Seth
Founding Member
- Joined
- Feb 28, 2011
- Messages
- 701
- Reaction score
- 11
Yeah, I was about to write about the CIA book and finally designdog mentioned it. It goes through the five mother sauces, basics of soup bases, fundamentals of frying vs. saute, braising, etc. A lot of good books mentioned here. I like the Molly Stevens books and Child's, The Way to Cook got me started. You gotta love some of Bourdain like his intro to hollandaise: "If you have never done this before, you are going to fu#k it up." Love Ad Hoc and the rest of his books. Almost as addictive as the tools we use. We had a thread at one point; something about whether you read cookbooks for recipes or do you read them through like novels? After you read ten versions of the thoughts and recipes for beef stew, you acquire a concept. Harold McGee and flavor bible should also be part of your library I think. Leave out most of the books on knife skills. It's all right here.