With recipes from more than 40 classic and cult films, Eat What You Watch is the perfect gift for both movie buffs and home cooks who want to add some cinematic flair to their cooking repertoire.

  • Author: Andrew Rea
  • Publisher: Dovetail (October 3, 2017)
  • Genre: Cookbooks, Food & Wine, Baking
  • ISBN: 978-0998739953
  • Dimensions: 8 x 0.6 x 10 inches

                 

9. Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]


Top 10 Best Books to Read in Professional Cooking - August 2021

Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto.  Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

  • Author: Marc Vetri
  • Publisher: Ten Speed Press; Illustrated edition (March 17, 2015)
  • Genre: Cookbooks, Food & Wine, Regional & International
  • ISBN: 978-1607746072
  • Dimensions: 8.81 x 0.93 x 9.79 inches

                 

10. The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes


Top 10 Best Books to Read in Professional Cooking - August 2021

One of Smithsonian Magazine 's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about  why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix . A groundbreaking ingredient-pairing guide,  The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix  is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

  • Author: James Briscione
  • Publisher: Mariner Books; Illustrated edition (March 6, 2018)
  • Genre: Cookbooks, Food & Wine, Beverages & Wine
  • ISBN: 978-0544809963
  • Dimensions: 9 x 1.04 x 9 inches