Hey folks, I've done some googling around looking over old threads here trying to find various cookbook suggestions but haven't been able to find something specifically for this. I've been a homecook for many years now, usually followi...
Hey folks, I've done some googling around looking over old threads here trying to find various cookbook suggestions but haven't been able to find something specifically for this. I've been a homecook for many years now, usually following recipes and tweaking them to my liking while picking up techniques on the go from various foodtubers (Kenji/Adam/Ethan, etc.) I've also recently read quite a few books like Salt Acid Heat Fat, The Food Lab, Pepin's new complete techniques, Ratio (Michael Ruhlman). I've also been watching a local cooking competition on TV which focuses more on fine dining and I've seen quite a few techniques I've never used before like making various purees, tuiles, couli and other words I've never heard before and haven't seen them in those books. I also follow a YouTube channel of two British chefs called Fallow who also use these techniques a lot, and would love to have a more organized way to learn how to do these by myself and how to pair them for example with a certain piece of protein or something. Do you know any approachable books for that? Thanks! submitted by /u/MiyutanFan [link] [comments]
