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/ck/ - Food & Cooking

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5312123 No.5312123[DELETED]  [Reply] [Original]

Cookbook/Charts General

So I need help in learning how to into cooking. Teach me your art, /ck/. I need recommendations on cookbooks that aren't just recipes like normal. I need books that can teach me techniques, ingredient/spice pairings, and tools required. Anything informational come to mind? Charts are welcome too.

>> No.5312129
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5312129

>>5312123

>> No.5312145

essentials of cooking by peterson
how to cook everything by mark bittman
the joy of cooking
and if you are feeling more confident
mastering the art of french cooking vol 1

>> No.5312150

>>5312145
Thankie. I know someone who might have those first three even.

>> No.5312152

Ratio by Michael Ruhlman

>> No.5312154
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>> No.5312169
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>>5312154
Do you have the rest of this scan? If you do, could you please direct me to it? Thank you

>> No.5312173

>>5312154
I've heard most of these before. I wish I knew the science behind these combinations and why they work.

>> No.5312174
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5312174

>>5312169
Sadly I don't.
Some anon was posting this stuff from old cookbooks he'd found in his new house or something a while back.
It was a great thread, but this is the only image I managed to save from it

>> No.5312179

>>5312174
I love old cookbooks, they are the ones I learned to cook from. Honestly, going to the thrift store and picking up junior league or any large vintage cookbook is going to really be helpful. Most of the midcentury ones are written for new brides that don't have a clue what they are doing so there is lots of information in the front about equipment, what cooking terms mean, and then the rest of the book is simplified for beginning cooks. I mostly collect cookbooks from the early sixties back to the early 1900s.

I have one from the fifties that suggests I make sure I freshen up fifteen minutes before my husband comes home and to hand him a mixed drink when he walks through the door. It also has actual recipes and economical buying tips, to this day I still don't know what the fuck a "veal bird" is.

>> No.5312213
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1/8

>> No.5312217
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>>5312213

2/8

>> No.5312219
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>>5312217

3/8

>> No.5312223

>>5312219

4/8

>> No.5312225
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>>5312223

Whoops. 4/8

>> No.5312228
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>>5312225

5/8

>> No.5312233
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>>5312228

6/8

>> No.5312231
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>> No.5312235
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>>5312233

7/8

>> No.5312237
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>>5312235

8/8

>> No.5312241

>>5312237
thanks anon! You are the bee's knees.

>> No.5312243
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5312243

Thank you whoever is posting all these.

Think i'm gonna make that corn chowder I just saw on the 4th one tonight.

>> No.5312261

This is straight out of the 60s.

>> No.5312298

>>5312123
Jacques Pepin - the complete techniques

and ratio by rhulman as mentioned before

>> No.5312362

These might help OP, particularly the first link which has lots of basic techniques:

http://www.4shared.com/office/qJvJ8ysjce/On_Cooking_A_Textbook_Of_Culin.html
http://www.4shared.com/office/GsIa7Kjjce/Professional_Cooking.html

>> No.5312364

Where da charts at

>> No.5312393

How do I cut watermelon into easy to eat slices/cubes/sticks? Which ever is better

>> No.5312400

cut it until it dies

>> No.5312403

>>5312393
With a knife dummy.

>> No.5312405

>>5312123
Get "On Food and Cooking" by Harold McGee. Then get Heston Blumenthal's "At Home" book. Modernist Cuisine is worth a read.

>> No.5312406

>>5312400
>>5312393

>> No.5312414

>>5312362
Could you upload these to something that doesn't require a sign-in to download?

>> No.5312429
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5312429

Here you go OP. Pretty sure I have a more useful one in here somewhere, I'll look.

>> No.5312480

>>5312261
>Design #2149118935

>It's a pot plant that's rustproof! It is powered by a single hamster.
At least we wont die of starvation or rust I guess

>> No.5312616

>>5312414
Sorry I didn't realise you needed a sign in for it nowadays.

On Cooking (3 parts)
http://www19.zippyshare.com/v/74402974/file.html
http://www19.zippyshare.com/v/50810508/file.html
http://www19.zippyshare.com/v/52204728/file.html

Professional Cooking
http://www19.zippyshare.com/v/73032092/file.html