Especially meta-recipes

June 23, 2015 — October 6, 2023

Figure 1

1 Cookbooks

Collecting many of my irritations about cookbooks (No “why”, no tolerance bounds for their recommendations), Joe Pinsker reviews some new “metacookbooks”.

  • Samin Nosrat’s Salt Fat Acid Heat]( (Nosrat 2017) sounds like one antidote
  • Sally Schneider’s Improvisational Cook (Schneider and Robledo 2006) also sounds good.

Since that article I’ve run into a few more in that vein (McGee 2004; Page 2008) and ultimately bought (López-Alt 2015) (via Jehan Kanga). One might hit the archives of website Cook’s science.


Tell us what you would like to cook with. We will write you a custom recipe and send it by email.

2 Arresting recipes

Figure 2

3 Incoming

  • Interesting Esoterica has a food section including

    • The mathematics of burger flipping
    • Convex Equipartitions: The Spicy Chicken Theorem
    • Hunting Rabbits on the Hypercube

    These “recipes” might only feed your brain

  • The Sad Bastard Cookbook A completely free cookbook for the zero spoons crowd By Rachel A. Rosen and Zilla Novikov Illustrated by Marten Norr

    It has recipes to make when you’ve worked a 16-hour day, when you can’t stop crying and you don’t know why, when you accidentally woke up an Eldritch abomination at the bottom of the ocean. But most of all, this cookbook exists to help Sad Bastards like us feel a little less alone at mealtimes.

4 References

López-Alt. 2015. The Food Lab Better Home Cooking Through Science.
McGee. 2004. On Food & Cooking.
Nosrat. 2017. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Simon & Schuster Nonfiction Original Hardcover.
Page. 2008. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most.
Schneider, and Robledo. 2006. The improvisational cook.