Reddit mentions: The best potato cooking books

>But I want to delve a little deeper to learn more and maybe even be able to "freestyle" in the future.

I'd say the very first thing you need to learn is to grasp & adopt the concept of how you really, truly learn cooking. There's a quote attributed to Benjamin Franklin that goes, "The most powerful force in the universe is compounding interest." That means that as you do little bits of work on a consistent basis, it adds up to create fluency & accomplishment. Same idea as high school...you show up every day for 4 years & suddenly you have a diploma! If you can buy into that idea, then that will serve as the 'guiding light' for how you approach cooking, i.e. as steady, consistent progress against individual recipes, techniques, and flavor combinations, rather than random shotgun blasts scattered here & there.

In cooking, you can't do all of the processes & understand all of the flavor combinations unless you've studied them & actually done them, hands-on, in-person, and that is a long-term process. Until then, you're just window shopping, you know? I have a few posts here on kind of the basics of cooking that is worth reading through:

https://www.reddit.com/r/cookingforbeginners/comments/ajrsio/what_basicgeneral_cooking_tips_and_advice_do_you_think_everybody_should_kno/eeyhpua/?context=3

And in order to do learn those processes & understand the flavor combinations & build up a personal recipe database, you need to cook - a lot! If you're really serious about it, then I would recommend cooking every single day. Not necessarily every single meal, but cook at least one thing a day. In order to do that, you need to do some meal planning, which involves picking out what to cook, going shopping, and planning out what to make & when. I have a few posts on that here as well:

https://www.reddit.com/r/mealprep/comments/afdqju/meal_prep_ideas/edyhgbu/

Here is what I would recommend:

1. Commit to a plan. I'd suggest cooking just one thing a day. It can be separate from your actual meals, if you'd like, which is how I do it - I cook one meal a day for freezer storage when I get home from work every day. And because my kitchen is organized, I've made a meal-plan for the week, I've gone shopping, I've picked what day I'm going to cook each recipe, I've created a reminder alarm on my phone, and I have the recipe...I mean, it pretty much just boils down to actually doing the work, you know? Which is pretty dang easy, because at this point of preparation, it's like shooting fish in a barrel...I know what to make, how to make it, I have all the ingredients, and I'm only doing just one single solitary little recipe at a time, just one per day.
   
2. "Cook the book" - buy one cookbook & work your way through it. Personally, I'd recommend starting off with Kenji's Food Lab book. He has great pre-vetted recipes & explains them thoroughly. If you prefer baking, then check out Stella's Bravetart book, which takes a similar approach.
   
3. Create a recipe storage locker & a notes locker. I'd recommend Evernote or OneNote. They let you search, tag, and create individual notes, so you can organize things by ingredient, cooking style, and so on. All of the raw ingredients in the world already exist. All of the known recipes that are documented are already written down. There's a tremendous amount of knowledge & resources out there in terms of flavor combinations, tools, and ingredients available at your disposable...but your database is pretty empty right now. The rest of the world doesn't matter...what matters is filling up your personal database so that you can cook & bake & create delicious things for yourself, your family, and your friends. Your job is to build up that knowledge recipe by recipe, technique by technique, ingredient by ingredient. You've tried paprika, but have you tried smoked paprika? You've tried cinnamon, but have you tried roasted cinnamon? Have you used a microplane on a cinnamon stick or a whole nutmeg? You may have used garlic powder or chopped up a clove of garlic before, but have to roasted it to the point where it spreads like butter? Have you fermented black garlic in a rice cooker? That's not stuff you learn all at once, instantly, overnight, and become a pro at...you have to learn the flavors, and the process, and experiment, and see what works & what doesn't, and equally importantly, you need to write that down, because you WILL forget, but having your notes allows you to get inspired & think up great combinations & try new things & fall back on old ones.
   
   I mean, basically that's it - create a plan that involves doing a little bit of work on a regular basis, commit to it, and create some processes & reminders that enable you to easily slip into cooking mode when you want to. It's nothing more than a simple checklist, and you can be all over the map with it - learn how to cook marshmallows, and chicken tikka masala, and how to make your own jello, and what crystals are in chocolateering & how to temper your own chocolate using sous-vide, and how to cook using an electric pressure cooker, and what a good basic kitchen toolset looks like. Imagine if you only learn one thing a day or cook one thing a day...in a year, you'll have 365 new tidbits of knowledge under your belt; in five years, you'll have nearly two thousand bits of information under your belt.
   
