Just bought: “The Cook’s Book” edited by Jill Norman

the cook's book

Just bought!

This book has been out since 2005 but it is still relevant.I love this kind of book, it mostly concentrates on technique with recipes included. My take on cooking parallels my background in computing, if you understand frameworks, API’s & patterns you can build great software. The same with cooking, I am not really big on recipes, but I would rather master proper technique. With proper technique, you can create freely. I also have another book on technique “La Technique Complet” by culinary great Jacques Pepin.

Each chapter in the book features an expert (celebrity) chef, the chef are all stars in their own regards. These are my favourite sections

Paul Gayler – Sauces & Dressings; Very comprehensive focussing on modern sauce technique
Ferran Adria – Foams; this chapter features a great deconstruction of the spanish potato tortilla.
Charlie Trotter – Fish & Shellfish, Vegetables;
Marcus Wareing – Meat; Very comprehensive, Marcus worked with Gordon Ramsay before they fell apart publicly.
Ken Hom – Chinese cooking; A small chapter, but it sparked an interest. I love eating chinese, but never cooked it.
Michael Romano – Pasta; Explains & illustrates how to make home made pasta.
David Thompson – Thai cooking; A non-thai bloke who does better thai food than most Thai chefs.
Pierre Herme – Pastry & Sweet Doughs, Desserts; Pierre Herme is just the man when it come to pastry.
Greg Malouf – Middle Eastern Cooking; Greg is the authority on Lebanese food in Australia. Great illustrated labne recipe.