Cook Books

[Anonymous No.18475550]

A change in pace.
ITT Anons recommend cook books to each other

[Anonymous No.18475557]

>>18475550

I don't cook so my advice will be terrible, but I understand that Julia Child's guide to French cooking is a classic.

[Anonymous No.18475559]

What is the Finnegans Wake of cook books?

[Anonymous No.18475592]

>>18475559
So you mean an experimental and difficult cook book to learn and master?
Baking is very difficult, mostly due to how nitpicky it is.

[Anonymous No.18475596]

>>18475559
This one, of course.

[Anonymous No.18475603]

>>18475559

[Anonymous No.18475604]

>>18475550
La Cucina and 1080 Recipes and the first edition of The Joy of Cooking are my favorites for general cook books.

[Anonymous No.18475628]

My wife got Salvador Dali’s cookbook so I know it exists but I haven’t read it. Moosewood cookbook is okay. The Ayurvedic Cookbook is good, the quiz at the beginning is fun.

[Anonymous No.18475680]

>>18475628
I didn't know that Salvador Dali had made a cook book.
You learn something new every day

[Anonymous No.18475694]

Any actual good cooks here? I'd buy a cookbook if one was highly recommended. I'd like something that will teach me the basics, nothing too fancy. I'm very bored. I can already cook chicken/steak pretty well and can make a good omelet, but that's about it.

[Anonymous No.18475702]

>>18475694
I dunno.
How I learned how to cook was from YouTube, however I wanted to actually get new recipes, in person.

[Anonymous No.18475706]

>>18475550
I don't cook, but Salt, Fat, Acid, Heat sounds like an interesting theory of gastronomy. I only read the Salt part and learned a lot.

[Anonymous No.18475751]

>>18475706
My dad got it for Christmas last year.
It was... ok. Really not my taste, ended up trading it for a book on baking breads

[Anonymous No.18475766]

>>18475680
the joke is that he made a cock book, a "Libro del Pene" in spanish.

[Anonymous No.18475769]

Start with the Americans.

[Anonymous No.18475776]

>>18475702
Yeah, I probably can't be bothered anyway, I eat like a boring monk. Bacon/eggs for breakfast, Meat/Vegetable/Rice for dinner, I could do this for the rest of my life probably but people might find out I'm autistic.

[Anonymous No.18475777]

>>18475766
>A cock book
Excuse me

[Anonymous No.18475790]

>>18475776
That's good. I yearn to actually eat healthy consistently.
It is good, however, to spice things up and experiment.

[Anonymous No.18475798]

>>18475769
But I live in a tropical country.

[Anonymous No.18475804]

>>18475798
And? are you saying that you can beat the burgers at cooking?

[Anonymous No.18475814]

>>18475790
Yeah, I'm thinking maybe add a chicken parm to my repitore. Seems easy enough and I'm already good with chicken.

[Anonymous No.18475846]

>>18475814
Remember with the flour to season it.
Otherwise you just get gummy, tasteless fried chicken.
Frying can be a hassle, so you'd ant to start small and get familiar with your stove, the cooking vessel and your oil of choice. (As well as a good thermometer!)

[Anonymous No.18475857]

>>18475846
I cook my chicken/steak/eggs all on a cast-iron skillet. For the Eggs I just use butter, and for the meat I use extra virgin olive oil and butter. Is EVOO the best for chicken/steak or should I be using something else?

[Anonymous No.18475874]

>>18475857
You want an oil with a high smoke point, ie. Canola or Vegetable, which is terrible for you so use it sparingly.
The reason that you want you don't want Olive Oil is that at high temps it turns acrid and turns the food that you eat sour and bitter.
Same applies with Roux. Blonde, use butter, Dark, use Vegetable or Canola

[Anonymous No.18475881]

Love this baby

[Anonymous No.18475941]

>>18475881
Oh, as an Italian I'd love to know more.
My family always just used it's own recipes, so I'd love to see what this has to offer

[Anonymous No.18476087]

>>18475941
It is traditional dishes of Italy by region, so you can see how each region made the same dish. It is great.

[Anonymous No.18476161]

>>18476087
Nice. The regions of Italy all have such unique sub-cultures, especially when compared with the foods.
Are you from the North or South?

[Anonymous No.18476165]

>>18475596
based

[Anonymous No.18476170]

>>18475798
Which country anon?
Do they have good food in your country?

[Anonymous No.18476191]

>>18475550
At my bookshop I've got a big cookbook section, and it's a bit of a shame. The zeitgeist is that cookbooks are obsolete because of the internet, and to an extent that's true, but there are some pretty eat cookbooks out there, but nobody will take the time to look through the shelves.
Another interesting thing is that I have a number of Jewish cookbooks, and sort of shocks me that these would even be published because that means that there are people who have a genuine desire to eat Jewish food. They must be psychotics.

