cooking books

[Anonymous No.15158431]

What are some good /ck/ related books you'd recommend?
I've realized that reading online recipes and cooking enthusiast blog articles drops my IQ to room temperature levels, so I want to change the format a bit.

Anything is fine, from recipes collection to diet studies and even "scientific cooking journals". If it's printed in a book, is cooking related and you like it, then I'd like to know about it. I'll share two I found to be at least decent enough to not regret my time spent pirating them. Pic related is one.

[Anonymous No.15158443]

This being the other.

[Anonymous No.15158455]

If/when you want to get into fine dining and gastronomics, this is the introductory bible. Peter Coucquyt is phenomenal - you can check out the accompanying software platform on foodpairing.com, which also has a blog he use to regularly contribute to.

I went from being a NEET to private catering for tech executives in less than 3 months reading this religiously

[Anonymous No.15158573]

>>15158431
for me, it's the henry's kitchen cookbook. this one time I was out with my friends and we were running through the woods behind my mom's boyfriend's house and I got my foot stuck in a creek bed. we managed to pull my leg out but my shoe was stuck and I had to walk home with only one shoe.

[Anonymous No.15158721]

>>15158455
That sounds pretty sick. Does knowing what wine goes with what meat really matter that much compared to knowing how to cook it?

[Anonymous No.15159225]

Any science based cook books instead of just recipes?
Saw Alex shill this on one of his sauce videos, anyone read it?

[Anonymous No.15159249]

>>15158721
Well, it depends on your perspective

If you just want to 'cook' or prepare meats, then I guess not. If you are interested in cuisine and cooking as an artistic, experiential medium - then it is as essential as using salt. The book isn't simply about pairing drinks to foods (although Peter specializes in such himself, the other authors contribute greatly in other regards) but rather the chemical pairings of molecules that create the sensation of flavor. To learn what wine goes with your beef is no different than learning that cardamom goes in goulash - it is vital to understanding how the most primordial elements that create the experience of consuming food all combine together. That is the art of cuisine: To not only provide an essential for life (food), but to elevate that provision itself, the atmosphere, and its accompaniments into a fully-fledged experiential pleasure.

[Anonymous No.15159283]

>>15159249
>cardamom goes in goulash
Nigger what?

[Anonymous No.15159296]

>>15159283
Caraway dog, you too culinarily illiterate to realize that was what was meant? Try some Hungarian goulash some time

[Anonymous No.15159311]

>>15158431
You may want to check books written by Wayne Gisslen.
I have read Professional Baking and it's a very complete compendium of recipes for different doughs, desserts, cakes and others, while talking about each of them and their features (what makes a cookie spread, why a dough can end up crumbly, tough or pale after baking, methods for making a cake, etc.)

[Anonymous No.15159383]

>>15158443
Just flipped though this, the recipes are much more fussy than the cover suggests.

[Anonymous No.15159410]

le guide
le repertoire
Gastronomique
if those are too much for you then I would get Pepin's technique then go back to them.

[Anonymous No.15159423]

>>15158431

My favorites are
The NOMA Guide to Fermentation
Koji Alchemy
And Franklin BBQ