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Culinary Arts & Techniques eBooks:
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The best of Culinary Arts & Techniques eBooks by number of unique Reddit comments:
![In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]](https://m.media-amazon.com/images/I/51TO-pm5vOL._SL500_.jpg)
Top Reddit reviews mentioning Culinary Arts & Techniques eBooks:
Ruhlman's TWENTY is a good book for this. Also, I have to recommend Kenji's THE FOOD LAB because there's so much great info in there. The skillet chicken recipes section was a game-changer for me
This book was recommended on this sub previously: Make the Bread, Buy the Butter. It is.. ahem... available in other forms if you can't pay for it. Details what things can be made from scratch, and if it's worth it to bother or not.
Grabbed Puts. Closed trading station.
Still in shock over Bourdain. I went to see him live in Boston a few years ago, what a guy man. It was just him talking on stage, that was the whole show. Dude had insane charisma & talent. To top it off, he was one amazing writer.
Some of you know that I spent some time in the restaurant industry having run a high end steakhouse. His books are spot fuckin' on for the industry. I never read them until I was mostly out but I legit had flashbacks of my experiences as I was reading his books.
If you havn't read a "cooking" book, pick up Kitchen Confidential, its a gripping read. I finished the book in a week. I couldn't put it down.
RIP :(
I'm not sure I would call it advanced, but I found Brewing Better Beer as an awesome companion to How to Brew.
While How to Brew focuses on science and techniques, Brewing Better Beer is almost a philosophy book - a zen approach to brewing. I enjoyed it very much, and got a lot out of it.
If I only had 3 books, it would be How to Brew, Brewing Better Beer, and Brewing Classic Styles.. You simply can't beat the recipes in BCS - they are perfect starting point for entry into any style.
There's a book called Make the Bread, Buy the Butter by Jennifer Reese. It has 120 recipes in it and she goes through what you should put time into making from scratch and what you should just buy. Here is the book on amazon. It seems to be available on kindle too. I'd highly recommend it, even just to read through. Hope that helps!
As a bonus if anyone uses a Kindle in the kitchen, it's currently only $3.99 for the Kindle edition of Cooking for Two. Nice bit of savings from the regular price.
It is indeed buttermilk.
In the pre-refrigeration days, cream would often begin to ferment naturally, then churned into butter and buttermilk.
Today, we make cultured buttermilk by adding live lactic acid bacteria to the buttermilk, which produces the tang that you are missing in your homemade buttermilk.
You can simulate the effects cultured buttermilk will have in recipes by adding some distilled white vinegar or lemon juice to the buttermilk. Otherwise, you are better off purchasing cultured buttermilk from the store. It has a very long shelf life in the fridge, compared to your homemade buttermilk.
Also, I would suggest reading the book "Make the Bread, Buy the Butter" and consider if this is even worth your time and money.
I am a lover of the America's Test Kitchen Vegetarian Cook Book. There are a ton of options without citrus or nuts. This book helped me to be a better cook and a healthier vegetarian. Link to Book on Amazon: https://www.amazon.com/dp/B00UGBBWFK/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
I have way too many cook books and I use probably 2 or 3, but some go in and out of that 2 or 3 rotation. My absolute favorite is Make the Bread, Buy the Butter
I like to do things from scratch, within reason. This book does a good job breaking things down in terms of time and cost as well as how different it will turn out
I mean there are some simple things you can try, with various easy recipes out there, a meatloaf, a roasted chicken. They're pretty simple, and while over cooking a little isn't great, it won't ruin anything. If you're worried about done, buy an oven thermometer.
Oh yeah, in the beginning, you'll probably screw up, but it'll still be edible, and then you learn where yo uscrewed up. Start simple, build your way up, it's the same as learning anything, you start at the beignning
Quick Amazon came up with this book which is well praised by lots of people, maybe check it out.
Any skill takes time patience and dedication to learn, be it cooking (or coding, cause I run into it a lot in coding, people expect to be epxert in less than a year)
Heres the link if anyone needs it. This one is a no-brainer. I have a hard cover copy of it already but for $2 this is definitely worth it for the ability to use on a tablet which I find a lot more convenient, can search and skip around as much as necessary.
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You can puck up the kindle version for $1.99 right now link
This is my favorite for new cooks:Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto
Each chapter presents an idea (mise en place) or ingredient (water) or technique (roasting) along with recipes and gorgeous pictures to practice and illustrate the concepts. You'll have a great repertoire as well as a good understanding of cooking after cooking through this book.
I scrolled to find this comment. It is an exceptional book about when to draw the line between making and buying. Here's the book if you want it.
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.
Kenji's book is encyclopedic. It's excellent, but it more approachable book is Michael Ruhlman's "Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto."
There's a great book called Bake the Bread Buy The Butter and this question is the whole premises. The author makes and buys all kinds of stuff then gives you a cost and effort analysis of what's better, buy or make. Kimchi, absolutely make it. Corn nuts, nah, buy it and save yourself all the forearm burns.
There's a book out there and forgive me if someone already said it but Make the Bread, Buy the Butter is a good resource for this exact question.
Ruhlman's Twenty is a fantastic cookbook, but more importantly it really goes into depth into lots of different techniques so you can understand how and when to apply them. I've been able to elevate my cooking game in a number of ways:
- When you add salt to vegetables it breaks down their cellular structure. releases water, and makes them softer. If you want your veggies soft, add salt early in the cooking process. If you want them crispy, only add salt at the very end as a garnish.
- Making homemade stock is incredibly easy, and tastes much better than most store-bought stocks. Same with homemade mayo, balsamic reduction, and many other ingredients.
- Savory dishes can often be "brightened" by adding a little acid, like lemon juice or vinegar. When making chicken soup I now add a few tablespoons of white vinegar - it really makes the flavor come to life. My soups were always flat and boring before, now they're one of my favorite dishes to cook.
Make the Bread, Buy the Butter? I remembered seeing it in an AskReddit post.
People often recommend Salt Fat Acid Heat and there is Mark Ruhlman but I think Jamie Oliver is brilliant with his 5-Ingredient and 30-minute Meals. The videos give a good sense of what he is doing with flavor.
Somehow I got this book on sale for $3 but at the current price maybe you should see if you can barrow or download it from the library https://www.amazon.com/Ruhlmans-Twenty-Techniques-Recipes-Manifesto-ebook/dp/B0064BXCEK
I also recommend looking for Jamie Oliver videos on YouTube. Where I am they show him a lot on PBS. I find his recipes straight forward and reliable.
This free PDF is a nice resource for idea imo https://cookbooks.leannebrown.com/good-and-cheap.pdf
Get yourself a copy of brewing classic styles: https://www.amazon.com/gp/product/B002C1AJX8/
It's got really good all grain and extract recipes. Explanations of all the styles, flavor profiles, etc.
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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.
Mark Bittman's How To Cook Everything series is pretty good. The photos don't correspond exactly with every step, but do a good job of showing you what things should look like at important stages.
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.
Grab some books for cooking for Couples. ATK has a good one, that I've used
First of all, relax. You CAN learn to cook, it is NOT rocket science. Of all the things on your plate right now, learning how to cook is one of the easier ones. This book takes you by the hand and assumes you know NOTHING. Follow it, and you'll be well on your way to becoming a confident home cook:
https://smile.amazon.com/How-Cook-Everything-Basics-Food-ebook/dp/B00BS03TYU
And good luck!!