Are there any essential Veeky Forums reading lists?
Are there any essential Veeky Forums reading lists?
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reading is for queers
Guy Fieri's books
This
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If only we had a sticky for "how to learn being a decent cook" we'd already have a list of recommended reads.
The flavor bible isn't a read, it's a reference book to refer to from time to time when you're making your own dishes.
This intrigues me.
Bump
>This intrigues me.
How the fuck did you read The flavor bible before ratio? It's like you went for pretension before practicality.
action bronson's legendary tome "fuck that's delicious"
cookin' with coolio: the ghetto gourmet
thug kitchen: eat like you give a fuck
>Jacques Pepin's techniques
>Fannie Farmer
>Japanese cooking: a simple art if you're a weeb
DinoTendies vol 1: How to Cook with Severe Autism
See also vol 2: How to Make Friends with Wild Animals
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This, to be quite honest with you, family
Start with the Greeks
Fucken memelord ass nigga
Try the Bible, most of you motherfuckers need Jesus.
Cooking is blue collar labor. It's why most kitchen only hire immigrants. Blue color work isn't found in books.
>not SICP
You disgust me.
Pleb
This
>Blue collar work isn't found in books
There was a huge series based just on that premise.
Wasn't that for computer operators and cubicle rats? thats pretty far away from blue collar.
There was also woodworking, plumbing, etc.
the dragon book is a step above SICP
the C programming language is a step below SICP
so you can skip SICP altogether*
*unless you write code for it's own sake. production code is never in scheme.
for bakers, it's this or "Tartine"
coastie hipsters making bread.
kek.
bread is good, friendo.
>screeching code monkeys
Get thee hence, philistines
I got this one. One of the few that's worth buying.
Ask and ye shall receive.
So.... goat milk, honey, fish, and flatbread?
No figs though. Jesus hates figs.
Seems interesting. Could anyone who read it care to describe it? Is it bakery oriented only?
No, it's french classical cuisine, but it does have doughs/batter chapter.
It was inspired by an Instructor at the Culinsary Institute of America that distilled classical french recipes to their most basic components and wrote the ratios of ingredients down into a spreadsheet.
Heres the ratios in the book
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The Food Lab