Foodpump is dead on....just add "On Food and Cooking" by Harold McGee and "Culinary Artistry" by Dorenberg and Paige (sp?) and you have my "go to" list of books. And not for nothing...."The Joy of Cooking" has a recipe for everything. Maybe not the best but a really good starting point at least.
Not being able to afford the CIA I went online and bought all of their textbooks. Obviously not the same as going to school but you get the information nevertheless.
Just taste everything....at every step of the way, not just when it's finished. You will start to figure out how flavor evolves and develops.
Taste...taste...taste...taste..... |