Gah!
While searching for books on food preservation at Alden Library, I stumbled upon a wealth of books about food, food, and more food.
Currently, I'm sitting on the floor of the aisle staring at all the glorious books with James Beard's Theory & Practice of Good Cooking in my hand.
I also found The Professional Chef, the 8th edition Culinary Institute of America textbook. It's so dense! Starts with the basics (tools and ingredients), then goes into full detail about stocks/sauces/soups, meats and fish, veggies, staple starches, and pastas, breakfast and garde mange, and ends with baking and pastry.
My goal is to teach myself EVERYTHING in this book. Start to finish. I know it will take me a while, so I made sure the book is available at the Northbrook Public Library (where I'll be living next). They have it, so I'm set.
So excited!
That's it...I'm going to culinary school!
Currently, I'm sitting on the floor of the aisle staring at all the glorious books with James Beard's Theory & Practice of Good Cooking in my hand.
I also found The Professional Chef, the 8th edition Culinary Institute of America textbook. It's so dense! Starts with the basics (tools and ingredients), then goes into full detail about stocks/sauces/soups, meats and fish, veggies, staple starches, and pastas, breakfast and garde mange, and ends with baking and pastry.
My goal is to teach myself EVERYTHING in this book. Start to finish. I know it will take me a while, so I made sure the book is available at the Northbrook Public Library (where I'll be living next). They have it, so I'm set.
So excited!
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