or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Book recommendations, please...
New Posts  All Forums:Forum Nav:

Book recommendations, please...

post #1 of 6
Thread Starter 
Hi all,
I am looking for an amazing book that encompasses all (being hopeful) the rules of cooking. I don't need recipes, I have plenty of those. I need something with rules, tips and tricks. Like temperature recommendations, utensil recommendations, best cookware to use with which food etc. I have, up until 2 years ago, been a primary baker of cakes, cookies, tarts etc. but I recently got married and want to cook more. I feel like I have been a fairly good cook so far, but I have been mainly following instinct and commonsense (and recipes, of course). I want to become more intermediate/professional. (And I am aware that most of this knowledge comes from experience but I am eager to learn and love reading!)

Thank you very much in advanced!!!
O.
post #2 of 6

A textbook I've had for years (given to me in cooking school) and of which I continue to reference over 15 years later is On Cooking.

http://www.pearsonhighered.com/educator/product/On-Cooking-A-Textbook-of-Culinary-Fundamentals/013715576X.page

 

 I have other textbooks I don't doubt are also quite helpful and educational, like The Professional Chef, and The Making of a Cook, but On Cooking is the one that sticks out as having all the qualities you seek in a textbook.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
post #3 of 6

I would recommend a subscription to Cook's Illustrated for 2 years.

 

They include good discussions of how they develop recipes, what worked and what didn't and usually explain what's happening in the recipe with regard to technique, equipment and such. Ok, they'll give you a recipe too, but they supply the best of the type of information you're looking for. After a few years, when you start to recognize repetition of ideas and concepts, you'll know that you've learned what you can from them and you can cancel the subscription.

 

Their cookbooks are similarly structured and you should be able to get them from your library as they're a popular book. Save you some money too.

 

If you would prefer online, the annual price of Cook's Illustrated online subscription gives you access to the back issue content so you can research specific techniques and equipment that might not crop up during your physical subscription.

 

I credit Cook's Illustrated with helping me make that climb to Intermediate cook. BUt it did reach a point where it wasn't useful anymore.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #4 of 6

Harold McGee's Keys to Good Cooking might be what you are looking for.

 

If you want more science, Cook's Illustrated has recently published a book called The Science of Good Cooking.

post #5 of 6
Thread Starter 
Thank you for all the recommendations!! I will look into all of them. I can't wait to get started.
post #6 of 6

Odbrusov -

 

Along with the other  suggestions, Harold McGee's book On Food  and Cooking is exactly what you're looking for.

 

Mike
 

travelling gourmand
Reply
travelling gourmand
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Book recommendations, please...