Books matching: culinary techniques
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The ultimate food science reference - an essential on your kitchen shelf if you want to understand the 'why' behind cooking. Not for recipe hunters, but a treasure for the curious and passionate about food.
'On Food and Cooking: The Science and Lore of the Kitchen' by Harold McGee is an extensive reference book that delves into the science, history, and sociology of food and cooking. The book explores a wide range of topics, from the chemistry of ingredients to the physics of cooking techniques, providing detailed explanations and fascinating insights into the world of culinary arts. McGee's writing style combines scientific explanations with historical anecdotes and practical information, making the book both educational and enjoyable to read for anyone interested in food and cooking.
What better subject for the first chapter than the food with which we all begin our lives? Humans are mammals, a word that means “creatures of the breast,” and the first food that any mammal tastes is...1984•896 pagesA delightful, genuinely inspiring read for creative cooks and curious palates, but not the best fit if you want recipe-by-recipe guidance or practical how-tos.
The Flavour Thesaurus by Niki Segnit is a unique exploration of food pairings. It features a list of 99 foods, where the author links different flavors and includes interesting stories. Segnit's writing is witty and engaging, often infused with dry British humor. The book is not just a collection of recipes; it sparks creativity in cooking by encouraging readers to think beyond traditional combinations. Despite some criticisms on aesthetics and layout, many find it inspiring and informative, making it a valuable resource for adventurous cooks.
December 2010•400 pages- #3
Save:A gorgeously written, quirky ode to oysters that’s part cookbook, part memoir, and wholly a treat - best enjoyed by those who love stories as much as they love food.
Consider the Oyster by M.F.K. Fisher is a delightful and engaging exploration of oysters, blending memoir, history, and recipes. The book is more than just a cookbook; it offers a personal narrative that covers everything from oyster cultivation to cooking techniques. Fisher writes with beautiful prose, wry humor, and deep insight that captivate readers and open their eyes to the culinary joys of this bivalve.
The writing style is characterized by a conversational tone that draws readers into the rich world of oysters. Alongside captivating anecdotes, Fisher provides intriguing recipes, primarily revolving around butter and oysters. The short book is amusing, informative, and quick to read, making it a must-have for anyone who enjoys food and cooking, especially seafood.
Indeed, his chance to live at all is slim, and if he should survive the arrows of his own outrageous fortune and in the two weeks of his carefree youth find a clean smooth place to fix on, the years a...1941•96 pages - #4Heatby:
Save:A deliciously entertaining, slightly rambling immersion into the world of high-stakes cooking - best for food lovers and armchair culinary adventurers. Don’t expect a straight-line story, but do expect to be amused, informed, and maybe a little bit hungry.
Bill Buford takes the reader on a culinary journey through his experiences working as an unpaid apprentice in the kitchens of Babbo and later training with master pasta makers and a butcher in Italy. The book provides insights into the world of professional cooking, detailing Buford's adventures and misadventures, his love for food, and his quest for culinary knowledge. Through vivid descriptions and engaging storytelling, Buford shares his experiences, from chopping carrots in a New York restaurant to learning the art of butchery in Italy.
THE FIRST GLIMPSE I had of what Mario Batali’s friends had described to me as the “myth of Mario” was on a cold Saturday night in January 2002, when I invited him to a birthday dinner. Batali, the che...May 2006•358 pages A true classic for anyone serious about Italian cooking - meticulous, highly educational, and filled with love for tradition. If you want to master Italian food at home, this is the essential resource.
'Essentials of Classic Italian Cooking' by Marcella Hazan is a comprehensive guide to authentic Italian cuisine. Hazan shares her love and knowledge of Italian food, revealing secrets and wisdom passed down through centuries. The book covers a wide range of Italian dishes, from pasta and soups to desserts and specialized breads. Hazan's writing style is detailed and precise, guiding readers through the recipes with expertise and passion.
1992•723 pagesA timeless classic and must-have for any kitchen - straightforward, packed with practical tips, and perfect for learning the true foundations of great cooking.
