Cook book recommendations for explaining why you do things?

[fuzzybabybunny]

Most cookbooks are simply instructional. Does anyone know of any cookbooks that actually explain what different techniques are and the physical or scientific reason for doing them?

 

[Ns1]

David Chang's book was pretty damn good (momofuku) but totally not traditional.

 

[Miramonti]

Great book with thorough explanations.

 

[KeithTalent]

This is my favourite one; very well worn in my house: http://www.amazon.com/Larousse-Gastr...+gastronomique

KT

 

[SithSolo1]

Alton Brown's - "I'm just here for the FOOD."

Though it may not be a technical as you are looking for.

 

[Drako]

"The Science of Good Cooking" is what you are looking for.

 

[jaedaliu]

modernist cusiine at home or whatever it's called. I think the first 200 pages are equipment and what they're good for.

 

[crashtestdummy]

Most cookbooks are simply instructional. Does anyone know of any cookbooks that actually explain what different techniques are and the physical or scientific reason for doing them?

There's a couple. As the poster above said, the Science of Good Cooking will cover the practical side of a lot of techniques. A subscription to Cooks Illustrated is also good for that.

Another is the classic On Food and Cooking. This is my favorite reference book. It focuses less on methods (and has no recipes) and more on the ingredients themselves. I'm a little annoyed that it oversimplifies the chemistry (the molecular diagrams don't distinguish between carbon and nitrogen, which makes them next to useless), but the science side is otherwise very sound and accessible. Any scientifically-minded cook should have this in their kitchen.

 

[slayer202]

This is my favourite one; very well worn in my house: http://www.amazon.com/Larousse-Gastr...+gastronomique

KT

That looks neat.

But I'd really love what someone else mentioned, http://www.amazon.com/Modernist-Cuis...k+book+science

 

[KeithTalent]

That looks neat.

But I'd really love what someone else mentioned, http://www.amazon.com/Modernist-Cuis...k+book+science

Damn, that's more expensive than my El Bulli cookbooks were!

KT

 

[jaedaliu]

That looks neat.

But I'd really love what someone else mentioned, http://www.amazon.com/Modernist-Cuis...k+book+science

Yours is for the professional chef. last year they released the home cook's version.

http://www.amazon.com/Modernist-Cuis..._bxgy_b_text_y

a quarter the price for a quarter the number of volumes. or something like that.

 

[Kaido]

Alton Brown is definitely a good starting point - the "Good Eats" TV show is great. I stopped grilling steaks permanently after watching the steak episode where he shows you how to pan-fry them like restaurants do. A lot of times he discusses the different methods, then shows you the best one, which I really like because then you can get good results!

 

[Vincent]

http://www.amazon.com/The-New-Making.../dp/0688152546

 

[dabuddha]

Google

 

[crashtestdummy]

Damn, that's more expensive than my El Bulli cookbooks were!

KT

It's also written by one of the world's most notorious patent trolls.

 

[slayer202]

http://www.saveur.com/article/Recipes/Pork-Chops-Pickled-Peppers
someone tell me, does it sound like these chops would be cooking way too long? I never make pork chops and it sounds like a lot of cooking time

edit: doh, I didn't read the part that says take the chops out of the pan

 

[zephyrprime]

Cooks illustrated is what you need:

http://www.amazon.com/Science-Cookin...ks+illustrated

http://www.amazon.com/New-Best-Recip...ks+illustrated

 

[Drako]

Cooks illustrated is what you need:

http://www.amazon.com/Science-Cookin...ks+illustrated

http://www.amazon.com/New-Best-Recip...ks+illustrated

I already posted The Science of Good Cooking

 

[Imported]

Not a cook book, but The Food Lab from Serious Eats is pretty awesome in this regard. I loved reading his guide on dry aging steaks at home found here.

 

[drbrock]

My family loves this book.
http://www.amazon.com/Complete-Ameri...a+test+kitchen