It's that time of year, and what better way to really get into depth when it comes to culinary. I usually would let you curl up and read a great story, but this is what I really wanted to show you. Check these books out if you are serious being in the culinary industry.
The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat by Peter Coucquyt, Bernard Lahousse, and Johan Langenbick, a great book for super in-depth with flavor and aroma profiles, odd pairings, and scientific principals on food. Like do you know if you make appetizers ahead of time using raw tropical fruits the enzymes will destroy the dish. The bromelain will eat the proteins, or make the items slimy or foul color. If you take 100% dark chocolate and drink French roast coffee the natural acids from both will go against each other and mellow to where the true essence of the chocolate and the coffee bean come out. With these little odds and ends they are essential in the kitchen since they can save you when you are in a pinch.