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](http://www.indiebound.org/book/9781476753836) (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.
- Baked crumbed blooming onion
- Crispy based tart
- Salt-cured egg yolks. (Via Thomas Scheckter)
- no knead pan pizza
López-Alt, J. Kenji. 2015. The Food Lab Better Home Cooking Through Science. 1 edition. New York ; London: *Norton agency titles.
McGee, Harold. 2004. On Food & Cooking. Revised and Updated ed. edition. New York: Scribner Book Company.
Nosrat, Samin. 2017. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Simon & Schuster Nonfiction Original Hardcover. New York: Simon & Schuster.
Page, Karen. 2008. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most. 1 edition. New York: Little, Brown and Company.
Schneider, Sally, and Maria Robledo. 2006. The improvisational cook. New York: HarperCollins.
No comments yet. Why not leave one?