   Please feel free to ask questions! To me, cooking isn't about going hardcore every day by cooking lots of stuff for hours & hours, it's about specifically focusing on one individual thing at a time & mastering it so that you "own" that knowledge, you know?
   
   For example, I went through a marshmallow phase. I went to a dessert shop a few winters ago & they had this amazing ultra-premium hot chocolate that was just out of this world, then they topped it off with a giant 2" hand-made marshmallow that they skewered & finished with a torch. It was sooooo good that I HAD to learn how to make it! As it turns out, like with anything else, you can deep-dive into just those two topics alone - hot chocolate & marshmallows. Here's some good introductory reading from one of my favorite hot chocolate shops in NYC, "City Bakery": (I'm pretty sure they just melt a chocolate bar into a cup, haha!)
   
   https://www.dailymail.co.uk/femail/food/article-4172562/Make-best-hot-chocolate-City-Bakery.html
   
   Four of my favorite NY chefs (Dominque Ansel, Jacques Torres, Maury Rubin, and Michael Klug) have some very different opinions on it:
   
   https://food52.com/blog/15460-how-to-make-the-best-hot-chocolate-according-to-the-experts
   
   part 1/2

I've been there - the beginning is tough. But it's great that you've made this choice and definitely possible to make lots of progress on this front. It's not one-size-fits-all, so just because you haven't liked the fruits, veggies, or quinoa you've tried before, doesn't mean there aren't other varieties or ways of preparing them that you will enjoy. Your mindset can make a big difference so be kind to yourself and stay positive - just try your best!

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As others have mentioned cooking for yourself is far and away the best thing you can do to eat healthier - you'll be in control of exactly what you do (and do not) eat. I would highly recommend checking out Kenji Lopez-Alt's The Food Lab - it's technically a cookbook and does have lots of recipes but it's focused on the science of cooking and very technique-driven. It's size is intimidating but I promise if you read nothing more than the introduction (most of which you can preview for free \^\^) you'll learn lots.

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A few day-to-day things that are super helpful for me:

• When you do find a healthy dish you enjoy at a restaurant, snap a photo of the menu description and have a starting point for recreating it yourself/searching for similar recipes online
  
• Make condiments like salad dressing and salsa yourself to cut down on extra calories and preservatives (they taste sooo much better, once you start you'll never want to go back)
  
• Spend a little more money on fresher/higher quality fruits and veggies if you can afford to (look for farmer's markets, grocery cooperatives, produce delivery services etc.)
  
• As many others have said: spices, spices, spices - always have your favorites on hand and experiment with those that are new to you
  
• Try to catch yourself before taking a bite and ask, "Do I want to eat this because I'm actually hungry?" I was amazed at how often I would go grab a snack just because it was something to do once I started checking myself
  
  Good luck!

I cook a lot - and have for a very long time, so I thought about the things that I reach for essentially every meal and will describe what I think is most satisfying for starting out.

When I go to the kitchen to start dinner, I pull out my chopping board, my paring knife, my chef's knife and my over the sink strainer (for washing produce as well as draining stuff) (link is an example only, I got mine at Aldi's for $5 US years ago. Those items are essential for every meal. If she does not have these - or the quality is frustrating, I would look for an upgrade for her. The over the sink strainer is replaced by a colander by a lot of folks, though I find the strainer more versatile.

I work with a mise en place, so I next pull out some metal 1 ounce and glass 4 ounce containers for the ingredients I will be pre measuring. For chopped veg type mise, I like a metal sheet - because nothing really damages it - think cookie sheet or even pizza pan depending on the quantity she is cooking. The small containers are ridiculously cheap and infinitely helpful; they stack, so they do not take up much kitchen space.

The cooking vessels she will need depend on what food she likes to cook. I could not make it a week without a Dutch Oven of highest quality, a wok that is willing to sit over propane in the back yard, a 4 gallon stock pot and a killingly heavy 16" cast iron skillet, but the right answer on cookware depends on what she likes to cook and how many she is feeding - I could live the rest of my life without a springform for cheesecake - her preferences may differ. I always have a cheap non stick skillet in the kitchen for folks who eat breakfast and like eggs - replace it every 2 years with another cheap one

On the subject of tools, silicone spatulas and the Thermopen are my must haves. Wooden spoons are third on the list, because you can use them in any pan.

