(Part 3) Best cooking, food & wine reference books according to redditors
We found 1,169 Reddit comments discussing the best cooking, food & wine reference books. We ranked the 226 resulting products by number of redditors who mentioned them. Here are the products ranked 41-60. You can also go back to the previous section.
I could keep going but I should stop. So many great ones out there.
Yes! Good Eats is the best!!!
He has a set of companion cookbooks to go along with the show. I highly recommend picking them up.
https://www.amazon.com/Good-Early-Years-Middle-Later/dp/1617691054
Julia Child is classic. Check her out on youtube and she has dozens of books.
Any book by Jacques Pepin is also a great resource.https://www.nytimes.com/video/dining/100000001116746/jacques-pepin-makes-an-omelet-.html That's just a small taste(pun intended) of his skill and knowledge.
The best way to learn how to cook is just cook things you like to eat. You will probably make some mediocre food at first, but keep practicing!
Once you find yourself a bit more comfortable, you can improvise. Try taking a few different recipes of the same dish you like and cherry pick what you like from each one to make it your own.
Last bit of advise is to keep tasting your food!
You may have a recipe and follow it to the letter, However that recipe was developed to somebody else's palette. Adjust your seasoning and aromatics to how you like it.
Good luck!
Edit :
This video by Thomas Keller on how to make a simple roast chicken is awesome!
https://m.youtube.com/watch?v=EWLt6G85zC4
I'm very happy with it! It's A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook
There's also The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond but the reviews aren't as positive.
My other half's brother manages restaurants and swears by victorinox chefs knives, they're perhaps not the prettiest but they're very good. He might like this book on kitchen knives , its oddly fascinating
I can recommend this books as well:
Alessio Fasano: Gluten freedom. The Nation's Leading Expert Offers the Essential Guide to a Healthy, Gluten-Free Lifestyle. https://www.amazon.com/Gluten-Freedom-Essential-Gluten-Free-Lifestyle/dp/1681620510/ref=sr_1_1/147-4246472-2932166?s=books&ie=UTF8&qid=1510525233&sr=1-1&refinements=p_27%3AAlessio+Fasano
And this one although it is older and is less medically focused:
Jules E. Dowler Shepard: The First Year: Celiac Disease and Living Gluten-Free: An Essential Guide for the Newly Diagnosed. https://www.amazon.com/First-Year-Gluten-Free-Essential-Diagnosed/dp/073821227X
Plus I think that www.verywell.com has some good articles about celiac and Gluten Ataxia
How to Cook Everything, which is the best reference cookbook in the world, IMO
Amost Vegetarian, in which I find a ton of practical and useful recipes
Le Cordon Bleu At Home. If you follow all the recipes in order from beginning to end, you'll be a very knowledgeable home chef at the end of it. Some of them are very time consuming and quite difficult, but I found the lessons indispensable.
Mir empfahl jemand gerade Modernist Cuisine; für schlappe 400 Euro.
Falls jemand damit Erfahrung hat, wäre sehr interessiert an einer Bewertung.
Ich jedenfalls habe festgestellt, dass meine Küche unzureichend ausgestattet ist, um diese Literatur nutzen zu können. Ich habe weder eine Profizentrifuge, noch flüssigen Stickstoff zu Hause und für Sous Vidé Techniken müsste ich den Geschirrspüler nutzen.
Aber es klingt interessant.
I am a professional chef and while watching people prepare food is entertaining and sometimes also educating I actually recommend you to buy books and learn the basics first.
You can then use youtube pretty well in order to watch how to do specific things, like i.e. deboning a whole chicken for a gallantine, or how to trim certain pieces of meat.
Start with french cuisine. Once you have understood how things are connected you'll actually understand everything else.
If you want something simple and entertaining for the start I'd choose Anthony Bourdaine's Les Halles Cookbook. It's amusingly written and the recipes are fairly easy and they are all legit.
Then there is Paul Bocus. Living legend with three long-term girlfriends.
And of course you want to have Escoffier at your home. Doesn't get much more classic than that.
