Infinity2134

Such great ideas! I have studied in Italy for a while so I was more leaning to the French side so I can round out my training better. I saw that there is a translation of Point's cookbook that is coming out soon. Anyone know more details on that?

Thank you for the suggestions. I kind of want to start from the beginning. Im kind of crazy like that. I want to start from the absolute start. Kind of like making sure you watch the first season of a show so your not lost when you start with season two.

Anyone?

I am a professional chef that is going to have a lot more time on my hands when it slows down through the winter season. I want to get a classical book to cook all the way through. I was thinking a Esscofier or Point book. Any suggestions?

I have been looking for something to supplement my 10" Messermeister Meridian Elite and I was thinking of going with a Japanese petty knife. I was wondering what was the most popular size considering they come in a wide variety of sizes. I was looking on JCK and they have a "Gekko" line in their specials section. Any idea if they are a good product?