Page 2 of 16
#41
Quote by trueamerican
I sear my tuna on the grill. Get the temperature as high as it will go, oil the grate, and slap that bad boy on there for 30 seconds a side. And I baste it with my secret sauce. It comes out beautifully.

And if I'm in a special mood, I make Asian fish tacos with my seared tuna. I take wasabi powder, add as much as I want to some mayo, add lime juice and zest, some sriracha (my favorite hot sauce), some soy sauce, and some sesame oil to make my sauce. I heat up some fresh tortillas, no cheese for my tuna, add an Asian cabbage salad, place some sliced tuna on it, add my wasabi-mayo sauce and enjoy




Enjoy.
Damn that sounds good. Sriracha is bomb. This thread is so much win.

If anyone EVER mixes cheese and fish, they need to leave the kitchen. Icky.
“Science cannot solve the ultimate mystery of nature. And that is because, in the last analysis, we ourselves are part of nature and therefore part of the mystery that we are trying to solve.”


-Max Planck

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#42
Highest mark in the grade for cooking (even including vaginas)

****ING love this shit, yeastbread products are awesome as ****

I write songs.
YOU SHOULD LISTEN TO THEM
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#43
Quote by metal4all
Damn that sounds good. Sriracha is bomb. This thread is so much win.

If anyone EVER mixes cheese and fish, they need to leave the kitchen. Icky.


Right?! I HATE tuna melts, and I love tuna.

I can see a cheese sauce, MAYBE, but pure melted cheese....

And it is good. Sriracha is the shit. This thread is amazing and it had better not die. PEOPLE POST MORE RECIPES!!! I POSTED A FEW!
#44
Quote by metal4all
Damn that sounds good. Sriracha is bomb. This thread is so much win.

If anyone EVER mixes cheese and fish, they need to leave the kitchen. Icky.

it works well on pizza

EDIT: recipe for stuffed bell pepper:



300gr ground meat
2 onions
4 bell peppers
2 eggs
pepper
oregano
garlic salt
olive oil

chop the onions to a relatively small size and sweat in a pan with olive oil at low heat until they start turning transparent.
While the onions are sweating, crack the eggs and whisk them and mix the eggs into the ground meat along with some garlic salt, orgegano and pepper. After the onions are done, mix the onions in with the ground meat.
Prepare the bell peppers by cutting of the top and hollowing them out. put the ground meat in each of the peppers, preheat the oven and stick the stuffed peppers in there upright. Should take anywhere between 30 and 45 minutes, depending on how big the peppers are.

When the meat is visibly finished, take the peppers out, serve and enjoy.

EDIT: just remembered, if you are a manly man you can add some tabasco sauce and jalapenos into the ground meat before stuffing.



Only if you can handle it, that is.
Last edited by CoreysMonster at Mar 15, 2011,
#45
Quote by CoreysMonster
EDIT: just remembered, if you are a manly man you MUST add some tabasco sauce and jalapenos into the ground meat before stuffing.


Fix'd

And I've only seen shrimp, lobster, and smoked salmon on pizza. Never any actual fresh fish.
#46
Here's another recipe from my vault (note: I tend not to have actual recipes. I go by taste, look, texture, and feel):

Brownies GUARANTEED to get you laid (if the girl isn't a virgin, chaste, you're actually going out with her, you get the brownies right, and this is at least your third date):

There are several components to this dish. It's a little complex, so I'd rate it at an intermediate level for average people (not of objectively intermediate difficulty).

Component A: crust
Component B: brownie
Component C: glaze
Component D: strawberry creme anglaise
Component E: fresh strawberries

For component A, you only need flour, ground pecans, and butter. Mix them all up and form in a tinfoil pan (or any material of your choosing). DO NOT BAKE UNTIL BROWNIE BATTER IS ON TOP OF IT.

