whats a good book / books for learning chefing techniques and ingredients?
I am starting a cooking course soon and want to become a chef/cook. I want to find a cooking book or books which will teach me basic cooking techniques and the words for things. for instance what broiling is, what saute is etc etc. Also one that covers ingredients would be good also.
A complete book is Cesrani and Kinton published by Arnold.
Used to teach basic cookery.
Thatt ceserani & Kinton is so old, it was old 20 years ago, so is larousse gastronomique.
When you start your training they will issue you with the appropriate material, I’ve used a few, they pretty good for basics, not so much of that old school french stuff. Google ‘methods of cookery’ appetisers salads & sandwiches, organise & prepare food, stocks soups & sauces, meat, chicken, game, poultry, seafood, hot & cold desserts, buffet, larder & catering comntrol pastry cakes & yeast goods…
These are all units that we teach in oz & NZ, this is the name of them, so it can’t be too hard top find some information on them…