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Theory/technique cookbook

post #1 of 4
Thread Starter 
I know there is a million-and-1 cookbook threads, so I apologize about starting a new one;
I am hunting for a great cookbook. One more written for the techniques and 'whys' of cooking rather than just straight recipes. I want to learn more about general techniques to be applied over and over. Also more geared to a professional chef, not so much a home cook
I have been eyeing titles such as;
'The cooks book' Jill Norman
'Modernist cuisine' out of my price range

Please recommend!!
post #2 of 4

You can download Modernist Cuisine if you desire.


For the books, I'd say either On Food And Cooking or La Technique

post #3 of 4

Alton Browns - Just Here for the Food series.

Cookwise and Bakewise - by Shirley Corriher

On Food and Cooking - doesn't have many recipes but lots of information.

Ratio by M. Ruhlman

Baking Illustrated and The Science of Cooking - Cooks Illustrated

Cooking for Geeks - Jeff Potter

Ideas in Food - Aki Kamozawa and Alexander Talbot

The Curious Cook - Harold McGee

Modernist Cuisine - absolutely astounding for the amount of information it contains... mind blowing and worth the money.

 

Probably half a dozen others I forgot but someone will pick them up...

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #4 of 4

Technique, theory, or science?

 

Technique - maybe CIA's Professional Chef

Theory - Modernist Cuisine

science- On Food and Cooking

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