Modernist Cuisine at Home has some pretty good shit, but there's a lot of horseshit in it as well. Most of the cheese related ones are solid since the sodium citrate makes a huge difference. You get actual liquid cheese with the consistency of velveeta or nacho cheese instead of cheese flavored butter and flour sauce
no recipes in it (some dishes are listed as inspiration, but no how-tos in it), but it discusses the more detailed side of how great flavor is built and what ingredients go with what ingredients and roughly how an ingredient should be treated.
>>7307386 Didn't taste it myself, but I used either a bit more cheese than called for, beer as a base instead of water, or a cheese with a stronger flavor than the one in the recipe whenever I made it. I can't speak for using a water base with a recommended amount of milder tasting cheese though. However I did taste some pure sodium citrate just to see what it was like and it wasn't very offensive.
Minimum required cookbooks are Julia Child's Mastering the Art of French Cooking Volumes 1&2, Joy of Cooking, Essentials of Italian Cooking and The Flavor Bible as previously mentioned by one anon.
Right now, these are the books I currently have. Gordon Ramsay's Home Cooking: Absolutely fantastic.
The Complete Cooking For Two Cookbook: Breddy gud recipes. Some are meh but the vast majority are excellent. The fudge brownies are top tier.
America's Test Kitchen Cooking School Cookbook: Joy of Cooking and Julia Child's works came after this cookbook. This is what got me interested in cooking and helped me teach myself how to cook. For anyone who has trouble cooking, it's an amazing gift or first cookbook.
>>7308141 >Essentials of Italian Cooking This is a great cookbook. I made Marcella's bolognese sauce for the first time last week, and holy shit, was it good. This is the source of my go-to pizza crust recipe too.
I don't think this has been mentioned yet >Slow Cooker Revolution This is a great slow cooker recipe book, there are a few meh recipes, but there are a lot of gems here too Actually, most ATK cookbooks are pretty solid choices.
An anon the other day linked me to a really good hi-res pdf of The Professional Chef, but I just downloaded it and didn't save the link. Would recommend, great book. Thinking of splashing out the 46 quid to buy it actually...
A Treasury of Great Recipes is a fun one to have. While it has variety I wouldn't call it an essential or must-have though. It's very much a product of it's time, in such a way that the book is very much stuck in the 60's. While the other books mentioned in this thread mostly offer recipes, tastes, and methods that continue to be common and timeless classics.
Still though, I'm glad I bought a copy (before some kind soul made and distributed a pdf). The last thing I've made from this was trout with a dill sauce and cucumber salad.
I myself am partial to western cooking and flavors (raised among ranchers and farmers). My all time favorite cook book is this one. National Cowboy Hall of Fame Chuck Wagon Cookbook: Authentic Recipes from the Ranch and the Range https://www.amazon.com/dp/0688129897/ref=cm_sw_r_awd_7WSPwbCD0M04E Cookies rub is one of my all time favorite dry rubs and it's out of this cookbook. The sourdough cookies rub chicken fries steak is amazing.
I also like Ree Drummonds Pioneer Woman cookbooks. And last but not least, the San Francisco Firehouse Favorites. San Francisco Firehouse Favorites https://www.amazon.com/dp/B00005WQR3/ref=cm_sw_r_awd_jYSPwb1221J56 Dust Bowl soup is amazing but takes ages to cook properly.
>>7312536 That's probably true, but on the other hand its easier to carry around a 1k page tome in an ereader/tablet than as an actual book. Not to mention I can easily print out copies of recipes without having to go to a photocopier
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