/lit/ - Literature

>>14708805
Most definitely.

>>14006761
Pic related. Bouquet de France: An Epicurean Tour of the French Provinces. A complete tour of all provinces of post-war France and record of local recipes from inns and restaurants and cafes along the way. Lots of neat photos too and the prose is maximum comfy.

Also:
McGee On Food and Cooking
Katz The Art of Fermentation
The Escoffier Cookbook (literally teaches you assuming you know nothing)
Pure Beef by Lynne Curry (everything you need to know about beef)
Paul Bocuse's French Cooking
Mallman Seven Fires (food porn but still interesting)
The Larousse Treasury of Country Cooking ($3 used, some good recipes all hearty and simple)

Used cookbooks are cheap af. Cooking equipment is affordable or expensive as you want. It doesn't have to be Le Creuset, but I would recommend an enameled cast iron pot of ~3.5 quart to start, and a wooden kitchen spoon for stirring rice or whatever. And a cast iron skillet or steel (Matfer Bourgeat) frying pan and tongs for searing steaks properly. The stock pot can roast chuck or chicken, or make rice and peas, or chili, or cook a sauce or bake bread or make a chicken soup etc etc. The pan is for everything else. You will find it useful if the lid can fit both, for reflecting heat back into the pan. And finally a simple stainless pot with lid for cooking pasta or whatever while preparing a sauce in your heavier pot. Other than that a mesh strainer for washing rice or unfreezing shrimp and a wire dipper (like for Chinese food) for picking out noodles or otherwise combining ingredients from one pot to another when cooking is done.

Favorite food is probably my rice with shredded chicken and peas, ras el hanout and parmesan, or taco filling (rice, refried beans from a can, diced chicken well-seared, cheese) or spaghetti with home made sauce.

Good luck anon.