Cookbook

[psipsina]

Hey Y'all, I'm in search of a cookbook that is not just recipes. I've found a bunch that have alot about techniques but none that have the theory of cooking. I want something that explains putting menus together, theory of how flavors combine and the art of presentation. I really want to step up my cooking skill from just following recipes well into being able to put together my own menus and recipes and generally put more of my overflowing creativity into my cooking. Any ideas?

[annulla]

Go to the classics. You are looking for an old-fashioned, comprehensive American cookbook. Try these (each has a devoted following) -- they were first published decades ago and are still best-sellers for very good reasons. :smile9:

The Joy of Cooking - http://www.amazon.com/gp/product/0026045702/qid=1142903030/sr=1-2/ref=sr_1_2/103-8718487-6435012?s=books&v=glance&n=283155

The Fanny Farmer Cookbook - http://www.amazon.com/gp/product/0679450815/sr=8-1/qid=1142902878/ref=pd_bbs_1/103-8718487-6435012?%5Fencoding=UTF8

On Food and Cooking - http://www.amazon.com/gp/product/0684800012/ref=cm_lm_fullview_prodimg_2/103-8718487-6435012?%5Fencoding=UTF8&v=glance&n=283155

The New York Times Cookbook - http://www.amazon.com/gp/product/0060160101/ref=pd_sim_b_5/103-8718487-6435012?%5Fencoding=UTF8&v=glance&n=283155

[gervitsd]

You might want to consider the book we used for Culinary School. It talks about flavors and food combinations as well as all the info for techniques and classic recipes. It is good about talking about how to prepare menus and the need to mix different textures and flavors in your entrees. (i.e. not too many mushy foods together or not a bunch of foods all the same color, etc.) The book is called

"Professional Cooking" by Gisslen.

There is also "Professional Baking" by the same author that we used in my baking classes. The only downside you may see is that the recipes list ingredients by weight, as that is how chefs cook, but that is fairly easy to convert, especially with all the conversion charts online for that.

I would have to say that I find Joy of Cooking to be my absolute least favorite cookbook. I don't like the way they list the ingredients mixed with the directions. Any real cook gets all their ingredients together first and then starts the actual cooking. This is a more clean and organized way of cooking and you don't have to worry about trying to get stuff together while other stuff is burning on the stove.

I hope this helps. I collect cookbooks and have my favorites that I find have the best recipes.

[pugnrandy]

I have been cooking for almost 30 years and always go back to my Fannie Farmer. If you purchase one make sure to get the hardback (eBay perhaps?) because you WILL wear it out. Bought one for each of my daughters when they married. You might also try
http://www.bestbookbuys.com
Good luck! :smile9:

[dandylin]

When I need the basics. I use On COoking. It's a culinary text. You can find it at amazon. It explains and demonstrates tons of techiniques and such. It's a bit pricey because it's a text but it's excellent

On Cooking: A Textbook of Culinary Fundamentals (3rd Edition) (Hardcover)
by Sarah R. Labensky, Alan M. Hause, Sarah Labensky, Steve Labensky

[jeanmarie]

I like the cook's illustrated magazine series - they explain how they dissect a recipe and come up with their 'perfect' recipe. I make one or two recipes out of their magazine each time I get a new one, and they are generally all 'keepers'.

[dandylin]

I like the cook's illustrated magazine series - they explain how they dissect a recipe and come up with their 'perfect' recipe. I make one or two recipes out of their magazine each time I get a new one, and they are generally all 'keepers'.
Me too, I love that magazine. As someone else pointed out, it's food porn :cool2: