>*mogs your shitty gimmick cookbooks*Kneel.
Alright let's see>Contains fucktons of useless information unusable by the common cook>Deep dives into concepts only glossed over in major culinary academia because it's not that big of a fucking deal>Explains the fundamentals of.. how to remove air from fresh honey and 8 entire pages on the usage of nuts in the middle eastWhen does the cooking start
>>22029618>scienceI don’t buy religious texts
>>22029618>science and lore of the kitchen>kitchen loreyeah that doesn't sound gimmicky at all
>>22029618>cookbooki don't respect those that own them.i don't respect those that got them as gifts and haven't sold them to half-price books/ebay or donated them to the library.
>>22029957It's not. McGee invented the whole food and cooking as science that everyone copied. All the Alton Browns, Kanji Lopez's, Samin Noserats, Heston Blumenthals, Americas Test Kitchens and all the countless imitators bit Harold McChads style from reading On Food and Cooking. It's the template for all food science since it was published in 1984.
>>22030018>NOOO YOU HAVE TO SPEND $70K ON CULINARY SCHOOL TO LEARN HOW TO MAKE A HECKING MIREPOIX LIKE I DID
>cookbookswhat are you too stupid to use the internet, boomer?
I like the concept behind this one https://en.wikipedia.org/wiki/Salt_Fat_Acid_Heat_(book) because it's helped me understand how our bodies perceive food
>>22032467She stole McGee's schtick. She's admitted it. I read a Michael Pollan essay from a decade or so ago which was before she published her book and she was teaching him to cook. He said if he ever had a question she couldn't answer she would say "lets ask Harold" and crack open On Food and Cooking.
>culinary school and highschool textbooks have his name on it
>>22030135I'm sure that all of those talented smart cooking people took his work and improved on it so I blessedly don't need to read your outdated dogshit.
>>22032530It's still referenced by all of those people. I don't think you understand how highly regards McGee is. What you're saying is like saying I can read Green Eggs and Ham so why bother reading Shakespeare?
>>22032539>It's still referenced by all of those people.But I don't see you denying that this person's work was studied and improved upon by all of these talented cooking people in the modern day. If you could say that was the case then you would have to make your point stronger, so the actual question you're asking me is "why learn modern physics when Isaac Newton developed the foundations many years ago". The answer there is obvious: because when something is a science as you say, it doesn't stop progressing just because someone made progress over half a century ago.You want me to study the history of food science and prostrate myself before this person and I don't care to when many smart and talented people in the modern day have recognized this person's work and expanded upon it in their own styles.
>>22032508I'm sifting through "the omnivores dilemma" and it has McGee's as a reference for chapter 14 and 20, but I can't find it mentioned in the text itself. Do you remember the name or general topic?
>>22032552You keep saying improved upon as if its even remotely true
>>22032901If it's true that all of these brightest minds who have dedicated successful lives to the culinary world revere this guy enough that they go out of their way to reference his work, then it's pretty asinine to claim that not a single one of them has improved on a single thing he ever did in over half a century. You'd have to be totally blinded by your idol worship of this guy to think that was possible, but that seems to be the case. Not a single thing of his has ever been improved upon by anyone that has studied him in over 60 years around the world according to your retarded ass.
>>22032914>the only things I need to know i can learn on tiktokBook isnt for you. You can pass on it, kiddo, you wouldnt miss much. You dont need ti get so uoset over it. It IS. Alot of words, dont worry about it
>>22032993>tiktok out of nowhereIt's more that I'd rather read books and research less than 60 years old on a subject we both agree has a scientific component. Whatever helps you avoid defending your position of not a single person in the world improving on this guy's work in any way at all in over half a century, though.But you're so "uoset" that can't even type a proper sentence at this point so I'll let you off the hook and stop torturing you, you'll only mention this insult in your last reply to me anyway.
>>22033005Sure. Knowing the root is pointless cuz the most modern interpretations and modifications are inhere tly better. You wouldnt like the book anyway, too long for you. You got all you need on tiktok. There's no reason to know somethings fundamental base and grow on it your own, youre right. Just follow and consume.
>>22033005Me againCooking is like art or working out or various kther things. Its not that complicated and if you cant learn and progress from the fundamentals, then you cant learn and progress. Its all built on the same base, everything else is your own spin and twist eith your own tastes. Eating right and progressive resistance isnt a new concept. Its how Hercules got his strength. You dont need modern excersize books.Art is drawing and painting from observation to get better. Always has been. You dont need modern guides to extend the basic fundamentals.The only difference in cooking is cross cultural ingredients and the ability to create mixed cuisines, but as the Italians and Irish can tell you, thats not new either. You want the most up to date trendy horse shit? Stay on tiktok, its certainly the most modern, which is what youre looking for. You want to know why and how things work and how to make things you come across work for you? Go with the old stuff. To observe this on the world, both Cajun and creole cuisine are French derivitaves. Cajun is French technique with the local ingredients available, creole is that same stuff but with added elements from other cultures. The base is still fundamentally the same. If you need more, go get a thomas keller book, buts its still the fundamental base taken to an autistic extreme. Needing more is a competency issue on your end
>>22033018>>Me againholy shitwhat did he say that got to you
>>22029618It's useful, but like >>22029698 wrote, it's not a cookbook. It's been decades since I read my copy, but I don't recall any recipes, just long discussions of things like how fats affect baking.
