Should be a great read!
http://i.imgur.com/V8PAC.jpg
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Should be a great read!
http://i.imgur.com/V8PAC.jpg
I need more info as the cook in house, please let me know if the book is worth it to an amateur chef.
This is a really complex book! it's is an exhaustive, technical dense treatise on the chemistry and physics of cooking.Quote:
Originally Posted by jbartmc
But I think you might enjoy and learn quite a bit from this more user frindly book Amazon.com: I'm Just Here for the Food: Version 2.0 (9781584795599): Alton Brown: Books
The McGee book is not about recipes, but rather techniques and how and why things happen in the kitchen.
My latest fav is Charcuterie by Ruhlman & Polcyn...Pork fat does indeed rule !!!!
Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books