See also: Baking > Professional.
Those of us on this side of the Atlantic have waited a long time for this book.
As the title suggests, Pic’s dishes are all about purity of taste with minimal
intervention from the cook. No five pages of instruction here, no 17 hours of
work. In many ways this harkens back to the Troisgros Brothers, early Paul Bocuse,
the generation to which her father belonged. With ever more complex preparations
in leading kitchens, this may be just the moment to remember purity of flavour.
Jacques Pepin: New Complete Techniques
Around since the 1970s when the material was published as two separate books, Le Technique and La Methode, this is the first time that the photos have appeared in colour. There are almost 1000 techniques featured along with 2250 recipes based on them. It is one of the most exhaustive works in the culinary genre. Hardcover, 736 pp. $46.95.
Paul Food contains menus which span the world in an exciting, ever-changing array of over 100 recipes from 25 world-wide locations. Paul goes to Paris in January, Barcelona in May, October he is in New York where he visits the best restaurants in the city that never sleeps, and hunts for truffles in Vilanova, as well as creating dishes at his Danish summerhouse, showing what he can do with glorious Danish and Scandinavian ingredients. Hardcover, 297 pp. $52.95.
Andoni Luis Aduriz
In explaining his vision, Andoni Luis Aduriz is as committed as his fellow top chefs to the manipulative properties of molecular gastronomy. However, the recipes which follow are remarkably simple with the molecular gastronomy elements acting more like garnish than the main event on the plate. Many of the dishes are not beyond all home cooks. The stunning photography is also notable in that the images are life size--what you see is what you would get if dining at Mugaritz. It is the first time we remember a chef citing his parking lot as part of the restaurant experience. Hardcover, 253 pp. $49.95.
Art Culinaire 101
This globally inspired edition of Art Culinaire includes articles on eating with our hands as well as curing, with contributions from Momofuku's Ryan Miller and Anthony Goncalves of Bellota. Hardcover, $32.95.
So good.. #7
The Magazine of Haute Patisserie is back with their latest magical edition.If you are not amazed at the Frozen Rubarb Macaroons/Avacado Verbena, you may be whisked away by the artistry behind the Berlepsch Apple. Pastry chefs and pastry lovers beware. This mag will knock you off your toes! Softcover, 282 pp. $45.00.
ph10 Antologia Pierre Herme
Even if you cannot read a word of Spanish, this volume from Pierre Herme is worth the price for the images alone...a picture is worth 1000 words anyways, isn't it? Creativity spills off the pages in the form of chocolates, the most delicate-looking macarons and petits-fours, tartas, sorbets, and other pastries one can only dream about consuming. A section on "basics" is provided, and a catalogue of Pierre Herme collections appears at the back of the book. Hardcover, 575 pp. $165.75.
Considered on of the premier pastry chefs on the planet, Pierre Herme is perhaps most famous for his proficiency in preparing the finicky French macaron. Now he shares his technique and flavor combinations with you so that you too may attempt to master such a chic sweet. Recipes begin simple with the common chocolate, vanilla and hazelnut varieties and progress upwards in difficulty and complexion to unorthodox flavors like White Truffle and Foie Gras. Hardcover, 205 pp. $75.00.
Coming in at just under 48 lbs and 2,500 pages this 5 volume + Kitchen Manual builds on the last 15 years of the molecular food movement and kitchen techniques. A team of 20 assisted co-authors Maxime Bilet and Chris Young in the astounding Cooking Lab, but it is Nathan Myhrvold who has spearheaded the research into questioning our kitchen assumptions. The information and photos are engaging and spectacular alike. Destined to be one of the most influential set of books for decades to come. Hardcover, 2438 pp. $599.
Art Culinaire Issue # 100
Art Culinaire celebrates its 25th anniversary with a Masters/Apprentices issue that highlights the dynamic masters of cuisine and the many chefs they helped to train and shape to become the face of gastronomy today. Included are interviews from Thomas Keller, Ferran Adria, Charlie Trotter, Timothy Hollingsworth and many more! Hardcover, $32.99
Beaten, Seared & Sauced
A must read for anyone contemplating enrollment in culinary school. Dixon attends the two year program at the Culinary Institute of America and documents every burn, triumph and humiliating defeat that comes with the culinary education experience. Intensity starts early in the industry and those thinking of entering should find out what they're singing up for by reading this book. Hardcover, 266 pp. $27.00.
