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/ck/ - Food & Cooking

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17826883 No.17826883 [Reply] [Original]

>What is the most informative cookbook you have ever read?
The New Cidermakers Handbook
>What cookbook do you use knowledge from most often?
Flour Water Salt Yeast
>Do you have any stand out cookbooks?
Sauces by James Peterson

>> No.17826904

>needs a book to learn how to cook
Next you'll tell me you read a book to learn how to fuck.

>> No.17826922

The Joy of Sex is actually a pretty good read. I haven't read the revised version, though.

>> No.17826933

Meanwhile Tyrone who hasn't master the alphabet calls you a cuck

>> No.17828297

I don't have cookbooks, but I have read some America's Test Kitchen books that seemed extremely informative. Lots of info on possible variations and technique.

>> No.17828329

>What is the most informative cookbook you have ever read?
An unapologetic cookbook by Joshua Weissman
>What cookbook do you use knowledge from most often?
Binging with Babish
>Do you have any stand out cookbooks?
Makan by Elizabeth Haigh

>> No.17828332

nice blogpost

>> No.17828341

>Sauces by James Peterson
Would you recommend this one to a vegetarian or is it predominantly about meat based sauces?

>> No.17828347
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Illiterate retard.

>> No.17828403

I doesn't have time for grammar. I is busy fucking your mother.

>> No.17828413

>Sauces by James Peterson
Is it even that good? The book costs almost 60€ while i got Escoffier for 20.

>> No.17828511


Flavor Bible is godly, you have a nice collection started.All her books are essential...let me think.
I'd also add Kenji's first book,
don't care for the guy, but very useful for knowledge..technique..
Bread by Chad Robertson (Tartine SF)
Falastin (Palestinian/Jewish) ,
French Culinary Institute Baking (huge book, but worth it..
Smith & Deli (vegan hipster) great stuff to expand your tastes..
I'll think of more, I have a ton..
I'm kinda thinking in a bigger picture instead of one style..I even have several UK taco shop books, just to see what works there..I'm in the US, owned a restaurant in LA until the pandemic..
The library is awesome, try before you buy

>> No.17828513

good morning

>> No.17828520

It has like 400 recipes along with a detailed breakdown on everything you could want to know about sauces. I think if you are not great at making sauces or are looking to learn a bunch it's worth it.

>> No.17828530

>The library is awesome, try before you buy
I have bought a few at used book stores too. Most people barely use them so it's almost like buy brand new, plus you get to flip through it first

>> No.17828569

But does it add anything new to already common sauces and are the recipes different enough or just simple variants of each other?
Also how are the proportions of meat, fish and vegetarian sauces? And is it European forward or has also plenty recipes from other continents?
All the reviews i've read so far are pretty short and not very specific about the content.

>> No.17828572

>Bread by Chad Robertson
There is one of his recipes in water flour salt yeast. And he wrote the forward for Sourdough Panettone and Viennoiserie. I with have to check it out along with the French Culinary Institute one.

>> No.17828593

Just go to the library and look at it. Not only does it have a table of contents, it also has a table of every recipe listed at the beginning.

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>> No.17828630

Thank you. Just one question: From what i've seen in pictures it seems like it's one recipe per site so it wouldn't be even that much variants of base sauces. Is this the case?

>> No.17828645

No. There is a 7 page list of recipes after the table of contents. With 400 recipes why do you think they are all the same or there is only 1 per category? If you look at the table of contents it even says "sauces" more often than not which is a context clue that he provides more than one recipe.

>> No.17828803

Does McDonald's menu count?

>> No.17829025

What kind of recipes are in this book? Chinese, or something else?

>> No.17829031

Advanced Bread and Pastry (Michel Suas)
The Professional Chef - Culinary Institute of America

>> No.17829681

Stolen Singaporean recipes

>> No.17830100

Interesting to see that the recipes were plagiarized. Not something you hear about often.

>> No.17830103

Cooks and Bakers Illustrated are pretty dope.

