Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold
CRAZY FUCKING AWESOME.
ALSO CRAZY EXPENSIVE.
IT’S MOSTLY A SCIENTIFIC ANALYSIS OF THE COOKING PROCESS. IT GIVES LOADS OF KNOWLEDGE ON HOW AND WHY THINGS DO THE THINGS THEY DO, BUT GIVES… BASICALLY ZERO RECIPES THAT THE AVERAGE KITCHEN COULD MAKE.
SO IF YOU LIKE SCIENCE, THIS IS GREAT!
IF YOU JUST WANT TO COOK SHIT, IT’S PROBABLY NOT FOR YOU~
Oh hey, if anyone is interested in this sort of thing but also doesn’t want to drop wads of cash, edx currently has a science and cooking course which should theoretically cover the same things. It’s free, easy to sign up, and also, you don’t have to do the assignments if you’re just interested in watching the lectures or reading the transcripts or w/e. Also the hands-on assignments are designed to be p basic and easy to complete with stuff you have in your kitchen already and maybe a couple other things to get at the store. (I think; I haven’t done any yet.)
Disclaimer: I personally don’t really like the lecture format, which is broken up into a series of short videos that altogether are about an hour long; idk, it just really pisses me off to have to click through. If you’re like me, there’s ur warning, but if that sounds aces to you, have fun : >