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A critical part of being a chef or a baker is continuing to pursue knowledge and lifelong learning. Whether you graduated from culinary school years ago or have just begun your culinary journey, one way to keep expanding your education as a chef or baker is by reading acclaimed culinary books from knowledgeable sources.
While you may not be able to work under all of the industry’s most successful people, you can benefit from their decades of knowledge by reading their texts. Spending a few hours flipping through pages is an accessible way to absorb other professionals’ advice, explore their stories, and learn from their mistakes!
I asked several of my fellow Chef Instructors at Auguste Escoffier School of Culinary Arts for their top book recommendations. Here’s a roundup of the most commonly recommended choices. After all, if you want to become a chef, well… reading chef-recommended books is a great place to start.
10 Books Chefs Should Read According to Escoffier Chef Instructors
1. Best for Food Science: On Food and Cooking, by Harold McGee
For 35 years, this book has been beloved by home cooks and culinary professors alike. It’s even included in some culinary school curricula. The author, Harold McGee, is considered one of the most authoritative food chemists in modern history.
On Food and Cooking takes a deep dive into the science behind cooking—including the what’s and the why’s around foundational elements like temperatures and ingredients. That said, the book remains accessible for the layperson, so you don’t need to have a degree in food science to understand the content.
Recommended by Escoffier Chef Instructors Jennifer Kempin, Eduardo Suarez, and Cheryl Herbert.
Reading culinary books can be a helpful way for chefs to enhance their skills and stay inspired in the kitchen.
2. Best for Menu Planning: The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs, by Andrew Dornenburg & Karen Page
Anyone looking to experiment in the kitchen needs to have an understanding of how to combine and balance flavors. That’s why Escoffier students explore the three elements of flavor—taste, aroma, and mouthfeel—by using the flavor wheel and practicing in the kitchen. No matter where you stand in your understanding of combining different ingredients, you can turn to The Flavor Bible as a definitive source for all things flavor.
These authors hold two spots on this list for their leading culinary texts. The Flavor Bible is just one of their many critically acclaimed books. It includes information on the best seasonings for different types of dishes and cuisines, as well as which flavor combinations work well together, and why. It also offers explanations of what certain ingredients taste like, which can be helpful if you’re working with a new ingredient.
Recommended by Escoffier Chef Instructors, Jesper Jonsson and Daniel Bearss.
3. Best for an Honest Take: Kitchen Confidential: Adventures in the Culinary Underbelly, by Anthony Bourdain
Escoffier Pastry Chef Instructor Cheryl Herbert calls this book “an unromantic look at the industry.” Indeed, late famed celebrity chef and culinary television host Anthony Bourdain has written a raw, unfiltered account of his experience in the restaurant industry.
Kitchen Confidential: Adventures in the Culinary Underbelly is an excellent read for aspiring chefs. It’s one of Bourdain’s most loved memoirs, and it’s sure to provide a hilarious, jaw-dropping experience for its readers.
Recommended by Escoffier Chef Instructors Clifton Dickerson, Nicholas Howard, and Cheryl Herbert.
4. Best for the Creative Chef: Culinary Artistry, by Andrew Dornenburg & Karen Page
Remember how we promised multiple recommended books from expert culinarians Andrew Dornenburg and Karen Page? This list includes another masterpiece from these two authors: Culinary Artistry. This book is a staple for the shelf of anyone who considers themselves (or aspires to be) inventive in the realm of culinary arts.
Escoffier student Annalisha V. shows creativity with a grilled watermelon salad.
Just ask Escoffier Chef Instructor Vickie Berger. “This book is great for helping chefs understand the theory of flavor and taste and how to combine ingredients in a way that is seasonally appropriate, as well as complimentary in flavor. Many famous chefs share their recipes as well as the process of how they developed the recipe—from ingredients to a recipe, and from a recipe to full menu item. I consider (Culinary Artistry) to be an invaluable investment in your professional development!”* says Berger.
Recommended by Escoffier Chef Instructors Vickie Berger, Kareen Linton, and Cheryl Herbert.
5. Best for the Dedicated Boulanger: Bread, by Jeffrey Hamelman
If you’re chipping away at your bread recipe, making adjustments and additions to perfect it, you might consider grabbing a copy of Jeffrey Hamelman’s Bread. And if you’re running a commercial bakery or thinking about opening a bakery, you should run, not walk, to purchase your copy (if it’s not already sitting on your bookshelf!)
Winner of the Julia Child Award, Bread covers the science, theory, and art of breadmaking. It provides formulas for over 100 different types of breads, detailing tastes and textures that work well. The most recent edition also includes gorgeous photographs for those who are visually inspired.
Recommended by Escoffier Chef Instructors Cheryl Herbert and Jackie Parchman.
Books on baking can provide valuable insights for bakers, from developing techniques to discovering new bread recipes for markets like this one.
6. Best for the Exam-Bound Student: The Soul of a Chef: The Journey Toward Perfection, by Michael Ruhlman
While not every culinarian will need or choose to obtain industry certifications, many will see the value in them and pursue these elite designations. One such certification is The American Culinary Federation (ACF) Certified Master Chef®, which is one of the most esteemed titles one can hold.
