Pros: Well illustrated, well explained, thoughtfully laid out
Culinary Arts & Techniques
Pros: Contemporary, visual stunner
Cons: Somewhat similar genres of food, but not to a fault
Pros: Reveals how to perform many advanced techniques
Cons: Skills required are well out of reach for most home cooks
Artisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet - and Even Those Who Aren't
Pros: excelent photography, useful wide ranging recipes
Cons: print face is small and can be diffitult to read
“Eat Ink by Birk O'Halloran (Author) , Daniel Luke Holton (Author) Reviewed by Jim Berman Cooks are branded into their field. They wear “I’m a cook” as a badge of honor; a war wound, a number across a mug shot. When you shake hands with a cook, you feel the rugged callousness of their hands from sweeping the carnage across their cutting board or hefting a ten-inch chef’s knife over...” --Jim Berman
“It's much more than a collection of recipes. In this book Kenji explains cooking techniques and the science behind them. Also ingredients and how to find them, how to use them. For many recipes, there is a fully illustrated 'knife techniques' section. ex. for people who are not pros, it is very useful to explain how to cut up a fennel or any other uncommon or...” --MillionsKnives
There are no hard and fast rules or measures in this book. Leftovers are just that, sometimes plenty, sometimes a small amount, and the cook reading this will be able to adjust the recipes according to the ingredients to hand. For example, after Roast Chicken for Sunday Lunch the cook will can turn to the Chicken section, and find some inspirations for Monday or Tuesday supper and beyond. ...
“ If you love "cream of anything" soup, you'll love this book. I've been a busy, working woman (I'm now retired) who used her crockpot fairly often. I thumbed through this book before buying it, more eager for solutions to the "what's for dinner?" dilemma than for haute cuisine. I got it, but at a price. I cook mostly beef and some pork in my slow cooker, so my focus is mostly on those...” --Mezzaluna
“ Reviewed by Sandra Bowens When was the last time that you used your slow cooker? I had to move about seven things on the shelf to unearth mine. It was right where I put it after unpacking it from the moving van when we arrived here six years ago. Electric slow cookers are rather trendy right now, and I can see why. People are trying to cook at home more...” --ChefTalk.com
Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking . . . Plus 25 Recipes to Get It Right Every Time
Is the five-second rule for real? Will eating carrots improve your eyesight? Is your cookware a health hazard? Do spicy foods cool you down? Has your grandmother been lying to you all these years? No, no, no, no, and . . . probably. In this entertaining and informative reference guide, award-winning cookbook authors Bruce Weinstein and Mark Scarbrough take on more than one hundred popular...
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."—Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a...
Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat...
“ The Best Recipe is quite simply one of the best (and most enjoyable) cookbooks I have read in a while. Although it sports a rather lofty title that I am sure many would challenge, I found the book to be an excellent resource on cooking. One of the better features of this book is that the editors of Cooks Illustrated (the authors) talk about the testing process that each recipe went through in...” --Nicko