For component B, you need some HIGH QUALITY semi-sweet chocolate. Not bittersweet, unsweetened, or baking chocolate. HIGH QUALITY SEMI-SWEET. You also need eggs, flour, sugar, cream/milk, butter, and love. Melt the chocolate using a double pot method (fill a pot halfway with water, boil, put other pot on top. Pots must be very close in size) with the butter and cream/milk. Once it's fully melted, let it cool a little. Then add in the eggs, vanilla extract, and sugar. Make sure the chocolate is still a little warm so the sugar can melt in. Then add flour until batter is firm. Pour on top of the crust. Make sure it is even. Then bake at 350-400 for about 25 minutes or until done.

Component C: Melt more HIGH QUALITY bittersweet chocolate with cream/milk and butter. Pour on top of brownie.

Component D: Place heavy cream in a pot. Scald it. Meanwhile, whisk together some egg yolks and sugar. When cream is hot enough, pour half of it into the egg yolk mixture and whisk until it is completely combined (it will turn yellow), add vanilla extract, and then pour back into the pot and keep it on medium heat. Stir continuously. It will begin thickening.

THE PERFECT TEST OF PROPER CONSISTENCY: dip spoon into creme anglaise. Look at the back of the spoon and draw your finger along the handle to the tip. If the creme anglaise is thick enough, the line that you drew with your finger will remain rather than disappearing.

Once it's thick enough, put it in a blender, and add a few strawberries. But only enough to turn it a light pink. Once it's at the desired color, strain it to get the seeds out.

You are now done.

BUT! The plating is an immensely important element.

Plating method A: I cut a thin rectangular piece of brownie. I put it on a white china plate. I cut another piece of the same size, and place it at a right angle against the other one (think hypotenuse and leg, not hypotenuse and base). And then I lightly poured the strawberry creme anglaise in top of the brownies so that it pools a little bit at the bottom and looks beautifully elegant. Cut a strawberry in half and lay it upside down so that the tip is pointing up. Place the half of a strawberry against the first brownie you put on the plate (if you did it right, the strawberry will be in a pool of creme anglaise.

This looks romantic (pink, chocolatey goodness) and tastes beautifully complex.

Plating method B: Spoon some of the strawberry creme anglaise onto the white place and smear it kind of like the orange puree in the random picture except, you want a thicker smear so there's more of the creme anglaise on the plate. Don't skimp, but don't overdo it.



Plating method C: Pour some creme anglaise on the plate. Make it so it's a circular pool of it. Place a thin rectangular slice of brownie on top. Garnish with some sliced strawberries and a sprig of mint.
#47
Quote by trueamerican
Southern style biscuits are exactly as annoying as making regular pie crust. It's the same concept: keep the butter/shortening cold and in chunks so it melts when baking and creates flaky goodness.

Also, I just get my pizza dough from whole foods. It's really just as good as homemade, because they have chefs there who make EVERYTHING. But I have a bread machine anyway (best invention ever. You can set a timer and wake up to freshly baked bread every day) so it's really easy.

I don't use a sauce for my macaroni and cheese. I just take the cooked macaroni, add some butter, some sour cream, some whole milk, one egg, and a shitload of freshly grated cheese (I usually use a block of extra sharp cheddar and a block of pepperjack), some salt and pepper, and then put a whole bag of cheddar on top to get a crispy, cheesy crust. It's really easy and more cheesy and delicious than regular macaroni and cheese.

The dough was in the oven as soon as I could get it in - less than 15 minutes. Probably got overkneaded.
Pizza dough... I get mine from Market Basket. It's crap
I might have to try that mac some time, that sounds pretty good.
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#49
Quote by oneblackened
The dough was in the oven as soon as I could get it in - less than 15 minutes. Probably got overkneaded.
Pizza dough... I get mine from Market Basket. It's crap
I might have to try that mac some time, that sounds pretty good.


You have to knead as little as possible to keep the butter in chunks. If the butter gets warm and mushes into the dough before it begins baking, it's be hard and awful. I like freezing my butter and then shredding it so it'll stay whole but be in small, manageable piece. Also, if you don't use ice-cold water to make the dough, it won't be as good.

Whole Foods is amazing. If I had to pick any store to have to live in, that'd be it. They have a restaurant, beer, wine, fresh cheese, aged cheese, a badass bakery, EVERYTHING I NEED. Their fresh dough is as good as it gets. And I think they use high-gluten flour so the crust has that awesome chewy texture.

