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McGee has a very methodical way of discussing food. It is basically like a scientific textbook in that regard, with deeper dives into almost every topic. It is
by akjssdk 8y ago
McGee has a very methodical way of discussing food. It is basically like a scientific textbook in that regard, with deeper dives into almost every topic. It is also incredibly information dense, which makes it a truly a 'bible' in my opinion. And for what it is worth, many other of the more methodical chefs on the internet think so too.
- minhazm423 8y ago>many other of the more methodical chefs such as? is there a community for this?
- dlkinney 8y agoSerious Eats Food Lab [1] Egullet [2] I can also recommend Modernist Cuisine, which is a sort of text book version of On Food and Cooking. Though it has a lot of industrial equipment and ingredients that aren't applicable to home cooks, it has excellent photos and diagrams that illustrate the cooking process from a biological and physical level. (Modernist Cuisine at Home isn't nearly as comprehensive, though it shirks a lot of the weird/expensive equipment and additives.) Also Modernist Bread for breads is fantastic and comprehensive. 1. https://www.seriouseats.com/the-food-lab https://www.seriouseats.com/the-food-lab 2. https://forums.egullet.org/ https://forums.egullet.org/
- PascLeRasc 8y agoSalt Fat Acid Heat is another great cooking theory textbook. Amazing writing and the lessons can apply to any meal you'll ever make.
- melq 8y agoNathan Myhrvold and co: https://modernistcuisine.com https://modernistcuisine.com Dave Arnold: http://www.cookingissues.com http://www.cookingissues.com http://heritageradionetwork.org/series/cooking-issues/ http://heritageradionetwork.org/series/cooking-issues/