A critical part of being a chef or a baker is remaining teachable. In fact, many people in culinary professions claim to be lifelong students of the craft. One way to keep expanding your education as a chef or baker is by reading acclaimed culinary books.

Between history and local influence of the foods you’re preparing, to learning new culinary techniques, to creative ways of using familiar ingredients, books written by experts will help you grow. Some of the industry’s most successful people have condensed decades knowledge into their books. It’s wise to heed their advice, explore their stories, and learn from their mistakes!