>> No.17830114

Hazan and America's test kitchen books are tops

>> No.17830123

America's Test Kitchen also made

>> No.17830139

Naomi Pomeroy's Taste and Technique, my hands down favorite book

>> No.17830155

>river cottage meat curing book and escoffier

youre GMI fren

>> No.17830172


most informative cookbooks i've ever read
>river cottage meat cookbook
>the food lab
>meathead: the science of great barbecue and grilling
>on food and cooking

what cookbook do you use knowledge from most often?
>not cookbooks but 177milkstreet dot com and mobkitchen dot com almost never miss
>fitmencook when i'm not being a fatass

do you have any standout cookbooks?
>dude so many, just looking at my bookshelf
>the encyclopedia of cajun and creole cooking
>power vegetables
>101 easy asian recipes
>the complete nose to tail
>pizza camp
>mastering pizza
>friuli food and wine
>charlie trotter's vegetables

>> No.17830423

>the encyclopedia of cajun and creole cooking
Oh man. This book sounds awesome. I'm definitely going to get my hands on a copy.

>> No.17830430

I dated someone with celiacs and the two America's Test Kitchen gluten free cookbooks were incredibly useful. Detailed explanations of possible substitutions, including for removing dairy as well. Described their process of experimentation and was indescribably valuable.

>> No.17830456

are you gluten faggots still a thing?

>> No.17830474 [DELETED] 
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A Modest Proposal by Jonathon swift is an excellent culinary book.

>> No.17830579

>river cottage meat cookbook
I was thinking about getting some of these. Do you have any others?

>> No.17830768

Flour Water Salt Yeast for me too.
Baking isn't as easy to screw around with on the fly, so its one of the few things I actually look up recipes with.

>> No.17830772

Looks more interesting than I expected.

>> No.17830783
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Unironically pic related...

>> No.17830811

Its a great book. I always had issues with making sauces too thin before reading that book. Once I understood different thickeners I really got a better hold on making sauces. OP chose a good one.

>> No.17830819

Holy fuck, there's something I've not thought of since kindergarten.

>> No.17831024

Is this something people read in Aus?

>> No.17831036

it's expensive new but you can get a used copy on amazon or ebay relatively cheaply, and it's a huge fucking book just FYI, almost 900 pages and ten pounds. but i can't recommend it enough, both a full history on cajun and creole food (if you're a nerd for food history shit like i am) and super detailed authentic guide on every step of preparing it

i only have the meat and meat curing ones but they're so impressive that i would assume whichever ones you want will be great. was thinking about getting their booze cookbook just because the others are so interesting and detailed that i thought it sounded cool.

>> No.17831062

You watch too much porn.
And you sound eastern european, which to me means I can fuck you in the ass. :-)
Because eastern euros are all closeted butt lovers.

>> No.17831081

The only useful cookbook I have ever read was The Bread Bible.

>> No.17831092

I didn't find it that useful. Only the recipes.

>> No.17831099

>i only have the meat and meat curing ones
Have you ever done any of the cured meats? I would love to try, but the temperatures and humidity seem so fickle. If so do you use special equipment or do them outside?

>> No.17831110

i actually haven't, believe it or not there was a buy two get one free special on it and i wanted to get two copies for two buddies of mine who are into that stuff so i got one for free lol. but i did read it and yes, you definitely need strong and accurate temperature and humidity controls, but they tell you in the book this doesn't mean you need to run out and buy special equipment, you can retrofit an old refrigerator that still works pretty easily.

>> No.17831178

Yeah I would still like to do it in a cellar or outside before I start putting mods on a refrigerator.

