The importance of reading for the prospective chef should never be underestimated. Here are some of the cooking industries most respected titles, in no particular order. Check out your library or local bookstore for more information. cannot be over-emphasized.

• Larousse Gastronomique
• Julia Child's Mastering the Art of French Cooking
• The Joy of Cooking
• Elizabeth David's Classics
• James Beard's American Cookery
• Paula Wolfert's World of Food
• Richard Olney's Simple French Food or French Menu Cookbook
  

Is there a book we missed that would be valuable to us? Please send any ideas or submissions to editor@cooking-schools.net.

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