If you want to get a sense of what drives a top notch chef, watch In Search of Perfection by Heston Blumethal. Very very good stuff.
And finally, if you want to learn something about culinary history I highly highly recommend Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany and to learn about our lifes as a chef you need to read the (admittedly exaggerated) autobiographicly Kitchen Confidential by Bourdain.
All this provided, you won't learn cooking without actually doing it.
Edit: Depending on your budget, I also heavily recommend Alain Ducasse's Grand Livre de Cuisine.
I'm glad it looks familiar! I'm a bit of a cookbook geek so it sounds to me like your mom might have had the Better Homes and Gardens Cookbook, editions of which had a red and white checked cover. Perhaps she had the 1953 edition (which was reprinted in a facsimile edition in 2005)?
https://www.amazon.com/Better-Homes-Gardens-Cook-Book/dp/0696222124/
The original Betty Crocker Picture Cookbook also had a red and white cover and was first published in 1950 (and reprinted in 1998):
https://www.amazon.com/Betty-Crockers-Picture-Cook-Book/dp/0028627717
In any case, I haven't been able to find evidence that Betty Crocker's Hostess Cookbook (the one in the Draper kitchen) was ever published before 1967, and the [First Edition notice] (http://imgur.com/FK8dzOH) in the copy I have would seem to back this up.
Betty Crocker was a busy lady in the 1960s, and she published several more spiral-bound cookbooks similar to the one I have. I've also since found copies of her ["New Dinner for Two"] (https://www.amazon.com/Betty-Crockers-New-Dinner-Cookbook/dp/B0007HIHVU/) and ["New Good & Easy"] (https://www.amazon.com/Betty-Crockers-New-Dinner-Cookbook/dp/B0007HIHVU) cookbooks. I wonder if Betty D. ever had a chance to use those too?
Lodge makes a good one
https://smile.amazon.com/Lodge-Cast-Iron-Nation-Memorable-ebook/dp/B00HW4A46C/ref=sr_1_4?ie=UTF8&qid=1523983792&sr=8-4&keywords=lodge+cookbook
Basic Cooking by Jennifer Newens is fantastic for beginners; it contains all from simple skills to advice on shopping, equipment and pantry staples to recipes.
This book is a pretty good source for sauce recipes that you can do "as is" or use as a starting point. There's also a section on "building your own".
I made a maple bourbon sauce a month or so ago, that started out as a disaster, but ended up as one of the best I've ever done. I used a ketchup base and added some mustard...not paying attention to the fact that it was horseradish mustard. Mix ketchup and horseradish and what do you get? Yeah, cocktail sauce - great on shrimp but would probably taste like ass on ribs. I kept doctoring and doctoring and eventually got something that was really, really good.
Oh god, no.....the Ardbeg is used to lubricate the cook during the making of the sauce! For the above maple bourbon BBQ sauce, I used Cabin Fever Maple Flavored whiskey. It worked well in the sauce, but was kinda' nasty just to drink - the point being "cheap booze will work in BBQ sauce; don't waste the good stuff!"
Relevant
I read this book a couple times over, and it helped shed a ton of light. It's the same as everything else you get into. Your not real sure at first what you like, but over time your senses and experience become tuned to everything. It's taken me at least a year to really determine my tastes for what I like.
But no worries. Just grab a smoke, and while your smoking it, try to figure out adjectives that would describe the experience. On your next smoke, compare it to the previous. Over time, you will gain the knowledge you seek.
As someone with too many cookbooks for her own good, here are some of my favorites.
I am not a vegetarian, but Deborah Madison's Vegetarian Cooking for Everyone is the book that made me love vegetables. She doesn't approach vegetarian cooking in the way lots of people do, where you just substitute or omit meat from a dish, but creates recipes that center around and bring out the best from vegetables.
Gourmet Today is a huge book culled from the now-defunct Gourmet magazine. It's a good all-around resource with (as the title implies) a modern American bent to its recipes.
Steven Raichlen's How to Grill transformed me from a charcoal-shy indoors-only kind of cook into an aspiring grillmaster last summer. He lays the basics out in a very straightforward manner with lots of pictures and excellent recipes. It includes the basics of smoking as well.