The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's elBulli
Perhaps it takes a NY Times Spanish correspondent doing a stage
at elBulli in 2009 to give us a true glimpse into kitchen life at the famed Spanish
restaurant and its star chef Ferran Adria. Equally compelling for an outside
observer as to those whose life is spent in professional kitchens. Hardcover,
304pp, $29.99. Longer feature review coming in March.
Noma: Time and Place in Nordic Cuisine
René Redzepi, the World's No. 1 Chef for 2010 pours himself within the cloth-bound pages of his newly released book. With the philosophy that food tastes best within the twilight between raw and cooked, Redzepi's tome of Nordic cuisine provides visual proof that his ranking was not unwarranted. Dishes are as complex as they are delicious, but those who work their way through each recipe are sure to enjoy the results. Pictures are included for every recipe, bathing the reader in a wash of vivid colors and gorgeous presentation. This book makes a perfect gift for the avid foodies in your life. Hardcover, 368 pp. $55.00.
Food Stylist's Handbook
The perfect guide new initiates to the world of food photography. Easy, simple tips guide beginners and veterans alike along the path from ho-hum cuisine to gorgeous presentations of gastronomy. Hardcover, 264 pp. $60.00.
Food Styling: The Art of Preparing Food for Camera
A seriously big book on the techniques of styling food from beginning to a mouth watering ending image. This will be a bible for those currently in the business or thinking about it entering it. Includes history, techniques and job advice. Colour photographs. Hardcover, 398 pp. $90.00.
Art Culinaire 95
Topics: foraged foods; modernized classics including eggplant parmesan and Boston cream pie; eel; tea party/tea cocktails. Industry spotlight: satisfaction, as in customer satisfaction. best: great desserts from WD-50’s Alex Stupak. Highlighted location: several chefs from the Washington, D.C. area. 84 pp. $32.95.
Francisco J. Migoya
Francisco J. Migoya here provides a guide to the modern, upscale cafe, with recipes which are fresh and sophisticated. The cooking skill required for these recipes is a professional level, with some molecular also included. Chapters cover baking, pastries, savouries, beverages, and goods to be made for retail. An excellent resource for anyone undertaking a cafe style project or looking for inspiration along those lines. Colour photos. Hardcover, 550 pp. $78.00.
Professional Cooking Seventh Edition
Now in its seventh edition, Wayne Gisslen's Professional Cooking still provides a guide to everything the culinary student needs for the professional kitchen. More than just recipes, this book features step by step techniques, and information on the basic principles of cooking and food science, as well as equipment, measurements and conversions, and food safety and sanitation. Colour photos. Hardcover, 1088 pp. Canadian edition $119; US edition $84.95.
Seven patisiers who have been awarded the title Pastry Chef of Spain such as chocolate cake, cookie, frozen dessert, tidbit, and artistic piece. A wonderful source of recipes and inspiration for the professional pastry chef. Hardcover, 326 pp. $195.00.
A boxed set collection of two of the Spanish sugar genius Sugarworks and Techniques, this should please any pastry chefs with a flair for quirky creations. A portrait of Picasso rendered in pastillage, and a tower of blown caramel apples looks fairytale-esque. Although a professional book, there are ideas and techniques in here which might provide a welcome challenge for confident home bakers. Hardcover, 167 pp. + 128 pp. $165.00.
A Boy After the Sea
This book was created to raise funds for the Dan Snook Trust Foundation to benefit troubled youths, a charity which came about after author Kevin Snook's son lost his life. The book features many of the world's best chefs offering recipes for fish and seafood, based on what is available in their local lakes, rivers, and seas; from California Alice Waters makes provencal style fish soup, from Ontario Michael Stadtlander makes pan-fried Georgian Bay whitefish, Irish Kevin Thornton makes sea urchin with vegetable brunoise, and Cornwall's Rick Stein makes grilled cod with laska noodles. These are just 4 of the 26 chefs and dishes featured, and along with beautiful photography and a foreward by Heston Blumenthal, this is an excellent book for chefs or seafood enthusiasts. Hardcover, 232 pp. $55.00.
Local and Seasonal inspired recipes from one of the country's most famed restaurants, Araxi, in Whistler.The book is divided by season, with information throughout about the local produce available as an insight into the workings of the restaurants. Recipes such as Rock Sole with Pemberton potato rosti and Lillooet Corn Sauce and Golden mussels with pickled salsify, leeks and apple vinaigrette are just a sample of what is on offer. Each recipe is accompanied by a full colour photo. Hardcover, 250 pp. $45.00.
