I think i have a good selection of cooking and baking books but i can always do with just one more. I dont know about you but there is something about them that i find hard to resist, i especially love looking at the old ones, i have one that belongs to my mum called the cordon bleu cookery book from the 60/70s and it was what got me interested in food to begin with.
These days i read alsorts and i used the a couple to get me through culinary school. I often refer back to these as its a good standard to work from. I use professional chef level3 and advanced pastry chef and the fundamentals of baking all well rounded books to get you through.
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