I like reading cookbooks that blend recipes with a broader scope of information related to them, so I enjoy anything by Jennifer McLagan (I started with Odd Bits). She writes about ingredients that are less typical or even looked down upon, making the case that these are overlooked culinary treasures. Her chapter introductions include tidbits like history, cultural impact, and science behind the ingredients. The recipes are great but tend to be highly-involved.
For specific cuisines, a couple of my favorites are Bill Neal's Southern Cooking (the recipe for Shrimp & Grits is mind-blowingly good), The New Book of Middle Eastern Food, and Madame Wong's Long-Life Chinese Cookbook.
TL;DR: the first three are what I'd consider must-haves, the remainder are interesting and might broaden your culinary horizons.
I have the one that says "Arya's Lemon Cakes". It's the UNOFFICIAL Game of Thrones Cookbook.
Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts by Fran Costigan, and Pure Artistry: Extraordinary Vegan and Gluten-Free Cakes by Emily Lael Aumiller are two fabulous books
The New York Times publishes some good stuff. (Amazon link) They have printed material but I recommend checking out their online stuff first to see if you like it. Cooking.NYTimes.com. It's also searchable and has a decent app for iPad/iPhone.
A hidden benefit is that it offers many different cuisines. When you're trying to incorporate more veggies, you can find yourself bored and in a rut (if you're not careful) and a change in locale can shake things up.
Good luck. Have fun.
Happy Friday! I have had a super frustrating week and am SOOO looking forward to this weekend. I am going camping alone - well with my basset hound, Darlene. She is a great outdoorswoman and we will have a nice girl's weekend, for sure.
Speaking of camping, my wishlist item I would love love love more than anything is this cast iron cookbook that would help me with some new camping recipes! I like to use cast iron on a campfire and revamp recipes meant for the kitchen to apply to campfires. I can't wait to read this book!!
I love the cakes and cupcakes in this book!
Vegan Chocolate by Fran Costigan
http://www.amazon.com/Vegan-Chocolate-Unapologetically-Luscious-Dairy-Free/dp/0762445912
buy the joy of cooking. fucking do it. Its not that expensive, and if you want to learn how to cook, its worth it. I know its cliche to buy the "cooking bible" as it were, but really, if you don't already know how to cook, you need to start somewhere. This book has a lot of techniques in it, which you will need when you start trying out more complicated recipes.
Also, get a really sharp knife. Hone it every time you use it. Trust me.
ahh now that you say slow-cooker meals i understand why you're disappointed with internet recipes. most of them for slow-cookers are atrocious blog garbage.
if you want good slow-cooker recipes i'd get a cookbook. this one is from a great test kitchen, and although i've not used it i would trust the recipes in there.
also it's not for slow-cookers but these everyday food books are filled with simple, easy recipes as well. a lot of people poop on martha stewart but the everyday food vertical is amazing.
Le Cordon Bleu at Home. Based on their cooking courses. Loads of technique but still practical.
Oh, lordy...
I'm not knocking you at all. We all have to start somewhere. The fact that you WANT to make BBQ rocks.
But yes, going above 240 degrees just broke the cardinal rule of smoking - low and slow. When you go above 240, you aren't smoking meat anymore, you're cooking it. You need to aim in the range of 220 - 240. And the closer to 220 you are, IMO, the better product you will make.
If you have chips that won't smoke, break them smaller next time and soak the hell out of them (2-24 hours) in a bucket with water.
So what you ended up doing with that brisket is that you cooked the hell out of it for hours. No wonder it ended up tough.
Please, invest some time and read the virtual bullet site I linked above. They are an amazing resource for recipes and techniques.