Also, the mac is awesome. Crusty on top, awesome cheesy flavor, and since I love pepperjack, it works beautifully. Just don't use too much sour cream, butter, and milk. It'll be fine if you do, but you don't need so much of it.
#50
Quote by two_headed boy
this is gay

Let's see, what is a woman more likely to find attractive:

Guy 1: Nah, I never learned how to cook. My mom always cooked at home, and after I moved out I stuck to fast food, oven pizzas, ramen noodles and microwave meals. I am completely incompetent in the kitchen and have zero creativity or knowledge when it comes to food. I am not even able to make steaks on a grill.

Guy 2: I really enjoy cooking and am always trying out new things. I have a bunch of recipies up my sleeve and just might surprise you with a romantic dinner I cooked myself. I am more likely to know about healthy food and nutrition and I will probably know how to cook some things you've never had before.

Call it gay all you want, but guy 2 definately will have the upper hand.
#51
Quote by two_headed boy
this is gay


I'm 99% sure you're trolling. But for the other .01...

What part of making delicious food is gay? Is it the part where you can use it to impress girls and get laid or get a girlfriend? No? What about the part of having something awesome to eat rather than having cereal, a frozen dinner, or ordering food? No? Well then I'm stumped!
#52
Quote by trueamerican
You have to knead as little as possible to keep the butter in chunks. If the butter gets warm and mushes into the dough before it begins baking, it's be hard and awful. I like freezing my butter and then shredding it so it'll stay whole but be in small, manageable piece. Also, if you don't use ice-cold water to make the dough, it won't be as good.

Whole Foods is amazing. If I had to pick any store to have to live in, that'd be it. They have a restaurant, beer, wine, fresh cheese, aged cheese, a badass bakery, EVERYTHING I NEED. Their fresh dough is as good as it gets. And I think they use high-gluten flour so the crust has that awesome chewy texture.

Also, the mac is awesome. Crusty on top, awesome cheesy flavor, and since I love pepperjack, it works beautifully. Just don't use too much sour cream, butter, and milk. It'll be fine if you do, but you don't need so much of it.

It's called Whole Paycheck mockingly for a reason though...
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#53
Quote by oneblackened
It's called Whole Paycheck mockingly for a reason though...


True, but their produce section is much better than Trader Joe's and if I want some Mexican chiles and chocolate to make Mole Negro then where else am I going to go? They have actual real, imported ethnic foodstuffs there that you can't find in the supermarket.

I don't go there and buy their baked goods and everything expensive. I buy produce and raw ingredients, and since they're of generally really high quality, it turns out really well.
#54
Okay guys, I need your opinion on something. My dad, who is wrong, insists that a good apple pie can be made using only granny smith apples. Everyone else I have ever discussed this with though agrees, the only way you can make a good apple pie with granny smiths, is if you use half granny smiths and half something else, like Galas or however you spell that. What are your thoughts?

And for the record, I always use homemade crust, which I really like. It just annoys me that I can never ever make thin New York style crust.
#55
Quote by cornmancer
Okay guys, I need your opinion on something. My dad, who is wrong, insists that a good apple pie can be made using only granny smith apples. Everyone else I have ever discussed this with though agrees, the only way you can make a good apple pie with granny smiths, is if you use half granny smiths and half something else, like Galas or however you spell that. What are your thoughts?

And for the record, I always use homemade crust, which I really like. It just annoys me that I can never ever make thin New York style crust.


I normally use granny smiths because I've just always been told to use them.
I've used other kinds of apples though and have never had a problem. Taste fine. I dont think it makes much of a difference.
E-Daughter of Stealstrings and Flaxen Angel


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...Keeps us from succeeding.


