Any Chefs - Book suggestion

[TeeDee]

If there are any trained / experienced professional cooks/chefs here.

I would like to learn more about cooking - I would like to be able to watch Master chef and understand all the various esoteric terms used , either the process of cooking or just the jargon / terminology from classis French /Italian to more contemporary methods.

So any suggestions on how to start? good book / guide ? How to better understand the alchemy and science of cooking.


Thanks in advance.

 

[Kepis]

Here ye go, my uncle (a trained chef - ex Cunard, New York, Miami) swears by it, i also used it as a reference when i first left school and wanted to be a chef, link goes to Amazon

Larousse Gastronomique

 

[TeeDee]

Here ye go, my uncle (a trained chef - ex Cunard, New York, Miami) swears by it, i also used it as a reference when i first left school and wanted to be a chef, link goes to Amazon

Larousse Gastronomique

Apart from the super early starts, late finishes , high stress - high demand situations , super hot & tend-to-be-cramped working conditions and structural hierarchy that would make a banana republic blush - what put you off this career path?

And what did you go into ?

 

[Kepis]

Apart from the super early starts, late finishes , high stress - high demand situations , super hot & tend-to-be-cramped working conditions and structural hierarchy that would make a banana republic blush - what put you off this career path?

And what did you go into ?

I decided that as much as i loved to cook and still do, that i didn't really want to do it as a career, I ended up working in the aerospace industry (aircraft being my other love), so i still ended up with the early starts, late finishes, high stress and high demands.

 

[TeeDee]

I decided that as much as i loved to cook and still do, that i didn't really want to do it as a career, I ended up working in the aerospace industry (aircraft being my other love), so i still ended up with the early starts, late finishes, high stress and high demands.

LOL!! My background is/was Aerospace engineering. You missed out massive egos to contend with!

 

[Kepis]

LOL!! My background is/was Aerospace engineering. You missed out massive egos to contend with!

yup, there were a fair few "characters" around, most commonly seen preening themselves at Farnborough/Paris airshows and the many different conferences and Expo's.

 

[British Red]

There are some magnificent YouTube channels TeeDee that I find really helpful (happy to make suggestions), for a fantastic foundation in cooking, I strongly suggest this

https://amzn.to/3OmPQZ2

 

[Tengu]

Pardon our interruption...

These are a super series aimed at the serious cook but I doubt suited to a professional.

(They also use a lot of french words...)

The only pro chef book I ever saw (Cant recall the title) started with a lobster.

I kid you not.

 

[Limaed]

The standard text for UK colleges for the last 50 years teaching catering is Practical Cookery by Cesserani & Kinton.