From Nature to Plate
A veteran of the kitchens of Pierre Koffman, Guy Savoy, and Alain Ducasse, a Scot, Tom Kitchin returned to Scotland to open The Kitchin in Edinburgh where he won a Michelin star in 2006 less than a year after opening. Seasonality is his mantra so although many of his techniques are quite simple the ingredients from produce to game must be the absolute best. Colour photos. Hardcover, 271 pp. $65.00.
Building a Meal
Using six popular bistro dishes as illustration—dishes such as steak frites, hard-boiled egg with mayonnaise, and lemon meringue pie—the godfather of molecular gastronomy sets out to show how the chemical properties of each engage the senses. Hardcover, 135 pp. $25.95.
Edited by Montagud Editores
This journal of haute cuisine lives up to its own high expectations and then some. A quarterly publication that covers food from all corners of the globe. It is definitely aimed at chefs, but the serious cook will be inspired by the scope of coverage. The colour photos are stunning but it is the discussion from chefs themselves that makes the ideas leap from the pages. Softcover, 194 pp. $75.00.
Albert y Ferran Adria
This video by the brothers Adria showcases what their cuisine is all about. The ohs, and ahs of this stunning visual presentation is a great intro if deciding to actually try some of this in your own kitchen. DVD, $35.00.
This starter set for molecular gastronomy is something one can do at home. It includes 10 texturizers as well as an accompanying book, which is excellent for its simplicity and visual step by step photos. The book has 50 recipes and the Raspberry Gum with Mint Pesto is on our list to try! Introductory price of $75.00.
Welcome to Chef Thierry Marx?s world, a recognized master of molecular/research driven cuisine, where you enter a place full of mystic and wonder. This spectacular book is a masterpiece for the senses. Full of pleasures like a liquid quiche lorraine and carrot coconut ravioli, you will not be disappointed traveling on this journey of discovery. Hardcover, 214 pp. $175.95.
As his brother Ferran does with the rest of the meal, Albert Adria pushes the dessert envelope about as far as it will go creating dishes such as muscovado sugar “wool” with Tennessee whiskey cask wood flavoured ice cream, caramelized vanilla banana, hazelnut dacquoise and coffee gelatin. The accompanying DVD features the techniques from which he creates his wondrous works. The presentation is, of course, awe-inspiring. Hardcover, 151 pp, $149.95.
Kochkunst Bildern 8
From the Culinary Olympics of October 2004, this is an inspiration for chefs setting up elaborate buffets and those entering competitions. Comes with an invaluable CD. $156.95.
Sous-vide: Cooking in a Vacuum
Now working in Dubai, German chef viktor Stampfer is a veteran of Guy Savoy's kitchen. He brings a somehat different sensibility to sous-vide cooking from that displayed in the books of Joan Roca and Salvador Brugues (Sous-vide, $170.00) and Thomas Keller (Under Pressure, $95.00). Stampfer's more pointedly blends traditional preparation techniques with avant-garde cooking techniques with many dishes appearing more sauced and glazed then in the Spanish and American books. He is as meticulous at pointing out what will not work, as what will. Hardcover, 255 pp. $154.95.
For many years this was our most requested out-of-print chef book. The revered Point trained many of the next generation's top French chefs at his fabled restaurant Restaurant la Pyramide, in Vienne, which is still in operation. Bocuse, Chapel, Troisgros are disciples of this famed chef. It is no exaggeration to say Point's Ma Gastronomie has had as much influence on French cuisine as Escoffier. With an introduction by Thomas Keller the next generation of chefs will benefit greatly from reading Point's philosophy. Hardcover, 239 pp, $$44.00.
A Day at elBulli
A Day at elBulli provides a fascinating insight into the rare and magical experienca of eating at elBulli.With 2,000,000 requests for reservations every year and only 8,000 places, it is notoriously difficult to get a table there. Now, for the first time, A Day at elBulli opens the doors to everyone and reveals the innner working of the kitchen and the gastronomicx innovations that have helped create te sepctacular food. This book includes over 1,000 illustrated colour photos, and recipes. Hardcover, 528 pp. $49.95. Out of print.
Kitchen Mysteries: Revealing the Science of Cooking
Following up on the hows and whys of food chemistry in Molecular Gastronomy ($34.95), Hervé This answers more culinary queries in Kitchen Mysteries. The focus here is on cooking techniques such as deep frying, braising, and roasting why should you use lots of oil to deep fry? And what is the last word on searing meat? This probes these and other questions in an informative and engaging manner. Hardcover, 220 pp, $25.95.
