/ck/ - Food & Cooking

[Anonymous No.16791779]

You idiots picking up Joshua Weissmans new cookbook? Figured it could be a good solution for me because he's a good cook and I like his recipes but every time I have to listen to him doing his "cwispy wispy" shit it makes me legit want to headbutt my screen.
Is it better than Babish's book?

[Anonymous No.16791798]

Fuck off.

[Anonymous No.16791812]

>>16791779
They're both trash.

Unironically, pick up Eric Wareheim's cookbook.

[Anonymous No.16791863]

>>16791779
get matty matheson's book. he's a legit chef. unlike all the e-celeb chefs that gets mentioned here.

[Anonymous No.16791865]

>>16791863
Josh is also a proper chef. He acts retarde for camera.

[Anonymous No.16791883]

>>16791865
Lmao no, he's a fucking line cook who figured out he could make more money on youtube. Which, hey, good on him, but he's never been a de facto chef, he gave up after a few years. His cooking knowledge is roughly approximate to any serious cook who's put in about five or six years in a good kitchen, and that's being generous.

[Anonymous No.16791895]

If you like the guy and want to support him you can buy his cookbook.

If you're actually wanting to learn to cook / learn new recipes / become a better chef, obviously don't buy any "cookbook".

/thread

[Anonymous No.16791911]

>>16791895
what kind of fag declares his own post /thread?

[Anonymous No.16791923]

>>16791895
>people who want to improve their chef game shouldn't buy cookbooks
How the fuck are you supposed to improve beyond the recipes your whore mother taught you and ecelebs on YouTube if you don't get cookbooks?

[Anonymous No.16791934]

>>16791779
>Oi vey, buy my product, goy!
HAHAHA FUCK NO!

[Anonymous No.16791948]

>>16791779
>le epic whiskey glass and knife collection
i'm surprised they didn't include a rare steak in the photo as well

[Anonymous No.16792105]

>buying a cookbook
>buying a a Joshua (((Weissman))) cookbook

The internet exists and you can find a good portion of our species’ recipes and information for free online. Plus why would you support this creep? Guaranteed he is a closet pedophile.

[Anonymous No.16792110]

What an ugly looking man. That face is atrocious. But I bet he could get ripped pretty quickly which would be helpful especially before the Jewish baldness and schizophrenia/psychopathy kick in.

[Anonymous No.16792119]

>>16791911
Someone who speaks with authority

/thread

[Anonymous No.16792125]

>>16791779
No, of course not.

[Anonymous No.16792151]

Why would apologize for writing a cookbook? Who comes up with this trash?

[Anonymous No.16792154]

>>16791779
that photo is so stupid
who the fuck keep fresh vegetables in a kitchen cabinet?

[Anonymous No.16792169]

>>16791923
By cooking.

[Anonymous No.16792172]

>>16791895
>If you're actually wanting to learn to cook / learn new recipes / become a better chef, obviously don't buy any "cookbook".
absolutely retarded take.
just buy a serious book from an eminent professional chef instead of giving money to a foodtuber

[Anonymous No.16792207]

>>16792169
Do you think all the great chefs learn everything by themselves just "by cooking".
They also study from books in culinary schools.
(of course he's a chinkposter)

[Anonymous No.16792214]

>>16792207
It's not hard to emulate dishes you eat at restaurants or made by other people. If you have a working brain, that is.

[Anonymous No.16792511]

There's a literal recipe in there for jam on fucking toast and I wish I was kidding

[Anonymous No.16792577]

>>16791798
>Fuck off.
This.

[Anonymous No.16792578]

>>16791779
>(((weissman)))
>cwispy
>*fart sound effect*

[Anonymous No.16792633]

>>16791779
you massive faggot, there's already a book thread up. this is why no one like you; you think you're that fucking famous and important? why don't you write a real book? i doubt your recipes are worth the environmental impact of a stupid cookbook where the measurements are just slightly altered, and there's one or two ingredients you shill to absorb the publishing costs.

gross creep
>>16790281

[Anonymous No.16792642]

>>16791923
>>16792172

t. retards

Buying individual cookbooks is the dumbest shit you can do in 2021.

