The Art of Taste a Gourmet Guide to Vegetarian Cooking Beatrix Reveiw

The best cookbooks chosen by chefs

Larousse Gastronomique (1938)

Called by James Martin

A French encyclopaedia of ingredients, cooking styles, regional produce maps, wines of the world and appliances. The 1350-page edition was published in 2001. James, restaurateur and Telly personality, says, 'Larousse Gastronomique was a bible for me xx years ago, and fifty-fifty today, it is still such a source of inspiration'. Michelin-starred chef Tom Kerridge says, 'I still refer to this book for its perfect season combinations. I also utilize the French terminology to help me with my menus.'

Available from:
Amazon (£l.50)
Blackwell's (£50.50)
Waterstones (£75)

French Cooking in Ten Minutes past Edouard de Pomiane (1939)

Called by Raymond Blanc

Pomiane's book features simple, nutritious meals and a typically French reverence for nutrient. 'Modern life spoils so much that is pleasant,' Pomiane says. 'Let united states of america see that information technology does not make us spoil our steak or our omelette. X minutes are sufficient – i infinitesimal more and all would be lost.' Raymond, chef patron, Le Manoir aux Quat'Saisons in Oxfordshire, says, 'Pomiane is my hero. He was not a chef but a renowned scientist at the Institut Pasteur in Paris, an expert in nutrition and the medical values of nutrient. A man of existent knowledge.'

Available from Amazon (£7.99)

The Consummate Asian Cookbook by Charmaine Solomon (1976)

Chosen by Ping Coombes

With 13 chapters, which include dishes from Malaysia, India, Sri Lanka, Thailand, Burma, Vietnam, Japan and Korea, this is a broad-ranging guide, not but to techniques, ingredients and equipment, but too recipes. Ping, 2014 BBC MasterChef winner, says, 'This is my all-time favourite cookbook, it's an extensive collection of recipes from all over south-east Asia, which is where I do a lot of my research. It provides a fantastic starting point for so many of my recipes.'

Bachelor from:
Blackwell's (£25.59)
Amazon (£29.95)

Nose To Tail Eating past Fergus Henderson (1999)

Called past Barney Desmazery

A comprehensive guide to cooking at home with offal, off-cuts, game and garden vegetables – this book led a move away from fussy eatery dishes in favour of hearty nutrient and neglected cuts. Barney, skills and shows editor at BBC Skillful Nutrient, says, 'Ane of the well-nigh thumbed books in my large collection. I return to it over again and again for its brilliantly bones recipes for things similar alkali, aïoli and horseradish sauce. The foolproof ratios and unproblematic recipes are the building blocks of Henderson's eating house St John.'

Available from:
Amazon (£13.27)
St. John Restaurant (£20)
Waterstones (£xx)

Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopaedia by Alain Ducasse (2001)

Called past Tom Kitchin

Featuring 700 recipes listed alphabetically, including 44 different recipes for lobster. There accept been several editions since 2001, including volumes on patisserie and Mediterranean cooking. Tom, chef and owner of Kitchin in Edinburgh, 'This is a chef's bible – Alain Ducasse is a culinary legend and one of my greatest mentors. I always revisit his book.'

Bachelor from Amazon (£254)

The Moro Cookbook by Sam and Sam Clark (2001)

Chosen by Thomasina Miers

Sam and Sam'southward first volume features the cooking from a region nigh British cooks were unfamiliar with 15 years agone. It paved the mode for the success of Ottolenghi with accurate recipes, and is a true taste of their restaurant, Moro. Thomasina Miers, BBC 2005 MasterChef winner and founder of the Wahaca restaurant chain, says, 'I go back time and again to this cookbook – it was the first Spanish and Middle Eastern book of its fourth dimension and made information technology possible for so many others to follow in its footsteps. The recipes are clearly written, the prose is lovely and the ingredients are thoughtfully explained, without being at all dumbed-downward.'

Quay: Food Inspired by Nature by Peter Gilmore (2010)

Chosen by Eric Lanlard

Australian chef and restaurateur Peter Gilmore shares signature recipes from his Sydney kitchen, and outlines his philosophy for natural ingredients and organic presentation. Eric, pâtissier and author, says, 'I beloved this book. For me, information technology's not just about the cooking and the food, it'south the whole lifestyle. It's an aspirational feast and I never tire of revisiting this volume.'

