Learning to Cook

  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.

Note: If you're using an ad blocker, you won't see the links to Amazon.com .  Disable the ad block for this site only (I promise there are no ads enabled, only links to the books).  In Google Chrome, click the ABP icon in the address bar and uncheck "Enabled for this site".

Also, if you use the links to Amazon.com below and purchase a book or more, a portion of the proceeds go to me.  This does not affect the price you pay, but it will help me learn more by allowing me to get more books and tools for the kitchen.

 Not cookbooks, but cooking and food related:

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