Nobody said you should just blindly go in the kitchen and start throwing shit in pans. Learn by watching, the way you'd learn in culinary school. There's no shortage of videos online, and you can watch multiple people on the same topic/recipe, who will each highlight different things, and that you can compare between.

Compared to reading a static textbook from one person. Reading how to make any kind of dough <<<<<<<<<<<<<<<<<< watching how to make dough.

So like I said, you want to support the creator, buy his book. You want to effectively learn to cook, there's much better ways in 2021 than buying cookbooks.

[Anonymous No.16792653]

>>16792642
>Learn by watching, the way you'd learn in culinary school.

You know that they make you buy cookbooks in culinary school, right? It's usually this one.

[Anonymous No.16792672]

>>16792642
>learn to cook by copying ecelebs on foodtube
Raguseatard detected

[Anonymous No.16792679]

>>16792672
>every cooking video features an eceleb
braindead zoomer detected

[Anonymous No.16792680]

>>16792653

Yes I know. And this is the gold standard if you want a textbook on food chemistry.

Obviously if you want to study the science of cooking, a book is the better medium. I'm never NOT going to recommend people buying these *TEXTBOOKS* (not cookbooks), but let's be real, how many home cooks are actually reading these?

[Anonymous No.16792689]

>>16791779
Nah he always uses way too many ingredients that I don’t generally stock so I cba to follow his recipes. I much prefer chef John

[Anonymous No.16792690]

>>16792653
>>16792680
didn't know this existed - thank you, anons

[Anonymous No.16792692]

>>16792679

Some of the most instructional videos are no-frills videos of old grandmas making baked goods.

[Anonymous No.16792703]

>>16792692
exactly. typically speaking, the less bells and whistles the video has, the better it is - which is true of many videos even outside of cooking. you still have to kinda gauge for yourself the competency of the person, which takes a little bit of experience, but for the most part it holds true.
one of my favorites: https://www.youtube.com/watch?v=eK4umRMJlrs

[Anonymous No.16792711]

>>16792119
Unironically based.

/thread

[Anonymous No.16792719]

>>16792680
Lmao these are on my desk next to my keyboard right fucking now. What a coinadink.

[Anonymous No.16792734]

>>16792692
joyofbaking is quite excellent

[Anonymous No.16792746]

>>16792719
you mean a kinikidick

[Anonymous No.16792756]

>>16792214
you have to learn the basics first somewhere before you can make your own shit.
You can't do it just by fucking around with food and pans by yourself without some kind of guidance.

[Anonymous No.16792781]

>>16792756
sounds like you're afraid to use failure as a tool to improve. nobody said you'd bang out perfect dishes immediately. stick to the recipes they print for you on the back of your grocery items and leave the real cooking to competent individuals.

[Anonymous No.16792782]

>>16792756
>You can't
watch me faggot. not everyone learns the same way.

[Anonymous No.16792854]

>>16792642
>There's no shortage of videos online, and you can watch multiple people on the same topic/recipe, who will each highlight different things, and that you can compare between.
90+% on the free recipe videos online are absolute crap from people who have no formal training. You can find actually good professional content, but most of it is paywalled somewhere.
You can learn more by reading professional books from great chefs or researchers in the field (or even culinary school textbooks) than by watching your average foodtuber content.
Even if it's a good recipe, the video only shows you how to do it step by step. A book also explains you why you have to do this instead of that to have a better understanding of the cooking process. This if you want to step up your cooking game and become really good at it. If you are just happy with being able to prepare a few decent dishes, then the videos on YouTube are good enough, I guess.

[Anonymous No.16792873]

>>16792854
>he isn't Mohr-pilled
used to have hundreds of videos for free til he got popular - always emphasizes method over recipe
https://www.youtube.com/watch?v=Uin2EgUVnps

[Anonymous No.16792899]

I hate him so no not planning on it.

