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Let me linkbot those books and authors: Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman, 2010, ISBN 978-1416571728 https://www.

by leoc 2y ago

Let me linkbot those books and authors: Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman, 2010, ISBN 978-1416571728 https://www.simonandschuster.com/books/Ratio/Michael-Ruhlman/Ruhlmans-Ratios/9781416571728 https://www.simonandschuster.com/books/Ratio/Michael-Ruhlman... . There's also a mixed-drinks companion book from 2023, The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails with ISBN 978-1668003398: https://www.simonandschuster.com/books/The-Book-of-Cocktail-Ratios/Michael-Ruhlman/Ruhlmans-Ratios/9781668003398 https://www.simonandschuster.com/books/The-Book-of-Cocktail-... https://ruhlman.com/ https://ruhlman.com/ https://en.wikipedia.org/wiki/Michael_Ruhlman https://en.wikipedia.org/wiki/Michael_Ruhlman Lateral Cooking: One Dish Leads to Another by Niki Segnit, 2019, ISBN 978-1635572643 (978-1635572643 US ed.) https://www.nikisegnit.com/lateral-cooking https://www.nikisegnit.com/lateral-cooking . Seems to lean on Segnit's prevous book, 2010's The Flavour Thesaurus, ISBN 978-0747599777 (978-1608198740 2012 US ed.): https://www.nikisegnit.com/the-flavour-thesaurus https://www.nikisegnit.com/the-flavour-thesaurus .

joshvm 2y ago
To add: The Physics of Filter Coffee: https://www.scottrao.com/products/physics-of-filter-coffee-jonathan-gagne https://www.scottrao.com/products/physics-of-filter-coffee-j..., 2021 ISBN 978-0578246086 https://coffeeadastra.com/ https://coffeeadastra.com/ Far as I can tell, Jonathan Gagné doesn't have a dedicated page on his website, it's hosted by Scott Rao. His blog does have a lot of interesting experimental work on the physics which led to the book. As I mentioned, I think this is an interesting academic piece which is at least supplemented by some genuine research. In practice, I feel like getting better pourover is 90% about finding beans that you like, buying a quality grinder and using them while fresh. For confectionery, Chocolates and Confections (Greweling, Culinary Institute of America), 2013, ISBN 978-1-118-76467-1 is a fun book. It's quite pricey but you can pick up used copies now and again. It's a technical book and requires a lot of equipment that the average home cook doesn't have, but I would consider it fairly authoritative for looking up how chocolate things are made (and even discusses considerations for setting up a business). Most CIA books are pretty good on the practical side and they tend to be very exact with ingredients (almost always by weight). https://www.wiley.com/en-gb/Chocolates+and+Confections%3A+Formula%2C+Theory%2C+and+Technique+for+the+Artisan+Confectioner%2C+2nd+Edition-p-9781118764671 https://www.wiley.com/en-gb/Chocolates+and+Confections%3A+Fo...

by leoc 2y ago

joshvm 2y ago

To add: The Physics of Filter Coffee: https://www.scottrao.com/products/physics-of-filter-coffee-jonathan-gagne https://www.scottrao.com/products/physics-of-filter-coffee-j..., 2021 ISBN 978-0578246086 https://coffeeadastra.com/ https://coffeeadastra.com/ Far as I can tell, Jonathan Gagné doesn't have a dedicated page on his website, it's hosted by Scott Rao. His blog does have a lot of interesting experimental work on the physics which led to the book. As I mentioned, I think this is an interesting academic piece which is at least supplemented by some genuine research. In practice, I feel like getting better pourover is 90% about finding beans that you like, buying a quality grinder and using them while fresh. For confectionery, Chocolates and Confections (Greweling, Culinary Institute of America), 2013, ISBN 978-1-118-76467-1 is a fun book. It's quite pricey but you can pick up used copies now and again. It's a technical book and requires a lot of equipment that the average home cook doesn't have, but I would consider it fairly authoritative for looking up how chocolate things are made (and even discusses considerations for setting up a business). Most CIA books are pretty good on the practical side and they tend to be very exact with ingredients (almost always by weight). https://www.wiley.com/en-gb/Chocolates+and+Confections%3A+Formula%2C+Theory%2C+and+Technique+for+the+Artisan+Confectioner%2C+2nd+Edition-p-9781118764671 https://www.wiley.com/en-gb/Chocolates+and+Confections%3A+Fo...