hey all,
I am looking for inspirational cookbooks (whole food preferred but fine dining okay) that are designed primarily from a restaurant kitchen standpoint rather than the home cook.
For example, I have the DOM Brazilian cookbook from Phaidon and it's exactly what I'm looking for, as it has the prep steps with weights, the storage of the prepped ingredients, and the pickup for the item as it would be in the restaurant, rather than something like the gjelina cookbook which is an all in one shot recipe designed for home cooks.
Can anyone recommend other cookbooks that are written from the standpoint for use in a professional kitchen? I am looking to expand my knowledge on pickups for a number of menu items that I haven't had experience with, like Crudo's, ceviche's, and even hot items.
Any book that gets me as close to actually learning it at the restaurant would be ideal!