[Anonymous No.16792923]

>>16791779
>You idiots
that's not a good way to address potential customers joshua

[Anonymous No.16792941]

>>16792781
>>16792782
what's wrong with wanting to learn from skilled professional chefs instead of just proceeding by trial and error?
Also, nobody is forcing you to choose one method only and then stick with it. I read cooking book, watch cooking videos, experiment on my own in the kitchen... everything contributes to making me a better cook over time.

[Anonymous No.16792949]

I can just buy a cookbook from an established chef though?

people buying this shit reminds me of people who buy albums by cover artists. Just buy the real version lol

[Anonymous No.16794792]

>>16791779
What the hell is there to apologize for

[Anonymous No.16794839]

>>16794792
In Wiessmans case, a lot of things. With that said, the book might be good. He's a decent chef (much better than Babish or Fagusea anyway) when he's not doing the retarded zoomer baby talk in his videos.

[Anonymous No.16794869]

>>16791863
Matty Matteson, Dorie Greenspan, I could go on. If it's not on YouTube these troglodytes haven't heard of it.

[Anonymous No.16795916]

>>16792511
That’s exactly what made me happy I didn’t pay a single cent for this shit, I still can’t believe it

[Anonymous No.16795940]

No

[Anonymous No.16795941]

>>16791798
fippybippy
/thread

[Anonymous No.16795945]

>>16791798
>Fuck off.
fpbp

[Anonymous No.16797123]

>>16791779
everything ive made from weissman has been a banger

[Anonymous No.16797150]

https://mega.nz/file/Sks2ERjK#_TrxHY0uVs6taE_HlIa0eIi5DDbJ3_P0TtwUCceHhds

It's ok i guess

[Anonymous No.16797201]

>>16797150
>A bunch of disgusting looking unhealthy trash with jew chemicals
Why do gullible retards buy cookbooks from these e-celebs?

[Anonymous No.16797209]

>>16791779
Isn't his whole thing intentionally making recipes harder and adding rare ingredients so he can shit on kids making fast food?
Hard pass.

[Anonymous No.16797216]

>>16792110
>What an ugly looking man. That face is atrocious.
What the fuck are you talking about?

Josh is literally stunning.

[Anonymous No.16797236]

>>16797216
He'd be stunning if he finished transitioning.

[Anonymous No.16797244]

>>16791779
No because unlike other food youtubers I honestly don't think Weissman is a good cook.

[Anonymous No.16797429]

[Anonymous No.16797812]

>>16797429
lol

[ieatinmycar No.16797821]

>>16791779
>ck
>"men" arguing whether or not some eceleb is attractive or not
cool

[Anonymous No.16797826]

>>16792653
What do you think about:
The Professional Chef by The Culinary Institute of America

My goal isn't to be a chef, but I wanna get really really good as a cook at home (as a hobby).

[Anonymous No.16797854]

>>16797150
thank you based piratechad

[Anonymous No.16797877]

>No one in this thread has any real experience cooking in a professional environment
>debating about what's best for real learning
You're all home cooks, cookbooks are fine, professional shit is all about technique, speed, and precision, all of which can't be taught by by books(maybe a little technique and technical knowledge on why shit works) .

If you're just cooking at home you want recipes and shit, that's how you're gonna learn what works and doesn't. Also, i've never worked for a chef that didn't have a shitload of random cookbooks strewn around the office in the back

[Anonymous No.16797889]

>>16797877
You double retard line cuck, the only way someone would know about >>16792653 is if they went to culinary school.

You clearly haven't, which is a tragedy.

[Anonymous No.16797910]

>>16797150
got any more senpai?

[Anonymous No.16797917]

>>16797889
I'm a lead line cuck and I did indeed go to culinary school, which is why I made an exception for things that teach a little technique and reasoning as to why recipes work.

