Ham Hock
Cook
I havent opened a cookbook in years because of the infinite number of recipes available on the web these days. When I want to try something different I just google it and read about 10 different incarnations of the dish to decide how I want to cook it myself.
However I bought a book last year that I was told would make me a better cook. I dont know if Im better, but I sure know a lot more about the nuts and bolts of cooking and what is actually going on with the food.
I think everyone who loves to cook should read this book. It explains food, what it actually is, what actually happens when you cook it or mix it with other foods.
I cooked for 25 years before I read this book and just learned how to do things. It was amazing to read this book, and to read something that you know, but never knew why it is actually is true. The explanations cause you to get a burst of imagination as you see the reasons why things happen and then ponder the possibilities.
This is a VERY technical book, down to molecular descriptions. If you dont like that kind of stuff then maybe it isnt for you.
On Food and Cooking: The Science and Lore of the Kitchen (Revised Edition) by Harold McGee
However I bought a book last year that I was told would make me a better cook. I dont know if Im better, but I sure know a lot more about the nuts and bolts of cooking and what is actually going on with the food.
I think everyone who loves to cook should read this book. It explains food, what it actually is, what actually happens when you cook it or mix it with other foods.
I cooked for 25 years before I read this book and just learned how to do things. It was amazing to read this book, and to read something that you know, but never knew why it is actually is true. The explanations cause you to get a burst of imagination as you see the reasons why things happen and then ponder the possibilities.
This is a VERY technical book, down to molecular descriptions. If you dont like that kind of stuff then maybe it isnt for you.
On Food and Cooking: The Science and Lore of the Kitchen (Revised Edition) by Harold McGee
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