Folks who love to cook also love cookbooks. The Food Lab is a great "encourager" cookbook, because it shows respect for the skills she has, while giving a great opportunity for real growth to any cook.

Pick and choose, tailor to what you have already, ask follow up questions!

Don't look back. The first month will be very tough as your body will continue to crave salt, sugar and fat. After about 3 weeks those cravings will start to go away, I promise. The 21 Day Vegan Kickstart helped me get familiar with new things to eat and ideas for shopping and eating out. After a couple months, you will wonder how you ever ate meat to begin with.

First thing, go through all of your social media sites and remove or hide any non-vegan food companies or people you have followed or liked. You don't need a picture of BBQ ribs or grilled chicken showing up in your news feed anymore. Then follow as many vegan friendly ones that you can find. Many are great sources of inspiration. I love Thug Kitchen (NSFW), Mouthwatering Vegan Recipes, Chloe Coscarelli (her FB isn't that great, but I have found several recipes that my family love in her book, Forks over Knives is the movie that made me take the leap last year, and The Engine 2 Diet. Plus the sidebar over there is the perfect place to start.

Like others have pointed out, being vegan can still allow some pretty unhealthy overly processed foods. Forks over Knives and The Engine 2 Diet promote a "plant based" diet instead of just being vegan. If you're wanting to eat healthier, and start forming some new habits, you could think of it like this. That's what I did and it has worked well for me. On my 41st birthday last year I "changed the way I look at food". I was 225 lbs., not good for a guy who's 5' 9". 13 months later, I'm down to 189 and just had to buy some new smaller pants! Most guys I know, who are my age are heading in the other direction. Embrace quinoa and veggies :)

You might want to buy Mark Bittman's How To Cook Everything. Its a book about cooking techniques that I think is precisely the book you are looking for.

Also honorable mention for The Food Lab and The New Best Recipe books as well, those are more recipe based, but they have great info on techniques and ingredients. Both get into the science behind cooking and explain why they picked a specific recipe which helped me learn how to cook without recipes and be able to know when certain things are done(I now judge if something I am baking is done more by smell than time now) and how to save emulsions when to add salt and acids etc. The author of the food lab is also pretty active on the Serious Eats subreddit and will answer questions about his recipes.

Salt Fat Acid and Heat is also pretty good as well, I have not read this one personally though as the first part is waaaaaayyy too much personal narrative from the author for me and I turned off the audiobook after listening to her life story for 10 minutes, so get the print book so you can skip right to the cooking parts.

Video series or anything? I really learned a ton reading The Professional Chef, which is a textbook in a lot of culinary schools I hear. I have the eTextbook version that has a lot of video links and interactivity.

If you're into the science behind cooking I'd also really recommend The Food Lab, I have the hard back version and it's also just a beautiful book.

I also have Cooking and Sauces by Peterson, also textbook quality books.

And of course, the ever popular Better Homes & Gardens Ring-Bound Cookbook, How to Cook Everything, and The Joy of Cooking are staples on my bookshelf as well. Great for reference or a quick look to find a particular recipe just to see how others do it.

I also browse a lot of websites and watch a lot on YouTube. I'll save recipes I find online using the Evernote Web Clipper and tag them so I can find them easily in the future. This works great because I can pull them up on my iPad while I'm cooking.

When a recipe calls for a method, tool, or ingredient I'm not very familiar with I'll usually just search it on YouTube and get some ideas about how to use it. That's worked really well for me so far.

Really good. After years of doing the big dinner, prepping for days, brining, etc, this year was really low-key. It feels like its' okay not to blow the doors out every year.

I will say that we have never deep-fried the turkey, in all the years that we have like 20 people over. We have experimented and I think the dry brining works best. You really have to dry the turkey well, and if it's a giant turkey, that's hard to do after liquid brining. It seems to never get dry, no matter how many rolls of paper towels you go through.

My favorite way of making the turkey ended up coming from this cookbook. It's a deconstructed turkey. You cut it apart, and lay the pieces flat. It takes about an hour to cook, if I recall. Then, you assemble the whole thing for the presentation.

it really was the best solution to over-cooking. But the kids at the table, especially, thought it was a letdown not to cook the bird in one piece.

Here's the video of Julia and Jacque hacking things up. It was fun to actually use a cleaver.

