Can't seem to read the article. Some JS crap is freezing the page and can't scroll down (Firefox). I've learnt lots from both books and videos. Being a "good c

Can't seem to read the article. Some JS crap is freezing the page and can't scroll down (Firefox). I've learnt lots from both books and videos. Being a "good cook" requires a few things: * Skill in common techniques, * Knowledge of ingredients, * Good tools, * Repertoire. Videos are great for learning techniques. I've got books that do an admirable job of teaching how to knead or whisk etc., but nothing beats seeing someone do it. Some techniques are impossible to replicate without the right tools, though. You won't be able to replicate the chopping techniques you see with a cheap, blunt knife, for example. Videos often fail to mention this. Books are the best for knowledge about ingredients. Videos could do it, but I've never seen one and it's probably not good for TV or the Youtube algorithm. You just need to know a few key things about ingredients like how to buy them, how to prepare them (which bit to peel, which tools to use etc.), how ingredients interact with each other (for example, a video will show you cooking the onions before putting in acidic ingredients like tomatoes, but will it tell you why?) Harold McGee's On Food and Cooking is a must-have. Repertoire comes with time and I think you can get that from either books or videos. The best cooks don't really follow recipes after a while. A brief skim is often enough to assimilate a new recipe and it can then be carried out using existing knowledge and skills. For such a cook, a video can be a very inefficient way of learning a new recipe. I think of repertoire as like a giant Makefile in my head, I wrote about it in a bit of a silly article on my blog: https://georgek.github.io/blog/posts/cooking-with-make/ https://georgek.github.io/blog/posts/cooking-with-make/