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0 pointsorbital-decay3y ago0 comments

Serious cooking books always focus on reproducibility and actual processes happening at certain temperatures in your food.

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Any recommendations? Can't think of any such book owned by anyone I know.

I often jest that cooking is just process chemistry, but done without proper tools and without caring about quality of the outcome.

Modernist Cuisine is one I highly recommend.

j / k navigate · click thread line to collapse

Any recommendations? Can't think of any such book owned by anyone I know.

I often jest that cooking is just process chemistry, but done without proper tools and without caring about quality of the outcome.

Modernist Cuisine is one I highly recommend.

j / k navigate · click thread line to collapse