waiting for a better deal on amazon to get this line up.
I can't wait to add this to my collection. As far as the recipes go, I usually don't buy a book because of them. Instead, I'm more interested in the techniques, flavor combinations, and history introduced. The main reason for getting any new cookbook for me, is to open my eyes to information I hadn't known, or didn't quite fully understand beforehand.
I can't wait to add this to my collection. As far as the recipes go, I usually don't buy a book because of them. Instead, I'm more interested in the techniques, flavor combinations, and history introduced. The main reason for getting any new cookbook for me, is to open my eyes to information I hadn't known, or didn't quite fully understand beforehand.
I would love to have that book. It looks full of wonderful information, and I loved cutaways as a kid!
But regarding the recipes failing, his book fails to adjust to a simple fact: Recipes don't work. As in they don't produce food if you do exactly what they say. Maybe sometimes--maybe someone's lucky and it's most of the time. But Recipes are, as Alton Brown put it, in on Food and Cooking, like getting directions to a place. So long as you are always starting at the same place, going to the same places, and all conditions are conducive, you will get there. If you are anywhere else, want to go anywhere else, or something is different, you will have no skills, information, or recourse to get to where you want to go.
As Herbert Simon showed: The human being striving for rationality and restricted within the limits of his knowledge has developed some working procedures that partially overcome these difficulties. These procedures consist in assuming that he can isolate from the rest of the world a closed system containing a limited number of variables and a limited range of consequences.
Well the food just isn't so rational. It's great information to have for someone who is ready to cook and is ingredient minded, and has a healthy relationship with their food. But doing the 30 hour hamburger not only is not a guarantee to get a better hamburger(IMO it doesn't even sound tasty), but it's not even a guarantee to get that hamburger.
Guess the chef of one and two stars experience didnt had the in-depth training to get the job done
Yeah, I just want to read through it. I have some of Heston's books, and whilst they were great to read I doubt I'll ever follow a recipe to the letter. Flavour combinations, cooking techniques, the science behind cooking are all transferable though. I love understanding how and why things work, regardless of whether I can reproduce them.
I'm more curious about this than anything else. It is certainly on my wish list. As a textbook, it sounds fascinating. As a cookbook, it sounds ridiculous. I'm more into making awesome in 10 min.
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