Free jewels download. Cooking has long remained one of the most elegant pastimes and an art form that is respected the world over. Few have the ability to successfully cook professionally, but all have the opportunity to perform as a chef at home in the ultimate pursuit of perfection. It has never been clearer that the home cook is capable of earning the respect of the professional chef.

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From television shows like MasterChef and Diners, Drive-Ins and Dives that celebrate the home cook going pro, it is finally understood that a diploma from Le Cordon Bleu or the CIA isn’t a guarantee you’ll be successful. Today, home cooks are inspiring the world, and many are taking their culinary skills as seriously as the restaurateurs of the world. It must be beautiful. It has to have panache; it has to be artistic and ideally, there should be some showmanship involved.

After all, food is art. It must taste phenomenal. If it’s not perfect, don’t serve it.

Anything short of perfection is an insult to the ingredients, so it’s important that every piece of food served to a guest be perfectly cooked, taste appealing and compliment the palate. It must be special. No longer is serving a T-bone steak sufficient. There must be something that lends to the artistry of the food.

There is no honor in mediocrity. Whether that means using a unique salt to season the meat or creating a spectacular glaze to serve with it, there must be something exceptional done to elevate the ingredient. Granted the ingredients should speak for themselves and be the star of the show, but in the same way women wear makeup, it should accentuate their beauty rather than masking it. It is these three factors that I also consider when buying a cookbook. Sure a basic cookbook is important to have on hand, but it’s the ones with passion that really speak to me and inspire me to be better.

Here is the list of the twenty cookbooks I think are worth having in your kitchen. Whether you follow the recipes exactly or just use them for inspiration, the choice is up to you.

But, I guarantee you’ll find each of these is worth every penny. The Professional Chef by the CIA The Professional Chef by the Culinary Institute of America A textbook for the chef, this is an excellent source of fundamental techniques that every cook should know. From learning how to make a roux to essential information on safe food handling practices, this is one of those books that will continually come off the shelf when you’re in need of a quick refresher. In addition to being an excellent guide, it also has almost 1000 recipes that cover contemporary and classic recipes. No kitchen is complete without this book, and it’s often referred to as ’the bible’ by professional chefs. Deck software home depot. To buy it today. The Flavor Bible The Flavor Bible by Karen Page and Andrew Dornenburg This is the most frequently used book on my kitchen shelf.

It’s basically an encyclopedia of flavors and shows you what flavors work well with others. This book is best used by seasoned chefs and experienced home cooks, but it’s one that can be found on the steel counters of most professional kitchens. It is the winner of the 2009 James Beard Book Award for Best Book and is the number one reference book in my opinion.

To get your copy. Heston Blumenthal The Big Fat Duck Cookbook by Heston Blumenthal There is no arguing that The Fat Duck is one of the most revered restaurants in the world and that Heston Blumenthal is a culinary genius. This book is huge, and it’s fantastic. Forget recipes, this is the kind of book you’ll read on the couch as you curl up with a cup of tea. Starting with its humble beginnings and its rise to three Michelin stars, Heston inspires us to realize dreams can come true.

After a fascinating introduction, we’re given a window into the world of his restaurant with fifty of his best recipes. Please note these recipes are not for the faint of heart and will challenge even the most seasoned professional. However, if you enjoy the showmanship of cooking, this is one of the few cook books that will encourage you to use ice baths, dehydrators, nitrogen and vacuum pumps. For your copy. The two volume set by Julia Child Mastering the Art of French Cooking by Julia Child The quintessential French cookbook, this is a classic staple that every home cook should have on their shelf. Although Julia Child often receives most of the credit for this masterpiece, it’s actually the combined efforts of three chefs including Simone Beck and Louisette Bertholie.