After researching many products, we shaved the list down to the top 10 options today by researching design, capability, durability, features, price, and overall build quality.
We researched hours on these products and compared them to one another to see which one is the best for every need. Read this culinary textbooks article with an extensive buying guide if you're interested in buying or learning about these culinary textbooks.
| # | Preview | Product | Score | |
|---|---|---|---|---|
| 1 |
|
The Professional Chef |
9.5 | Buy on Amazon |
| 2 |
|
Culinary Reactions: The Everyday Chemistry of Cooking |
9.6 | Buy on Amazon |
| 3 |
|
On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Code (What's New in... |
9.7 | Buy on Amazon |
| 4 |
|
The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking |
9.3 | Buy on Amazon |
| 5 |
|
The New Cooking School Cookbook: Fundamentals |
9.4 | Buy on Amazon |
| 6 |
|
Baking and Pastry: Mastering the Art and Craft |
9.4 | Buy on Amazon |
| 7 |
|
Garde Manger: The Art and Craft of the Cold Kitchen |
9.4 | Buy on Amazon |
| 8 |
|
Math for the Professional Kitchen |
9.8 | Buy on Amazon |
| 9 |
|
The Culinary Medicine Textbook: Part 1: The Basics (The Culinary Medicine Textbook: A Modular... |
9.3 | Buy on Amazon |
| 10 |
|
The Fundamental Techniques of Classic Bread Baking |
9.3 | Buy on Amazon |
List of best culinary textbooks Reviews
The Professional Chef
- John Wiley Sons
- Hardcover Book
- The Culinary Institute of America (CIA) (Author)
- English (Publication Language)
- 1232 Pages - 09/13/2011 (Publication Date) - Wiley (Publisher)
Culinary Reactions: The Everyday Chemistry of Cooking
- Audible Audiobook
- Simon Quellen Field (Author) - Sean Pratt (Narrator)
- English (Publication Language)
- 02/07/2017 (Publication Date) - Tantor Audio (Publisher)
On Cooking: A Textbook of Culinary Fundamentals (6th Edition), Without Access Code (What's New in Culinary & Hospitality)
- Hardcover Book
- Labensky, Sarah (Author)
- English (Publication Language)
- 1216 Pages - 01/18/2018 (Publication Date) - Pearson (Publisher)
The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking
- Hardcover Book
- Farrimond, Dr. Stuart (Author)
- English (Publication Language)
- 224 Pages - 11/06/2018 (Publication Date) - DK (Publisher)
The New Cooking School Cookbook: Fundamentals
- Hardcover Book
- America's Test Kitchen (Author)
- English (Publication Language)
- 680 Pages - 11/16/2021 (Publication Date) - America's Test Kitchen (Publisher)
Baking and Pastry: Mastering the Art and Craft
- Hardcover Book
- The Culinary Institute of America (CIA) (Author)
- English (Publication Language)
- 1136 Pages - 02/25/2015 (Publication Date) - Wiley (Publisher)
Garde Manger: The Art and Craft of the Cold Kitchen
- Hardcover Book
- The Culinary Institute of America (CIA) (Author)
- English (Publication Language)
- 720 Pages - 04/16/2012 (Publication Date) - Wiley (Publisher)
Math for the Professional Kitchen
- The Culinary Institute of America (CIA) (Author)
- English (Publication Language)
- 320 Pages - 07/29/2013 (Publication Date) - Wiley (Publisher)
The Culinary Medicine Textbook: Part 1: The Basics (The Culinary Medicine Textbook: A Modular Approach to Culinary Literacy)
- Kennedy PhD, Deborah (Author)
- English (Publication Language)
- 432 Pages - 12/28/2021 (Publication Date) - Independently published (Publisher)
The Fundamental Techniques of Classic Bread Baking
- Amazon Kindle Edition
- Institute, French Culinary (Author)
- English (Publication Language)
- 660 Pages - 10/05/2021 (Publication Date) - Abrams (Publisher)