Michael Ruhlman had a recent post about cookbooks that teach. Of course, cookbooks can serve as references for recipes and ideas for cooks at any level. And, as Ruhlman points out, they can be written didactically, one of their important functions. It seems to me that it is also crucial to be able to read recipes comparatively. What is different in one recipe from another? Why are they different? What are the effects of changes in proportions of the ingredients. This is something I want to do more of. So, I thought I would start by taking stock of the books I have so far. I'll write annotations for my books and put it on a page later today.
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Not cookbooks, but cooking and food related: