I hope this hasn't already been posted, but it deserves as much praise as possible, so I am ok either way. This cookbook http://www.amazon.com/Food-Lab-Cooki...s=The+Food+Lab (Amazing Ribs Amazon link) is essential. It's 998 pages in full color with pictures, and an absolute bargain at the current price of $27.47 for the hardcover. The Kindle price is $19.99, and well worth it if you love your Kindle, but if you hold a physical copy in your hands you won't want to live without it. If there is any gripe, it would be that the pages feel slightly flimsy, but it's a completely understandable tradeoff to get so much content on the page. Some Amazon reviewers have noted that a lot of this content is available for free on seriouseats.com, but I love the way the book is laid out and will continue to frequent his web site even if I didn't.
If you don't know Kenji, or seriouseats, their approach is similar to that of America's Test Kitchen. It's a scientific analysis more than a recipe book, and it's what draws me to this site as well. The entire goal is to educate you on all the variables that can ruin a cook, and then eliminating those variables to turn out repeatably good results. Whether it is somewhat simple (yet unbelievably helpful) advice on choosing meats, how to tell if eggs are fresh, etc., or it veers into hard science, the book, like this website, never lets you get lost or makes you feel stupid.
My friends all tell me I am a great cook. While I am my biggest critic, I know my skill has improved leaps and bounds in the past few years. I can't remember which website I discovered first, or which one I use more, but I owe almost all of my success to this site and seriouseats and love them both for many of the exact same reasons. Try his website first, and if it's for you, then you will treasure this book. I don't know if I've ever read a cookbook cover to cover, but I am more than half way through and don't see me stopping
If you don't know Kenji, or seriouseats, their approach is similar to that of America's Test Kitchen. It's a scientific analysis more than a recipe book, and it's what draws me to this site as well. The entire goal is to educate you on all the variables that can ruin a cook, and then eliminating those variables to turn out repeatably good results. Whether it is somewhat simple (yet unbelievably helpful) advice on choosing meats, how to tell if eggs are fresh, etc., or it veers into hard science, the book, like this website, never lets you get lost or makes you feel stupid.
My friends all tell me I am a great cook. While I am my biggest critic, I know my skill has improved leaps and bounds in the past few years. I can't remember which website I discovered first, or which one I use more, but I owe almost all of my success to this site and seriouseats and love them both for many of the exact same reasons. Try his website first, and if it's for you, then you will treasure this book. I don't know if I've ever read a cookbook cover to cover, but I am more than half way through and don't see me stopping
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