I've just started cooking few months ago. It's a whole new world and I love love love it!
I looked through the recomendations below, but I was hoping to narrow the search to books that weren't just quick-and-easy just to get you by.
I am rather serious about my food:) - about its quality, taste/flavor, texture, presentation (heart creative/ethnic dishes too)- and being a curious person I am, I want to learn every detail from scratch, and get solid fundamentals to start building up from.
So I'm looking for
1) encyclopedic info on ingredients with colored pics - seasons, how to pick the best, how to store, etc.
2) fundamental, essential tools + techniques + recipes with colored pics
3) LOTS of details and explanations. whys of things.
* A Rose Levy Beranbaum's recipe
I haven't tried it yet, but I really like the details and explainations on why I would see certain things, etc.
* Martha Stewart
I came across her magazine in high school (when I didn't have to cook) and I enjoyed her detailed article on few dozen kinds of salt and their specific uses- she seemed to get down to some hardcore basics.
I do love experimenting, but I also want to take a more structured and organized approach to my learning and skill-building.. Thanks in advance and happy cooking!
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