How did things go for you?

I absolutely love to cook, especially for others. There seems to be a natural INTJ inclination for "check out this thing I learned!" and there's few better ways to do that than blowing people away with an amazing meal.

To anyone interested in learning better cooking techniques and recipes, I highly recommend checking out The Food Lab by Kenji Lopez-Alt. It completely reframes cooking through a scientific lense, and Kenji goes to extreme lengths to make sure his recipes are optimized based on provable results through the scientific method. It's the INTJ's cookbook bible for this reason, he is so thorough and leaves no stone unturned and nothing left unexplained.

I've been cooking vegetarian food most days for years now, and I'd highly recommend a few cookbooks:

Veggie Burgers Every Which Way - This has some great burger recipes - baked fallafel, sweetcorn and goats cheese, and plenty more - along with lots of information on how to use ingredients, how to make burger buns and chips and whatnot.

River Cottage Veg Every Day! - This has loads of good recipes in it - plenty of delicious stuff.

For me, the best trick was to not think "I'm eating vegetarian, this is specifically a non-meat meal", but simply "Man, this spinach and chickpea burger looks delicious!".

Meat is quite expensive too, and a lot of these recipes are super cheap to make.

Good luck!

This beautiful stuff . I am big into knitting socks, and this is my holy grail sock yarn. Noro makes some amazing stuff - it has a subtle texture and the colors are just unreal.

Of course, this is hardly inspiration if you're not a knitter. :) I also love the digital books, I'm always in my iPad, and amazon has a whole list of books that are under $5. Good books, too, like this highly rated one about the historical significance of common vegetables..

Can't recommend that book enough, it's pretty great even just to read various techniques and handling. He extensively covers eggs because it's insane how much you can do with that one ingredient.

Also making your own mayo is super easy. Well, until you want to add olive oil, then it's a workout but well worth it

Here's the book for any interested, I'd recommend the hard cover

Have to second Udi's -- great bread, bagels, pizza crusts, muffins, cookies, hotdog & hamburger buns...

Also: Redbridge beer, Breads from Anna (makes a real loaf of bread in a bread machine -- you won't be able to tell the difference) -- also have banana bread, pumpkin bread mixes -- even Duncan Hines is making GF cakes mixes now (Rice Chex, Crispix, Cocoa Pebbles are all GF cereals)...do, however, watch for gluten in places you'd never think: soy sauce, Pringles, McDonald's fries, a lot of deli meats, most gravies, etc...wheat is used as a thickener in a LOT of stuff.

And, dumb title, but You Won't Believe It's Gluten Free is an amazingly good cookbook.

Last thing: more & more restaurants have GF menus or menu items: PF Changs, Papa John's Pizza, etc.

Good luck to you! My kids, my wife, and I all have this issue too...

I've really liked "You Won't Believe It's Gluten Free!" When I got the book as a present I kind of passed it off as "yay more disgusting recipes", but I find myself going back to it time and time again and liking the results. The nice thing is it also has multiple versions of almost all the recipes depending on the flour types you have on hand, which makes it very convenient.

Link here: http://www.amazon.com/You-Wont-Believe-Its-Gluten-Free/dp/1569242526/ref=cm_cr_pr_pb_t

Unfortunately the website I used to create the cookbook, Tastebook, is now defunct. So I only have the recipes in hardcopy.

This cookbook is really good. Tell your friend to try the waffles and pancakes - amazing! You Won't Believe It's Gluten Free by Roben Ryberg.

Potato does a great job of exploring the socioeconomic effects of the potato on various populations in the world.

Cannibals and Kings is more on the anthropology side, but there is a least one really good chapter that discusses reasons why certain cultures developed religious dietary restrictions.

A History of White Castle is an interesting read about the conditions that brought about the rise of the fast food industry in the US.

I haven't tried them unfortunately :( I'm in Canada and they're only available in the US from what I know. But apparently they're amazing and taste like the real thing.

Yeah unless you do it well tofu tastes bland. You've gotta wrap the tofu in paper towels, and place some heavy stuff on top (e.g. textbooks) to press it in for around 20-30 mins, so that you get all the water out of it. That way it'll soak up all the sauce.

Try out some bean curries and stir fries too, those are my favourite. In fact if you wanna get a cookbook, I recommend this or this times a million. Not a single recipe I've made in those books that all my meat-eating friends haven't loved.

