May I suggest Mark Bittman’s How to Cook Everything, Kenji Lopez Alt’s Food Lab, and Fuschia Dunlop’s Every Grain of Rice. Everything is a good primer for, well, everything. Food Lab really digs into the science of deliciousness. And finally, Dunlop’s Rice is simply great Chinese for the home cook.
Being older, I have to pay tribute to: Mastering the Art of French Cooking by Child, Bertholle and Beck. Perhaps not up to today’s standards, but a monumental work that helped transform cooking for a lot of Americans in the 60’s and 70’s The Fannie Farmer Cookbook A classic that has helped many a new cook prepare good meals for their families. I still pull these books from my shelf when I need them, and they always do the job.
Another vote for Mastering. In a similar vein, but different era: I know many people would throw The Silver Palate Cookbook into the ring. But those (TSPC in particular) aren't really for beginner cooks. And the Better Homes and Gardens cookbooks (the old ones, not the new ones) also helped many a new cook feed their families.
@@SJisReading not to mention The Good Housekeeping Cookbook. But I still stand by the ones I mentioned because I grew up in a family with 8 kids and both my parents were great cooks, but neither grew up cooking before they got married. I remember how enthusiastic my dad was when Julia Child first came on television. Really enriched my life.
obviously i’m biased and my fav part was Mister, but i love salt fat acid heat too! i think everyone should look into having at least one cookbook to pull ideas from!
Great video and explanations! I grew up on the Joy of Cooking. It was my first exposure to organized cooking. (Wussup pancakes, page 341.) The latest revision of Joy of Cooking is really good too. They now have more modern approaches to many of their classics.
That second one looks very interesting. I think your tastes run a little different than mine. I've decided to go back to basics and relearn how to do Basic techniques well.. I got off on Pinterest and it's spoiled my skills. Currently I have pulled out my 1975 joy of cooking and I'm reading it like a textbook. Particularly about traditional food combining, how to get maximum nutrition out of food the appropriate way. Everybody went on diets. My son went on keto. My husband has what he likes, and I lost my sense of combining food appropriately. Maybe you can offer a little help. I have a favorite recipe that I haven't been able to make work lately. It's a triple crust blueberry pie. There's a Crust in the center that when it bakes, the juices from the pie causes it to turn into a sort of pie crust dumpling. Not really thick, but it's just sublime and used to work really well with a purchased crust.. I can't get it to work anymore.
My favourite is Cooking for Geeks by Jeff Potter. Packed full of information, with experiments you can do to help understanding, as well as food safety info.
I just pre-ordered the French Cooking Academy Cookbook on Amazon. It comes out in November. There are episodes on CZcams of stuff that may or may not be in the cookbook. The chef, Stephane, is a wonderful teacher, and some of the recipes I have tried have been great. I am looking forward to seeing the cookbook. It is his first.
The Flavor Thesaurus by Niki Segnit. It’s not really a cookbook, but a what things pair well with others book. Cheese, Fruit, Herbs, Vegetables, Meats, Fish, Seasonings.
I stumbled on the Stella Culinary course a while ago on a flight and watched a few hours of the trial content. been meaning to get into it as I can't cook that well, I ordered all 3 of them, thanks!
Jacob Burton is great! On food and cooking is a must. P&j oysters has an incredible book. Pok pok is the best Thai book there is. Uchi is a great sushi book. And liquid intelligence has a ton of cool projects.
modern comfort food and TARTINE also SABABA best books ever see ruffage ill check it up thank y buddy im not Chef but i makde some amazing breakfast when my wife slep and weekend days like FRIDAY GREATING SOMALILAND
hey adam, love the video. just wondering, how did you make the nice looking pdf notebook for stellar culinary school which you showed in the video? it looks very nice.
All of them are trash book. For techniques : Jacgues Peppin la technique and la method for cook everything: how to cook everything And the professional chef American culinary institute
May I suggest Mark Bittman’s How to Cook Everything, Kenji Lopez Alt’s Food Lab, and Fuschia Dunlop’s Every Grain of Rice. Everything is a good primer for, well, everything. Food Lab really digs into the science of deliciousness. And finally, Dunlop’s Rice is simply great Chinese for the home cook.
Antonio Yon love Bittman and Kenji. Dude yes! I’ve been looking for a proper Chinese cookbook. Thank you. Great recs.
Can I suggest Chinese Cooking Demystified channel on CZcams.
Every Grain of Rice is superb.
No you may not because kenji is a phony who doesn’t run a good restaurant
Being older, I have to pay tribute to:
Mastering the Art of French Cooking by Child, Bertholle and Beck. Perhaps not up to today’s standards, but a monumental work that helped transform cooking for a lot of Americans in the 60’s and 70’s
The Fannie Farmer Cookbook
A classic that has helped many a new cook prepare good meals for their families.
I still pull these books from my shelf when I need them, and they always do the job.
Another vote for Mastering. In a similar vein, but different era: I know many people would throw The Silver Palate Cookbook into the ring.
But those (TSPC in particular) aren't really for beginner cooks.
And the Better Homes and Gardens cookbooks (the old ones, not the new ones) also helped many a new cook feed their families.
@@SJisReading not to mention The Good Housekeeping Cookbook. But I still stand by the ones I mentioned because I grew up in a family with 8 kids and both my parents were great cooks, but neither grew up cooking before they got married. I remember how enthusiastic my dad was when Julia Child first came on television. Really enriched my life.
Your level of cinematography is leveling up bro!
