(Part 3) Reddit mentions: The best gourmet cooking books

Mark Bittman and Jean-Georges Vongerichten's Simple to Spectacular.

It has a really interesting premise: five recipes each focused around one of 50 specific ingredients or dishes. The first recipe is a basic, dead-simple recipe. And then each additional recipe adds something extra, progressing finally to an elegant, restaurant style recipe.

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amazon.co.uk

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amazon.nl

amazon.co.jp

amazon.fr

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For the most part, you'll be fine with a spatula, frying pan, pot for pasta, baking pan (1-3 different sizes is nice) and basic cooking knives is fine! As you get more into cooking you'll slowly develop a sense of what would help you around your kitchen. A prep bowl set is convenient too.

I started with only budget bytes (check out their bacon pesto pasta and dragon noodles -- all time favorites), but here are two other books from the ones I've accumulated over the last 2 years that I think are simple enough for beginners!

Easy Gourmet - http://www.amazon.com/Easy-Gourmet-Awesome-Recipes-Anyone/dp/1624140629/ref=sr_1_1?ie=UTF8&qid=1451608646&sr=8-1&keywords=easy+gourmet

Whip it up - http://www.amazon.com/Whip-Up-Over-Fast-Recipes/dp/1784880027/ref=sr_1_1?ie=UTF8&qid=1451608651&sr=8-1&keywords=whip+it+up

Non-mobile:

• Paleo Comfort Foods
  
• Paleo Happy Hour
  
• Paleo by Season
  
  ^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

Thanks for the tip - I've had a squiz at The Kitchen Diaries: A year in the Kitchen with Nigel Slater and it looks great.

There's a great cookbook by the Frugal Gourmet that has a nice selection of Basque recipes, among others. My dad always makes the Basque bread recipe from that book for holidays and special occasions. Not sure if it's in print anymore, but here's the amazon page:

http://www.amazon.com/The-Frugal-Gourmet-Immigrant-Ancestors/dp/0688075908

I've been gluten free for about 8 or so years. I have tons of resources :) Start with these.


http://www.glutenfreediva.com/http:/iamglutenfree.blogspot.com/2010/07/gluten-free-cinnamon-raisin-bagels.html


http://www.amazon.com/The-Gluten-Free-Gourmet-without-Revised/dp/B007F7RDBU/ref=sr_1_1?s=books&ie=UTF8&qid=1333597170&sr=1-1

I bought this recipe book when I worked at WDW. It's got some really good recipes, my favorite is the Chicken and Leek Pot Pie.

Also, don't say you don't know how to cook, just spend $5 on this and dive in. It has all the basics, and goes over tools, and has simple recipes for things north americans are used to eating, like chili and dressing and just stuff that's yummy and ingredients are common.

I have this book from the early 90s that is dedicated to just this sort of thing.

I really like using onion soup mix to roast potatoes.

Paleo by Season is a good one. The recipes are definitely more involved than weeknight meals.

I have all Escoffier's books in French. While they are high in culinary education value, they fall short for language acquisition purposes. The text is brief and highly technical.

I would recommend Le nouvel Art Culinaire Francais, Comme un Chef by Pierre Hermé or Larousse Gastronomique.

Join ussss. Now all you need is a copy of The Gourmet Slow Cooker Volumes I and II and you will have unlimited deliciousness.

I was just looking around glutenfreely.com - lots of well known [US] brands there. Not exactly a recipe site, but might give you some ideas (there is a recipe section). A lot of other sites I've looked at are already listed. Also, I recommend borrowing a few books (like Bette Hagman) from your local library. Get the ideas without spending the money on a recipe book.

As others have stated if your interest is in application of nutrition principles then you won't find most Intro to Nutrition texts useful; they'll be all about the science (molecular differences of macromolecules, the role of micronturients, etc.) and/or nutritional concerns (toxicities/deficiencies, energy balance, etc.) and not about applying it to a general, relatively healthy adult.

What you're looking for is more of a mix between dietetics and culinary arts. Unfortunately my Culinary Arts class is taught from a packet the teacher assembled and not a textbook so I don't have a textbook I'm personally familiar with, but this book looks promising.

http://books.google.ca/books?id=cJvWRSgZhAcC&pg=PA184&dq=coffee+roasted+pork+loin+with+brine&hl=en&sa=X&ei=0Gf7U8r3OuKDjALx3IDoAw&ved=0CDEQ6AEwAA#v=onepage&q=coffee%20roasted%20pork%20loin%20with%20brine&f=false



oh that link.
the recipe is Coffee Roasted Pork Loin from

http://www.amazon.com/Southern-Comfort-Take-Recipes-Grew/dp/1607742624

it's fantastic

Thank you for the lengthy reply, Well I have a slow cooker and an air fryer, plus I found a store today that sells all of the above (Frozen), so I look forward to trying these.

I also just purchased 2 books by Fergus Henderson.

https://www.amazon.co.uk/Complete-Nose-Tail-British-Cooking/dp/1408809168

https://www.amazon.co.uk/Book-St-John-British-cooking/dp/1529103215

This is already on my xmas wish list.

here ya go:

http://imgur.com/anPjECf

It's from this book: http://www.amazon.com/Simple-Spectacular-Recipe-Levels-Sophistication/dp/0767903609

I have a few that I really like. Paleo Comfort Foods, Paleo Happy Hour and Paleo by Season.

I'd also recommend The 4Hour Chef by Tim Ferriss (super interesting) and They Joy of Cooking (which I think is probably the one book everyone should own).

The problem with health/diet is that there are literally studies, documentaries, books, fads, etc. for every possible combination, so you really just have to find something that works for you and follow that. No one is ever going to tell you that heavy vegetables, moderate fruit and meat is bad for you (vegans aside, I'm talking medical community). So I generally strive for that. Sure sugar isn't the best for you, but I'd much rather drink the rare "treat" soda with real sugar than some sort of fake zero calorie sweetener.