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Any bread makers here?
ChadTower:
I've read 2-3 of them specifically on BBQ and meat smoking that go to that level. It does help quite a bit to understand what is really going on.
Hoopz:
--- Quote from: shmokes on January 29, 2012, 09:27:10 pm ---
--- Quote from: Dervacumen on January 26, 2012, 02:59:10 pm ---IMO there is no other book that teaches the culinary arts.
--- End quote ---
A totally different bird, but you might be interested in On Food and Cooking: The Science and Lore of the Kitchen. I've started reading it recently. It's amazing. It's essentially a dual course in chemistry and history, restricted exclusively to food. It's incredibly in depth. I've been reading it every night before I go to bed for weeks and I'm still on the first chapter, Milk (though admittedly I frequently go to bed so late that I only read a couple of pages before I'm ready to sleep). But I know A LOT about milk, lol.
What I love about this book, though, is that it doesn't teach recipes. It teaches you how food works--what happens on a molecular level to various proteins and fats when you heat or stir or freeze various foods. I think it'll make getting excellent results from recipes, and more mportantly improving on and inventing recipes, much more fun and more frequently succesful.
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Try this one out:
http://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007
It's the cookbook from the CTO at Microsoft and really goes deep into every aspect of cooking and the science behind it. With a price tag approaching $500, it's an investment....
--- Quote from: ChadTower on January 30, 2012, 10:56:27 am ---
I've read 2-3 of them specifically on BBQ and meat smoking that go to that level. It does help quite a bit to understand what is really going on.
--- End quote ---
BBQ is smoking meat. You know that! Grilling is not BBQ. :)
shmokes:
Your book's Amazon page features this quote from the author of my book:
"Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build." --Harold McGee
Based on what I've read of his so far, that is a huge compliment.
Still, though, $500.
Hoopz:
--- Quote from: shmokes on January 30, 2012, 12:11:49 pm ---Still, though, $500.
--- End quote ---
Yep. :dizzy:
<cough>torrent!<cough>
Hoopz:
Chad, you may be interested in this:
http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?ie=UTF8&qid=1327943998&sr=8-1
I got that about a year ago and it's extremely interesting. If you are interested in curing your own meats, it's a good book to start with. I thought it was a natural transition from smoking meat to curing.
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