I love Ryan
Last edited by Music_101 at Mar 15, 2011,
#56
just made some nice rice pudding.
approx
50g pudding rice
100ml milk
50ml double cream
dash of vanilla
tbl spoon sugar
almond flakes

cook rice in milk and cream 20mins
add rest stir in and serve

it is very creamy though so maybe not bother with the double cream and just use milk.
could be good with cinnamon instead of vanilla?

its nice with a juicy drink too.
now extra flamey
#57
I'm actually quite a good cook, I just never have the chance to cook.
"If God exists, there's no way he is French" - Andrea Pirlo

S A D B O Y S
#58
Quote by cornmancer
Okay guys, I need your opinion on something. My dad, who is wrong, insists that a good apple pie can be made using only granny smith apples. Everyone else I have ever discussed this with though agrees, the only way you can make a good apple pie with granny smiths, is if you use half granny smiths and half something else, like Galas or however you spell that. What are your thoughts?

And for the record, I always use homemade crust, which I really like. It just annoys me that I can never ever make thin New York style crust.

I rarely use Granny Smiths, they're too tart for my tastes. I like Empires and Braeburns a lot.
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Quote by Anonden
You CAN play anything with anything....but some guitars sound right for some things, and not for others. Single coils sound retarded for metal, though those who are apeshit about harpsichord probably beg to differ.
#61
Quote by cornmancer
Okay guys, I need your opinion on something. My dad, who is wrong, insists that a good apple pie can be made using only granny smith apples. Everyone else I have ever discussed this with though agrees, the only way you can make a good apple pie with granny smiths, is if you use half granny smiths and half something else, like Galas or however you spell that. What are your thoughts?

And for the record, I always use homemade crust, which I really like. It just annoys me that I can never ever make thin New York style crust.

Just tell him that "stifling dogmatism has no place in my kitchen, now GTFO"
#62
Quote by trueamerican
I'm 99% sure you're trolling. But for the other .01...

What part of making delicious food is gay? Is it the part where you can use it to impress girls and get laid or get a girlfriend? No? What about the part of having something awesome to eat rather than having cereal, a frozen dinner, or ordering food? No? Well then I'm stumped!


Quote by CoreysMonster
Let's see, what is a woman more likely to find attractive:

Guy 1: Nah, I never learned how to cook. My mom always cooked at home, and after I moved out I stuck to fast food, oven pizzas, ramen noodles and microwave meals. I am completely incompetent in the kitchen and have zero creativity or knowledge when it comes to food. I am not even able to make steaks on a grill.

Guy 2: I really enjoy cooking and am always trying out new things. I have a bunch of recipies up my sleeve and just might surprise you with a romantic dinner I cooked myself. I am more likely to know about healthy food and nutrition and I will probably know how to cook some things you've never had before.

Call it gay all you want, but guy 2 definately will have the upper hand.


Lol I'm kidding, settle down
#63
I'm thinking about going veggie, I'm just sorting out my diet so I can be a healthy veggie. I'll finally be able to eat healthily, rather than eating my mother's lovely but fattening food.
"If God exists, there's no way he is French" - Andrea Pirlo

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#64
I suck at cooking.

Well, I can usually get it right when I'm a slave of the recipe.
ERROR 0x45: Signature not found
#65
Quote by I.O.T.M
I'm thinking about going veggie, I'm just sorting out my diet so I can be a healthy veggie. I'll finally be able to eat healthily, rather than eating my mother's lovely but fattening food.


It's exactly as easy to eat healthy when vegetarian and when not. Both diets have pitfalls, but if you're cooking, it's probably easier to stay healthy when no vegetarian, for the simple reason that you can have more variance in your diet. Chicken is very healthy (if you go skinless) and there are 1,000,000 ways to cook it healthily.

However, most people are unable to cook substantial, hearty, and healthy vegetarian meals without using cheese or pasta.
#66
Quote by cornmancer
Okay guys, I need your opinion on something. My dad, who is wrong, insists that a good apple pie can be made using only granny smith apples. Everyone else I have ever discussed this with though agrees, the only way you can make a good apple pie with granny smiths, is if you use half granny smiths and half something else, like Galas or however you spell that. What are your thoughts?

And for the record, I always use homemade crust, which I really like. It just annoys me that I can never ever make thin New York style crust.


I think you can make a good apple pie using any apple, as long as it remains balanced and you use enough salt.

And thin New York style pie crust? Because I don't think their style is any different.
#67
Quote by two_headed boy
Lol I'm kidding, settle down

hey, you never know

Quote by rockingamer2
Here's some Scrambled Eggs.

