Greatest Culinary Books of All Time

Today it is very easy to get lost in the world of books. Especially cookbooks… However, there is a good handful of culinary books that are best of the best. These books are not only recipes and pictures, but they also tell the story. These books are a must-have in every chef’s of food lover’s library.

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Ma Gastronomie

Ma Gastronomie is modern French cuisine cookbook. It is based on the notes and recipes of the legendary chef Fernand Point. The story about love and passion for food and how all the small details matter. Chef authority figures such as Marco Pierre White and Charlie Trotter describe this book as the most important cookbook. 

Don’t Trust Skinny Italian Chef

Book by Massimo Bottura, chef of the three-Michelin-star restaurant Osteria Francescana based in Modena. Massimo – the Jimi Hendrix of Italian chefs, takes familiar dishes and flavors, and transforms them into something amazingly beautiful. 

White Heat

‘White Heat’ is a cookbook by legendary chef Marco Pierre White. Many Michelin-star and celebrity chefs cite this book as one of the most influential. Without a doubt, a must-read book! 

La Technique by Jacques Pepin

Whenever I hear this guy’s name, I can’t forget his phrase “It is very difficult to make a good omelet” (said in French accent). And you know what? It is not!  Start with the basics and build your skills up. Good foundation is a key to success! 

Mastering the Art of French Cooking

Have you heard of Julia Child? She is the person who brought French cuisine to the American public. She is also the author of the book ‘Mastering the Art of French Cooking’. This book is very well known among all the chefs around the world and a must read to everyone, who wants to set a strong foundation. 

The Professional Chef by Culinary Institute of America

Pretty much an A through Z guide to cooking. Many classic and contemporary recipes, cooking techniques and so much more for professional chefs, culinary students or dedicated home cooks. 

Charcuterie: The Craft of Salting, Smoking and Curing by Brian Polcyn and Michael Ruhlman

This book covers various methods of charcuterie such as: hot and cold-smoking, brining, confit, dry-curing, pickling, sausage making and the construction of pâtés. This book also contains many recipes that have been made using these preparation methods. A great book to learn different preparation methods of meat. 

There are so many amazing cookbooks, but these are the best of the best! 

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