#480 in Cookbooks, food & wine books
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Reddit mentions of Ideas in Food: Great Recipes and Why They Work: A Cookbook
Sentiment score: 3
Reddit mentions: 5
We found 5 Reddit mentions of Ideas in Food: Great Recipes and Why They Work: A Cookbook. Here are the top ones.
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- Clarkson Potter Publishers
Features:
Specs:
| Color | Red |
| Height | 8.5 Inches |
| Length | 5.7 Inches |
| Number of items | 1 |
| Release date | December 2010 |
| Size | 1 EA |
| Weight | 0.95019234922 Pounds |
| Width | 1.1 Inches |
The ability to improvise comes with time, observation and willingness to experiment. Onions can add different texture and flavor to a dish depending on preparation. From crunchy, sulfurous, raw onions to sweet, soft, caramelized onions the spectrum of possibilities is quite broad. Use them raw, gently sautéed in oil, caramelized, fried, dried, pickled; cut lengthwise, crosswise, diced; etc. and build up a mental library of the results. I love reading about food, food history, preparation and food science but nothing beats actually getting hands-on with food.
That said, there are some books about flavor combinations and it might help if the concern is wasting food due to impractical experimentation. I own and enjoy Niki Segnit's The Flavor Thesaurus. It's not a mathematical table of A+B=C, but it gives classic and inventive combinations of various flavors. I can't vouch for these, but maybe read through the reviews and see if they sound interesting to you: one and two. I follow the blog of the latter two authors and it's quite interesting even if it is sometimes beyond the scope of home cookery.
Blog post on Ideas in Food about soaking pasta.
Their book, which has more extensive explanations.
Jerusalem
Cooking with Loula: Greek recipes from my family to yours
Ideas in food: great recipes and why they work (ma anche Maximum Flavor, degli stessi autori)
Meathead: the science of barbecue and grilling
BraveTart: iconic american desserts (in uscita 15 agosto)
Check out this IDEAS IN FOOD'S MACARONI AND CHEESE recipie. I have tried it a few times and its great.
I recommend their book too. Great for home chef's and professional chef's. taught me a lot.
Gastronomique is an incredible resource for all pretty much anything edible.
Harold McGee's On Food and Cooking is also a great resource but is more like a text book than a cook book.
The Ideas in Food books are pretty good too.
I guess I've been leaning more towards "educational" type reading lately (opposed to recipe tomes). Ratio is also very good. Does reddit like Ruhlman?