People who think culinary school is everything or even really matters usually end up out of the industry when they can't handle the realities of the hot line, the exception being trustfund kids who can afford to restaurant hop until they find someone that'll baby them until they get it.

[Anonymous No.16798060]

>>16797826
Can someone comment on this? I am interested to.

On Cooking vs The Professional Chef for someone who is self learning as a hobby at home (no interest in joining industry).

[Anonymous No.16798076]

>>16798060
You don't need to know all that shit in On Cooking, you'll definitely come out of it with more knowledge on how food works and why it works that way but when are you really going to need to know about how cheese is made and the chemical in cheese that makes people lactose intolerant?

The Professional Chef is going to teach you practical knowledge, technical knowledge, a little bit of scientific knowledge and recipes that put all of that into practical effect.

[Anonymous No.16798088]

>>16791923
Learn techniques and then experiment

[Anonymous No.16798106]

>>16792154
>who the fuck keep fresh vegetables in a kitchen cabinet?
above the stove too nonetheless. one of em fall down smash your head or something, land back in a pan of hot oil.

[Anonymous No.16798165]

After having watched most of the youtube cooking channel elite and their guides, tips & tricks, and after having made many recipes from each single channel
over the years, I have to say that Joshua Weissman has to take the cake for the most generic and useless youtube cooking channel out there. Born into a family
of cooks, cooked from a young age, and then went on to work towards his dream job in restaurants. So it's at least been a long time since his amateur days (if he
even remembers them.) As a result his recipes and tips are pretty ill suited to the average home chef and I don't think him nor similar youtubers like Ethan
Chlebowski, and Not Another Cooking Show realize the disconnect between them and the average viewer. Cooking comes naturally to them. Unfortunately there are many little techniques and tendencies that get built up over years of experience, and he barely if at all bothers to acknowledge them and explain such
things to viewers even though they would be very beneficial to them. A great deal of his recipes are just the same, boring imperial recipes you can find anywhere
else on the internet, clumsy and unoptimized for amateurs (food waste, who the fuck actually makes stock with the leftovers?) A good teacher should be mindful
of all the little things that make him a pro, and someone else an average joe, no? Otherwise he's no better than someone who is just relaying information. For all
the shit Adam Ragusea gets he at least knows his audience and presents his recipes in a way that is catered towards the casual home cook.

[Anonymous No.16798315]

>>16791779
>buying a jewish cookbook

[Anonymous No.16798324]

>>16791779
this is the same guy who told millions of people to season their cast iron pans with phytoestrogenic flaxseed oil (with an extremely low smoking point) and crank up the oven as high as it'll go for an hour

[Anonymous No.16798381]

>>16797826
>>16798060
On Cooking is far more informative and in-depth. It's absolutely a comprehensive textbook first and a cookbook second.

The Professional Chef is really decent, but it's sort of just flashy photography and they gloss over a lot of the fundamentals, and then it's all recipes from there on out. So it's a textbook second and a cookbook first, and honestly? It's not even a comprehensive cookbook.

If you want to be a total baller, I would recommend:

On Cooking
The Escoffier Cookbook, just for its sheer comprehensiveness
Jacques Pepin's New Complete Techniques
The Silver Spoon
Larousse Gastronomique

On Food and Cooking by Harold McGee is fun, but it's also highly technical. He also wrote Keys To Good Cooking, where he applies most of the food science to everyday cooking. It's phenomenal. It's more of a reference guide than a cookbook, but it'll answer almost any question you might have.

The Food Lab by J. Kenji Lopez Alt is in a similar vein as Harold McGee's book, but also very good.

Joy of Cooking is also sort of an essential cookbook, as much as it seems like something your mom might own.

Finally, get Ratio by Michael Ruhlman. This will get you thinking about food without a recipe. You'll start to understand the difference between a pancake and a crepe, and once you memorize ratios you can whip up all sorts of stuff from scratch, without a recipe, and with total confidence. It really is a life-changing book.

