Cooking references for food/kitchen geeks

[paulF]

Hey guys,

Just wondering if anyone had been through the below cooking books:

Modernist Cuisine: The Art and Science of Cooking

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

Read many reviews and both books seem to be really good info wise but just want to hear if anyone actually owned the books and if they found them to be useful in day to day cooking.

Cheers

[lipher]

awesome, ill check that out.

[LivetoCook]

Modernist Cuisine is probably(and most certainly) THE most complete and ultimate reference book(s) for the cooking trade today.

It certainly outclasses anything else out there covering everything including molecular and sous-vide cooking.

I can highly recommend it and the condensed one volume issue is a way to go without spending a large sum of money.

This work is the most updated and modern work available today. Worth (Sorry... a must) getting this if you are a serious beginner, pro, or anything in between)!!!

The other mentioned is not familiar to me, sorry.

[chefred]

Mcgee is a great writer and he has a lot of great information in his books. Don't hesitate on that one. Also I recommend everyone have a copy of the French laundry cookbook. Thomas Keller is a genius

Sent from my SGH-I747M using Tapatalk

[Habana Mike]

Not the most current(!) but a must have for the serious, Larousse Gastronomique.

[Ken Gargett]

Hey guys,

Just wondering if anyone had been through the below cooking books:

Modernist Cuisine: The Art and Science of Cooking

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

Read many reviews and both books seem to be really good info wise but just want to hear if anyone actually owned the books and if they found them to be useful in day to day cooking.

Cheers

owned it for a while but have not used it as much as i should. i know he is hugely respected. agree re keller. the stepanie alexander 'cook's companion' is another exceptionally good book covering a great range. probably the book to have if you were limited to one. more recipes than larouse but less specific info. alan davidson's 'oxford encyc of food' another must have.

[paulF]

Thanks very much for all the references guys, very much appreciated

Already started with Harold McGee's "On Food and Cooking The Science and Lore Of The Kitchen" and it's an amazing book by all means! Beautifully written and contains a wealth of info.

Can't wait to get my hands on the rest of your suggestions!

[chefred]

Oh and do yourself a huge favor and get the river cottage meat book! Hugh fearnley whittingshall is crazy. The right easy

Sent from my SGH-I747M using Tapatalk

[mncz]

Would you all recommend Modernist Cuisine as a good book for a beginner? I used to experiment a lot with cooking a number of years ago but got distracted by other interests. These days, I've been wanting to move further away from fine dining in the interest of learning to cook wonderfully for myself and loved ones and also save money for even more exceptional dining experiences.

I could make a thread of my own (probably will when I have more to say at a more appropriate time of day) but any resources would be great, online or otherwise. I've poked through a couple of blogs about food – want to start experimenting with Korean dishes (the lady is Korean and it would be nice to surprise her).