Cooking the Nouvelle Cuisine in America

[Paul Fink]

This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &

Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.

 

Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.

The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.

[chromedome]

Well, cooking is applied physics. ...and applied chemistry, and I suppose you could make a case for applied biology as well.

 

I have to agree that I find the most pleasure in books that provide context (cultural, sociological, scientific) for the food as well as just recipes. 

 

ETA: Welcome to eGullet, Paul! It's a fine community, and whatever your culinary interests you'll probably find someone here to share them. 

Edited December 1, 2016 by chromedome
added greetings (log)