Food Bibles

Chefs often turn to cook books when looking for inspiration. We asked seven city chefs to tell us about their indispensable culinary bibles:

Mukul Tanwar, former chef at the Michelin-starred restaurant Pierre Gagnaire (France)
Book: The Escoffier Cook Book: A Guide to the Fine Art of Cookery, by Auguste Escoffier.
When I first started my chef’s training in Paris, I knew nothing about French food. Luckily, Escoffier was recommended reading while in culinary school, but I only began referring to it when I started in the kitchen. It’s a standard guide for any French chef. It’s indispensable because it deals with the fundamentals of cooking like stocks and sauces, among other things. I even refer to this book while preparing an Indian meal.
Available at: Amazon

Gresham Fernandes, group executive chef of Impresario Entertainment & Hospitality, which owns Salt Water Cafe and the Mocha chain of coffee shops
Book: On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee.
I came across the book four years ago in an article by Heston Blumenthal (celebrity chef and owner of The Fat Duck, London), who mentioned that the book had changed his perspective on cooking. My creative process is greatly influenced by what I read. I’m particularly interested in the principles of molecular gastronomy and this book has invaluable insights on the culinary science. It also covers the basics of cooking and topics like the impact of food on the human body.
Available at: Flipkart

Jaydeep Mukherjee, executive chef at Indigo Deli and Indigo Cafe
Book: The World Encyclopedia of Cooking Ingredients, by Christine Ingram, and Food Lover’s Companion, by Sharon Tyler Herbst.
There’s more than one book I consider to be an essential guide. I have used Larousse Gastronomique extensively, been equally fascinated with The World Encyclopedia of Cooking Ingredients, have thumbed my copy of Food Lover’s Companion thin and have spent endless hours with Louis Saulnier’s Le Repertoire de La Cuisine. They’re all inspiring texts and I refer to them a few times a week for a few hours each time.
Available at: Both available on Flipkart here and here.

Vicky Ratnani, head chef at Aurus
Book: Alinea, by Grant Achatz, and The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs, by Karen Page and Andrew Dornenburg.
Most of the books I refer to were recommended by chefs and friends. These books have helped expand my perspective on gastronomy. I refer to them twice a week.
Available at: Both available on Flipkart here and here.

Kainaz Messman, founder of Theobroma
Book: The Professional Pastry Chef: Fundamentals of Baking and Pastry, by Bo Friberg.
I stumbled upon this book almost 12 years ago when I was doing research on culinary schools. I return to it each time I want to develop a new recipe or revise my basics in pastry making. Even though it deals with traditional techniques, it’s very handy when creating modern desserts because those too rely on timeless methods. Friberg taught at the Culinary Institute of America. I use her recipes as a guideline, but stick to my own methods.
Available at: Flipkart

Ian Kittichai, founder of Koh at InterContinental Marine Drive
Book: The Escoffier Cook Book: A Guide to the Fine Art of Cookery, by Auguste Escoffier.
I’ve grown up watching my mother cook. She never referred to a book and could still come up with over 15 varieties of curries a day using the same base ingredients. During my chef’s training in America Larousse Gastronomique and Escoffier were recommended reads and I still use them, even though they have little to do with Thai food.
Available at: Amazon

Pooja Dhingra, founder of Le15 Patisserie
Book: Larousse Gastronomique.
I was introduced to the book by a flatmate, while at a hotel management institute in Switzerland. It is a definitive reference book for chefs and I refer to it almost everyday. It’s a mammoth encyclopedia of ingredients, which tells you about the origin and finer properties of each ingredient. It also focuses a lot on French culinary traditions.
Available at: Landmark Bookstore, Second Floor, Infiniti Mall, New Link Road, Oshiwara, Andheri (West).