IMO the most useful part is the technique.

So I just made these eggs and am eating them right now.

And no you can't have any

#68
Oh cool a cooking thread. I'm learning to cook (also restaurant waiter and hotel stuff) in my high school, but I won't anymore from next year. I've got a s*itload of menus and recipes... I may share a couple of them, if someone wants, but I'll have to translate everything.
Run towards the light exposing your soul.
Last edited by Marius_08 at Mar 15, 2011,
#69
Hey, this seem to be the right place to post this question.
Me and a bunch guys who went to high school together have this "food club" that has been going on for about 3 years. We more or less eat something that invovles a mountain of meat and then drink a lot beer etc. I always cook since I am the best by far.

The club's next meeting is coming up soon, and I was wondering if you guys had any ideas of what to serve. The meat is important and bacon is always welcome. Vegetables should be kept at a minimum, it has to serve 6, and it shouldn't cost a fortune to make.

Thanks for the replies in advance.
Alright people, Move along - there is nothing to see.
"Or so you think..."
Last edited by Fender Dane. at Mar 15, 2011,
#70
Cool thread, I'll follow this.

I'm just learning to properly cook from scratch in my final year of uni. So much better than any premade stuff.
Plus, the ladies love it
Quote by Kensai


Awesome guy right here
#71
Quote by Marius_08
Oh cool a cooking thread. I'm learning to cook (also restaurant waiter and hotel stuff) in my high school, but I won't anymore from next year. I've got a s*itload of menus and recipes... I may share a couple of them, if someone wants, but I'll have to translate everything.

Why, is it Italian food?

That's not a problem, everyone knows Italian recipies are like

"Eeey Mamaaa, mozarella! E pomodori e pruscietti!"
"Bambino, no abbiamo pasta!"
"Ay, Mama!"
"Ay, Bambino!"

We can understand that
#72
Well not all the recipes are italian, but they're all written in italian since I'm attending an italian high school.
Run towards the light exposing your soul.
#73
Quote by trueamerican
It's exactly as easy to eat healthy when vegetarian and when not. Both diets have pitfalls, but if you're cooking, it's probably easier to stay healthy when no vegetarian, for the simple reason that you can have more variance in your diet. Chicken is very healthy (if you go skinless) and there are 1,000,000 ways to cook it healthily.

However, most people are unable to cook substantial, hearty, and healthy vegetarian meals without using cheese or pasta.

It's more due to moral reasons than health reasons, that I'm cutting out meat.
"If God exists, there's no way he is French" - Andrea Pirlo

S A D B O Y S
#74
Quote by Fender Dane.
Hey, this seem to be the right place to post this question.
Me and a bunch guys who went to high school together have this "food club" that has been going on for about 3 years. We more or less eat something that invovles a mountain of meat and then drink a lot beer etc. I always cook since I am the best by far.

The club's next meeting is coming up soon, and I was wondering if you guys had any ideas of what to serve. The meat is important and bacon is always welcome. Vegetables should be kept at a minimum, it has to serve 6, and it shouldn't cost a fortune to make.

Thanks for the replies in advance.
Beer and snacks. What's better?

http://allrecipes.com/Recipe/Bacon-Wrapped-Smokies/Detail.aspx
http://southernfood.about.com/od/stuffedmushrooms/r/blbb473.htm
“Science cannot solve the ultimate mystery of nature. And that is because, in the last analysis, we ourselves are part of nature and therefore part of the mystery that we are trying to solve.”


-Max Planck

☮∞☯♥
#75
Quote by I.O.T.M
It's more due to moral reasons than health reasons, that I'm cutting out meat.


Do you think the current way animals are slaughtered is inhumane, or do you think eating flesh is immoral in any circumstance?
#76
Quote by trueamerican
Do you think the current way animals are slaughtered is inhumane, or do you think eating flesh is immoral in any circumstance?

