The best Main Courses & Side Dishes books: Reddit reviews

From 3.5 billion Reddit comments

Here is the link. I have made only one of the burgers so far and it was really great. https://www.amazon.com/dp/1368071066/ref=cm_sw_r_cp_apa_glt_fabc_J36EYE985BDWJC1D9PGN?_encoding=UTF8&psc=1

https://www.amazon.com.au/Overwatch-Official-Cookbook-Chelsea-Monroe-Cassel/dp/1683835883/ref=pd_aw_sbs_2/358-9595521-0849768?pd_rd_w=dbB4K&pf_rd_p=7fd16641-1dd8-445b-bb28-54f7b73ee1da&pf_rd_r=WEMD3V7B7JCN6CR7MW6D&pd_rd_r=ae7c1701-c23d...

This is the one! At first I got it as a novelty, but the recipes were all really good. Love Chelsea Monroe-Cassel. Got many of her other cookbooks now too. But this one I think has the best recipes. I have cooked quite a few!

The difference between what you typically find in the US and what you had here is the actual fermentation process. The original sauerkraut gets the taste from the fermentation process, as is written in the excellent recipe by u/FatBoy_87. I would advise you to follow this recipe and yes, it will take a week to develop true flavor.

Btw: loads of other veggies greatly ferment. Fermentation is kind of fashionable these days, Noma f.e. is very famous for its use of fermented product. If you are interested in this, this is an excellent book:

https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184

Your best bet would be to learn about fermentation like what they do at Noma

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) https://www.amazon.com/dp/1579657184/ref=cm_sw_r_cp_api_glc_fabc_ClwaGb87BRH4Z

Ya know! I wish I could tell you. It was given to me by an amazing friend for Christmas

I found this link however it doesn’t appear it’s available right now. I’m sorry to see that! https://www.amazon.ca/dp/0789331144/ref=cm_sw_r_cp_apa_i_XUO-Fb8J9QNEQ

For anyone else looking. They sell the Holy Grail on Amazon for $12.

I have a lot of bread books, and I will recommend Hamelman's <em>Bread</em> until I die. And then I will be cremated with it.

I've been baking bread professionally for 6 or 7 years and it is, by far, the book I reference the most. Accessible for beginners, but substantial enough for a professional. The levain (sourdough) section is wonderful and informative.

I rarely recommend Tartine for beginners. Chad's high hydration doughs can be really unforgiving for some and will quickly deter the less... determined. That being said, if you find yourself enjoying the pursuit, Chad Robertson is the king of artisan bread in the States, and that book does have a lot to offer. I do love it.

Also, I generally suggest avoiding Peter Reinhart when it comes to learning sourdough.

Not sure if this is the same book, but did find a BB Cookbook on Amazon! https://www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144

https://www.amazon.com/dp/0316460834/ref=cm_sw_r_cp_apa_glt_fabc_7R7V049VY5CJ76FFYCAJ

The Step by Step Instant Pot Cookbook

Sooo many delicious recipes, pictures of just about every step, teaches you how to use the IP while you cook.

If you're in the UK or can order from there, it's being reissued on the 2nd Feb

I was given this one year for Christmas.

I didn't try a lot of the recipes, but steak and mozzarella sticks turned out pretty good.

The book is phenomenal and everyone should buy it, BUT this is the regular Amazon price (since late April), so there's no need for everyone to click through a Facebook page (and affiliate link) to get it.

Here's a direct link to the book on Amazon.

Shoo Shoo Kidney Stone.

My father was just in the ER a couple of weeks ago for this same reason. He has to have A LOT of morphine as well. My father was discharged the next morning and is fine, thank goodness.

I'm glad to hear your mom is doing better and it's not anything worse!

Here is a cookbook, Bob's Burgers Cookbook and if you haven't ever seen the show, it's not a deal breaker. They have some very crazy burger combinations that actually sound pretty delicious!

https://www.amazon.com/dp/0789331144/ref=cm_sw_r_cp_apa_glt_fabc_T5Z4454MPST4FT3V6YPQ

Thanks for hosting!

I’ve been using the “Veganomicon” - good recipes, not many overly exotic ingredients, and the writers don’t take themselves too seriously. I’ve been having good results and I’ve never baked before at all

Veganomicon: The Ultimate Vegan Cookbook https://smile.amazon.com/dp/156924264X/ref=cm_sw_r_cp_api_glt_fabc_3H044TFSBJHDKQ6YTPFF

https://www.amazon.com/Overwatch-Official-Cookbook-Chelsea-Monroe-Cassel/dp/1683835883/ref=sr_1_2?crid=2Z1U6XIJINVNS&amp;dchild=1&amp;keywords=overwatch+cookbook&amp;qid=1612818268&amp;sprefix=overwatch+c%2Caps%2C244&amp;sr=8-2

Cook chili or ribs in it and you will be hooked forever! One of my favorite recipe sources is Pressure Luck cooking the author (Jeffrey Eisner) also has an awesome incredibly easy/user friendly recipe book to get you started.

