Cooking has not always been considered a glamorous profession. Decades ago, being a cook was more of a trade than a career—skills were usually passed down in kitchens rather than in classrooms. Culinary schools were rare, and only a privileged few could afford to study in Switzerland or France to sharpen their craft and become professional chefs.
By the mid-20th century, however, London began carving out a name for itself as a center of culinary education. The city’s prestigious institutions started shaping the next generation of chefs, many of whom went on to influence kitchens around the globe.
Think of iconic figures like Gastón Acurio, Alberto Chicote, Mario Sandoval, Juan Mari Arzak, and Pedro Subijana—talents who trained, evolved, and inspired in environments where tradition and innovation met.
Today, London is not only a hub for professional training but also a dream place for foodies. A food tour London experience reveals just how deeply this city values gastronomy, history, and creativity at the table.
In recent years, the desire to become a chef—or at least cook with professional flair—has exploded. Cooking schools have multiplied, welcoming both career-driven students and passionate amateurs.
From those dreaming of Michelin stars, to fans inspired by cooking shows like Top Chef, to people who simply want to eat better and healthier—everyone is hungry for knowledge. And beyond classes and kitchen experiments, books remain an indispensable way to learn, explore, and be inspired.
Here are six essential gastronomy books that every future chef should add to their collection:
1. On Food and Cooking by Harold McGee
Often referred to as the “oracle” of gastronomy, this book answers virtually every question you might have about the origins, techniques, or evolution of food. Science meets passion in these pages, making it a timeless reference for anyone serious about understanding the chemistry behind great cooking.
2. The Flavor Thesaurus by Niki Segnit
This playful yet practical guide is all about daring combinations. Segnit began by cataloging flavors, classifying them into categories, and then exploring how they might pair in unexpected ways. Her insights are rooted in food science, cultural history, and the wisdom of chefs, but also colored by her personal quirks. The result? A book that encourages experimentation and creativity in every recipe.
3. The Art and Science of Foodpairing (Neo-Cook edition)
Here, food science takes center stage. The book introduces the concept of foodpairing: the search for harmony between flavor and aroma. What might seem like bizarre combinations—kiwi and oysters, for example—become logical when you understand their shared aromatic notes. Packed with over 10,000 possible pairings, this richly illustrated book will completely transform the way you approach ingredients.
4. Cooking with Joan Roca: Basic Techniques for Home Cooking
Written by a three-Michelin-star chef, this book is as beautiful as it is practical. Roca lays out the essentials: ingredients, tools, techniques, and foundational preparations. From sauces and marinades to tempura and vacuum cooking, it’s structured like a masterclass in print.
Each step is supported by clear, step-by-step illustrations, making it one of the best companions for aspiring chefs at any level.
5. Institut Paul Bocuse: The School of Culinary Excellence
Paul Bocuse, often called the “father of nouvelle cuisine,” presents a massive manual full of tradition and precision. Inside, you’ll find more than 250 techniques, demonstrated across 1,800 photographs. It’s like having a full culinary school in book form, guiding you through the elegance of classic French methods while encouraging mastery through practice.
6. Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young, and Maxime Bilet
For advanced students or professionals exploring the frontiers of gastronomy, this monumental work is unmatched. With five volumes, it blends science, creativity, and cutting-edge photography that deconstructs dishes into their fundamental parts. There’s also Modernist Cuisine at Home, a condensed version tailored for ambitious home cooks who want to bring a taste of modernist cooking into their kitchens.These six books are more than collections of recipes—they’re bridges between tradition and innovation, culture and science. They give readers the confidence to experiment, the wisdom to understand ingredients, and the technical knowledge to elevate their craft.
