Professional cookery

What Hacker News says

1. ninalanyonOct 2024
   Try cookbooks like this one: Professional Cookery: The Process Approach by Daniel R. Stevenson. It's a textbook for people studying to be professional cooks.

   https://www.amazon.co.uk/Professional-Cookery-Approach-Danie...

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2. kwhitefootMay 2023
   I just knew someone would ask and I'm embarrassed to say that I misremembered the title.

   It's Professional Cookery: The Process Approach by Daniel R. Stevenson

   Here's a link https://www.amazon.co.uk/Professional-Cookery-Approach-Danie...

   It doesn't go into a lot of theoretical detail about food chemistry but it is an eminently practical and down to earth textbook for people who will cook for a living. No frills, no pictures.

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3. traceroute66Jul 2022
   > Your comment reminds me of this[1] video from sorted food where they make a recipe from an old professional cookbook. Instructions are very high level

   Yes, the modern equivalent book might be (for example) Practical Professional Cookery by Cracknell & Kaufmann. 928 pages of pure text. Not a single illustration or photo.

   Its a fabulous reference book. But certainly not for the noob, it requires comfort both in the kitchen and the style of recipe presentation.

   The recipes are not quite as extremely terse as those in the 100 year old book. The ingredients are presented with their weights. But the method descriptions remain short and to the point, basically bullet-point one or two phrase statements.

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4. kwhitefootJul 2020
   Not the ones intended for professional use.

   I have a textbook of cookery [1] written for students intending to become professional cooks, it emphasizes precision measurements and repeatable processes. Where it expects adjustments it explains what it means and what constitutes "it looks right". It stands head and shoulders above pretty much all other cookery books I have read. But of course it lacks glossy pictures and is not backed up by a video of Nigella Lawson in a low cut dress (not that I'm objecting to Nigella and her cleavage)

   [1] Professional Cookery: The Process Approach by Daniel R. Stevenson

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5. kwhitefootNov 2020
   Who is the 'You' in the title?

   My professional cookery text book [1] doesn't write recipes like that. It starts each recipe with 'mise en place' [2]. It also requires that you are familiar with the previously described general process for recipes of the type.

   It's a shame that most people are only familiar with the trash that comprises the bulk of cookery books.

   Sorry, rant over.

   [1] Professional Cookery: The Process Approach, Daniel R. Stevenson, https://www.amazon.com/dp/0091583314

   [2] https://en.wikipedia.org/wiki/Mise_en_place

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