If you want something else from the "pros", I strongly recommend the following books by Steve Raichlen.
http://www.amazon.com/exec/obidos/tg/detail/-/0761131337
http://www.amazon.com/exec/obidos/tg/detail/-/0761119795
http://www.amazon.com/exec/obidos/tg/detail/-/0761149430
Recommend the Essential New York Times Cookbook: Classic Recipes for a New Century https://www.amazon.com/Essential-New-York-Times-Cookbook/dp/0393061035
Amanda Hesser and her team went through the history of food in the NYT and did this giant compendium of the best the Gray Lady has ever published. It has the date of each recipe and is a lot of fun just to read. I've made several dishes from it and they turned out great.
You can pull from lists like this one. However, some ingredients can come from either animal or plant sources, or come significantly more often from one source than another (for example, added lactose comes from dairy processing, whereas added Vitamin B12 comes pretty much exclusively from bacterial fermentation), and the list doesn't make that clear.
Maybe also:
I used to have this book, it was pretty helpful http://www.amazon.com/Animal-Ingredients-EG-Smith-Collective/dp/1902593812
I have a small collection of English-language German cookbooks, so here's a few examples from the ones I have:
https://imgur.com/a/y24aW
--
https://smile.amazon.com/German-Cooking-Complete-Preparing-American/dp/1557882517
https://smile.amazon.com/Cuisines-Germany-Regional-Specialties-Traditional/dp/0671631977
https://smile.amazon.com/German-Cookbook-Complete-Mastering-Authentic/dp/0394401387
Check your local library. Sometimes they have amazing cookbooks.
You can also get good cookbooks used on Amazon for very reasonable prices.
[Gourmet Today] (https://www.amazon.com/gp/offer-listing/0618610189/ref=tmm_hrd_used_olp_sr?ie=UTF8&condition=used&qid=1538144202&sr=1-3)
I usually make a chocolate-espresso ice cream. I use high fat (or just not reduced fat) coconut milk. In my experience it works the best. I also use arrowroot to get the right consistency. This book has the recipe I use: http://www.amazon.com/Vegan-Chocolate-Unapologetically-Luscious-Dairy-Free/dp/0762445912/ref=sr_1_2?ie=UTF8&qid=1405870767&sr=8-2&keywords=vegan+chocolate
It's this https://www.amazon.com/gp/aw/d/1617691054/ref=ox_sc_act_image_1?ie=UTF8&psc=1&smid=A1URHQWQ88F2O9
Is that everything?
Reproduced Original
10th Edition
This book?
You should supplement it with This which explains the how and why of cooking rather than being a recipe book, I have this and it is one of the most amazing cooking books I have ever seen.
What, this? http://www.amazon.com/Crockers-Picture-Cookbook-Crocker-Editors/dp/0028627717
https://www.amazon.com/gp/aw/d/1940352789/ref=mp_s_a_1_2?ie=UTF8&qid=1525829333&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=americas+test+kitchen+crock+pot
Some of the recipes are tricky but I haven’t been disappointed yet!
Hank Shaw over at honest-food.net -- who also has a hasenpfeffer recipe recommends The German Cookbook as his go-to.
If you can find this book for cheaper or afford it as is. It's the only book you'll need.
"Grand livre de cuisine by Chef Alain Duccass."
http://www.amazon.ca/Grand-Livre-Cuisine-Ducasses-Encyclopedia/dp/2848440546/ref=sr_1_sc_1?ie=UTF8&qid=1382669931&sr=8-1-spell&keywords=Grand+livre+de+cuisine+Alain+ducass
They exist in English and French.
The Essential New York Times Cookbook: Classic Recipes for a New Century https://www.amazon.com/dp/0393061035/ref=cm_sw_r_cp_api_i_D8O1Db1SPG1G2
I follow the nyt cooking on Instagram and it’s great. the cookbook is from 2011.
Old Penn Station https://www.amazon.com/dp/0805079254/ref=cm_sw_r_cp_api_i_X.O1DbGHSJA48
The old penn station is a fascinating story. This mistake lead nyc to create and preserve old landmarks.
wrong
that is a web page.... the web page may be copyrighted but not the recipe.
And if you even bothered to read it, he's making the recipe from The New Joy of Cooking and it is not even his own recipe. You didn't even try.
