Reddit mentions of Professional Cooking

I do encourage you to learn about cooking no matter what you choose. These are the books that helped me most in my cooking career:

1. Professional cooking Often refereed to as 'the Gisslen'
   
   
2. Culinary Artistry
   
   
3. On food and Cooking
   
   The Gisslen and Culinary artistry are your starter books. On food and cooking is amazing but contains chemistry/biology and other scientific explanations of what your doing which is important but not for the actual act of learning to produce food.

Professional Cooking by Wayne Gisslen. This is a somewhat expensive textbook (though you can find steeply discounted used copies of earlier editions on Amazon and Abebooks.com) used in culinary schools, and it's excellent in terms of teaching you that curriculum.

Culinary Arts textbooks are great for building up basics and providing you with a solid foundation and general knowledge of cooking techniques.


https://www.amazon.com/gp/aw/d/1118636724/ref=mp_s_a_1_1?ie=UTF8&qid=1499635717&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=gisslen+professional+cooking&dpPl=1&dpID=51y6VzSuTiL&ref=plSrch

I know i'm late to the party on this, but i feel I need to throw this in. Get this book. This is the book they will hand her if she goes into culinary school. Start here it will give you the basics that some video will never cover. The older editions work to if you don't want to spend on the newest one. This book will teach you the science behind what we do. And very importantly terms and concepts as well as culinary math and yields. Each chapter has a test at the end with the answers at the back of the book. Could be a fun thing for you guys. Enjoy!!!

http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355/

http://www.amazon.com/Professional-Cooking-Wayne-Gisslen/dp/1118636724/

Get yourself a culinary textbook, such as On Cooking or Professional Cooking. Start reading. Pay attention to sanitation, safety, organization, and equipment. Get in the kitchen and work on knife skills, learning basic stocks, the mother sauces, and fundamental cooking techniques. These books are expensive, but they are better than buying a bunch of books that are just someone else's recipes. These books are the tool that allows you to develop your own recipes.

The only other book I can think of would be the Food Lover's Companion. This has been an indispensable resource in every kitchen I have ever been in.