Did you know that each year are published worldwide? Our unyielding appetite for new recipes and cooking techniques has made compiling a single 鈥渕ust-read鈥 book list a daunting task for even the most well-read chef. So instead, I鈥檓 sharing a few short lists of game-changing texts鈥攆rom food science tomes to classic pastry cookbooks鈥攖hat 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 chef鈥檚 working knowledge of food, cheese can be used in a wide range of recipes. This tome鈥攚ritten by ICE鈥檚 resident cheese expert鈥攚ill 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 chocolate鈥檚 journey through time, you鈥檒l appreciate it even more.
by Mark Bitterman
If there鈥檚 one fact all chefs know to be true, it鈥檚 that you can鈥檛 coax flavor from even the best ingredients without a little salt. Authored by Mark Bitterman, owner of The Meadow gourmet shop, Salted begins with humankind鈥檚 first taste and travels through modern day to discuss both the industrialization of salt and the growing popularity of specialty salts. The book鈥檚 recipes feature over 80 varieties of salt鈥攁nd 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 fat鈥檚 bad rap, it鈥檚 clear that this ingredient suffers from an unfortunate reputation. Read this book, and you鈥檒l gain an understanding of why fat isn鈥檛 necessarily bad for you, and why it鈥檚 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.