'How to Cook Everything: Simple Recipes for Great Food' by Mark Bittman is a comprehensive cookbook that serves as a valuable guide for both beginners and experienced cooks. The book covers a wide range of topics, from basic kitchen techniques to exploring creativity in cooking. With simple and straightforward recipes, the book gently encourages readers to experiment and develop their culinary skills. Mark Bittman's writing style is described as clear, informative, and practical, providing not only recipes but also explanations of cooking terms and variations on classic dishes.
A visually engaging, fact-packed guide that demystifies the science of cooking for all ages and skill levels - perfect for the curious cook, but not a recipe collection.
The Science of Cooking by Stuart Farrimond is an insightful book that delves into the "how and why" of the culinary world. It doesn't provide traditional recipes but instead focuses on the science behind cooking techniques and flavors. The book covers a variety of topics, from the composition of different meats to the impact of ingredients on taste and texture. Its clear writing and engaging illustrations make it accessible for cooks of all levels, providing a deeper understanding of culinary practices.
With its large, vibrant photos and practical layout, this book is both beautiful and informative. It's suitable for anyone from beginners to seasoned chefs looking to expand their knowledge. The detailed explanations encourage readers to experiment and learn, making it a valuable resource in any kitchen. Many readers find it a perfect gift for food enthusiasts or a fascinating read for themselves.
September 2017•256 pages- #8Ad Hoc at HomeBook 6 in the series:Cookbooks
Save:A stunning, detail-rich cookbook that turns ambitious home cooks into intuitive chefs - but it does demand patience, some time, and lots of kitchen enthusiasm. Perfect if you're ready for a culinary adventure!
Ad Hoc at Home by Thomas Keller is a cookbook that focuses on everyday cooking with extreme attention to detail, inspired by the principles of French technique. The book includes recipes that require extra effort and time but result in exceptional dishes, encouraging readers to cook meals meant for sharing with loved ones. Keller's writing style is informative and instructional, guiding readers through techniques and tips to elevate their cooking skills.
November 2009•368 pages - #9
Save:A fast-paced, immersive, and detailed slice-of-kitchen-life that’s best savored by food lovers and process geeks - but the writing style and relentless realism may not be to everyone’s taste.
'Sous Chef: 24 Hours on the Line' by Michael Gibney is a detailed narrative that takes readers inside the intense and fast-paced world of a professional kitchen. The book follows the life of a sous chef over the course of a day, providing insights into the daily challenges, camaraderie, and chaos that come with preparing meals in a high-end restaurant. Gibney's writing style immerses the reader in the kitchen atmosphere, capturing the precision, passion, and pressure involved in creating culinary masterpieces.
The book skillfully combines storytelling with educational insights into the inner workings of a restaurant kitchen. Through the second-person narrative, readers get a firsthand experience of the life of a chef, from the meticulous preparation of dishes to the high-stress moments during service. Gibney's attention to detail and ability to convey the behind-the-scenes reality of the culinary world make 'Sous Chef' a compelling and informative read for food enthusiasts and those curious about the restaurant industry.
THE KITCHEN IS BEST IN THE MORNING. ALL THE STAINLESS glimmers. Steel pots and pans sit neatly in their places, split evenly between stations. Smallwares are filed away in bains-marie and bus tubs, st...March 2014•242 pages A charming foodie memoir that’s part culinary school diary, part love letter to Paris, and part inspiration for following your dreams. Easy to read, full of recipes, and perfect for anyone needing a dose of joy, wanderlust, and kitchen courage.
'The Sharper Your Knife, the Less You Cry' by Kathleen Flinn is a memoir that follows the author's journey of leaving her high-powered job to attend Le Cordon Bleu cooking school in Paris. captures her struggles in the culinary world, her personal life, and the cultural immersion experienced during her time in France. Flinn's writing style blends humor, recipes, and life experiences, providing readers with a glimpse into the challenges and joys of following one's dreams.
I should have known. It’s never a good sign when the boss tells you to avoid the office when you come back from vacation. Worse, she insisted we meet in a hotel lobby two hours after my plane had land...October 2007•304 pages