Pierre Gagnaire: Reinventing French Cuisine
Not just anyone can get away with such a book title, but Gagnaire is not like everyone else. Adventurous, iconoclastic, innovative, artistic are but a few of the adjectives used to describe his culinary talents. This book traces a forty year culinary journey from his beginnings as an apprentice in the north of France in 1966 to present day international restaurateur in 2006. Hardcover, 199 pp, $72.00.
From hotel management school in northern France to Valrhona’s technical director in southern Europe, Yann Duytsche has moved from pinnacle to pinnacle in the world of avant-garde pastry. Along the way, he has worked in Roger Verge’s kitchen, and with Joan Baixas, Oriol Balaguer, and Fréderic Bau. Duytsche’s creations take flight from traditional bases - eg. linzer, speculoos, or white cake - which may transform into a sweet/savory club sandwich or gravity defying geometric shape. Colour photos. Hardcover, 415 pp. $160.00.
Reflections on Culinary Artistry
No, this is not a new book, although he does have a new one coming out this Fall called Reinventing French Cuisine. We just wanted to let you know we have more of this iconic chef's original book back in stock, as it has been hard to find these last few years. Beautifully photographed, no actual quantities of ingredients but his imagination is breathtaking. Hardcover, 240 pp. $72.00.
Cuisine (Cocina al Vacio, in Spanish)
Joan Roca and Salvador Brugués
Once more out of Spain, technology meets artistry in a cooking method that allows
for maximum precision in the preparation of each product. Recipes include foie
gras with amaretto, apricots and their seeds, filet mignon with Islay whiskey,
clams with baby beans, citrus and warm bergamot mousseline; on the sweet side,
chocolates with green tea, and banana flambé with white chocolate-rum
sorbet. Also available in Spanish. Colour photos. Hardcover, 189 pp, $170.00.
El Celler De Can Roca, Una Sinfonia Fantastica
Another glamorous Spanish book for the professional chef, this one traces the evolution of the Roca brothers. Joan (Sous-Vide, $215.00) and Josep , who opened El Celler in Girona in 1986. There is a section devoted to each along with the third brother, Jordi who joined the business later. Inspiring colour photos. Spanish only. Hardcover, 301 pp. $175.00.
Lyndsay and Patrick Mikanowski
Formerly the most unsung of ingredients, eggs have become the object of affection
of experimentalists Wylie Dufresne and Heston Blumenthal. Trust the Mikanowskis
and their sidekick photographer Grant Symon (Uncooked, $65.00, Vegetables from
40 Great French Chefs, $60.00, Potato $64.95) to make eggs the “it” of
the food world. Although there is a smattering of basic technique, this
book is all about the avant-garde. The previously mentioned Dufresne and Blumenthal,
Ferran Adria, Eric Ripert, Anne-Sophie Pic and a whole battalion of top European
chefs contributed recipes:soft snow with red fruits and flowers, arroz nero,
smoked bacon-and-egg ice-cream, and scrambled eggs like none you have ever seen
before. Besides colour food photography, there are black and white verging on
the surreal photos of the chefs. Throughout the book there are quotes about eggs
across cultures and through the ages. Hardcover, 192 pp, $56.00.
Edited by Dorothy Hamilton and Patric Kuh
In the companion to the French Culinary Institute’s Public Television series, 27 celebrated chefs, many of whom have worked with each other, tell the story of how they came to the food industry and made it their home. In a more narrative and, at once, in a both more and less specific way, Chef’s Story reiterates for the general public what Becoming a Chef (Dornenburg and Page, $35.99) imparts to those working, or wanting to work, in the industry. The moral of both is that being a chef is a labour of love with a high price attached, both in a business and personal sense. Black and white chef photos. Hardcover, 279 pp, $34.95.
El Celler de Can Roca, Una Sinfonia Fantastica
Another glamorous Spanish book for the professional chef, this one traces the evolution of the Roca brothers. Joan(Sous-Vide, $215.00) and Josep , who opened El Celler in Girona in 1986. There is a section devoted to each along with the third brother, Jordi who joined the business later. Inspiring colour photos. Spanish only. Hardcover, 301,pp, $175.00.
Christophe Megel & Anton Kilayko
Two chefs from the Ritz-Carlton Millenia, Singapore, pool their culinary heritage - French and Philipino - to create the most stylish of fusion tapas that range from kimchi crepes to brochette of carmelized green mango. Unfortunately it is in Spanish only. Colour photos. Hardcover, 176 pp. $85.00.
