Quote:
Originally Posted by cdcox
I really like the Joy of Cooking because it is far more than a collection of recipes. It teaches you how to cook. Julia Child's cookbook, another favorite of mine, is much the same way.
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Good call cdcox. Joy of Cooking is excellent from a knowledge perspective.
This was the first cookbook I ever purchased:
FMB, if you don't have it, I'd recommend (at least for you) Harold McGee's seminal work "On Food & Cooking:"
It's not a recipe book, but rather an encyclopedic look at the science and history behind the main aspects of cooking. I consider it a near-masterpiece level work of literature (especially the revised, 20th anniversary edition) and perhaps
the reference point for food and the culinary craft.