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