[Anonymous No.16798409]

>>16798381
Also, I haven't really hung around /ck/ too much in the last few years. I do food for a career, last thing I want to do in my free time is come talk about it.

Is there still the christmas cookbook advent tree on /ck/?

[Anonymous No.16798421]

>>16791812
Eric's a pedo. Kys

[Anonymous No.16798447]

>>16791863
Matty Matheson is a fat libshit loser but I have to admit he is pretty entertaining and a good chef. During his cooking videos he just screams the whole time and acts like a toddler which I find amusing. Other than that, fuck him. Plus he's Canadian so double fuck em.

[Anonymous No.16798468]

>>16797216
He looks like some lame bassist from the 70's.

[Anonymous No.16798519]

>>16798381
>>16798076
Thank you my peeps. I will start with On Cooking by Sarah then will look into the other suggestions (saved them) in more depth :)

[Anonymous No.16798743]

>>16791779
how come they let these threads stay up, but us based /wein/ers and /jack/offs get banned?

[Anonymous No.16798785]

Does heartsonfire still do the ebook holiday downloads? Been away for a bit

[Anonymous No.16798793]

>>16791779
The author's name is in larger text than the book title. Into the trash it goes.

[Anonymous No.16798810]

>>16798793

[Anonymous No.16798906]

>>16798793
I think his name is the title.

[Anonymous No.16798940]

>>16792511
Kek.

[Anonymous No.16798970]

>>16792854
Very few books go into detail about why things are done. Whereas, apparently due to my superior Google fu, I can find dozens of channels that explain the science of cooking.

[Anonymous No.16798977]

>>16798447
If I want to hear from a fat Canadian, I'll watch Martin Picard.

[Anonymous No.16798979]

>>16798970
You know those channels are just literally reading from those very few books, right? With the exception of Chefsteps, which was started by the guy who literally wrote Molecular Gastronomy, no one is a food scientist. They're all just foodie wanksters reading the few same books.

[Anonymous No.16798982]

>>16798906
You are correct. Relish in being slightly less retarded than that guy.

[Anonymous No.16799012]

>>16798979
I know you have to justify the thousands of euros you've spent, but we're all anons here.

[Anonymous No.16799036]

>>16798982
Thanks, fellow retard.

[Anonymous No.16799062]

>>16797429
>people pay for this shit

[Anonymous No.16799219]

>>16798381
>You'll start to understand the difference between a pancake and a crepe
Idk the difference seems pretty obvious to me, one has more milk than the other. That's literally it. Didn't need to open a book to know that

[Anonymous No.16799233]

>>16799219
Less flour.

[Anonymous No.16799709]

>>16791779
He literally just makes fast food with a ton of salt and MSG and some more expensive ingredients. I don't see the point.

[Anonymous No.16799735]

>>16797429
jumping mohammed save us

[Anonymous No.16800842]

>>16791779
Is half the book written with ballpoint pen?

[Anonymous No.16801068]

>>16799219
Dumb insufferable bitch, it was just one example from the book.

[Anonymous No.16801077]

>>16791779
It is just one person on /ck/ constantly making threads about "molly" and "josh" and their other imaginary youtube friends? I spend way more time than I should on youtube but no matter how bad it gets I never think of the people on youtube when I am not watching youtube, what is wrong with you?

[Anonymous No.16801106]

People who cook for a living don't have time for these joke threads.

[Anonymous No.16801145]

>>16798810
If you're trying to refute anon you've picked an example that actually proves him correct.

[Anonymous No.16801172]

>>16801068
He got it wrong, anyway. If you more milk to pancake batter, you just end up with shitty pancakes. You would have to add milk and eggs in equal proportion, as crepes rely on that eggy protein to give them structure in the absence of flour.

[Anonymous No.16801212]

>>16791798
Papa spank

[Anonymous No.16801305]

>>16792154
It's honestly awful. It looks like a network TV set you would think someone would want some sort of creativity as the cover of their book.

[Anonymous No.16802023]

>>16801172
Yea, he was just another driveby commenter