Books matching: educational cooking
19 result(s)
Fun, boldly flavored, and packed with technique - great for adventurous home cooks, but the whimsical style won’t suit everyone.
"Cook This Book: Techniques That Teach and Recipes To Repeat" by Molly Baz is a visually appealing cookbook that offers a wide variety of recipes along with instructional videos accessible through QR codes. Readers mention that the book is designed beautifully and includes helpful tips and tricks for home cooks. The recipes are described as fairly easy to follow, with some readers praising the educational aspects of the book, such as explanations on flavor perception and balance. Despite some stylistic criticisms, the book is commended for its engaging content and the inclusion of unique recipes that challenge traditional cooking norms.
April 2021•304 pages- #2
Save:A must-have for food geeks and Good Eats fans; think of it as cooking school with jokes and great food, though it’s heavier on info than sheer recipe count.
'Good Eats: The Early Years' by Alton Brown is a cookbook that not only provides classic style recipes but also includes science details and entertaining writing. Readers appreciate the mix of humor, information on ingredients, and traditional dishes that go beyond just recipes. The book is described as a perfect combination of Alton Brown's works, offering a variety of recipes, techniques, and the reasoning behind cooking methods.
October 2009•406 pages Alton Brown’s “I’m Just Here for the Food” is a witty, science-savvy guide that demystifies cooking basics and heat techniques. It’s perfect for curious home cooks eager to understand the magic behind their meals - but not ideal if you’re after a traditional recipe book or demand flawless science.
'I'm Just Here for the Food: Food + Heat = Cooking' by Alton Brown is a unique cooking book that focuses on the scientific principles underlying various recipes and cooking methods. The book delves into the different methods of applying heat to food, explaining what they do, how they affect foods, and how to control them. Alton Brown's writing style is described as witty, easy to understand, and light-hearted, making complex scientific concepts accessible to readers. The book is organized by types of heat application, starting from searing to microwave cooking, with practical applications of knowledge rather than traditional recipes.
May 2002•326 pagesA geeky, hands-on journey into the science of cooking that makes experimenting in the kitchen fun and rewarding - perfect for the curious and knowledge-hungry home chef.
'Cooking for Geeks: Real Science, Great Cooks, and Good Food' by Jeff Potter is a fascinating book that delves into the scientific basis of cooking while providing informative and entertaining lessons on the subject. The author discusses various details about chemical reactions, kitchen tools, and how certain ingredients affect food. The book is praised for its clear explanations on topics like food reactions, chocolate making, and the metallurgy of knives. It is described as a fun read that offers insights into the mechanisms behind cooking and baking, making it a valuable resource for both beginners and experienced cooks.
2007•473 pagesAn absolute must for anyone who loves to learn the 'why' of cooking - not just the 'how.' Fun, thorough, and transformative, whether you’re a beginner or seasoned foodie. Just be ready for some nerdy, delicious rabbit holes!
The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt is a culinary masterpiece that delves into the art of cooking with a scientific approach. The book is a comprehensive guide that not only provides recipes but also explains the underlying science behind cooking techniques, ingredients, and equipment. Lopez-Alt's passion for food and dedication to unraveling the mysteries of cooking through science are evident throughout the book, making it a valuable resource for both seasoned chefs and beginners. The author's meticulous attention to detail and thorough research are reflected in the wealth of information presented, empowering home chefs to experiment and create with confidence.
Iwas never meant to be a cook. Just ask my mom, she’ll tell you. Doctor? Sure. Lawyer? Yep—I can argue with the best of ’em. Scientist? Definitely. In fourth grade, we were given an assignment: write...September 2015- #6
Save:A funny, thoughtful read about growing up and finding your own path – perfect for fans of heartfelt YA with a sense of humor.
'The Education of Hailey Kendrick' by Eileen Cook is a coming-of-age novel that follows the journey of Hailey Kendrick as she navigates through life, friendship, and self-discovery. The plot revolves around Hailey's relationships with her family, friends, and herself, as she learns important life lessons and explores her true desires. The writing style of Eileen Cook is described as inspirational, enjoyable, and thought-provoking, with a focus on real issues, great characters, and humor.
January 2011•283 pages A smart, no-nonsense guide that empowers home cooks to break free from recipes using simple ratio formulas - perfect for kitchen tinkerers, less so for recipe collectors.
"Ratio: The Simple Codes Behind the Craft of Everyday Cooking" by Michael Ruhlman is a culinary guide that focuses on replacing traditional recipes with fundamental cooking techniques based on ratios. The book empowers readers to understand the scientific artistic ratios behind cooking, allowing them to alter recipes, adjust servings, and customize dishes to their preferences. Ruhlman's writing style is clear and straightforward, providing detailed explanations on various cooking elements like doughs, batters, stocks, meats, sauces, and custards, all while emphasizing the importance of mastering the basics before unleashing creativity.
March 2009•290 pages- #8
Save:A timeless and encyclopedic resource for home cooks who value depth and detail - just be prepared for a bit of old-school charm (and quirks) along the way.
The 'Joy of Cooking' by Irma S. Rombauer is a comprehensive cookbook that has been a staple in many kitchens for generations. It contains a wide variety of recipes, from traditional favorites to international dishes, along with helpful hints and tips for both novice and experienced cooks. The book is known for its detailed instructions, thorough explanations of cooking techniques, and menu suggestions for various occasions. Despite some errors and updates, readers appreciate the classic recipes and the wealth of information provided in this cookbook.
Combine I and II and add 1 cup sour milk, or buttermilk. Beat the whites of 3 eggs until they are stiff. Beat the yolks of 3 eggs until they are light and lemon colored and fold them into the beaten w...1931•849 pages - #9
Save:An ambitious, unusual mashup of cookbook and self-improvement manual - great for lifehackers and learning junkies, but too messy for purists and kitchen pros. Dive in for the ideas, skip around as you like, but take the hype with a grain of salt.
The 'Four Hour Chef' by Timothy Ferriss is a unique book that combines cooking with accelerated learning techniques. The book not only teaches cooking skills but also provides insights into how to learn anything faster and more effectively. Through a holistic learning approach, the author demonstrates how various skills in life can be learned using the same principles, making it a user manual for the process of learning. The book is a blend of practical cooking tips, recipes, and meta-learning strategies, presented in a buffet-style learning format, allowing readers to pick and choose the information they find most useful.
November 2012•672 pages - #10
Save:A comprehensive must-have for anyone serious about professional cooking, but the sheer depth and scale make it less ideal for the casual home cook. Worth every penny for those who want to truly hone their craft.
Professional Cooking by Wayne Gisslen is a comprehensive guide designed for aspiring chefs and culinary students. The book covers everything from basic cooking techniques and equipment to complex recipes and presentation methods. It’s presented in clear, informative prose and structured like an encyclopedia, making it a valuable resource for anyone serious about cooking, regardless of their level.
The writing style is straightforward and accessible, free from overly casual language. Although it is geared toward professional kitchens, home cooks can also benefit from its in-depth knowledge. The book is filled with useful information, recipes, and ingredient breakdowns. It becomes a learning tool that can elevate your culinary skills and understanding, making it an essential addition to any cooking enthusiast's library.
