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The Curious Cook: More Kitchen Science and Lore 13 reviews
Harold McGee
John Wiley & Sons, 1992
How You Too Can Apply Science to Food. Excellent Read
+ The Hobo Philosopher
+ Master recipes and some food for your inner nerd
+ Curious Indeed
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On Food and Cooking: The Science and Lore of the Kitchen 173 reviews
Harold McGee
Scribner, 1984
excellent
+ food science my friends
+ Foody Gift
+ On Food and Cooking
+ Great Book!
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The Joy of Cooking Comb-Bound Edition: Revised and Expanded 296 reviews
Irma S. Rombauer, Marion Rombauer Becker
Plume, 1997
The Best Comprehensive Cookbook
+ Joy of Cooking
+ The Joy of cooking
+ An excellent all-purpose, all-in-one, book on basic American home cuisine
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Sauces: Classical and Contemporary Sauce Making39 reviews
James Peterson
Wiley, 1998
An indispensible culinary reference and learning experience
+ Fantastic Sauce Book
+ This book should be in everyone's kitchen.
+ Saucy & Nice
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The French Laundry Cookbook106 reviews
Thomas Keller, Deborah Jones
Artisan, 1999
essential for the serious French food lover
+ Awsome
+ Great
+ Precision Cooking Solely For Serious Home Cooks...
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On Food and Cooking173 reviews
Harold McGee
Scribner, 1997
excellent
+ food science my friends
+ Foody Gift
+ On Food and Cooking
+ Great Book!
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Larousse Gastronomique47 reviews
Larousse Gastronomique
Clarkson Potter, 2001
The Best Gift For A New Chef
+ Makes a great gift
+ Better than I thought it was going to be
+ The chef's bible
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Escoffier: Le Guide Culinaire1 review
H. L. Cracknell, R. J. Kaufman
Smithmark Pub, 1982
Why not go to the Source?
Some of the buzz among today's cooking enthusiasts concerns classic recipes or modern departures from them. Arguments arise among cooks over what are "mother" sauces in France; people point to the latest coffee-table cookbook for its "classic" recipes.
But if you're interested in anything like ...
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The Physiology of Taste: Or Meditations on Transcendental Gastronomy9 reviews
M. F. K. Fisher
Counterpoint, 2000
The standard English edition of a landmark eccentric classic
+ An elegant journey in gastronomy
+ Important socially, historically, and culturally--but not aestetically
+ love for gastronomy
|
|
|
|
|
|
| |
|
The French Laundry Cookbook106 reviews
Thomas Keller, Deborah Jones
Artisan, 1999
essential for the serious French food lover
+ Awsome
+ Great
+ Precision Cooking Solely For Serious Home Cooks...
|
|
|
|
|
|
| |
|
Sauces: Classical and Contemporary Sauce Making39 reviews
James Peterson
Wiley, 1998
An indispensible culinary reference and learning experience
+ Fantastic Sauce Book
+ This book should be in everyone's kitchen.
+ Saucy & Nice
|
|
|
|
|
|
| |
|
The Joy of Cooking Comb-Bound Edition: Revised and Expanded296 reviews
Irma S. Rombauer, Marion Rombauer Becker
Plume, 1997
The Best Comprehensive Cookbook
+ Joy of Cooking
+ The Joy of cooking
+ An excellent all-purpose, all-in-one, book on basic American home cuisine
|
|
|
|
|
|
| |
|
Larousse Gastronomique47 reviews
Larousse Gastronomique
Clarkson Potter, 2001
The Best Gift For A New Chef
+ Makes a great gift
+ Better than I thought it was going to be
+ The chef's bible
|
|
|
|
|
|
| |
|
Escoffier: Le Guide Culinaire1 review
H. L. Cracknell, R. J. Kaufman
Smithmark Pub, 1982
Why not go to the Source?
Some of the buzz among today's cooking enthusiasts concerns classic recipes or modern departures from them. Arguments arise among cooks over what are "mother" sauces in France; people point to the latest coffee-table cookbook for its "classic" recipes.
But if you're interested in anything like ...
|
|
|
|
|
|
| |
|
On Food and Cooking173 reviews
Harold McGee
Scribner, 1997
excellent
+ food science my friends
+ Foody Gift
+ On Food and Cooking
+ Great Book!
|
|
|
|
|
|
| |
|
On Food and Cooking: The Science and Lore of the Kitchen173 reviews
Harold McGee
Scribner, 1984
excellent
+ food science my friends
+ Foody Gift
+ On Food and Cooking
+ Great Book!
|
|
|
|
|
|
| |
|
The Physiology of Taste: Or Meditations on Transcendental Gastronomy9 reviews
M. F. K. Fisher
Counterpoint, 2000
The standard English edition of a landmark eccentric classic
+ An elegant journey in gastronomy
+ Important socially, historically, and culturally--but not aestetically
+ love for gastronomy
|
|
|
|
|
|
| |
|
The Curious Cook: More Kitchen Science and Lore13 reviews
Harold McGee
John Wiley & Sons, 1992
How You Too Can Apply Science to Food. Excellent Read
+ The Hobo Philosopher
+ Master recipes and some food for your inner nerd
+ Curious Indeed
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|
|
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|
