Five books to help you become a chef


	Five books to help you become a chef

bignosemousie

12-12-2007 4:21 PM

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tags:

books, cooking

bignosemousie says:

"Cooking: 600 Recipes, 1,500 Photographs, One Kitchen Education," by James Peterson

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12-13-2007 3:53 AM

michellezm

The "Knife skills" one looks interesting BNM, because I'm forever slicing and dicing my own fingers. My own blood can be found in almost every meal I cook - it even adds flavour and colour to the salad dressing.

12-13-2007 8:47 AM

bignosemousie

LOL, michelle! You really put your whole self into your cooking.

12-13-2007 10:20 AM

michellezm

12-13-2007 11:55 PM

dakotayii

The Japanese call it umami- the fifth taste. Sweet,sour,spicy,salty then umami or in english OMG!!!!!!!!!!!!! Google it.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/f632bfe6-19ac-4022-83c4-2f125fd39955/F2558C1C-E3E3-4602-A20B-B1CDAE5E1F47/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.salon.com/mwt/food/eat_drink/2007/12/04/2007_cookbooks/" href="http://www.salon.com/mwt/food/eat_drink/2007/12/04/2007_cookbooks/" style="font-size: 11px;">www.salon.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.salon.com/mwt/food/eat_drink/2007/12/04/2007_cookbooks/">Being a good cook is about instinct, about knowing what to do before some Food Network chef tells you. Or, even better, knowing how to fix a recipe when it doesn't work out, about getting comfortable enough with your own skill to leave behind the pre-written recipe. We put together this list with that goal in mind. What you'll find here are books that, yes, often contain recipes but also provide a solid food education along the way.</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.salon.com/mwt/food/eat_drink/2007/12/04/2007_cookbooks/">it's restricted to books that came out in the latter half of this year, so if you want to give them as gifts, they'll still have that great new-book smell.</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.salon.com/mwt/food/eat_drink/2007/12/04/2007_cookbooks/">"Knife Skills Illustrated: A User's Manual," by Peter Hertzmann</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.salon.com/mwt/food/eat_drink/2007/12/04/2007_cookbooks/">"How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food," by Mark Bittman</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.salon.com/mwt/food/eat_drink/2007/12/04/2007_cookbooks/">"Secret Ingredients: The New Yorker Book of Food and Drink," edited by David Remnick</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.salon.com/mwt/food/eat_drink/2007/12/04/2007_cookbooks/">"The Seventh Daughter: My Culinary Journey From Beijing to San Francisco," by Cecilia Chiang with Lisa Weiss</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/F2558C1C-E3E3-4602-A20B-B1CDAE5E1F47/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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