Cookbook recommendations thread

OP here. Get it on Amazon or something. It is full of science. Half cookbook, half textbook. It is very information-dense but written in an informal tone. I didn't post that recipe, BTW.

amazon.com/Every-Grain-Rice-Chinese-Cooking/dp/0393089045

ameritard confirmed

Is it worth it? I love seriouseats but i dont know if the book will have enough original content to be worth buying

my favorite book to cook from. nothing groundbreaking but just super well curated.

I also like this book a lot. Fun to read and all the recipes work pretty well. I'm also a weeb so.

IMO this is one of the most useful resources of Italian cooking knowledge that one could have. Marcella Hazan is pretty much the godmother of modern Italian cuisine.

Marcella Hazan is pretty much the godmother of modern Italian American cuisine.
>fix'd

italian american?

I love this book, if in part because it's got some really weird recipes in here that never really caught on with the american eating public.

good goy
i got you covered senpai
gen.lib.rus.ec/book/index.php?md5=FC8E1F9D8A364E7FA137794E79A4AC9F

It's decided. I'm making a cook book. Nothing in life will be more enjoyable than cooking delicious food and selling your recipes for money.

dream on fuqboi

Noice

Someone seems jelly.
Enjoy your unfulfilled life.

I mean, unless you're already published or famous in some way, there is a close to 0 percent chance you'll get published and an even lower chance you'll make any money with it.

How do you open the file after downloaded?

...

>mfw I'd always roasted potatoes like that because that's the way my grandmother did it

They really do turn out great. Super crispy on the outside, nice and fluffy on the inside.

India Cooking, Pushpesh Pant.

Indian food is tricky. Your best bet is for your mom to be an elderly Indian woman. Disregarding that, this is a pretty good book.

Huge number of recipes. A very good primer on all the different sorts and history of Indian cuisines, and there's a lot. A substantial glossary covering all those admittedly hard to find ingredients. And just some really beautiful glossy photos of numerous dishes.

I like it

shit, I have the non-illustrated version of that

The pictures in it are pretty tasty, but my copy is falling apart

Its an .epub file, so any epub reader.
What I use:
FBReader
Calibre (if you have a big collection of books)

gen.lib.rus.ec/
You can find tons of books in epub, mobi or pdf formats there famalam. Go nuts

flavor bible for inspiration

I have the food lab, good book, has some great recipes. I also have the science of cook and the flavor bible. I like the explaination of why certain things work, not just the rote memorization of recipes.

The greatest recipes, in culinary entertainment history!

I liked a lot of the recipes in this one - very simple, but tasty. It's not a great introductory book, you need to know the fundamentals before you start, but definitely one to look up.

I got this for myself a few weeks ago after getting a new dehydrator as a gift

It's not all about dehydrating but also about cooking stuff using already dehydrated foods

have you tried making them like that? yeah, thought so

fag

ah thank you

btw im not joking, it's good

...

Was going to toast this.
Bizarrely legit recipes for noobs.

Can't go wrong with Hugh.
(not even a britbong)

>don't like unusual flavors in your roast potatoes
>you must be a kid
I like this book already.

They use bacon or pancetta and cream instead of just guanciale.

Wait do you put just the oil in the roasting pan in the oven for 15 minutes then add the garlic and potatoes to the hot oil?

what is a "book store"?

...

No Italians are this rigid about their cooking as a matter of culture, that's just your autism talking.

Hey I've seen this before. Yeah, it WAS good. I gotta go buy it, thanks!

Gotta say, Joy of Cooking is my standby. Besides that I like How It All Vegan for vegan recipes - that specific cookbook is the only one I've ever found that actually focuses on feeding you as opposed to bullshit about the newest hipster vegan trend. The recipes are also incredibly tasty and innovative; it is unparalleled.

>American chefs

Is this a meme book?

Has anyone here read it?

>This is the real carbonara, the only one, and exactly how should it be, creamy WITHOUT ADDING CREAM
Silly "Italian" Americans will never understand.

that's what it says

The Art of Mexican Cooking by Diane Kennedy. Autism level regional Mexican food. I'd put it at or near Pokpok level obsession, but the pictures aren't as pretty. Rick Bayless famously showed up at Diane Kennedy's door with no announcement and freaked her out because he loved this cookbook so much.

First cookbook I ever bought myself, still probably my most used one.

It's basically ultra-authentic pornography, but I still have only cooked like 2 things from it cause I don't live anywhere near a thai grocery.

Anything written or cowritten by Anya von Bremzen. She's a god at writing authentic recipes but also picking out the interesting ones. It's not like those cookbooks that are super authentic but at the end of the day only have recipes for roast chicken/beans and rice/pleb food.

Pic related is her best work. The beef stroganoff recipe will make you realize you've never actually had beef stroganoff before. She's also got a sour cream dough recipe that is fantastic for making pirozhki but also works really well for pie crusts. Do try any of the soup recipes as well.

My other favorites of hers are The New Spanish Table - try the salt cooked pork, read all about what makes real paella real paella or try anything from authentic gazpacho to cool variations like beet/cherry gazpacho - and Terrific Pacific - which has some amazing Thai curry recipes and lots of challenging seafood recipes like Steamed Sea Bass in Black Vinegar Sauce.

That is the textbook used at the Culinary Institute of America... I own it and it's excellent

Also excellent; his website/ food blog is also really great imo

But I should mention it's more of a technique book, not a recipe book. It's about learning how to cook professionally from start to finish.

>add gelatin

That's a pretty interesting idea. I'm guessing it helps get a head start on making the outside nice and crispy.

One of the best Italian cookbooks.

>selling
Capitalist detected.

As someone who has only made maybe 10 meals in his life that required any real attention to cooking would you suggest this book for someone wanting to get serious?