I just got Heidi Swanson's Super Natural Every Day a few weeks ago and everything I've tried so far has been delicious. Ditto Veggie Burgers Every Which Way.

Does he like Indian food? There are a lot of really good Indian cookbooks out there.

I'm not sure if you are asking for an easy vegan cookbook, but if you are, Chloe's Kitchen has a lot of delicious and easy recipes.

https://www.amazon.com/Chloes-Kitchen-Delicious-Recipes-Making/dp/1451636741/ref=mp_s_a_1_1?keywords=chloes+kitchen&qid=1574634668&sprefix=chloes+kitchen&sr=8-1

Short answer: Yes.

Longer answer: When I get home from school, dinner prep pretty much goes like this- chop an onion, start it sautéing in a pan. Acquire beer. (The beer fits my macros. It is my carbs for the dinner, and it stops me from snacking and ruining my dinner while it cooks. Totally optional.) Stare contemplatively into fridge at vegetables and meats, and run my mental slot machine of the available ingredients and spice combos I'm familiar with. (Cauliflower + eggplant + beef + curry? Zucchini + mushrooms + chicken + parmesan cheese and black pepper? Eggplant + fennel + chicken + basil and mozzarella? Cauliflower + baby zucchini + ginger and garlic and lime and crushed red pepper? If you need help with this part, I highly reccomend the cookbooks Well Fed and Well Fed 2. More spice combos than you can shake a stick at, made with about 85% common ingredients.) I make my selections, and add them to the pan after using a food scale to measure exactly how much of each I want. (I've measured enough to know how many calories are in 6oz of lean ground beef vs 8oz, and to estimate that an ounce of cheese is almost always 100 calories, so I can take a pretty close shot at a particular calorie count.) When everything's warm, I eat it.

Not exactly a blog, but Jacques Pepin and Julia Child did an old school cooking blog type of thing on PBS and an awesome cookbook was created from that.

book

video

worth every penny you spend

We've got a pre-order going here that includes a 4-week meal plan and a bunch of other goodies, and supports us. Amazon also has the book, and they're selling it significantly cheaper than we are -- because they can. (We don't feel like it's fair to undercut every other retailer who might carry the book by offering it for less than retail. That said, we're happy for you to buy the book wherever you'd like.)

If you're new to 'Well Fed,' check out the 'All 3 Books' deal in our shop. That'll get you about 500 paleo recipes for $45 (plus the electronic copies, the meal plan, etc).

Edited to add point about 'buy the book where you'd like.' Because truth.

Most of the good GF products are made in Europe, and thus are more expensive in the U.S. I think Bob's Red Mill is the only American brand we buy.

We bought You Won't Believe it's Gluten Free, which has been great for us. Generally, I do the cooking and my wife does the baking, and she's been able to make coffee cake, dinner rolls, cornbread, and brownies, and they've all been really good. We're going to attempt crackers this weekend, since a bag of Schar crackers costs $6.

Do you realize that whole grains contribute to leaky gut? Lectins in legumes and glutin grains punch holes in your small intestine and cause autoimmune issues like acne. And worse conditions like thyroiditis, multiple sclerosis, rheumatoid arthritis etc. The point of Paleo is to heal your body of those issues. Every time you go back to eating gluten grains you basically undo everyday you’ve achieved.

There is no such thing as healthy whole grains. If you want a high fiber high carb Paleo food try sweet potatoes. There’s a great book out called “Sweet Potato Power”. It’s by Ashley Tudor and you can read the reviews here

I have the paperback version becausei don’t like using an iPad as a cookbook but there’s a kindle version as well.

I need to slim down but I’m not about to do so by consuming factory farmed foods and gluten grains. A low carb Paleo diet can be very healthy because the worst foods in the SAD are eliminated. I’ve done Paleo for many years off and on but never ever added grains back. I make cereal from nuts and use a gum free milk substitute. Harder and harder to find. I use grass fed butter in my coffee and rarely some raw milk cheeses. I’m of a northern European background — Scots Irish and some Scandinavian background. Those groups were the first to start to use dairy in their diets. I’ve done a DNA 23andme so I know my ethnicity. I don’t have trouble with dairy like people of Mediterranean area descent who frequently have digestive issues. But I’m not ever going to start eating factory dairy. I buy Kerrigold exclusively and eat only imported goat an sheep cheeses. This sort of eating is generally Primal not Paleo. There are four food groups I never ever ever consume:
Solvent extracted industrial oils like canola or soy or corn meaning only home made mayo.
Legumes of any sort including any products containing peanuts.
Wheat and its friends rye and oatmeal
Saponins like quinoa.

