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. ...
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...
A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to...
“ 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
This book does not contain recipes, it is a butcher's guide to saving money on meat and poultry.
In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of how it makes the food...
“ 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