Basically a summary of his show Good Eats, but in book form. The thing I like most about this series of books is that its not just recipes from the show (although there are plenty of them); but Alton always explains why each step/process/technique is necessary etc....
Simple question: What are your three favorite culinary related books?
I would like to review some culinary books by Aussie authors that I think would benefit the SCS family; however, I'm concerned about copyright. Is there a culinary solicitor among us who can advise me on what I may or may not be allowed to do. Most books prohibit reproduction without express permission from the author or publisher. At certain times, though, it would be efficacious to produce text verbatim. Is this permissible if the proper acknowledgements are made? There is also the issue of reproducing photographs when the photographer (as is normally the case) is not the author.
My wife and I just finished watching a wonderful French Movie called Haute Cuisine about Daniele Mazet-Delpeuch who cooked for the French President for two years.
She was hired to cook for the President because he was tired of the fancy-flare style food he was being prepared and wanted to have more traditional French food like his grandma used to make for him.
Daniele never went to a culinary school and learned her cooking style from her grandma and family.
http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888
Check this out. was purchased for me as a gift, and i've finally started getting into it. It's really more of a cover to cover read than a recipe book/shelf reference, but there's some great stuff in there. It's like someone took on food and cooking and made it a little more accessible and easy to digest.
Hi, I've just joined the forum and saw this section and so I thought I'd recommend to all of you the book that brought me here. This is a fantastic and interesting read for anyone who wants to make bread. I am a newbie to bread making - I've made the occasional loaf that have turned out ok. But I have tired of shop bought bread and can't afford artisan bread and so decided that now is the time to start seriously making my own bread. I bought 'Brilliant Bread' intending to work my way through some of the bread recipes, but got highjacked by the chapter on sourdough!
It's big money, $500. Anybody buy one, Is there a cheaper way of getting one 2nd hand on ebay.
Is it that great?
Is it only for the pros who have the hi-tech equipment, would it be applicable to a home cook?
Which one I should choose? Is there any difference between them?
http://www.bookdepository.com/McGee-on-Food-Cooking-Harold-McGee/9780340...
http://www.bookdepository.com/On-Food-Cooking-Harold-McGee/9780684800011
Bread builders or Tartine's bread, maybe something else? I am interested mostly in sourdough open crumb boules, batards, baguettes and ciabattas. Which book will give me more knowledge.
Well, I finally gave up on my first attempt at a starter today. Sorry to say that Linda was put to sleep in the disposal. After following the directions religiously, Linda never quite got started. I added the 800g of bread flour to 800g of warm water and stuffed it with the peels of two apples. After a few days it had a dark crust on top and had the consistency of pancake batter. I fed her after removing about 800g with 400g flour and 400g water. Next day I put it in the fridge and it never really stiffened up. Fed her again and the same thing.