{"id":851,"date":"2009-02-27T07:40:45","date_gmt":"2009-02-27T14:40:45","guid":{"rendered":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/?p=851"},"modified":"2009-03-04T01:22:33","modified_gmt":"2009-03-04T08:22:33","slug":"professional-chefs-reveal-their-favorite-cookbooks","status":"publish","type":"post","link":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/2009\/02\/27\/professional-chefs-reveal-their-favorite-cookbooks\/","title":{"rendered":"Professional chefs reveal their favorite cookbooks"},"content":{"rendered":"<p>Read Alexandra Collins&#8217; article for <em>Saveur Magazine<\/em>: <a href=\"http:\/\/saveur.com\/article\/-\/On-the-Shelves-of-the-Professionals\/1\" target=\"blank\"><em>On The Shelves of the Professionals<br \/>\n<\/em><\/a><br \/>\nMost popular titles mentioned:<\/p>\n<ul>\n<li><strong>Julia Child&#8217;s<\/strong> first three works: <em>Mastering the Art of French Cooking<\/em>, <em>The French Chef<\/em>, and her most auto-biographical cookbook, <em>From Julia&#8217;s Kitchen<\/em><\/li>\n<li><strong>Irene Kuo&#8217;s<\/strong> <em>Key To Chinese Cooking<\/em><\/li>\n<li><strong>Harold McGee&#8217;s<\/strong> <em>On Food and Cooking<\/em><\/li>\n<li>Various incarnations of <strong>Irma Rombauer&#8217;s<\/strong> <em>Joy of Cooking<\/em><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Read Alexandra Collins&#8217; article for Saveur Magazine: On The Shelves of the Professionals Most popular titles mentioned: Julia Child&#8217;s first three works: Mastering the Art of French Cooking, The French Chef, and her most auto-biographical cookbook, From Julia&#8217;s Kitchen Irene &hellip; <a href=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/2009\/02\/27\/professional-chefs-reveal-their-favorite-cookbooks\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[148],"tags":[],"_links":{"self":[{"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/851"}],"collection":[{"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/comments?post=851"}],"version-history":[{"count":14,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/851\/revisions"}],"predecessor-version":[{"id":877,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/851\/revisions\/877"}],"wp:attachment":[{"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/media?parent=851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/categories?post=851"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/tags?post=851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}