Reading is much a part of the learning process as the practical elements. Here I will list some books used in the Pro Chef Challenge. If you have any suggestions for good books, please let me know by leaving a comment!

Recommended books

Nose to Tail Eating by Fergus Henderson

Bolognese Cooking Heritage by Barbara Bertuzzi

Extreme Cuisine by Jerry Hopkins

Friendly Bread by Karin Moberg (possibly the best gluten-free cookbook in the world – unfortunately, it is only available in Swedish)

The Art of Cooking by Gavius Apicius (classic, interesting must-read trivia)

 

Books currently being read

A Guide to Modern Cookery by Auguste Escoffier

New Complete Techniques by Jacques Pépin

 

Books on to-read list

Mastering the art of French cooking by Julia Child

Yamazato by Akira Oshima

The Making of a Cook by Maddeleine Kamman

Mastering Knife Skills by Norman Weinstein