Well, here, you recommend cookbooks that are great. The book '500 soups' by Susannah blake is fucking good. I tried a couple, and they tasted fucking good. Got loads of variety also, and comes with FUCKING PICTURES. Instructions were clear, and simple. Book is cheap also.
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Am I the only one who finds soup boring? I want something to chew on for food. Not just another drink with my drink.
I admit that I'd give an arm and a leg for a never-ending supply of gazpacho soup, but that's cold so it doesn't count.
Some of Nigella Lawson's books are great for cakes, especially "Feast", but she somehow manages to make food look like porn :v:
Jamie oliver does a few good books but I find specific books like 100 uses of garlic etc etc to be good. Its usually regular recipes with the addition of said item that you wouldnt think would work.
[QUOTE=Yffulf;33328999]Am I the only one who finds soup boring? I want something to chew on for food. Not just another drink with my drink.
I admit that I'd give an arm and a leg for a never-ending supply of gazpacho soup, but that's cold so it doesn't count.[/QUOTE]
Come over and have a taste of my grandma's bean soup. It's the best thing in the history of things.
As for cookbooks, the only good ones I know are in Hebrew, so that's that...
The Joy of Cooking is an essential, it has loads of recipes, but also information on techniques and ingredients. Larousse Gastronomique is similar, but reads more like an encyclopedia. If you're more interested in the techniques than recipes such that The Joy of Cooking isn't enough, I would recommend The Professional Chef, the cooking textbook put out by the Culinary Institute of America full of beautiful full-color photos of the preparation and analysis of ingredients. I personally own all of the above, and recommend purchasing in that order, as The Joy of Cooking is likely as technical as the layperson would care to get.
Tartine Bread is the best book on baking I've read to date -the technique is bloody difficult (took a few months of progress before I got a bread loaf I was happy with) but the results are amazing
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[url]http://www.tartinebread.com/order.html[/url]
Of all the tv-show related cook books I've got, Jamie Oliver's 30 Minute Meals seemed to have the best pay-off in terms of ease of cooking and tasty results
From a sciency/molecular gastronowanker standpoint McGee's On Food and Cooking is where most those chefs learnt the basic science behind their trade. A beast of a tome, but huge amounts of info contained within
Try a respected name like Better Homes & Gardens - they make a good cookbook that has a lot of simple recipes in it as well as a few more challenging ones
Bonniers Big Cook Book (Bonniers Stora Kokbok).
Everything and a little more!
[url]http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416566112[/url] only one you'll ever need
ever
Anyone know of any sauces cookbook?
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