The culinary library

Alright boys and girls, I have amassed a decent collection of cookbooks-- mostly new, but some old-- and would like to share the knowledge.

Pick a book and request a recipe/technique/piece of information. I will photograph the relevant pages or passages to the best of my ability and post the results in this thread.

Please request one thing at a time so everybody gets a chance.

Lesser-known technique for slicing onions

Slicing onions 2/4

Slicing onions 3/4

Slicing onions 4/4

Could I get the liquid sourdough starter from The Larousse Book of Bread? Thanks in advance senpai

Yes. I have made it before. Mine worked, but each day it did form a dry skin on top. Therefore I dampened the towel on day 2 before covering the bowl. I believe that the rye flour I used must have soaked more water than the one used in the book, though this is just speculation. I also added a bit more water on day 4 just to achieve the "thick pancake batter" consistency he mentions.

Great thread, posting a hot girl to motivate you to continue.

Cauliflower flavor pairings 1/2

Cauliflower flavor pairings 2/2