Looking to possibly purchase another book, and I'm kind of between a test kitchen book or The Food Lab.which one do you prefer? I hear that Kenji name mentioned in here often, I am a paid member of the Test kitchen- cooks- etc website (magazine) already.
Announcement
Collapse
No announcement yet.
New book - recommendation
Collapse
X
-
Club Member
- Sep 2015
- 5053
- Tennessee
-
22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
- Likes 8
-
Given that the book is still in print and that the Kindle version is $19.00 I'd bet that the eBay version is pirated. PDFs can be used to spread all kinds of nasty malware. If none of that matters to you, you can get it for free. Just search for "Salt, Fat, Acid, Heat PDF" on Google. Not going to post the link here.
- 1 like
-
I will look into this one too, it has been recommended many times here. I could not stand the Netflix show, but, that could have been her personality just did not work for me to watch.
-
Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
-
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
The Food Lab book for sure. Kenji is amazing and like Meathead, with him, it is all about the science and rigorous and repeated testing.
- Likes 2
Comment
-
Zero doubt those ebay pdf's are just a pirated version. Let your conscience be your guide.
Without seeing one I can't tell if they are just made from a converted Kindle version which had the DRM stripped away or if they are a scanned print version.Last edited by Histrix; August 29, 2019, 02:29 PM.
- 3 likes
-
Originally posted by Richard Chrz View PostLooking to possibly purchase another book, and I'm kind of between a test kitchen book or The Food Lab.which one do you prefer? I hear that Kenji name mentioned in here often, I am a paid member of the Test kitchen- cooks- etc website (magazine) already.
Since you are a paying member of the ATK empire you already have access to everything they offer. I've bought a few ATK books over the years but I always have a feeling that there is a lot of overlap in all the books they release. Good books nonetheless. The last one I bought was their Mediterranean cookbook a couple years ago.
Food Lab is a good book and I bought a copy mainly to throw some money to Kenji as thanks for his efforts over the years but... pretty much everything in the book is on the Serious Eats website.
Salt, Fat, Acid, Heat is a good book but before you buy it you might want to watch the video series (Netflix or Amazon - don't recall which offhand). And she makes available a lot of the recipes on her website.
Comment
-
Charter Member
- Oct 2014
- 802
- Texas
-
Backwoods Chubby G2
Weber 22" Master-Touch GBS Kettle
Blackstone 36 Griddle
SlowNSear (Original)
Fireboard Extreme
Maverick 732
Super-Fast Thermapen
Rapala 7 1/2
Bear Paws
Weber Rapidfire Chimney
Grill Beast 304 Injector
G&F Suede/Leather Gloves
Foodsaver V4880
- Likes 3
Comment
-
Club Member
- Aug 2017
- 7558
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
-
Naively, I thought that the copyright extended to the PDFs and that the authors still got a cut.
I'm going to flag this post to see if the moderator would review the issue and remove my comments if necessary.
Thanks to all for your input.
- Likes 1
Comment
-
Club Member
- Sep 2015
- 8034
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
-
Administrator
- May 2014
- 18988
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I have both, and personally I like ATK better. NOT because it's *better*, but I just like it better. I think it does a good job of explaining why. Kenji's Food Lab to me is a college course whereas ATK is more like AR, a high school course, palatable for the masses. It just skips the bio-chemistry and explains in layman's details. My perception, not that I'm right...
- Likes 2
Comment
-
Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
-
Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
If you want a left field recommendation...
The Laws of Cooking: And How To Break Them.
Its a different look at flavors and how things work on the palate. Like Pizza and PBJ and basically the same thing. A fat, a fruit, and something to spread it all on.
Between the two you’ve noted, Food Lab. If I can go a bit afield in the ATK family (post divorce), the original Milk Street book was great and I would not hesitate to get the new one.
- Likes 1
Comment
-
All this talk about cookbooks... Well, I like the science-based ones over the self-serving ones that should be titled, "this is how great I am." I flip through the recipes to get ideas, but many are too sophisticated for my budget.
Bbq books specifically are redundantly simple, or overly complicated. There needs to be more books on the why rather than the how; more books on the method rather than a list of instructions.
I don’t think it matters how you season any meat. Sure, someone is going to challenge me on that statement, but think of your humble beginnings. If you messed up a piece of meat it was undercooked or overcooked. It probably wasn’t too much cayenne pepper or too much salt. Mix any 6 spices from the average household’s cabinet, cook it right, and end up with a decent product. I repeat, the key is the cooking it right. What’s right? Whatever works for you is right, right? Now I’m the redundant one, I want more why, less how.
Debunking myths is especially pleasing to me. I think I’ll read meathead’s book again this weekend.
- Likes 1
Comment
-
There are lots of ways to cook good food. There are lots of ways to mess up a good cook.
Since some folks taste things more intensely, you can definitely mess it up for them with the wrong spice in the wrong quantity. Mustard triggers my gag reflex.
-
You’re really dragging this out, aren’t ya. I never said any of that was wrong, this is a non-argument. Congratulations 🍾🎉🎊 the troll of the year prize goes to you. Have a bowl of alphabet soup and choke on the D. The stuff is bland and a little ketchupy, you should be able to tolerate it.
Announcement
Collapse
No announcement yet.
Comment