holymadness
Distinguished Member
- Joined
- Nov 27, 2008
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While sadly unable to take courses from cantankerous French chefs at prestigious American culinary institutions, I am still interested in upping my game in the kitchen. To date, I've been cooking based on what I learned from my parents and what tastes good intuitively. However, I want to develop my technique and expand my limited repertoire of standards.
To that end, I'm looking for your food book recommendations; searching the forums didn't turn up what I wanted. I'm not looking for just a cookbook full of recipes, but rather something that also explains how to prepare fundamentals, knife skills, which ingredients combine well and why, etc.
I've been doing some of my own research and a few titles have popped up:
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters
Cook with Jamie: My Guide to Making You a Better Cook by Jamie Oliver
Essentials of Classic Italian Cooking by Marcella Hazan
and of course
Mastering The Art of French Cooking by Julia Child
Thoughts on these? Others? Your experiences as ambitious amateurs?
To that end, I'm looking for your food book recommendations; searching the forums didn't turn up what I wanted. I'm not looking for just a cookbook full of recipes, but rather something that also explains how to prepare fundamentals, knife skills, which ingredients combine well and why, etc.
I've been doing some of my own research and a few titles have popped up:
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters
Cook with Jamie: My Guide to Making You a Better Cook by Jamie Oliver
Essentials of Classic Italian Cooking by Marcella Hazan
and of course
Mastering The Art of French Cooking by Julia Child
Thoughts on these? Others? Your experiences as ambitious amateurs?