I found it by accident when I was trying to find that guy's old blog called Will It Waffle. Looks like the site is down but the book is up on Amazon in addition to the stuff on Serious Eats.

For years I had a a fear of making bread due to the vagueness of 'warm water' and the messiness. . I like to bake cakes and stuff because of the math. At one point I just said forget it and did a little amazon shopping and found Bread Baking for Beginners which so far to me is a great tutorial. The first chapter is no knead recipes that are pretty simple. I don't know if my bread 'looks good', I might have to start posting photos, but I know my wife really likes it.

It's four ingredients, it's pretty simple. I'd suggest it to anyone

I see this recommended a lot too: https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184/ref=pd_bxgy_2/131-9574775-2355808?_encoding=UTF8&amp;pd_rd_i=1579657184&amp;pd_rd_r=7414aed1-a4e0-4d8b-b8d0-27141943d192&amp;pd_rd_w=mUaBa&amp;pd_rd_wg=nCMy9&a...

Or even better, the Bob's Burgers Cookbook.

https://www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144 the Bob's Burgers subs has posts where people share pics of their burgers. Bet It All On Black Garlic, New Baconings, and Baby You Can Chive My Car are very popular.

Are you doing quick pickling with vinegar or lacto-bacillus fermentation? Because those are a bit different. I like pickled stuff but I'm a much bigger fan of wild fermentation. This is a pretty good manual and primer, if you're new to it. Though most standard vegetable ferments are incredibly straightforward. You just gotta get the salt concentration correct and keep it anaerobic.

Bonnie Ohara, Bread Baking for Beginners

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Link: https://www.amazon.com/Bread-Baking-Beginners-Essential-No-Knead/dp/1641521198

Ivan Ramen is a good place to start. Japanese Soul Cooking has some good recipes as well.

Honestly, the Bobs Burger Burger Book really upped my burger game. you should check it out.

https://www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144

Honestly, the chef prob has their own recipe or lifted one from the NOMA guide to Fermentation.

Chefs know how to make good pickles, but often will go a little out of the box to make them unique and distinct from store bought. In places I’ve eaten/worked, pickle plates are a combination of different items that have been picked in different ways - meaning you’re getting multiple flavor profiles if you just eat them all together.

Whenever I order a house pickle plate (I.e. whenever I see one on a menu) I eat each item separately to see how they have been pickled. Keeps the flavors bright and doesn’t allow other pickled items to bully the flavor of others.

You can view it in the Amazon sample and also read the introduction.

Fermentation is a journey, for sure. There was a bit more that went into this prep, as I assumed knowledge of how one ferments foods.

Black garlic is essentially aged regular garlic, so "fresh" black garlic is regular garlic that has undergone the Maillard reaction--the same thing that makes steaks turn brown. I accomplished this by vacuum-sealing the bulbs of garlic, then putting them on a trivet in a slow-cooker on the keep warm setting for a month.

The peppers were fermented in a brine of 2-3% of the pepper's weight (I don't recall the exact measure) of kosher salt and then weighed down with fermentation weights to ensure the peppers stayed below the waterline. This may have been excessive, as I was using a fermentation vessel with an airlock, but better safe than sorry. I started and finished this fermentation on the same day as the black garlic.

It also goes without saying that everything has to be sanitized so that you don't accidentally poison yourself or others.

If you're looking to start a journey into fermentation, you can probably get better advice by reading a couple of books or even watching a few YouTube videos. A lot of people, including myself, learned quite a bit from The Noma Guide to Fermentation, so that might be a good place to start.

The Noma Guide to Fermentation goes about as deep into the experimental depths of fermenting as anyone has gone, and the results are pretty mind-blowing.

I have an ancient waffle maker that does just fine. Not sure of the brand, so I can't be helpful there.

But do pick up the fantastic book 'Will it Waffle': https://www.amazon.com/Will-Waffle-Irresistible-Unexpected-Recipes/dp/0761176462/ref=sr_1_2?crid=3AJPM7MD32LNX&amp;keywords=will+it+waffle&amp;qid=1661632511&amp;sprefix=will+it+waffle%2Caps%2C214&amp;sr=8-2

This book is so much fun! Wanna waffle eggs? You can do that. Wanna waffle potatoes? Chicken Parm? It's in there. The chickpea Fawaffle with hummus is one I've made a bunch of times.

Buy them this: https://www.amazon.com/Step-Step-Instant-Pot-Cookbook/dp/0316460834/ref=sr_1_3?crid=V7FJH18581Y4&amp;keywords=easy+instant+pot+cookbook&amp;qid=1660526278&amp;sprefix=easy+intant%2Caps%2C187&amp;sr=8-3

:)