Bulli 2005 - Spanish Edition
In the ongoing culinary evolution of Ferran Adria gels, foam, and caramel still
play a large role. With a colourful catalogue of favoured ingredients there is
a greater emphasis on the foundation rather than the technique in the newest
collection of his iconic dishes. Currently only available in Spanish. As usual,
arty photos and a CD. Hardcover, 332 pp. $250.00. Out of print.
El Bulli 2003-2004
The El Bulli opus is spectacular, the food truly a combination of culinary art and science. This set includes the 2003 and the 2004 'catalogues', and a fold out guide to the evolution of Adria's approach to food and cooking as the restaurant has developed into the mecca it is today. Hardcover, $375.00. Out of print.
The desserts are sublime. In this first volume which came out in 2003, he who
has taught so many now has a chance to showcase his philosophy behind his lifelong
work. Hardcover, 351 pp. $225.00. Includes a separate recipe book.
Wow! For those who thought Ferran Adria and Frederic Bau were pushing
the envelope this is a must see. Visually stunning, the sugar work is breath
taking and the ideas behind the creations, we could go on and on. Torreblanca
is truly the modern confectioner who knows no bounds when it comes to creativity.
Hardcover, 303 pp. $225.00 includes a separate recipe book. Imported from
Spain, bilingual Spanish/English.
Book of Formulas, Yields & Sizes
This is a powerful tool for controlling food costs, kitchen yeilds, serving sizes,
with well researched tips and tricks of the trade to help professional kitchen
managers get the most out of any sized budget. 354 pp. $77.99.
Andrew Dornenburg and Karen Page
A classic since its publication in 1996. The authors interviewed
30 top American chefs - Gray Kunz, Rich Bayless, the Jean-Louis
Palladin, and Alice Waters among them - to discover the sources
of their inspiration. For us mere mortals the food matches section is invaluable.
Softcover, 426 pp, $32.95.
The Culinary Institute of America
One of the great, and massive, professional textbooks, the eighth
edition of The Professional Chef still offers all the classical
techniques and recipes. However , its attention to international
and heritage produce ,clean layout and colour photography make
it thoroughly contemporary Hardcover, 1213 pp, $76.99.
I Learned to Cook
Edited by Kimberly Withspoon & Peter Meehan
The delicious sequel to Don't Try This at Home. How I learned
to cook takes us inside the Culinary Educations of the Worlds Greatest
chefs. 285 pp. $29.95.
Here is a must-read for aspiring Blumenthals and Adrias. A collaborator
of Pierre Gagnaire and a pioneer of molecular gastronomy, This
explains the scientific processes behind everyday culinary reactions.
A few hydrocarbon chain diagrams would be welcome but this is still an entertaining
read. Hardcover, 377 pp, $31.95.
Lyndsay and Patrick Mikanowski
Noted as a creative director for luxury brands, Patrick Mikanowski
brings an artist’s eye and an uncompromising palate to raw food preparation.
Raspberry and sardine morsels in balsamic vinegar, cucumber spaghetti,
strawberry juice, and crushed olives and zucchini blossoms, whipped
candied orange cream and mango and passion-fruit juices are some
of the intriguing combinations. Colour photos. Hardcover, 175 pp,
Call for availability.
The eagerly anticipated English edition of el Bulli is finally
available. Magnificently slipcased complete with a timeline and
a CD-ROM with recipes, this was worth the wait for its creative
insights. Arguably the chef of his generation, Adrià combines both
the serious and the whimsical on his plates -- witness his "lollypops." The
book is as much a visual delight as an object as it is a culinary
inspiration. Slipcased, 493 pp. $275.00. Out of print.
From Holland's Restaurant de Librije, this book, full of both moody
black and white and colour photos, offers the latest in post-modern European
food presentation. 159 pp. $105.95.
With its quality paper and magnificent photos, this outsize European import perfectly
reflects the luxury of its subject matter. Yet it is also a book with a sense
of humor-witness the lollipop-like foie gras a al croque-au-sel and with a serious
purpose. It showcases the technical expertise, nutritional knowledge, and cultural
understanding of foie gras possessed by the author, a descendant of one of the
great Perigueux foie gras dynasties. Now based in Spain, Andre Bonnaure is a
master of modern foie gras preparation. Hardcover, 351 pp. $165.00.
Like Jamie Oliver, Oriol Balaguer is also the scion
of a restaurant family and a star at an early age. The Spanish
pastry chef is a master of the dessert spectacle often featuring
his fondant/glucose "cellophane." Hardcover,
319 pp. $175.00.
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