I probably have over two hundred (maybe a low estimate) cookbooks in my collection. I have collected cookbooks and recipes for as long as I can remember. I have found them at bookstores, tag sales, airports while traveling, friends and family have gifted them to me, and one comes from as far away as Afghanistan. Every time I pick up a new cookbook I try at least one of the recipes as soon as I get home. I have been remiss on trying the one from Afghanistan as of yet.
Since my start at L'Ecole Culinaire I have tailored down my "go to" books to those shown in the picture. In the past while trying out my other books, I realized I didn't have the background that I needed to fully appreciate the recipes. These books are great power packed references that I find invaluable in my studies. At school we have been exposed to so many terms, techniques, tools and products. When school started it obviously brought with it, terminology that was akin to a foreign language to me. I realized early that I would have to do outside reading, these books have helped me immensely.
I have tried to read from these at least a couple of hours daily, in addition to my regular studies. Yes I still have all of my textbooks that take up most of my time... but who doesn't have time to work at getting better.
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