The best Cooking by Ingredient eBooks eBooks: Reddit reviews

From 3.5 billion Reddit comments

Saw this yesterday. It’s a $40 book on sale for $3.99 on kindle. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs https://www.amazon.com/dp/B001FA0P86/ref=cm_sw_r_cp_api_i_5smkCbBV27J03

I was going to copy over the listing from The Flavor Bible but it's too long.

but the highlighted ones are: almonds, basil, blackberries,, blueberries, capers, cheeses (goat, ricotta), chicken, coconut, greek cuisine, lamb, mint, nuts (esp. hazelnuts), orange (juice, zest), pistachois, poppy seeds, raspberries, rosemary, thyme, vanilla, veal.

The capitalised and bold are: fish, garlic, honey, shellfish, sugar (brown, white).

Meyer Lemons are: cream, grapefruit, honey, lemon, lime, orange, sugar, vanilla.

Flavor Bible is currently $4 for Kindle version on Amazon if anyone is looking for a discounted copy. https://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative-ebook/dp/B001FA0P86

You can puck up the kindle version for $1.99 right now link

link to salt fat acid heat

Link to other discounted books

You know when it’s done mostly by experience. But until then you go based on feel. It Should feel very tender and jiggly when handled. Secondly, when you insert a probe thermometer it should feel very soft with little resistance as you push all the way down through the meat. Lastly, the temp on thermometer will be in the high 190’s F to low 200’s F. Optimal temp is 203 F but it doesn’t have to spot on to be great.

You can just leave it on the smoker to finish cooking. I normally do that myself. But, I needed to cook more food on the smoker and didn’t have the room. So, after 4 or 5 hours on the smoker your not going to get much more benefit from keeping it on if you already have your crust/bark set. So finishing in a 250 F oven is perfectly fine to get it up to the final temp. Doesn’t detract from the smoke flavor at all. While these were in the oven I was putting chicken in the smoker.

Wrapping helps the meat get up to temp without drying out the meat or leading to over cooking. You can wrap in foil or butcher paper. Most of the time I do butcher paper. But with lamb and all the fat I opted for foil to help catch all the rendered fat.

I highly recommend getting Franklin Barbecue to learn a lot of the how’s and why’s. Great book. I have a hard copy and a Kindle copy that I’m often referring back to. They also have recipes in there.

Not sure about what the mechanism at play might be, but I've definitely doubled down on salt and acid after changing my diet. It has helped a ton. The book Salt, Fat, Acid, Heat might be interesting to check out re: balancing flavors so that food is more satisfying.

Malcom and Meathead. You gotta get Meathead's book!

Forgot to add this:

https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling-ebook/dp/B01FX1AUNC/ref=sr_1_1?keywords=meathead+the+science+of+great+barbecue+and+grilling&qid=1651687850&sprefix=meathead%2Caps%2C159&sr=8-1

As usual, I have a book about the subject under discussion sitting on my Kindle waiting to be read.

The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice

This is the book that basically transformed everything I cook into awesomeness

Teas (including black, green, oolong, and matcha), coffees, fresh juices, flavored syrups, shrubs (and other drinking vinegars), fermented drinks (kombucha, tepache, etc), and other worldwide regional favorites (horchata, agua frescas, maté, salep, aryan, lassi, Thandai, etc) are your friends. A good soda/seltzer is essential. Good flavored seltzers also have their place. Karen Page's The Flavor Bible is crazy helpful in build flavor profiles.

My daughter gave me a great birthday present: Meathead - The Science of Great Barbeque and Grilling.

I had made brisket and pulled pork on the Traeger with mediocre results. This time I was having 20 people over for an end-of-summer blowout and the meat needed to be way better than mediocre.

This book did two things for me. First, the detailed instructions for technique PLUS the science behind what is happening on the smoker (I have a BS degree in Food Science) really helped me understand how to turn out perfectly smoked/cooked meat.

I can't recommend this book strongly enough. Using this book will unlock your inner Meathead!

Perhaps grab a copy of the The Flavor Bible.

Beet-Rhubarb

Tomato-Basil This and the previous also allow for more savory profiles

Strawberry-Rhubarb

Lavender-Rhubarb

Strawberry-Basil

Plum-Chilli

Maple-Ginger

Pear-Ginger

Cardamom-Pear

Apple-Ginger

Blackberry-Thyme

Kiwi-Lime

Tart Cherry-Vanilla

Cranberry-Orange

Citrus (grapefruit, clementine and/or lemon)-Rosemary

Ginger-Orange

Pineapple-Jalapeno

Elderflower-Mango

Blueberry-Ginger

Raspberry-Peach

Hi everybody!

Hope you don't mind if I share this!

I am an indie author and set up a free promotion for my "Carnivore Diet Cookbook" on Amazon for the next 48 hours.

Link: https://www.amazon.com/dp/B094W8BVDP

You can download it for absolutely free in the next 2 days.

It's my first cookbook, hope you will like it!

(And leave a review if you love it! ♡ :D)

https://www.amazon.com/review/create-review/?ie=UTF8&channel=glance-detail&asin=B094W8BVDP

It takes literally 30 seconds and it makes a HUGE difference for me)

Hi everybody!

Hope you don't mind if I share this!

I am an indie author and set up a free promotion for my "Carnivore Diet Cookbook" on Amazon for the next 48 hours.

