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Old 10-22-2007, 11:24 PM   #31
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good deal. I'll probably pick that one up tomorrow after class.
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Old 10-23-2007, 10:13 AM   #32
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That's the one. Since there's someone I can ask, would you happen to have any good cookbooks that teach "theory" or "alchemy" as I call it? I mean everything from terms to how to use the chef's knife to do this and that. I only know what I learned from working in a kitchen for a couple of years, and I wasn't a line cook.
I also like Alton Brown's Books. I'm Just Here for the Food, And I'm Just Here for More Food. I've read a DC thread where folks weren't too impressed, but every recipe I've tried has worked out well; and there is more in depth explanation as to what's going on as you are cooking, from how gluten forms, to the difference between saturated, unsaturated, polyunsaturated fats. Also techniques in roasting, searing, sauce making!!!.

One more, My buddy has a Victory Gardens Cookbook that has a lot of wonderful recipes and an appendix full of everything,....how to clarify butter, how to make a roux, how to make creme freche(sp?). I look into the details of where to get that book.
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Old 10-23-2007, 12:05 PM   #33
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I just got Cooking For Dummies after iron chef recommended it and it's perfect for me. Lots of clear explanations of the science behind cooking and basic techniques and skills one needs to know. It would be great for a young person just setting out on their own who has no cooking experience (or someone like me). Now, I'm going to look for Mark Bittman's book, keltin. Thanks for the recommendation.
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Old 10-23-2007, 02:45 PM   #34
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I did pick that book up. It has great recipes in almost every genre. It doesn't have so much of the theory, but I've been told to pick up Essentials of Cooking, so I'll go for that some day.
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Old 10-23-2007, 03:08 PM   #35
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I did pick that book up. It has great recipes in almost every genre. It doesn't have so much of the theory, but I've been told to pick up Essentials of Cooking, so I'll go for that some day.
The Bittman book? Yeah, it doesn’t have theory like Alton Brown has. For that kind of scientific info, get “What Einstein Told His Cook”. It gets technical!

The Bittman book covers techniques such as buying equipment, knife skills, boning meat, braising, grilling, broiling, etc. If it is done in the kitchen, he talks about how to do it.
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Old 10-23-2007, 03:42 PM   #36
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This is THE book on the science and theory of cooking. It goes into a lot more detail and covers a lot more ground than either Alton Brown or Robert Wolke (Eintein). I have all three.
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Old 10-23-2007, 03:46 PM   #37
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This is THE book on the science and theory of cooking. It goes into a lot more detail and covers a lot more ground than either Alton Brown or Robert Wolke (Eintein). I have all three.
Whoa, 896 pages! Now that looks like an awesome book. I’m definitely getting that one! Thanks for posting this!!
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Old 10-23-2007, 03:48 PM   #38
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There is now a sequel to the book but I won't buy it until I get through the first one.
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Old 10-23-2007, 04:53 PM   #39
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Cookwise: The Secrets of Cooking Revealed by Shirley Corriher is pretty good, too. She discusses the science of cooking, then provides recipes that illustrate the techniques, etc., just discussed.
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Old 10-23-2007, 06:19 PM   #40
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Cookwise: The Secrets of Cooking Revealed by Shirley Corriher is pretty good, too. She discusses the science of cooking, then provides recipes that illustrate the techniques, etc., just discussed.

Another excellent book!
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