Le Cordon Bleu at Home teaches you how to cook full meals in "lesson" form. Starts off with really simple dishes and teaches you techniques. For example, "Lesson 1" is roasted chicken. The book teaches you how to truss and prepare the chicken along with a great fruit salad and other side dishes that complement the entree well. As you move on with various lessons, the recipes call on previous techniques you learn forcing you to repeat until you got it down. You don't have to cook the whole meal (takes me several hours to cook their 3-4 course meal) but will teach you the basics necessary for anything you do in the kitchen.
The First Year: Celiac Disease and Living Gluten-Free: An Essential Guide for the Newly Diagnosed by Jules Shepard is very good. It helped me a lot. http://www.amazon.com/dp/073821227X There is a kindle version.
The author is considered one of the leading gluten free authorities. She has a great site at http://blog.julesglutenfree.com/
Fuck Magazines!
and acquire another promotion
This book looks really cool, though its about chef knives - dunno if that's up your alley. I haven't bought it yet, but its on my wish list.
https://www.amazon.com/Knife-Culture-Craft-Cult-Cooks/dp/1849498911
I love this book Basic Cooking and have purchased it many a time for people in similar situations where they needed to suddenly learn to cook. It starts with things you should have in your kitchen and then moves into sections; meat, fish, entrees, apps, etc. I also find their tips and portions to be very accurate so you know how much you'll end up with which can help with preparations for lunches and such. Good luck with cooking and your partner's health situation.
The recipe is direct from this German cookbook, which I've been told is kind of the authoritative source for authentic traditional meals.
The German Cookbook: A Complete Guide to Mastering Authentic German Cooking https://www.amazon.com/dp/0394401387
Modernist cuisine at home o se hai il grano, Modernist cuisine
Under Pressure
Meat
quanto arriverà (ancora senza data né titolo definitivo) il libro di Dave Arnold sulla carne rischia di essere anche quello imperdibile
come sempre, esplorare i related può darti anche altre idee validissime.
Overall I'm glad I bought this book of Steven's "Sauces Rubs & Marinades" . There's a great recipe for injectable Cajun marinade that I'm tired of buying, or not having when I want it, so that one recipe is worth the price I paid for the book.
That said, I was hoping for more seasoning mixes, and hot sauce recipes, but there's only a few hot sauce recipes, and the seasonings are all rubs. It's very barbecue based, so it's nice for those that like to grill. There are nice marinades that are good for cooking inside though, and a lot of the sauces are good for inside or outside cooking.
All kinds of flavors are represented, from Italian to Middle Eastern, Tex-Mex, to Asian. Your imagination is needed to envision the look of the recipes, but experienced cooks will be ok with the lack of pictures, and appreciate the abundance and short & sweet format of the recipes.
https://www.amazon.com/Barbecue-Sauces-Marinades-Bastes-Butters/dp/0761119795 -Topazy
Books are everything here, friend.
Basic Food Science and Cooking Technique (Understanding how ingredients work, individually and in combination):
References and Recepies:
Edit: Updated a book to its latest edition.
The Complete Idiots Guide to Cigars is also a good read for this info as well
Ok, start with this book by Alton Brown
Then go to your local book/cooking store and buy a cookbook for your favorite kind of food. Then just make the stuff in the book! Nowadays if you can read, you can cook. /r/Cooking is also helpful.
From what I've been reading, and that's a lot as I was just diagnosed, it takes three things to develop CD. The first thing required is the genes, which it would seem that you have considering you tested positive for one of the genes. I don't know what it means that you tested negative for one of them and positive for the other. Secondly, you have to be eating gluten. If you normally don't eat gluten, then it doesn't matter if you have CD or not. Thirdly, and this is the tricky part, you need a trigger. This is usually defined as an illness, surgery, severe emotional stress, child birth, or pregnancy among others. I don't know much yet, but there seems to be some confusion as to whether or not you have CD before the trigger opens the gate to full blown CD as some patients credit CD as the cause of various ailments they had before they felt sick in the way that led them to get tested for CD.
I hope that helps.
Sources: Causes listed by Mayo Clinic and The book I'm reading, pages 1-16.