I’m mainly a hobbyist/home cook looking to seriously learn how to cook and implement my own creativity into what I make as opposed to just following recipes I found online.
I’ve seen these two books recommended quite frequently and want some advice for where to start.
The Professional Chef seems the most comprehensive, and I am intrigued by a textbook’s structured style of learning. But I am concerned if that book is too difficult a starting point. Would it be better to read New Complete Techniques then “graduate” to the Professional Chef?
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