[Anonymous No.18476207]

>>18475550
sloppa

[Anonymous No.18476210]

>>18475550
If you are autistic: On Food and Cooking.

[Anonymous No.18476228]

Any vegan recommendations?

[Anonymous No.18476252]

>>18476228

[Anonymous No.18476315]

Le guide culinaire by Escoffier is suppusedly a classic

[Anonymous No.18476325]

This is the only cookbook you need. 1975 JoC.

[Anonymous No.18476329]

>>18475557
She's a classic, but her books is known to be hilariously bad. Although, if you haven't read it, you suck.

[Anonymous No.18476334]

>>18475550
the noma guide to fermentation is widely acknowledged to be the be standard in the field. lots of cool pickle/kraut/kimchi type recipes.

[Anonymous No.18476350]

Not food, but cocktails. This man singlehandedly brought back to life 100s of years of lost history of cocktails. It's an awesome read for anyone into history or drinks.
If you guys want more cocktail stuff, I know all the ones worth reading.

[Anonymous No.18477103]

>>18476161
My grandma is from the north, picrel. You live in Italy or just Italian? One of the nice things about La Cucina is that it sticks to the regional/traditional dishes and avoids the dishes of the cities, so most everything is quite different than what most think of as Italian food.

[Anonymous No.18477132]

>>18475881
>>18475941
>>18476087
>>18476161
>>18477103
Since you're talking about Italian cuisine, I recommend this book which is the n°1 classic and probably the first cookbook written in a dignified literary form (it's really funny and beautiful beyond the recipes)

[Anonymous No.18477225]

>>18476350
You know it sucks, I can't stand the taste of alcohol or enjoy the sensation of being drunk but mixed drinks were always interesting to me.

[Anonymous No.18477995]

>>18477103
I'm from Italy, however my family moved away to Canada after the War.
Grandfather is from the North, Grandmother is from the South

[Anonymous No.18478009]

>>18475550
Manifesto of futurist cooking (Manifesto della cucina futurista) by Filippo Tommaso Marinetti

[Anonymous No.18478013]

>>18475550
Who eats soup with a fork?

[Anonymous No.18478014]

>>18475603
This

[Anonymous No.18478217]

>>18476228
the next dick you can find

[Anonymous No.18478415]

>>18477132
>Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot [...]
explain why I should bother

[Anonymous No.18478499]

What is the Harassment Architecture of cookbooks?

[Anonymous No.18479190]

>>18478415
>letting a synopsis written by a literal who deceive you
Do you, really? Artusi was a man, and back then men (let alone aristocrats) did not cook, you silly. They had old women and housemaids manage the kitchen. In fact it's reasonable to affirm that all the major dishes we know today were invented by women. The different types of pasta were invented by women, same for desserts and sauces. Artusi was just a passionate foodie who probably enjoyed following and coordinating the process of cooking, the choice of ingredients, the combination of flavors, etc. There are parts in the book where he describes hunting scenes and how to select venison, or how to obtain the best fruits and fishes that come from afar. He explains how to set the table in very good taste, and how the meal is carried out. But in addition to this, he also knew how dishes have to be cooked and prepared. The proof of his reliability is that many Italian recipes religiously refer to Artusi still today. In his birthplace there's a gourmet restaurant that follows the book to the letter and is regarded as one of the best in its region. Get yourself a copy if you're interested in Italian cuisine, it's really a bible.

[Anonymous No.18479928]

>>18478499
anarchist cookbook

[Anonymous No.18479991]

>>18479928
>How to get on a Active Watchlist in 1 purchase or less

[Anonymous No.18480020]

>>18479991
>purchase
Anon I....

[Anonymous No.18480036]

>>18478013
That was the only SFW image that I had that was food related.

[Anonymous No.18480049]

>>18480020
I am aware of .pdf's.
Murdercube is better anyways

[Anonymous No.18480359]

>>18477132
I will check that out anon
Thanks

[Anonymous No.18480426]

>>18477225
The whole explosion of cocktails was due to the need for making the taste of terrible liquor during prohibition.

[Anonymous No.18480454]

[Anonymous No.18480462]

>>18480426
This.
Though, some of the earliest date to the late 1880's.
Correct me if I'm wrong, but I believe it was for a recipe of Egg Nog

[Anonymous No.18480684]

>>18479190
Thank you for your thoughtful response, you have convinced me

[Anonymous No.18480726]

>no mention of McGee on Food and Cooking

Is this thread even trying?

[Anonymous No.18480737]

>>18480726

[Anonymous No.18481024]

>>18480726
Do you have any other recommendations anon?

[Anonymous No.18481027]

>>18480726
>>18476210

[Anonymous No.18481029]

Ivan Ramen is nice

[Anonymous No.18481031]

Pre 1500s or not trad

[Anonymous No.18481429]

>>18481031
What do you mean?