When I went Paleo my adult acne vanished.

I would highly recommend buying a copy of The Food Lab as it has essentially every style of cooking and some amazing tips on how to make it Ignis-grade delicious

My favs

Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies

and amazon knows me so well the others come up on the same page (for me at least)

Franklin Barbecue: A Meat-Smoking Manifesto

Smoke & Spice, Updated and Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue

Meathead: The Science of Great Barbecue and Grilling

Have you seen the cookbook Brassicas? It explains how to best prepare each of the vegetables in the brassica family, including the most successful cooking methods + ways to balance the flavors so they don't seem so strong. Even tips for dealing with the smell! http://www.amazon.com/Brassicas-Healthiest-Vegetables-Cauliflower-Broccoli/dp/1607745712/ref=sr_1_1?s=books&ie=UTF8&qid=1411593723&sr=1-1&keywords=brassicas

https://www.amazon.com/Food-Lab-Cooking-Through-Science-ebook/dp/B00TG24C34

J Kenji is always my favorite suggestion. He makes it easy to follow but still goes into enough depth with the science of why things work to make you confident enough to use a certain technique in new recipes.

whole30 is awesome, get [this book]
(http://www.amazon.com/Well-Fed-Paleo-Recipes-People/dp/0989487504)
Immensely helpful, and has like 40 burger/sausage recipes.

http://www.amazon.com/Sweet-Potato-Power-Smart-Personalized/dp/1936608782/ref=sr_1_1?ie=UTF8&qid=1348862211&sr=8-1&keywords=sweet+potato+power

Book called "Sweet Potato Power" on Amazon. Excellent companion to other Paleo books and everything you might want to know about sweet potatoes. I read the damn thing cover to cover and have been carrying it around this week for "fun" reading.

You're in for a treat. More books have been written on Southern cuisine than all other American cuisines combined! I hope this place thrives. If you're ever looking for a Southern cookbook check out Frank Stitt's Southern Table. He's from Culman Alabama and is the chef/owner of a few really popular restaurants in Birmingham. He's more or less the Thomas Keller of the South.

I'm a big fan of mushrooms, eggplant, and squash as meat substitutes. These would all fit in well with a "meat and potatoes" style meal. Also this recipe book seems like it could help you out. No personal experience with it, though.

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If you haven't checked it out yet I definitely recommend Kenji's The Food Lab book. It's changing my life for the better.

Does he have a slow cooker or anything? If so, maybe a gluten free slow cooker recipe book like this one? If he doesn't have a slow cooker and you're on a bit of a budget, I have this one and while it wont make giant family meals, it will make enough for 2 people or so. :)

I have [this] (https://www.amazon.com/Great-Potato-Book-Florence-Fabricant/dp/1580081851) one and like it quite a bit. It's pretty small, but does have a history section, and some good recipes for lots of different types of potatoes.

Google says $11.11 is £7.24. So my closest is this cookbook at £7.92

Good contest! Thanks.

Favorite recents:

-

Smoke and Pickles by Edward Lee.

Black Barbecue Sauce: https://www.youtube.com/watch?v=4NGNmwjO534

▬▬▬

Charred and Scruffed by Adam Perry Lang.

Rib Roast Cooked Like a Steak: https://www.youtube.com/watch?v=mo18GdOgdXw

▬▬▬

The Food Lab by Kenji Lopez-Alt. The chapter on fried foods alone is worth the price of the ebook.

Cacio e Pepe: https://www.youtube.com/watch?v=Sap5IKEGHDA

This book has some awesome recipes that all take 45 min or less.

Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less https://www.amazon.com/dp/162634342X/ref=cm_sw_r_cp_api_J3PvybCESHNSY

Neither. I'd buy this book: http://www.amazon.ca/You-Wont-Believe-Its-Gluten-Free/dp/1569242526 and then buy corn strach, potato starch and rice flour. I've tried all the mixes, but I'm not impressed when comparing them to the stuff from this book. Anyway, I converted to this book because I was near supermarkets that didn't carry a lot of the specialty stuff I needed (especially in the pre-diet fad days). These recipes can mostly be made with stuff from your usual supermarket, and they're mostly quite good.