>> No.17831949
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>What is the most informative cookbook you have ever read?
i think nancy singleton-hachisu's books are the most informative i have in that it seems like nobody else has written about that kind of country japanese food at all in english
>What cookbook do you use knowledge from most often?
rachel roddy's five quarters is probably my most-opened because it contains a lot of varied, simple roman food. but a lot of my basis comes from stephanie alexander's the cook's companion. i haven't ever just sat down and read the whole thing but it's a great quick reference for what to put together from what you have. it's the big orange one, and it's my mum's book.
>Do you have any stand out cookbooks?
jeff sparrow's wild brews goes into crazy detail about wild ales (a great love of mine)
right at the end, sandor ellix katz' wild fermentation goes into a quasi-spritual queer death-acceptance piece. we all turn into compost in the end!

i have two books missing from this photo.
camille fourmont's la buvette, which is being borrowed by my sister right now, a total lifesaver for when you want to prepare small and simple yet adventurous french food with some great natural wine content. definitely a favourite that i visit a lot when i have it, because i am a wanker
david lebovitz' drinking french is pretty cool, it makes me get excited whenever someone imports some really mundane french stuff like picon biere and sells it, but has also made me want to spend hundreds on various brandies and rhum agricole, which i don't think i can afford alongside my already expensive natural wine habit
i would like to find more books on chinese, korean, thai, and malaysian food. i learned a lot about these cuisines on the internet before i had the money to buy books and i think they deserve the space on my shelf too

>> No.17832038

Not only recipes, but also the story behind the recipes/accompanying text from other cookbooks. I believe they found copied stuff from 3 or 4 other cookbooks and online food blogs as well. Book was pulled from circulation.

>> No.17832125

Too bad. I will have to get a used copy.

>> No.17832142

>natural wine habit
I'm starting a personal orchard and plan to do some natural cider. I have had a few French farmhouse ciders and would like to see if I can replicate the complexity.

>> No.17832158

Probably hard to get the cidre apples.

>> No.17832174
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Well I grabbed some wild crab apple seeds last year to start some trees. A few years back I grew some russet apples from seed. I just need to go to local orchards and buy up some rare apples and plant the seeds.

I've done some cider before with méthod champenoise. I plan on doing some more of that in the future too.

>> No.17832210

The sauces that aren't meat based are egg based except for a little bit about purees.

>> No.17832227

I don't read cookbooks for fun because I"m not a fucking psychopath. I use a recipe if i need to cook something I find online or in a cookbook. WTF

>> No.17832236

hell yes. this is awesome. my food-related job is moving to a farm soon, and i think we will make all sorts of weird farmhouse stuff for ourselves and maybe to sell too.
i live near an orchard already! i should buy some apples and do small batch funky ciders at home.
in wine i like the really weird and sometimes really off flavours you can get from methode ancienne, unfined, unfiltered, all that. it is a lot of work though.
if you or anyone can recommend any natural cider producers to look for i would greatly appreciate that. i usually stick mostly to australian but the few french wines and beers i've had blew me away. la sorga and brasserie des voirons. french style is wild but so "clean" tasting to me

>> No.17832298

I don't have any specific ones to suggest. I just know there is some good cider coming out of NC and VA here in the states. Appalachian Mountain Brewery comes to mind. Botanist and Barrel as well. They use a orchard in VA called Morris orchard. Morris orchard juice is a blend from russets, wine saps, Arkansas blacks, and a few others. It is what I was brewing with too. Some of the best juice I've ever had. I'm in a different area now with some land so I figured I would source my own apples.

>> No.17832951

That is not true at all. The foams do not, the butter sauces do not, the pasta sauces do not, the oil based ones do not. There are tons of recipes without meat or eggs in that book.

>> No.17833536
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far and away the most useful and informative
the 'master recipes' cover the core methods all serious cooks should know with pictures, text, and variations

if you want a cookbook rather than a book of recipes or the latest trendy whatever, this is the one book you start with
and keep handy for years

>> No.17835356

People always say she is great to learn from. I never believed it, but I guess I should look up her work before making a decision.

>> No.17837222

When internet wasn't that widespread like 20 years ago where i live we indeed had cooking related books with recipes detailing how to make them. But nowadays i can hit up any of the recipe collecting sites,

>> No.17837276
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if you're interested in the how or why of cooking this is your best bet, its like an encyclopedia of chemical processes paired with some history and techniques

>> No.17837332

Poggest thing is substituting gluten with agar