Now You’re Cooking!

Now You’re Cooking!

101 things I learned in culinary school

Knife skills for chefs

Baking

Garde manger

Sauces

Whole beast butchery

101 Things I Learned in Culinary School by Louis Eguaras; 641.5092 E32o

A chef who has worked in and taught culinary arts for several years imparts a bit of his wisdom with 101 tips for those who want to know more about cooking.

Knife Skills for Chefs by Christopher Day; 641.589 D273k

In this beginner’s guide students can learn about how to keep their knives sharp, how knives are made, and some simple knife cuts and garnish ideas.

Baking by James Peterson; 641.815 P485b

A James Beard award winner teaches home cooks and professionals the fundamentals of baking. Pictures are included.

Garde Manger: The Art and Craft of the Cold Kitchen; 641.79 C967g

This is the Culinary Institute of America’s guide to garde manger, and it covers the history of garde manger along with details about each of the components of the cold kitchen.

Sauces: Classical and Contemporary Sauce Making by James Peterson; 641.814 P485s

Peterson, winner of a James Bear award, shares techniques for how to make a variety of sauces.

Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork by Ryan Farr; 641.66 F239w

Chef Farr, the founder of San Francisco’s 4505 Meats, gives readers step-by-step instructions for butchering beef, lamb, and pork.