h a l f b a k e r y
A few slices short of a loaf.
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cookbooks tend to contain recipes. recipes
are good when one has a plan. i however,
am enough of an adventurer that i will
start throwing together items with no
coherent plan of action.
this had led to many a failed attempt at
something or other. one thing that would
be of use in my exploits
would be a book
containing information about what
ingredients don't work together, and
possibly footnoted suggestions as to what
for example, when making some floury
doughy substance, add something to
make it lighter. things such as baking
soda being a good start, and preventing
the use of said doughy substance as a
other useful items would be a list of phone
numbers for poison control agencies
around the world, and included templates
for food taster contracts.
The New Best Recipe
This cookbook is pretty good reading, even when you have no idea of what to cook. [jurist, Jul 26 2006]
eGullet: The Truth about Braising
I came across this by accident, and was delighted to read the lengthy discussion of different braising techniques, containers, etc. This is part of an online culinary school. [jutta, Jul 26 2006]
Cooking for Engineers
Mostly just well explained, well-illustrated recipes; discussions about tools; but the overall angle is similar to "Cook's Illustrated". [jutta, Jul 26 2006]
||step 5: extract glycerine.
step six: Call ambulance, rebuild kitchen.
||I've been wanting to vote for this all day, but I feel like maybe it should be an Experimenters Notebook of Cooking. This way one could write down all their mistakes and successes to remember. I am somewhat a halfbaker of food, because I experiment a lot, also.
After that being said, here is an experimental BuN. +
||are you suggesting cookbook annos? that
sounds like a pretty good addition. maybe
a section in back that's a three-ring binder
that can keep all of the combinations that
didn't work for future reference. a bakers
book of shame or pain depending on the
virulence of each.
||A culinary Merck Index? +
||You might be interested in looking at "The Best Recipe" (and "The New Best Recipe" -- see link), from the editors of "Cook's Illustrated" Magazine and the same people who do the print and television versions of "America's Test Kitchen". Many variations of each recipe are tested and the best recipe is printed, but what makes this series of books special is that they tell you specifically what works and doesn't work about each of the recipes, ingredient substitutions, and alternate preparation methods and why. The illustrations are charmingly 19th century and typically consist of black and white line art, but the food science, product and equipment recommendations, ingredients and menu suggestions are all comfortably 21st century. It automatically becomes the favorite go-to basic resource for every one of my male friends who cook, either regularly or only occasionally.
||I happen to have such a book under construction at the moment... but it's only for drink recipes.
||I agree with [jurist] about Cook's. I really like the experimental aspect of it- tinkering with a recipie until it is right.
||To Serve Experimental Man.
||The ground beef in pancake concept
has potential, I think. What was your
old man's recipe, [BB]?
||You might try taking two pancakes and sandwiching a beef filling.