Books for Cooks

Discussion in 'Food and Drink' started by Cspirou, Dec 16, 2017.

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  1. loki993

    loki993 Facebook Friend

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    Sean Brock's Heritage is a great book. I got it for my girlfriend for christmas. We made one of the recipies, a slow roasted pork shoulder/butt and it was delicious.

    Also if you've watched Mind of a Chef, if you haven't you really should, He is in season 2 and a lot, maybe even all, of the stuff he cooks in that show he has recipes for in that book.
     
  2. Cspirou

    Cspirou They call me Sparky

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    Ive watched season 1 and partway through season 2. Its a good series produced by Anthony Bourdain
     
  3. DrForBin

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  4. FourOpposums

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  5. Cspirou

    Cspirou They call me Sparky

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    For the month of April the ebook for Franklin's BBQ is available for $3 from Amazon,Google Play,kobo and Barnes & Noble!

    I have the print version and it's really good. One thing though is if you are expecting a book full of recipes, then prepared to be disappointed. In the entire book there's maybe a total of 7 recipes.

    What you do get though is a very detailed manual on the entire smoking process. From types of smokers, different woods, trimming meat, etc. If you are serious about smoking then I consider this book essential to learn about the process, and at this price it's a no-brainer.
     
  6. yotacowboy

    yotacowboy McRibs Kind of Guy

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    or, cheat and grab a sous vide and some pinking salt:p

    Last night's 72-hour brisket dinner:

    [​IMG]
     
  7. Cspirou

    Cspirou They call me Sparky

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    Nice! Did you cook that in a hot tub?
     
  8. yotacowboy

    yotacowboy McRibs Kind of Guy

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    72H @ 155 degrees.

    Moist.
     
  9. Syzygy

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    If you like awesome bread, The Bread Baker's Apprentice, Peter Reinhart. Explains the steps and the whys, and a lot of nice recipes, too. Some of the recipes from this book rival the best highbrow restaurants if you can get your oven hot enough.
     
  10. bixby

    bixby Friend

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    And the guy makes a great pizza dough!
     
  11. bobboxbody

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    Just added this to the Ottolenghi collection at our house. Lots of great recipes, his books are some of the few where I'm willing to try a recipe that doesn't sound good to me(after being pressured by my wife), more often than not I end up liking it.
    [​IMG]
     
  12. Cspirou

    Cspirou They call me Sparky

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    If you happen to be in Las Vegas, go to the Forum Shops at the Caesars Palace casino. There's a Modernist Cuisine gallery with extremely detailed pictures from the books. You can also flip through all the books that are available in the back room. You could purchase them there at full retail price, but i would rather go buy them on Amazon.
     
  13. Cspirou

    Cspirou They call me Sparky

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  14. GoodEnoughGear

    GoodEnoughGear Evil Dr. Shultz‎

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  15. SeaCasey

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    not a cook book but if you enjoy reading a book about food and regional eating and drinking (Gascony) I have really been enjoying Duck Season by David McAninch.
     
  16. sphinxvc

    sphinxvc Gear Master (retired)

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    My most often used book is The Food Lab, second is The Flavor Bible (which is just an index of ingredients that go well together).
     
  17. yotacowboy

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  18. purr1n

    purr1n Desire for betterer is endless.

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    Cook's Illustrated - a periodical.

    Focuses on cooking technique - recipes are often prefaced with experimentation of several methods to yield the best result. Black and white inside like the old WSJ. I think the newer magazines are all color.

    This is serious stuff, not coffee table crap in the living room. If you want nice glossy color photos, get one of those picture books from Barnes and Noble.

    IMG_20190307_114952.jpg
     
  19. Velomane

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    I love Cook's Illustrated. It really suits my way of thinking and cooking. Same goes for The Food Lab. Can someone recommend a book on baking with a similar approach? Something that talks about pastries, cakes, pies, and bread
     
  20. yotacowboy

    yotacowboy McRibs Kind of Guy

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    The french onion soup recipe from that issue is easily the best french onion soup I've had. Yes, it takes all afternoon to make, but it's worth the time.

    I no longer have this in the house, but of the few recipes i've made from it the recipes are pretty legit no-frills get-the-basics-right:

    https://shop.americastestkitchen.com/all-cookbooks-by-brand/bread-illustrated.html

    I picked this one up when I was doing a bit of a deep dive on pizza dough several years ago:

    https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/
     

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