This book covers everything especially technique and when the lessons of cooking school are hazy I turn to this book to remind me.
Provides quick answers to technical questions as well as classic proportions for recipes. It's more a dictionary than a cookbook.
Food writer, Chef and owner of Hahnemannns Køkken
Kind of my school book. My favorite go to cookbook for all basic stuff.
Cookbook author and restaurateur
My go-to for over 20 years for cooking techniques
Food writer and journalist
Food writer and cook
Chef and TV presenter
ICC's Vice President of Culinary and Pastry Arts