Cookbooks & References

1,049 topics in this forum

1. Harvard/edX Course launches again -"Science & Cooking: from Haute Cuisine to Soft Matter Science"

   By Smithy, June 16, 2015
   • 6 replies
   • 2.6k views
   • 
   • CKatCook
   • July 3, 2015

2. Cookery writer Marguerite Patten dies aged 99

   By liuzhou, June 10, 2015
   • 3 replies
   • 1.5k views
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   • liuzhou
   • June 11, 2015

3. "Root to Leaf: A Southern Chef Cooks Through the Seasons" by Steven Satterfield

   By JoNorvelleWalker, May 27, 2015
   • 2 replies
   • 2.7k views
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   • heidih
   • May 27, 2015

4. Dave Arnold - "Liquid Intelligence"

   By _john, May 12, 2015
   • 8 replies
   • 5k views
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   • _john
   • May 15, 2015

5. "Franklin Barbecue" 1 2 3 4 8

   By rotuts, April 30, 2015
   • 186 replies
   • 23.1k views
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   • rotuts
   • September 16, 2015

6. The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt 1 2 3 4

   By ElsieD, April 13, 2015
   • 88 replies
   • 19.8k views
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   • huiray
   • May 5, 2016

7. French Roots

   By JoNorvelleWalker, April 3, 2015
   • 0 replies
   • 1.3k views
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   • JoNorvelleWalker
   • April 3, 2015

8. Modernist Cuisine page binding failure

   By lordratner, March 31, 2015
   • 8 replies
   • 2.9k views
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   • Romain
   • April 13, 2015

9. Cuisines with no English language cookbooks

   By Shalmanese, March 31, 2015
   • 3 replies
   • 1.6k views
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   • djyee100
   • March 31, 2015

10. What Cookbooks Are you Actively Using? 1 2

    By gfweb, March 8, 2015
    • 29 replies
    • 7.1k views
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    • SylviaLovegren
    • May 23, 2015

11. Would you purchase individual recipes or sections from a cookbook?

    By webmons, March 4, 2015
    • 8 replies
    • 2k views
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    • webmons
    • March 5, 2015

12. Recs for newer "modern cooking" chef's cookbooks 1 2

    By oferl, February 16, 2015
    • 30 replies
    • 9.6k views
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    • Gnulio
    • January 28, 2022

13. Cooking of South West France - Wolfert and Pancetta

    By Boris Abrams, February 9, 2015
    • 5 replies
    • 2.4k views
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    • pkeibel
    • April 17, 2015

14. Plenty vs Plenty More

    By thelittlechef7, February 3, 2015
    • 8 replies
    • 8.6k views
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    • JoNorvelleWalker
    • October 29, 2015

15. "The Shaoxing/Sherry line": AKA, Determining the Extent to Which a Recipe has been Adapted

    By Shalmanese, January 23, 2015
    • 11 replies
    • 3.5k views
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    • CeeCee
    • February 7, 2015

16. Never Trust a Skinny Italian Chef - Massimo Bottura

    By ChrisTaylor, January 15, 2015
    • 1 reply
    • 1.9k views
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    • weinoo
    • January 16, 2015

17. Favorite lunches for kids

    By Franci, January 15, 2015
    • 20 replies
    • 2.9k views
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    • gulfporter
    • January 28, 2015

18. Cook's Illustrated Cookbook: is it worth buying? 1 2

    By Darienne, January 14, 2015
    • 32 replies
    • 10.5k views
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    • rotuts
    • January 26, 2015

19. Heritage - Sean Brock

    By ChrisTaylor, January 14, 2015
    • 5 replies
    • 2k views
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    • Kelly Pustka Jones
    • January 14, 2015

20. Any English-language Chinese cookbooks that routinely include MSG?

    By Shalmanese, January 14, 2015
    • 18 replies
    • 3.6k views
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    • Shel_B
    • February 5, 2015

21. Cooking with an Italian mag, need some clarification

    By thecuriousone, December 21, 2014
    • 6 replies
    • 2.1k views
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    • Paul Bacino
    • January 3, 2015

22. Best cookbook on fermenting

    By gfron1, December 19, 2014
    • 6 replies
    • 4k views
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    • helenjp
    • January 23, 2015

23. "Notes From A Kitchen"

    By ahpadt, December 8, 2014
    • 0 replies
    • 1.5k views
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    • ahpadt
    • December 8, 2014

24. Ragù Cookbook

    By blilly, December 4, 2014
    • 1 reply
    • 2.4k views
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    • thecuriousone
    • February 13, 2015

25. Free! 40 yrs. Gourmet Magazine

    By ruthcooks, December 1, 2014
    • 0 replies
    • 1.6k views
    • 
    • ruthcooks
    • December 1, 2014