Link: https://www.amazon.com/dp/B094W8BVDP

You can download it for absolutely free in the next 2 days.

It's my first cookbook, hope you will like it!

(And leave a review if you love it! ♡ :D)

https://www.amazon.com/review/create-review/?ie=UTF8&channel=glance-detail&asin=B094W8BVDP

It takes literally 30 seconds and it makes a HUGE difference for me)

Hi everybody!

I am an indie author and set up a free promotion for my "Carnivore Diet Cookbook" on Amazon for the next 72 hours.

Link: https://www.amazon.com/dp/B094W8BVDP

You can download it for absolutely free in the next 3 days.

It's my first cookbook, hope you will like it!

(And leave a review if you love it! ♡ :D

https://www.amazon.com/review/create-review/?ie=UTF8&channel=glance-detail&asin=B094W8BVDP

It takes literally 30 seconds and it makes a HUGE difference for me!)

If you don't have it already, get this book: https://www.amazon.com/dp/B01FX1AUNC/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

Guys' a master griller and has a food science PhD helping him go through a bunch of the myths of grilling and explaining what's happening, why it matters, and how to achieve it.

> Living in texas really makes me appreciate the savings in being able to obtain high quality cuts from the butcher and the availability of product to get comfortable with it.

Yeah, I started grilling in Michigan when I was a broke grad student. Local butcher had nice cuts of ribeye on sale regularly for $5/lb (back in early 2010s). I moved back home to CA, same quality of cuts cost $11-16/lb.

Years of cooking, starting with following recipes exactly, then combining part of this recipe with that recipe, then being willing to fail and try again to create something good without a recipe. You might benefit from The Flavor Bible (https://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative-ebook/dp/B001FA0P86/ref=nodl_) or a subscription to Cook’s Illustrated, a magazine that not only tells you what works well but why, so you can use the knowledge for other dishes. Both have been helpful to me.

A word of warning: Baking is different from cooking, which is generally more forgiving. Very experienced bakers use formulas that depend on ingredient ratios as a foundation for their creations and riff from there. I’ve been baking for many years and still rely on recipes, though I might tinker around the edges a bit.

Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman is a good starter book.

The Art of Making Fermented Sausages by Adam and Stanley Marianski has more of the science behind it.

Charcuterie has a high risk for food borne illness if done improperly so best to read up first.

Best not to follow recipe. Use the basics of cooking - Salt, Fat, Acid, heat to get going. All you need is some ratio/combination of the 4 to get a good taste.

I HIGHLY recommend getting yourself a copy of The Flavor Bible by Karen page and Andrew Dornenburg. It's a great resource for learning what flavor profiles go together well, especially as you start to tweak recipes and get more creative. The Flavor Bible

They also have a vegetarian version which might be better if you have more food restrictions.

Allow me to recommend this cookbook. It truly teaches you why you're using the ingredients and methods you are rather than just telling you what to do.

https://www.amazon.com/Salt-Fat-Acid-Heat-Mastering-ebook/dp/B01HMXV0UQ

Well - the trick is you need to have a proper ratio of nitrate (pink salt) to ensure that botulism can't form. Pink salt isn't the same as a brine. I highly recommend you get this book, and a scale as the measurements need to be fairly precise.

https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated-ebook/dp/B00CF2MBB2

But honestly cold smoking is much more dangerous than people realize unless you are cold smoking cheese/nuts. Doing meats requires them to be cured properly or bad things could happen.

Stay safe!

If you are brining for that long (I do the same), you should be adding some Cure#1. It'll give that pink color as well. Here's the Ratio I use

Curing solution: 35 degrees SAL (10 Baume), 101 g salt per 1 liter of water

• Salt, 90 g (5 Tbsp)
• Cure #1, 18 g (1 Tbsp)
• Sugar, 10 g (2 tsp)
• Water, 1 liter
• 2 tbsp pickling spice
• Garlic, 3.5 g (1 clove)

Ratio came from this awesome book

Results!

There is a flavor combination bible conveniently titles the Flavor Bible. You'll find it frequently recommended here. Using its guidelines and tasting everything individually and in combination, over time you'll develop an intuition as to what will work.

Take a look in the Recipes section of our FAQ for more advice on moving past recipes into improvisation. Also, moving beyond basics in the Basics section. I may have to reorganize.

I've never had a rice cooker, but apparently you can cook a whole bunch of other things in it very easily. Roger Ebert wrote a book about it. Here's his blog in re:, and here's his book

I do have a copy of The Flavor Bible. It's quite nice to not have to get up and hunt for it though by having a similar list on the computer.

http://www.amazon.com/gp/product/B001FA0P86?keywords=the%20flavor%20bible&qid=1449672514&ref_=sr_1_1&s=books&sr=1-1

Lol, I just came on here to start posting about it. OP Delivers!!!

http://www.amazon.com/The-Saucy-Pig-Cookbook-ebook/dp/B00ALPGE0E/ref=sr_1_3?ie=UTF8&qid=1355316698&sr=8-3&keywords=saucy+pig

I have a free cookbook recipe up right now on r/Food

http://www.reddit.com/r/food/comments/14qpaf/tequila_cocktail_shrimp_i_asked_if_you_would_buy/

and here is the book: http://www.amazon.com/The-Saucy-Pig-Cookbook-ebook/dp/B00ALPGE0E/ref=pd_rhf_ee_p_t_1

I hope you are still interested!