Books for Cooks: 4 Ingredient-Based Cookbooks
Did you know that each year are published worldwide? Our unyielding appetite for new recipes and cooking techniques has made compiling a single must-read book list a daunting task for even the most well-read chef. So instead, Im sharing a few short lists of game-changing textsfrom food science tomes to classic pastry cookbooksthat have broadened my horizons as a culinary professional. First up, let's take a closer look at the core ingredients so many of us take for granted, from cheese to chocolate.
by Max McCalman
Cheese is more than a delicious snack. Imperative to any chefs working knowledge of food, cheese can be used in a wide range of recipes. This tomewritten by ICEs resident cheese expertwill help you discover hundreds of cheese varieties to refine your palate and whet your appetite.
by Sophie D. Coe and Michael D. Coe
There has been no shortage of chocolate research at ICE with the opening of our very own bean-to-bar lab in 2015. Part botany, part archeology and part culinary history, this book explores the origins of chocolate some 4,000 years ago. Once you get to know chocolates journey through time, youll appreciate it even more.
by Mark Bitterman
If theres one fact all chefs know to be true, its that you cant coax flavor from even the best ingredients without a little salt. Authored by Mark Bitterman, owner of The Meadow gourmet shop, Salted begins with humankinds first taste and travels through modern day to discuss both the industrialization of salt and the growing popularity of specialty salts. The books recipes feature over 80 varieties of saltand the reference guide exposes you to 150 types in total.
by Jennifer McLagan and Leigh Beisch
While alternative health experts are helping to break down fats bad rap, its clear that this ingredient suffers from an unfortunate reputation. Read this book, and youll gain an understanding of why fat isnt necessarily bad for you, and why its essential to great cooking and baking. With recipes, personal stories from the author and extensive information on how to render, flavor, use and store animal fats, Fat should be a staple on the bookshelf of all chefs and bakers alike.
For more of our favorite cookbooks for aspiring chefs, click here.
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