Available from:
Amazon (£35)
Waterstones (£40)

French Country Cooking by Elizabeth David (1951)

Chosen past Skye Gyngell

Written when food rationing was still in strength (it concluded in 1954), Elizabeth David'due south second book includes classics such equally hare in a cream & anecdote purée. Often credited with rejuvenating post-war British food, David went on to write many more cookery books. Skye Gyngell, founder of Spring, Somerset House in London, calls information technology 'a groundbreaking book. Elizabeth David was a pioneer in the full transformation of British cooking habits.'

Bachelor from:
Waterstones (£ix.99)
Hive (£7.69)

La Scienza in Cucina e fifty'Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well) by Pellegrino Artusi (1891)

Called by Antonio Carluccio

Artusi completed and self-published his transmission of Italian food, aged 71, at the end of the 19th century. It is a collection of 790 recipes inspired by home kitchens across Italy. The tardily chef Antonio Carluccio said, 'This is my favourite food book of all time; it is the only cookery book that truly encapsulates the real spirit of regional Italian nutrient.'

Available from Amazon (£35.99)

Goose Fat & Garlic by Jeanne Strang (1991)

Called by Orlando Murrin

Having bought an abandoned French farmhouse in 1961, Jeanne Strang gathered recipes and regional dishes to create this commemoration of nutrient between Languedoc and Limousin. Orlando, executive consultant editor for BBCGood Food, says, 'If ever a cookbook inverse someone's life – this was it for me! Strang's description of southward west France and its rich culinary heritage is so captivating that, in 2004, I left the rat race to move there and open a gastronomic B&B. An inspirational volume packed with impeccable research and accurate recipes.'

Available from:
Volume Depository (£fourteen.99)
Amazon (£14.99)

English language Seafood Cookery by Rick Stein (1988)

Chosen by Nathan Outlaw

Rick Stein's first book, published before he became famous, won the prestigious Glenfiddich award. Nathan, founder of Outlaw'due south in Cornwall and London, says, 'At that place are no photos, and so the text is very detailed, just there are beautiful illustrations. With lots of commentary, it reads like a reference book rather than a cookery volume. The recipes include original dishes, old favourites and traditional French-inspired nutrient.'

Available from:
Amazon (£half-dozen.99)
Waterstones (£8.99)

Guide de fifty'Amateur de Pain by Lionel Poilâne (1981)

Chosen by Richard Bertinet

This account of working life in a bakery by Parisian baker Lionel Poilâne includes chapters on how to cull your bread, the art of sandwiches, and the all-important question of whether bread tin exist kept in the refrigerator! Richard, baker, author and owner of The Bertinet Kitchen cookery school in Bathroom, says, 'Poilâne'southward descriptions of the history and work in his bakery has e'er reminded me of how I felt when I started baking, and provided me with inspiration along the way. I was lucky enough to meet him before he died and he will always exist i of my heroes.'

Available from Amazon (£34.89)

Food in England by Dorothy Hartley (1954)

Chosen past Florence Knight

With chapters on kitchen fireplaces, game, medieval feasts, and salting, preserving and drying, Dorothy Hartley's book is a compendium of mid-century cooking. Florence Knight, chef and columnist, 'This book is beautifully written and very visual. It outlines so many recipes that nosotros've lost, equally well as the wonderful food traditions of Britain. I accept a signed re-create of a second edition and I dear it.'

Available from:
Amazon (£17.30)
Waterstones (£24)

Mastering the Art of French Cooking by Julia Child (1961)

Chosen by Rosemary Shrager

American Boob tube chef of the 1960s, Julia Child wrote this book to adapt French cuisine for American habitation cooks. It includes 524 classic recipes such as bouillabaisse and cassoulet. Rosemary Shrager, author and possessor of The Cookery Schoolhouse in Kent, says, 'This volume is so dear to me – it was the beginning of my culinary pedagogy. Information technology has no pictures, simply text, and it was my bible. I studied the text over and once again and I did 'master' the fine art! I concluded up buying two copies considering my one was so well-thumbed. I treasure information technology – my desert island cookbook.'

White Heat by Marco Pierre White (1990)

Chosen by Tom Kerridge

Marco Pierre White'due south pioneering 'celeb' arroyo to food is axiomatic in his volume's opening: 'You're buying this book because you want to cook well? Forget it. Save your coin – go and buy a saucepan. You lot desire ideas, inspiration, a bit of Marco? So maybe you'll get something out of this book.' BBC Good Food contributing editor Tom Kerridge states, 'Marco really fabricated food absurd, and his volume was the offset of its kind. This book is the reason I became a chef – it turned cooking into something rock 'north' gyre.'

Available from Amazon (£20)

Which of these have you read and which books inspire you? Permit us know in the comments beneath...

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Source: https://www.bbcgoodfood.com/review/best-cookbooks-chosen-chefs

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