In The Soul of a Chef: The Journey Toward Perfection, Michael Ruhlman recounts his attempt to take the ACF Certified Master Chef® exam, detailing the years of industry experience, rigorous exams, and culinary academia. For those working toward any certification, this book may help breathe motivation into you and help keep you on track.
Recommended by Escoffier Chef Instructors Nicholas Howard and Christopher Moore.
7. The Texas Hill Country Cookbook: A Taste of Provence, by Scott Cohen, Marian Betancourt, Ron Manville
In The Texas Hill Country Cookbook, Escoffier Chef Instructor Scott Cohen and Marian Betancourt set out to introduce people to the idea that there is a different side to Texas cuisine than just Tex-Mex and barbecue. Chef Cohen draws on his experiences at both renowned restaurants and knowledge of the local farmers and artisans around San Antonio to present a unique collection of recipes. Readers learn about the region as they explore over 100 recipes such as Crispy Calamari with Red Pepper Jalapeño Vinegar and Smoky Tomato Dip.
Recommended by Escoffier Chef Instructor Scott Cohen.
8. Salt: A World History, by Mark Kurlansky
Escoffier Chef Instructor Jey Kemplin recommends this read because it “explains the history of salt, why it is so important to humans, and how it shaped the world we know.” Salt plays a critical role in seasoning and preserving food across the globe, but it has also impacted cultures and economies throughout history. This book is a must-read for chefs and food enthusiasts to gain a deeper understanding of one of the most common kitchen ingredients.
Recommended by Escoffier Chef Instructor Jey Kempin.
9. The Kitchen Sessions with Charlie Trotter, by Charlie Trotter
The Kitchen Sessions with Charlie Trotter is a companion to Trotter’s 13-part television series, which introduced viewers to common ingredients like pasta, poultry, and chocolate. This book serves as a private lesson from the world-renowned chef and restaurateur. It’s known for being easy to follow, full of insights and interesting recipes from a creative mind who is gone too soon.
Recommended by Escoffier Chef Instructor Christopher Moore.
10. The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef, by Marco Pierre White
What does it take to become the first youngest chef to earn three Michelin stars? Marco Pierro White is telling all in his book The Devil in the Kitchen. Learn more about what drove the British chef, his strong passion for cooking, and the ups and downs of his culinary career. Readers are inspired by his passion and surprised to find a few of his recipes throughout the pages as well.
Recommended by Escoffier Chef Instructor Nick Howard.
Honorable Mentions
Best for Aspiring Restaurant Owners: Setting the Table: The Transforming Power of Hospitality in Business, by Danny Meyer
Although this isn’t a traditional cookbook or culinary book, Setting The Table can be a helpful read for chefs and aspiring restaurant owners. Danny Meyer, author and restaurateur, shares insights about the importance of hospitality in the restaurant industry.
While the concepts in the books can be applied to other industries as well, his knowledge of creating a welcoming atmosphere and building relationships can go a long way when running a kitchen. The practical ideas shared in this book can help transform the dining experience and strengthen the connection between the kitchen and the dining room.
Outside of culinary books, books focused on business and hospitality may help you learn important skills for leading in the kitchen or restaurant setting.
Best for Aspiring Chefs: The Food Lab: Better Home Cooking Through Science, by J. Kenji López-Alt
The Food Lab helps bridge the gap between home cooking and professional techniques. J. Kenji López-Alt uses science to explain why certain cooking methods work. The information shared can help chefs and home cooks achieve consistent, high-quality results.
The book is packed with practical tips and detailed explanations. If you’re interested in understanding the “why” behind cooking techniques and improving your efficiency, this book can be an excellent resource.
Best for the Aspiring Baker: How Baking Works, by Paula Figoni
When it comes to the science of baking, having a helpful reference tool while working in the field can make all the difference. If you’re looking to understand the differences between baking soda and baking powder as well as what gives caramel its golden color, consider reading Paula Figoni’s How Baking Works.
This book can help you figure out what didn’t work when your finished product misses the mark.
Great for Inspiration: Letters to a Young Chef, by Daniel Boulud
In Letters to a Young Chef, renowned French chef Daniel Boulud shares insights from decades of experience in the culinary world. The book is meant to serve as a guide and inspiration for aspiring chefs to help them succeed in professional kitchen settings. Boulud touches on essential skills, including basic techniques, a strong work ethic, and creativity in the kitchen.
The anecdotes and advice in this book can be valuable for young chefs starting out in their careers while also helping seasoned professionals renew their motivation. As a celebrated chef with numerous Michelin stars to his name, Boulud’s guidance reminds us of the dedication required to thrive in the ever-demanding culinary world.
Explore Culinary Education Off the Pages
Reading up on culinary techniques, history, and current trends is an important part of your development as a chef, and a great start for anyone looking to learn more. However, books can only take you so far.
If you’re interested in a more immersive, formal culinary education, check out Escoffier’s culinary school and pastry school programs. These programs are taught by Chef Instructors such as those mentioned above and are available in-person and online.
For more on becoming a professional chef—including salaries, requirements and more—check out our complete step-by-step guide: How to Become a Chef: The Complete Guide.
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This article was originally published on August 30, 2016 and has since been updated.
