Books All Chefs Should Read According to Professional Chefs
A professional chef doesn't just cook delicious meals for a few people. These experts are artists in the kitchen, and like all artists, they need inspiration from time to time. They also need to improve their skills. One of the best places to find this inspiration is in books. Whether you are a new chef or an old-timer looking for fresh inspiration, reading informative books by other professional chefs will help. In this piece, you will learn about some of the best books for chefs. First, you will find out why reading chef books is so important to these culinary experts.
Why Reading Book is Important for Chef?
We've already established that reading books provides inspiration for professional chefs. However, it goes beyond occasional inspiration and culinary creativity. The right chef syllabus book is also a great source of knowledge and innovation. You can find new recipes, more efficient cooking techniques, and diverse culinary practices in these chef books. The right books can give you an edge over others in the industry and help you transcend from home cook to professional.
Being a professional chef isn't just about cooking like home cooking. There is room for growth in executive positions. When this happens, you must display strong interpersonal and leadership skills. Reading books can help you self-reflect and improve on areas you may be lacking. You will become better at delegating tasks, managing kitchen inventory, handling subordinates, and collaborating with others. It also takes you outside your comfort zone and allows you to think outside the box to satisfy the needs of different customers. So, what are the best professional chef books for you? Keep reading to find out more.
The 5 Best Chef Books of All Time
1. Best for Food Science: On Food and Cooking, by Harold McGee
Learning about the biology and chemistry of cooking is a great way to improve your skills. In this book by Harold McGee, you will learn the scientific aspect of cooking. It covers step by step guides about protein structure and shows you the scientific reason behind flavor combinations and taste. Understanding the science of cooking will make you more efficient when creating recipes and coming up with new culinary techniques. Other worthy books about food science include The Omnivore's Dilemma, What Einstein Told His Cook, and Culinary Reactions.
2. Best for Menu Planning: The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs
If you are looking for how to make your professional menus more innovative and creative, consider reading this book. Written by Andrew Dornenburg & Karen Page, this masterpiece teaches chefs how to explore their creativity with different ingredients and flavors. It shows you how flavors combine in perfect harmony and gives you insight into how you can manipulate them to your advantage. Some other cookbooks you should read to become more efficient with meal planning are Oven to Table by Jan Scott, Make Ahead Meals by Michael Smith, and Half Baked Harvest Super Simple by Tieghan Gerard.
3. Best for the Aspiring Baker: How Baking Works, by Paula Figoni
If you are starting or still in culinary school, How Baking Works is a page-turner you must read. It specifically addresses the intricacies of baking, describing the science behind the art. You will learn why baking ingredients and mixtures must meet certain conditions for you to get the desired results. The book is an effective tool for all professional chefs because it covers simple and complex details about baking, so you are bound to improve your skills with this book. You can test the theories with practicals as you read to understand the points in this book better. The King Arthur Baking Company’s All-Purpose Baker’s Companion is another valuable read for aspiring bakers.
4. Best for an Honest Take: Kitchen Confidential: Adventures in the Culinary Underbelly, by Anthony Bourdain
Food sciences and books about inspiration aren't the only essential cookbooks for those interested in the culinary industry. Every professional chef or aspiring chef must get a clear and unbiased view of how the culinary industry works. Anthony Bourdain provides this insight in his book Kitchen Confidential: Adventures in the Culinary Underbelly. He addresses the good, the bad, and the ugly of the hospitality industry, with a focus on the restaurant business. You will understand how politics and power dynamics work in the sector after reading this exciting book. The goal is to help you make an informed decision about launching your culinary career. Also, add The Soul of a Chef and Eat a Peach to your list of books for honest opinions about the industry.
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5. Best for the Creative Chef: Culinary Artistry, by Andrew Dornenburg & Karen Page
If you want to focus on the creative side of culinary practices, you must read Culinary Artistry. The authors of this book dive into how you can make your food look and taste delicious by tapping into your inner creativity. It contains suggestions about the best ingredient combinations and food pairs to make your dishes stand out. The book also discusses seasonal variations in cooking styles and teaches you how to improvise when certain ingredients are unavailable. If you ever plan on getting jobs in high-end restaurants that serve the elites, reading books like these will help. It would be best to read Salt Fat Acid Heat by Samin Nostrat and The Joy of Cooking by Irma S. Rombauer.
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Conclusion
Making a name and building a reputation for yourself in the culinary arts is not easy. It requires hard work, patience, dedication, and time. Most importantly, you need to keep learning by reading chef books, attending seminars, and taking necessary culinary courses. When you do these things, you will grow your culinary career and become a force in the industry. Don't just read cookbooks to follow recipes. Read the chef syllabus about the science of cooking, kitchen lab management, and innovation. You must be able to come up with unique ideas and menus if you want to make it in the industry. Simply imitating the work of other great chefs is not enough.