[Anonymous No.18481485]

>>18475603
pretty alright recommendation.

[Anonymous No.18481497]

>>18481485
Do you have experience with this book?
How is it?

[Anonymous No.18481511]

>>18481497
Part of me wants to laugh at the absolute hilarity of this book, while another part of me is full of immense adoration of the conceptual thinking and creativity displayed:

*These crazy Italian guys did NOT like pasta: "Any pastasciuttist who honestly examines his conscience at the moment he ingurgitates his biquotidian pyramid of pasta will find within the gloomy satisfaction of stopping up a black hole." In fact, probably 1/3 of the book is a rant about how terrible these "white worms" are. This caused such a riot in Italy that there were marches in favor of pasta, wars about its importance, and even a few casualties.

*They had some very hilarious ideas about the future of food consumption, from taking in all nutrients in the form of pills, to some even more unlikely sources: "We must, by continually varying types of food and their combinations, kill off the old, deeply-rooted habits of the palate; and prepare men for future chemical foodstuffs; we may even prepare mankind for the not too distant possibility of broadcasting nourishing waves over the radio."f

*The recipe section is an incredible exercise in the absurd, featuring recipes with names such as: "A Simultaneous Dish," "Italian Sea", "Immortal Trout", "Sicilian Headland," "Elasticake," "Hunting in Heaven," and "Steel Chicken" (which makes the use of cockscombs, chicken, and those silver hundreds and thousands used on Christmas cookies.) The ingredients are bizarre and conceptual, the images they evoke odd and often sexual. Here's my favorite recipe so far, titled "The Excited Pig": "A whole salami, skinned, is served upright on a dish containing some very hot black coffee mixed with a good deal of eau de Cologne." how's that for a mental image?

*There's also a section on dinners that is fantastically absurd, from dressing everyone attending in pajamas made of various tactile materials to serving the busy businessman a meal of hot chocolate in pen-sized thermoses and pipes full of soup.

[Anonymous No.18481556]

>>18481511

[Anonymous No.18481743]

>>18481511
Alright, I'm buying it.

[Anonymous No.18482019]

>>18481743
Bruh seriously, what the fuck was that description

[Anonymous No.18482046]

>>18475777
Seriously, what did he mean with "cock book"?

[Anonymous No.18482871]

The only cookbook you'll ever need

[Anonymous No.18482876]

Just read this and figure it out

[Anonymous No.18482941]

>>18482876
I was waiting for this to be posted.
The dude is straight up a food wizard

[Anonymous No.18483079]

>>18475550

[Anonymous No.18483089]

>>18475550
One does well to start with the French

[Anonymous No.18483092]

>>18483089

[Anonymous No.18483097]

>>18483092

[Anonymous No.18483105]

>>18476210
>>18482876
Which is better?

[Anonymous No.18483171]

>>18483105
Go with both!

[Anonymous No.18483253]

>>18475628
he made 2, wines of gala, dinners of gala, they are just artbooks with food themes

[Anonymous No.18483390]

>>18480462
The first "cocktail", that is, a drink consisting of some 3 essential ingridients, spirit, sweetener, and flavoring agent is considered to be the "old fashion". Which the oldest reference to came out of a news paper in, I believe the 1880s (don't have the book on hand). Egg Nog (which is definitely referenced and cited in the book) is far, far older. There are all sorts of spiced wines, punches (theres a great story about George Washington throwing a party with a naaassty punch that fucked up all of the continental congress for days) and Nogs that date back hundreds of years. Some "punches" like the "french 75", that was created by the famous 75th Artillery Unit of Napoleons army have been revised over the years into what we consider "classic cocktails". And that one dates even before 1880, I believe.

[Anonymous No.18483917]

>>18475550
Very simple to use. Clear step-by-step instructions that even an anal retentive retard like me can follow. Provides alternatives to ingredients you might not be able to source. Each section is prefaced with general tips for cooking the type of dish covered, and the book provides decent variety in each considering how many sections there to cover. This book gave me the confidence to leave my comfort zone. The stews are magnificent. It's an ausfag book so burgers will be confounded by the base ten measurements.

[Anonymous No.18484237]

>>18477103
*spits* I hate the north

[Anonymous No.18484599]

>>18478499
His next book apparently has a cook book in the back. Or atleast a nutrition guide

[Anonymous No.18484691]

>>18475804
>And? are you saying that you can beat the burgers at cooking?
The Big Mac Country...

[Anonymous No.18484704]

>>18478217
>the next dick you can find
The only kind of meat they eat

[Anonymous No.18484998]

>>18484704
Well, now I know where they get their protein from the

[Anonymous No.18485857]

>>18483390
That's interesting anon.
There's a whole host of YouTube channels that specialize in cocktails. Maybe they have more info

[Anonymous No.18487090]

>>18483917
Cool thanks anon