Ruhlman's TWENTY is a good book for this. Also, I have to recommend Kenji's THE FOOD LAB because there's so much great info in there. The skillet chicken recipes section was a game-changer for me

Definitely. If you are interested in the science of cooking:

• McGee, On Food and Cooking
  
• Lopez-Alt, The Food Lab

I would love this potato cookbook. It is on my Kitchen/Cooking wishlist.

I love everything I've seen from Sweet Potato Soul so far.

You might want to look for a cook book called "Smoke and Spice" by Cheryl Alters Jamison. (http://www.amazon.com/Smoke-Spice-Cooking-With-Barbecue/dp/155832836X).

I had a Briggs Electric Smoker for years, and using the pamphlets that came with it, NOTHING came out well. I found this book at Half Price Books, and fell in love with using the smoker. (My reactions were the same as /u/I_AM_THE_LIQUEUR)

the food lab by kenji is amazing for these sorts of questions! https://www.amazon.co.uk/gp/aw/d/B00TG24C34/ref=mp_s_a_1_1?ie=UTF8&qid=1501704141&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=food+lab+kenji

If you enjoy the scientific "why" as well as the "how-to", The Food Lab is accessible, interesting, and useful.

Cooking for geeks is not quite as good, but it speaks more to a reader who isn't a natural cook, I think.

My favorite cookbook of the moment.

You mean like Potato? Or the complete book of potatoes?

You need to reach a least 100 ways, alternatively you can buy a book like this

I found this work to be informative, thoughtful, and in-depth:
https://www.amazon.com/300-Best-Potato-Recipes-Complete/dp/0778802787

Check out the Food Lab, might not be AS technical as you'd like but it is along the lines of what you're talking about

https://www.amazon.com/Food-Lab-Cooking-Through-Science-ebook/dp/B00TG24C34/ref=sr_1_1?s=books&ie=UTF8&qid=1549666085&sr=1-1&keywords=the+food+lab

Also, something was done with Watson and flavor profiles. Highlighted in this book:

https://www.amazon.com/Flavor-Matrix-Science-Ingredients-Extraordinary/dp/0544809963/ref=sr_1_1?s=books&ie=UTF8&qid=1549666129&sr=1-1&keywords=flavor+matrix

Recipes:

https://www.cinnamonspiceandeverythingnice.com/southwestern-roasted-butternut-squash/

http://mycaliforniaroots.com/creamiest-vegan-mashed-potatoes-recipe/

https://www.cravingsofalunatic.com/balsamic-roasted-baby-carrots/

https://www.allroadsleadtothe.kitchen/2015/11/spiced-red-wine-cranberry-sauce.html

The stuffing, pie, and ice cream recipes are from Sweet Potato Soul and the rolls are from Vegan Whole Grain Baking.

Is this the book you guys are referring to?

http://www.amazon.com/Smoke-Spice-Cooking-With-Barbecue/dp/155832836X/ref=dp_ob_title_bk

Morris dancing tomorrow, then cooking Mexican. Got a recipe for making Mexican sour cream from here - https://www.amazon.co.uk/dp/B00TG24C34/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

http://www.amazon.com/Potato-Propitious-Esculent-John-Reader/dp/0300171455

Chloe's Kitchen: http://www.amazon.ca/Chloes-Kitchen-Delicious-Recipes-Making/dp/1451636741

One guy wrote an entire book on the topic.

http://www.amazon.com/Sweet-Potato-Power-Smart-Personalized/dp/1936608782/ref=sr_1_1?s=books&ie=UTF8&qid=1398461344&sr=1-1&keywords=sweet+potato+power

Aprecio el perfil tecnico que le das a el proceso quimico que sucede en la cocina, por lo cual te recomiendo, si es que no lo tienes ya, que te compres este libro nuevo. Yo lo voy a comprar.

http://www.amazon.com/gp/product/B00TG24C34?keywords=cooking&qid=1450983812&ref_=sr_1_6&s=books&sr=1-6

The only book I have is a cookbook. You Won't Believe It's Gluten-Free Other than that, I only have my Prescription for Nutritional Healing, but that covers a wide variety of illnesses, and how to use medicinal herbs and vitamins for healing.