I want to know people's recommended cook books. Or anything books that are related to cooking like the "science behind cooking" or something like that. I don't care what kind or the food. I am more interested in what you find awesome.
The Modernist set is amazing.
I refer to Ratios by Ruhlman a lot.
Cook Books that love and have State Bird Provisions, Stuart Brioza. Seafood Simple and Vegetable Erik Ripert. Fields of Green Annie Somerville, oldie but a Goldie. Six Seasons, Joshua McFadden. A Chefs Guide to Simply Stunning Cooking, Joel Bennetts. South Sean Brock. Nordic Baker Sofia Norgren. Wild Sweetness, Thalia Ho. Pasta Everyday Meryl Feinstien. Texture Over Taste Joshua Weissman.
Science style books: Noma's Guide to Fermentation. The Food Lab, J. Kengi Lopez. Salt Fat Acid Heat Samin Nosra. Ratio Michael Ruhlman. The Flavor Equation Nick Sharma. And of course On Food and Cooking Harold McGee.
Hope this helps!
I love learning new things from people. This make me very happy.
Awesome! Invest in a shit ton of sticky paper tabs, you’ll be marking all sorts of pages haha!
Cooking at the Academy
By the California Cullinary Academy
First chapter is utensils etc and definition of techniques. The rest is perfecting the techniques.
The chez maxim, a French cookbook going through all the pre modern high end dishes and also some basic French cuisine with explanations of the basics before power appliances in the kitchen. It even says how to Escoffier a lobster.
For Science or theory about technique I'd recommend these:
There's a bunch I'm probably missing but this would be a good start. I like reading theory as apposed to recipes.
I believe Wiley and DK did a bunch about science in the cookery field as well. Haven't read them but I've seen them referenced.