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4.6 AVERAGE
4.6 AVERAGE
informative
relaxing
fast-paced
funny
informative
lighthearted
fast-paced
challenging
informative
lighthearted
medium-paced
This book taught me how to cook better, using ingredients I already purchased, by teaching me how to use things properly. I am very grateful for this book, and plan on purchasing the next one by the author. The only negative I have is that I read the book in ebook format, which made the charts compressed and difficult to read. Adjustments to font size and zoom just threw off the rest of the book's structure, so I basically just skipped the charts.
informative
fast-paced
One of the things I love about this recipe book is also the thing I kinda hate: it is very detailed and scientific, and it wants the reader (cook) to understand the WHY. Which is amazing! Because so often I find myself choosing the easier route when cooking, without fully understanding what I'm missing by something as simple as salting chicken the night before. But it can be challenging to read some of that "why" without seeing it. You kinda need to get your hands dirty and be in the kitchen messing around while receiving this information. Which I wasn't. So I think I'll be able to reread and absorb more information as I try more recipes (have only tried one so far), and I do think it will be a great lifelong foundational guide.
I consider myself to be a pretty intrepid home cook but now I know the why and how behind some of the techniques I'm already comfortable with and I'm challenged to embrace new methods because there are these people who live in my home and audaciously expect to be fed each night.
I'll be utilizing this book as our "textbook" for home ec classes as I attempt to ready most of the aforementioned people for pending adulthood. Understanding the basic building blocks of good flavor will be far more valuable to them in the long run than just teaching specific recipes and the information in this book is organized well, written coherently, and includes just enough humor and anecdotes to flesh out the author/teacher and keep things interesting without distracting from the lessons.
I don't always put cookbooks on my reading lists but since the first half is just text (with some amazing charts and illustrations) and I read the whole thing "like a novel" (as Anne Bogel says she reads cookbooks), I figure this one can be included here.
I'll be utilizing this book as our "textbook" for home ec classes as I attempt to ready most of the aforementioned people for pending adulthood. Understanding the basic building blocks of good flavor will be far more valuable to them in the long run than just teaching specific recipes and the information in this book is organized well, written coherently, and includes just enough humor and anecdotes to flesh out the author/teacher and keep things interesting without distracting from the lessons.
I don't always put cookbooks on my reading lists but since the first half is just text (with some amazing charts and illustrations) and I read the whole thing "like a novel" (as Anne Bogel says she reads cookbooks), I figure this one can be included here.
I love the down to earth approach, the great information, and love the illustrations. I am a foodie and have cooked and baked my entire life and was thrilled with the new ideas and techniques. I also loved the series on Netflix. Samin Nosrat is my hero!
Here's the October Book Pick of the Month for #notthatyouaskedbooks!
I’m basically past cookbooks at this point, and this is so much more and better - it’s a cooking class, beautifully illustrated, warmly written, and incredibly approachable. As a vegetarian, a lot of the information on meat wasn’t particularly helpful, but the science of it was still interesting. The chapter on salt has already changed my cooking so much for the better. This and The Vegetarian Flavor Bible are the two mainstays of my kitchen; with them, regular recipe books become almost useless.
funny
informative
inspiring
medium-paced
Best advice on cooking I've read.