Amazing thing about being a (good) cook, you are always a student & teacher, all at once. The ability to learn/teach by demonstration, instruction and words with immediate tangible results; some good, some bad. The books that are available now are incredible because they allow me to be influenced by others, some I have never met or will ever meet. Our little reference library for myself & RH cooks to challenge ourselves.
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  • thelefthandedrabbitAmazing thing about being a (good) cook, you are always a student & teacher, all at once. The ability to learn/teach by demonstration, instruction and words with immediate tangible results; some good, some bad. The books that are available now are incredible because they allow me to be influenced by others, some I have never met or will ever meet. Our little reference library for myself & RH cooks to challenge ourselves.

  • davidgrubeWhat are some of your favorites?
  • thelefthandedrabbit@davidgrube I use Larousse Gastronomique for reference fairly often. I really enjoy the original Nobu cookbook. The French Laundry cookbook is still a big influence. Spice Bible and Flavor Bible are great. For awesome home cooking, I've gotten consistently good results from Charles Phan books, An : To Eat and Martin Yan.
  • thelefthandedrabbit@thelefthandedrabbit Also the CIA Professional Chef book.
  • davidgrubeFantastic thanks!! I've got many of those and agree, but I'll add the other three with time - Larousse, Phan, and Nobu. I appreciate it!
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