Starlight Herb & Spice Company
Handcrafted in Idaho ~ Chemical & Pesticide Free
The Chef's Table - with Chef Cordel Knight
We are very pleased that Chef Cordel Knight has agreed to contribute to our Chef's Table blog (below) on a regular basis. The chef will offer recipes, culinary tips, educational information, and, knowing him as we do, probably the occassional entertaining yarn. Make a point to check in with Cordel regularly!
A link to an archive of his prior articles is available at the bottom of the page.
Chef Cordel Knight
With over 20 years in the food industry, Cordel apprenticed with Swiss chefs. He also attended The Culinary Institute of America at Greystone in the Napa Valley and Ewald Notter's International School of Confectionery Arts in Gaithersburg, Maryland.
During the 1990's, Cordel owned two upscale European-style pastry shops in Northern California which received very positive press in numerous publications. In addition, he has managed a cooking school, taught hundreds of cooking classes, and is a freelance chef and consultant throughout the Northwest.
Early in 2006, Cordel came to Idaho to donate his time promoting local farmers at the Saturday Market in Eagle, where he performs cooking demonstrations each weekend through the market season. During 2007, he worked as chef for the Idaho State Senate, hosted the Dining Out Idaho radio program on KBOI, and is an adjunct faculty member in the Culinary Arts Department at Boise State University.
Cordel's service to the community includes fundraising for youth programs at Life's Kitchen in Boise, The Partnership for a Drug-Free Idaho, Family Advocates organization, and the Eagle Public Library. He continues to offer personal chef services and encourages the support of local products and agriculture.
"THE CULINARY LIBRARY"
Apr 27, 2010
Chef Cordel suggests the following books.
Food Lover's Companion - Comprehensive Definitions of Food, Wine and Culinary terms, by Sharon Tyler Herbst. This is a great reference! I use mine very frequently.
On Food and Cooking - the Science and Lore of the Kitchen, by Harold McGee.
A wonderful and serious book for those who want to know the hows & whys. Definitely not light bedtime reading.
Larousse Gastronomique - This huge volume was first published in1938. Revised and updated in 1971, the current edition had been completely rewritten in French then translated into English. In addition to being a very informative and practical encyclopedia of food, it also relates history of cookery, improvements made to the culinary arts, and refinements of the table from prehistoric times to our own day. Some consider this one of the most important books in any food library.
The Omnivore's Dilemma - by Michael Pollan. This is a must read. Time well spent.
In Defense of Food - an Eater's Manifesto, by Michael Pollan. A definite must read. Time very well spent!
Kitchen Confidential - Adventures in the Culinary Underbelly, by Anthony Bourdain.
Hilarious, eye opening and probably somewhat true.
The Art of Eating, by M.F.K. Fisher. This is five of her works compiled into a 50th anniversary edition. Deserves a place in the library of any foodie.
The Professional Pastry Chef, by Bo Friberg. Great for anyone really serious about the pastry arts.
The Encyclopedia of Fish Cookery, by A.J. McClane.Indispensable for any seafood and fish lover!
Also consider anything by Thomas Keller or Charlie Trotter.
For those considering a career in food service, who would also like to maintain a solid relationship with their companion, I suggest: Men are From Mars, Women Are From Venus and The Road Less Traveled.
I hope you find this list to be helpful.
Dine Well,
Cordel
To submit a comment or a question to Chef Cordel, please click here.
To see past questions and the chef's answers, please click here.