December Kitchen Reads by Rachael Afra

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. 

Escoffier by Auguste Escoffier, this is the culinary bible, I love this book! Escoffier used military structure plans to carry on a sense of balance in the kitchen. Everyone there had a title, a purpose, and a set of dishes they had to master to be considered to moving up in the kitchen. Since before people in the kitchen did not have a solid form of structure, there was one head chef, a bunch of apprentices, and handmaids. Talk about chaos and out of order!  This is for serious chefs, home cooks, foodies, and culinary history buffs who would want to read this huge book. It does show everything there is on how to cook vegetables, carving meats, making sauces, and so much more. 

Larousse Gastronomique:The World's Greatest Culinary Encyclopedia by  Librairie Larousse, one of the best encyclopedias Larousse can put out where it was once in the hands of Julia Child and in French. But don't worry this has been translated into English and has been used in the many hands of great chefs. Sometimes I catch myself looking into it, and reminded me of how I was taught in culinary school, but it helps when I can't remember since it has been some time since school, or the last time I made a certain dish. It's a great book and can show you through pictures of "how to" rather than it being a "tell you" book. 

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.