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CI/ATK are just right for beginners.
An oldie that you can still find is James Beard's Theory and Practice of Good Cooking. Readable, helpful to the noob, still useful to the more experienced; it was what got me started decades ago. Its not all meat, but most of it is. Nothing ground-breaking, certainly no sous vide. Just real cooking and good recipes and explanations of why.
CI/ATK are just right for beginners.
An oldie that you can still find is James Beard's Theory and Practice of Good Cooking. Readable, helpful to the noob, still useful to the more experienced; it was what got me started decades ago. Its not all meat, but most of it is. Nothing ground-breaking, certainly no sous vide. Just real cooking and good recipes.
CI/ATK are just right for beginners.
An oldie that you can still find is James Beard's Theory and Practice of Cooking. Readable, helpful to the noob, still useful to the more experienced; it was what got me started decades ago. Its not all meat, but most of it is. Nothing ground-breaking, certainly no sous vide. Just real cooking and good recipes.
