I just discovered these about two years ago, the Tassajara Bread Book and Tassajara Cooking . Then lost them, and now recently regained them eshopping. They are quickly becoming my favorites. I love how they describe different techniques and methods, and how to use various ingredients without giving many recipes. Books for cooks. And the Buddhist aspect is a huge plus also.
So what is(are) the sauce-stained, grease-spotted, dog-eared book(s) laying on or near your kitchen counter?
Also any recommendations for writers similiar to M.F.K Fisher or Patrick McManus? Good essays about food, and cooking particularly.
AP
When in doubt I fall back on an old copy of The New York Times Cookbook.
From hollandaise to lentil soup.
Julia Child’s The Way to Cook as a “how-to” manual and for general dispensation of wisdom.
Alton Brown’s two-volume series I’m Just Here for the Food, for the science behind cooking methods combined with a lot of quirky humor.
The Cook’s Illustrated tome The New Best Recipe - a painstakingly researched and tested collection of their “best” recipes for various classics, with explanations of what they were looking for and how they narrowed down various recipes to produce their results.
Alton Brown is the man!!! Good Eats is my favorite show on the Food Network. He demonstrates beautifully how cooking is part science as well as art. Applied chemistry 101. I always enjoy his trips to the store for utensils. His books have been on my Christmas list for awhile. (The DVDs would be nice too, but … just a tad over the budget.)
I can only imagine him and Patrick McManus is the same kitchen. It would be interesting.