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The Reading List

There are so many free resources available online now but some resources cannot remplace some great cook book lesson and the learning journey you go through while reading them! 
 Here I share my reading list: 

 Fondamental Books:

- Le Guide Culinaire (Georges Auguste Escoffier) 
This book does not contain pictures, but rather covers the fundamentals of French gastronomy codes. Along with his colleague and friend Mr. Ritz, the author created the framework of French standards for hospitality and cookery. Monsieur Escoffier had an incredibly modern vision for his time, and promoted French cuisine as an art form. He structured the kitchen organization, respect, and brigade in the way they are now. After years of hard work, Escoffier wrote three editions of this book in the early 1900s, including 5,000 classical recipes that should be read by any aspiring serious cook.

The book Salt, Fat, Acid, Heat, written by chef and writer Samin Nosrat, is a New York Times bestseller for a reason. It offers a lesson for modern cuisine, teaching and inspiring a new generation of cooks how to confidently make better decisions in the kitchen, cook delicious meals, and be creative in the kitchen by mastering the use of the four elements of salt, fat, acid, and heat, while also explaining the hows and whys of good cooking.

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Hi! I'm Chloe from CKitchenAtelier my french cooking atelier overseas, let's chat and explore about food techniques, recipes, training, tea and everything interesting related to cooking/patisserie here.                                                                             What is CKitchenAtelier Currently (2023), CKitchenAtelier is a welcoming space for all foodies, but it will continue to evolve over time. So, welcome here and let's get started! Ah and also, I am a geek and I love productivity so you may find some tech/productivity stuff along the way ;) Want to be in touch? Contact me  ---------- What is on the menu Professional learning guide: Commercial Cookery Cert III & IV CAP cuisine Recipes Ingredients Techniques Chef’s profiles Kitchen equipment Geekery