Thanks mane. We workin'.
learned from the best ^
I really enjoy America's Test Kitchen cookbooks. The recipes are thoroughly tested and the reasons behind the methods they chose are explained
“Ratio” by Michael Ruhlman was a godsend for me when I started really getting into cooking.
Anything, not just cookbooks, by Michael Ruhlman is worth reading.
Blizzcon mug, John Stockton book mark, MF Doom shirt. The accessories are on point.
Hahah, thanks homie.
I graduated culinary I think the book called culinary artistry is a good start point for beginner cooks and recipe writers.
obviously i’m biased and my fav part was Mister, but i love salt fat acid heat too! i think everyone should look into having at least one cookbook to pull ideas from!
i will take that into consideration !!!!
is that for a beginner too?
Thank you so much. Been a cook for 20 years and JUST ordered my first cookbook after watching this vid. Good looks, brother!
Great video and explanations! I grew up on the Joy of Cooking. It was my first exposure to organized cooking. (Wussup pancakes, page 341.) The latest revision of Joy of Cooking is really good too. They now have more modern approaches to many of their classics.
OMG!! Joy of Cooking Rocks!! That was my first ever cookbook.
That second one looks very interesting. I think your tastes run a little different than mine. I've decided to go back to basics and relearn how to do Basic techniques well.. I got off on Pinterest and it's spoiled my skills.
Currently I have pulled out my 1975 joy of cooking and I'm reading it like a textbook. Particularly about traditional food combining, how to get maximum nutrition out of food the appropriate way. Everybody went on diets. My son went on keto. My husband has what he likes, and I lost my sense of combining food appropriately.
Maybe you can offer a little help. I have a favorite recipe that I haven't been able to make work lately. It's a triple crust blueberry pie. There's a Crust in the center that when it bakes, the juices from the pie causes it to turn into a sort of pie crust dumpling. Not really thick, but it's just sublime and used to work really well with a purchased crust.. I can't get it to work anymore.
My favourite is Cooking for Geeks by Jeff Potter. Packed full of information, with experiments you can do to help understanding, as well as food safety info.
Will definitely be picking some of these up. Great video.
Thanks dude. Glad you found it useful.
I just pre-ordered the French Cooking Academy Cookbook on Amazon. It comes out in November. There are episodes on CZcams of stuff that may or may not be in the cookbook. The chef, Stephane, is a wonderful teacher, and some of the recipes I have tried have been great. I am looking forward to seeing the cookbook. It is his first.
The Flavor Thesaurus by Niki Segnit. It’s not really a cookbook, but a what things pair well with others book. Cheese, Fruit, Herbs, Vegetables, Meats, Fish, Seasonings.
Immediately bought the first book lol😂😂
Leh goooo
I stumbled on the Stella Culinary course a while ago on a flight and watched a few hours of the trial content. been meaning to get into it as I can't cook that well, I ordered all 3 of them, thanks!
I love cooks books too....and yup and I ended up buying them!!!!! Good call🤙🏾
Dope! Glad the video helped. That's awesome.
Jacob Burton is great! On food and cooking is a must. P&j oysters has an incredible book. Pok pok is the best Thai book there is. Uchi is a great sushi book. And liquid intelligence has a ton of cool projects.
Lots of good stuff here. Thanks for the input, mane. As far as Thai books go, I really like Night + Market but Pok Pok is on my wishlist.
modern comfort food and TARTINE also SABABA best books ever see ruffage ill check it up thank y buddy
im not Chef but i makde some amazing breakfast when my wife slep and weekend days like FRIDAY
GREATING SOMALILAND
Those are both killer books, too. Thanks man!
"But how do I know this info is credible?"
* MF DOOM shirt*
"This man knows his shit!"
Had the exact same thought process haha
Yup I bought Chef Jacobs book from Stella Culinary, his videos are excellent for professional cooks.
Thanks for this I just bought the last book! The reviews on it look great.
Killer! Happy to help.
Nice, I got Salt, Fat, Acid, Heat per your recommendation
Dope. It's a good one. Sure to boost your repertoire in the kitch.
it’s the best!
I wanna know your thoughts on Joy of cooking for am experienced home cook.
الله اكبر
الحمد لله
لاحول ولا قوة الا بالله
اللهم صل وسلم وبارك على سيدنا و نبينا محمد
Nice
*thumbs up*
Great reviews!!!
Thanks!
I saw that Josh McFadden book!
Thanks man!
can someone give me the pdf file of The Stella Culinary Bootcamp by Jacob Burton?
Digging your filming style
Thanks homie.
Love that shirt bro. RIP MF DOOM!
thanks bro
hey adam, love the video. just wondering, how did you make the nice looking pdf notebook for stellar culinary school which you showed in the video? it looks very nice.
How can I get the book"The Stella Culinary Bootcamp by Jacob Burton"??
Check it out on his website - stellaculinary.com/
Where do I get aloe for rgw beaxelor?
Lovely cat 😻
That was a Jhon Stockton card ? 😎
sniped!
@@AdamWitt one of the best point guard ever :)
Hi, I would like to know how u printed Stella's culinary boot camp i wanna print it out too
Chef Jacob sells the book on the Stella culinary site
I'm hearing a lot about how The Joy of Cooking is indispensable. I'm confused 😕
RIP MF DOOM
You look like Mose Shrute from the office
MF DOOOM ALL CAPS
🌹حلو
RIP DOOM
So sad. Such a loss. RIP.
All of them are trash book. For techniques : Jacgues Peppin la technique and la method for cook everything: how to cook everything
And the professional chef American culinary institute
Yeah... Learn to pronounce people's names and not just fluff it off.