When I started to realize that I never follow recipes exactly word for word I decided it would be awesome to have a philosophical guide behind food to lead me a long my creative endeavors in the kitchen. Hope you enjoy these picks and they help creative folks out there in the kitchen!
The perfect book for those that like to experiment when cooking, it will provide you with the inspiration and confidence to push your cooking to the next level.
The book examines what flavours go together and is split into two sections to make it easier for you. The back section alphabetically lists 99 popular ingredients and suggests matches for them. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes including Bramble and Hedge and Earthy.
Packed to the brim with information, there are 980 entries and 200 recipes to try with a mix of the classic and contemporary to try out.
More than just a reference book, it will make cooking easier and better. The Flavor Bible
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.
Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
Ratio: The Simple Codes Behind the Craft of Everyday Cooking
WHEN YOU KNOW A RATIO, IT’S NOT LIKE KNOWING A SINGLE RECIPE, IT’S INSTANTLY KNOWING A THOUSAND.
In Ratio, Michael Ruhlman, recognized as one of the great translators of the chef’s craft for both home cooks and culinary professionals, shows how cooking with ratios will unchain you from recipes and set you free. Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Detailing thirty-three essential ratios and suggesting enticing variations, Ruhlman empowers every cook to make countless doughs, batters, stocks, sauces, meats, and custards without ever again having to locate a recipe.
Sources of Information
The post is made up of the author's original content, or is a compliation of material from various places.