/ck/ - Food & Cooking

nah, hearts didn,t have the time for it this year, plus she got a shit ton of flak/bans for it last time.

No, she's gone. Go buy it yourself.

>>5163797
>>5163800

thanks for replying. i hope she comes back this year.

>>5163837
also, thank you if you shared those books and see this thread.

>>5163837
don't hold your breath

>>5163837

sneak/beg/buy your way on to deli.sh

>>5163805
hell yeah. we used that book in my culinary introduction class

>>5163871
that book isn't actually very good. it's just another guy from egullet trying to do a nathanm, and not very successfully

>Post-Modernist Cuisine

ha, it's supposed to taste like shit you pleb. Don't you get it?

>>5163794
>also professional cook book thread.
Son......

>professional
>cook book
Pick one.

I'd like all these books but in txt format.

Brushing up on essential skills. Knowing how to make one dish doesn't make you a good cook.

>>5165548
Forgot pic.

The thieving cunt got the head cancer she deserved and died a painful and not slow enough death.

>>5165567

Yeah, this is why she doesn't post around here.

Not because of brain cancer, but because of board cancer like this.

>>5165602
Glad I was able to help

>>5165611

*tips trillby*

>>5165567
I wish you'd die a painful not slow enough death.

>>5165665
cook the perfect please

>>5165567
i just had a laughing fit for two minutes and had to leave the room

thanks for that, anon

>>5165781
uploadmb . com/dw.php?id=1391540895

>>5165665
The Bread Baker Bible if you don't mind.

>>5165839
It's completely worthless but here you go: uploadmb . com/dw.php?id=1391541907

>>5165860
Which bread book on there would you recommend then or are none of them that good?

>>5165872
Break Baking is the best I have in PDF: /dw.php?id=1391542650

>>5165665
Under Pressure and Molecular Gastronomy?

I'm not really into molecular gastronomy but a bunch of friends are. I just got a pressure cooker though and that thing kicks ass.

>>5165886
Thanks.

>>5165665
The Appetizer Atlas and Essential Fingerfood Cookbook sound interesting.

I have A Treasury of Great Recipes by Mary and Vincent Price that some anon uploaded if anybody wants it. I don't have the original link though so I'll have to reupload it first.

>>5165887

>under pressure
>i just got a pressure cooker

Y-you're doing it wrong, anon.

>>5165887
Under Pressure is about sous vide (written by Thomas Keller) ;)

Molecular Gastronomy: /dw.php?id=1391544339

street food and modern baker , please

>>5165939
https://www.dropbox.com/s/npz6r0m51sc9ixb/A%20Treasury%20of%20Great%20Recipes%20-%20Mary%20and%20Vincent%20Price.pdf

Here is the link if anybody wants it.

>>5166018
Street Food: /dw.php?id=1391547713

>>5166018
Modern Baker: /dw.php?id=1391549485

That's it for now.

>>5165665
Off the Menu, please?

Have been wanting to read this since seeing a Times article about basically the same thing

I have the complete modernist collection if anyone is interested

>>5166408

Don't do it. This board has enough sofa scientists.

>>5166408
That would be nice.

>>5166415
You actually convinced me, board quality is really important.

I'll keep them to myself.

>>5166415
>>5166434
I don't get it how would teaching more people cooking make this a worse board?

>>5166375
/dw.php?id=1391554702

>>5166464
Because people can barely boil an egg but still think they are uber chefs of cuisine. Excuse me while I see to my burnt eggs. Yall faggots who don't know how to cook.