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As a former professional cook, my advice has remained consistently "Watch every damn episode of Good Eats you can get your hands on." Alton Brown's recipes are
by jarcane 11y ago
As a former professional cook, my advice has remained consistently "Watch every damn episode of Good Eats you can get your hands on."
Alton Brown's recipes aren't always my preferred method, but he's an excellent teacher, and great at explaining the science and the "why" behind how cooking works instead of relying on pure folk wisdom like most cooking teaching.
Honestly, if you watch all 10 seasons of Good Eats you'll probably get more out of it than you would a culinary degree from all but a handful of schools.
- paloaltokid 11y agoSo true! Alton Brown is a genius. Plus he throws in a chemistry lesson.
- amelius 11y agoInteresting. Does it cover the French kitchen? How about the world kitchen?
- dagw 11y agoIndirectly yes, but it is more focused on ingredients and techniques, rather than cuisines and recipes. For example there will be an episode about butter, which just talks about exactly what butter is, how it behaves in different situations and everything you can do with butter and another episode episode about braising, that just breaks down what braising is and how it works. Once you have all those basics down pat, you can go on and make and adapt recipes from other sources with far greater skill and confidence.
- cableshaft 11y agoYou sold me. I've been wanting exactly this type of resource, not yet another book of recipes. I can follow a recipe, but I want to experiment more than "taste I think this needs more seasoned salt/butter." I'll start watching Good Eats now.
- markatkinson 11y agoHmmm.. never heard of Good Eats.
- st3v3r 11y ago"Honestly, if you watch all 10 seasons of Good Eats you'll probably get more out of it than you would a culinary degree from all but a handful of schools." But there were 14 seasons...
- jarcane 11y agoDamnit, I always forget he came back after S10. IIRC there was a break for a while. Watch all 14 then.