I believe that all sentient beings have a right to life. I'm not bothered about dairy products or eggs though as long as the animals are treated humanely. Also, I'm not gonna be one of those annoying preachy veggies.
"If God exists, there's no way he is French" - Andrea Pirlo

S A D B O Y S
#77
Quote by Fender Dane.
Hey, this seem to be the right place to post this question.
Me and a bunch guys who went to high school together have this "food club" that has been going on for about 3 years. We more or less eat something that invovles a mountain of meat and then drink a lot beer etc. I always cook since I am the best by far.

The club's next meeting is coming up soon, and I was wondering if you guys had any ideas of what to serve. The meat is important and bacon is always welcome. Vegetables should be kept at a minimum, it has to serve 6, and it shouldn't cost a fortune to make.

Thanks for the replies in advance.


Make some chili. Chop up a bunch of bacon, saute it until it's crispy. Then take the bacon bits out, making sure to leave all the bacon fat and grease in the pan (put the bacon bits on paper towels to keep them crispy. Sweat some onions in the bacon fat.

I like to cook my onion in two phases. The first phase is that the onions go in and caramelize for that sweeter finish. (I also like to add raw red onion after the chili is done cooking for texture and that sweet bite)

After the first phase of onions are done, add the ground beef/pork/whatever protein you want. I don't like my chili all liquidy, so I like to have some chunks of ground beef. Not huge ones, but small ones, so everything isn't too uniform and boring.

Meanwhile, in a separate oiled pan, put down a mirepoix with some green bell pepper (this is phase two of onion cooking) and sweat it down with some beef base. Sweat this down really well, because this is going to add a lot of flavor. Then, combine the beef and mirepoix in one pot (I like to cook my bacon in the big chili pot so that when everything is combined, not one iota of the lovely bacon fat/grease is wasted). Add some tomato sauce (how much depends on how much tomato flavor you like in your chili) and tomato paste (also depends on that) and whichever spices and herbs you like. I use some garlic powder, thyme, cumin, mustard powder/flour, oregano, paprika (if you have smoked paprika, that's the best, Hungarian paprika is really good too) a lot of red chili flake, some fresh jalapenos, seeds and all (if you sweat them down the flavor changes and you lose some heat. It's different, not worse) and whatever I have in my pantry.

Sometimes what I do instead of adding tomato sauce and jalapeno is to make a tomatillo sauce. I char and peel tomatillos, char and peel some chiles (serrano, jalapeno, pablano, and anaheim is my usual mix) add water, whole garlic, cumin seed, coriander and some other stuff.

The issue is that the tomatillo sauce, while it tastes great and is really different, doesn't look so delicious when combined with the beef. So if you use pork or chicken, it does look more delicious, but the flavor is really good no matter what your protein is.

Anyway, I let that all simmer in a pot, stirring occasionally, for however long I feel like. When I'm ready to serve, I pour it in a bowl, top with bacon bits and cheddar cheese (with sour cream for those who want it) and crushed tortilla chips for some texture and corm flavor.

I do sometimes caramelize some corn to mix into the chili. I don't really like beans in my chili, I view it as filler.
#78
Quote by I.O.T.M
I believe that all sentient beings have a right to life. I'm not bothered about dairy products or eggs though as long as the animals are treated humanely. Also, I'm not gonna be one of those annoying preachy veggies.


Okay. I can accept that. When people tell me that they're vegetarian for health reasons, all that means to me is that they lack the willpower to avoid red meat and bacon and need some external motivating factor to help them (sticking to being vegetarian and how people would look at them for violating their own self-imposed diet).
#79
I'm tired and need to get to bed so can't be bothered to share any of my recipes right now, I probably will in some point in the future...


Open question:

What are your favourite cookbooks?


At the moment I am digging the complete Escoffier, Hugh Fearnly Whittingstall's Meat Book and McGee on Cooking.... If you've got a few quid to burn (or have a book token that needs using) and are decent enough at cooking the Flavour Thesaurus is good for inspiration, but you need to be confident enough to make up your own dishes/recipes to get the most out of it.


For sale: Early 1985 Ibanez AH10 (Allan Holdsworth signature model) PM for details
#80
I don't use cookbooks often. I either make my own recipe or go online so I can see reviews for recipes. But Williams-Sonoma has some good ones.

The best? The Modernist Cuisine: The Art and Science of Cooking