This fall is a great time for new culinary books. There are so many that are coming out, it took a lot of time to narrow down my choices to keep this post a reasonable size. A Quick Warning: These books are what I’m excited about and that’s why I’m recommending them to you. If you’re just looking for basic culinary knowledge, save your money and send me an e-mail; I’d be more than happy to answer any cooking questions you have.
On the other hand, if you’re looking for great books on the cutting edge of the culinary industry that have chefs giddy with anticipation like little kids on Christmas Eve, then these are for you.
I’ve been salivating over this book ever since I heard the rumor that it was coming out. Grant Achatz is on the fore front of “Avant Garde” Cuisine (aka Molecular Gastronomy), with inspiring and amazing culinary creations made with the latest technology and understanding of advanced culinary techniques.
Warning: This book is not for your average home cook looking for an everyday recipe. Only true foodies who crave amazing food porn or professional chefs that have been wondering just “how the hell Grant does that” should buy this book. Since I fall squarely into both categories, I’ve already pre-ordered it.
Under Pressure: Cooking Sous Vide
Thomas Keller is arguably one of the greatest French Chefs walking this Earth, and whenever he comes out with anything chefs stop and listen. Under Pressure is a book that encompass the technique of Sous Vide; slowly cooking food in vacuum sealed bags submerged in carefully regulated water baths.
This technique allows for previously unimaginable results such as braised beef short ribs that are cooked medium rare, textures from simple fruits and vegetables never before thought possible, and a reliable, consistent product.
Just like the Alinea cookbook, Under Pressure is on the cutting edge of culinary technique and should only be purchased by true die-hards.
Heaston Blumenthal is the Chef/Owner of The Fat Duck, a 3 star Michelin Restaurant located in England. His claims to fame include creative dishes such as “snail porridge”, “sardine on toast sorbet”, and “salmon poached with liquorice.”
Like Achatz, he is a trail blazer in Avant Garde Cuisine, and uses the latest in culinary techniques in pursuit of gastronomic perfection. The Big Fat Duck Cook Book is separated into three sections: “History,” “Recipes,” and “Science.”
With it being one of the most expensive culinary books released this year, you’ll be sure to be the envy of all your foodie friends. I for one ordered this book and then purchased a fire proof safe to keep it warm and cozy in between readings. Overkill? Hardly!
Pierre Gagnaire: Reinventing French Cuisine
Perhaps the “Original Revolutionary” in new age techniques, Pierre Gagnaire has been making waves in he world of Haute Cuisine for more than 30 years. Two of his restaurants have received 3 Michelin Stars, the highest honor a chef can receive.
This book basically spans the 40 year career of this great chef. Organized cronologically, “Reinventing French Cuisine” has 40 recipes drawn from different periods of Chef Gagnaire’s illustrious career. This book is not so much a cook book as it is a window into the making of a legeondary Chef.
{ 6 comments… read them below or add one }
Hi Jacob,
One day I looked around my house and realized I had at least 100 paperbacks, industry books and some hard cover books that I was never going to need or read again.
I thought what am I going to do with these? Well, it turns out someone else wants to read your library, and you can swap a book for another that someone else has. Check out http://www.swaptree.com if you’ve never seen the site before.
I recently traded a copy of “7 Habits of Highly Effective People” for a CIA cookbook! They have tons of cooking books, I’ve made 11 trades so far. All you do is pay the postage…
Cheers!
Michael
Michael,
Great tip. I’ll definitely have to check this website out. Now if I could only find some books I’m willing to part with…
Jacob – any ideas for a comprehensive baking reference book? I’m looking for a book, in the FCS spirit, that will help me learn how to bake for myself – like understanding leavening, etc. Although, sure, the foundation recipes are important too. I bought McGee and that helped a lot too, but I’d like a baking “bible” of sorts. A few I’m considering – Baking with Julia, Dorie Greenspan and the CIA baking book. Any thoughts?
@ Mommycook,
I have the perfect book for you that will actually teach you the how’s and why’s of baking instead of making you dependent on following recipes that may or may not work. The book is BakeWise by Shirley O. Corriher, and I’ve been meaning to do a review on it but haven’t gotten around to it yet. This is THE baking book to have. If I only had to choose one, this would be it. I can’t recommend this book highly enough. Buy it and you won’t be disappointed.
I have all of those and many more of the like. I love reading books about food.
Having grown up in the restuarant business, always aspiring to match my grandmother’s (4-star Mobil Guide) creations, I look forward to opening a very small place of my own. Thank God I have not been polluted by the TV chefs of late, nor do I share any interest in using food as one might use acrylic paint, -straight from the tube. Not that I am in any position to challenge a Michel Bras, or to comment on some stupid foamy-looking soup. All said and done, I do believe that any critic worth their sal de mer, will instantly recognize why I must carry on Tacky’s tradition…