- Architect's Pocket Book of Kitchen Design, Charlotte Baden-Powell [Review]
- Season to Taste by Colin Dence [Review]
- Culinary Artistry, Andrew Dornenburg and Karen Page [Review]
- Cooking for geeks: real science, great hacks, and good food, Jeff Potter [Review]
- The Curious Cook: more kitchen science and lore, Harold McGee [Review]
- Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies, Alice Medrich [Review]
- The Bread Baker's Apprentice, Peter Reinhardt [Review]
- The Bread Baker's Apprentice, Peter Reinhardt [Review]
Book(s) I'm reading:
- Good Eats: The Early Years, Alton Brown (p132 of 395)
- On food and cooking: the science and lore of the kitchen (2nd edition), Harold McGee (p170 of 883)
Books I'd like to read:
- What Einstein Told His Cook: Kitchen Science Explained, Robert Wolke
- Ratio: The Codes Behind the Craft of Everyday Cooking, Michael Ruhlman
- Good Eats 2: The Middle Years, Alton Brown
- Modernist Cuisine: The Art and Science of Cooking, Maxime Bilet, Nathan Myhrvold and Chris Young (if I can ever afford it...)
- Modern Gastronomy: A to Z, Ferran Adria
- Science in the Kitchen and the Art of Eating Well, Pellegrino Artusi
Suggestions? I'm looking for a good book or two about food photography (and photographing real food, not hamburgers with plastic wrap, toothpicks and shoe polish).
Animal Vegetable Miracle - Barbara Kingsolver :)
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