Do any of you own this?Is it worth getting for an amateur?
>>22116598was gifted to me a long time ago. Its neat to thumb through, but I very rarely use it as a reference. The internet supersedes much of the information contained.
>>22116598>Is it worth getting for an amateur?if by amateur you mean someone starting out cooking, noif you mean an intermediate ambitious homecook with the ability to think for himself, yes
>>22116598I still have mine from 2002.
>>22116598Is it any useful if you already own le guide culinaire?
I got it as a giftits like a reference book, an amateur benefits more from some entry level jamie oliver home cooking book
mostly this>>22116883it is excellentcore facts, master recipes and classicsnot in any way "superseded by the internet"if you are serious about learning about cooking (I mean actually learning not just experimenting and experiencing) then, yes, get it
>>22116598>Julia Child>Jacques Pepin (techniques encyclopedia one)That's it. Pick up Koffman for a challenge.
>>22116598just read on food and cooking instead
>>22116598I have that exact version along with the silver spoon and several dozen other cookbooks. Internet exists but it's super handy when you just want to do a recipe without everyone doing their "own spin" on it. Your choice, have a retarded youtuber show you how to do something or read it from a book that was written by professionals, proofread and published.
>>22116598I have this. Who mogs?
>>22116598Like all authoritative classics in their field, you can in fact just find all of the information and that style of classic recipes from various sources online if you have good research ability and anyone saying otherwise is a retard.BUTit is useful to have as a hard and fast reference that you can go to and be sure that the information is good and solid, even if not contemporary.
Any evidence of ancient recipes recorded in hieroglyphs or pictographs?
>>22118699Julia Child got my respect when I found out that she would make the same dish dozens of times in a row until she got consistent results before cementing it in written form.THEN she would send those written recipes to a list of home cooks to ensure it was written well enough and the steps were clear enough that they could also produce the same dish. She would rewrite the recipe until it was clear enough that any random home cook could generate the dish first try with what was written.Then, and only then, did the recipe make it into her Mastering the Art of French Cooking book. I know this seems like common sense to do, however, people didn't do it that way before her nor after her to this fucking day with any kind of regularity. Sucks that French cooking is dog shit, but I absolutely respect someone who was as thorough with her work as she was.
Thanks for your responses and suggestions anons. I saw this book referenced while watching some old chef JP videos.By "amateur" I meant someone who is (or at least aspires to be) serious about the subject but has no formal education in the field.
>>22116598Pfft. French.
>>22119202different intention, hard to compare
>>22119586>Sucks that French cooking is dog shitThe fuck are you talking about
>>22119049silver spoon is my favorite, I wish there were more cross sections of different cuisines like it :(
>>22120150French cooking does suck Have you ever seen one ever cook anything good with melons before?
I bought very few of these new, mostly from discount stores and thrift shops. Some I got for 25 cents.
>>22122267Yeah my mom doing melon and ham
>buying booksWhat are you retarded?
>>22123019Yes, tactile physics objects, lil zoom. Things that aren't subject to (((revocation))). Things that add visual order to a bookshelf. Things that are fun to leaf through on a chair with a drink. Your faggy kindle full of pirated material doesn't make you some kind of life-winning wizard.
>>22123019>implying a physical book isn't more convenient in the kitchen
cookbooks are something only actual cooks understandalso something only actual cooks make, themselves, for their own personal recipe reference
>>22119586>Sucks that French cooking is dog shitHon hon I get it, it's the weekend, we all feel like doing a bit of trolling every now and then.
>>22118095It's far better. Le guide culinaire is a shit book full of errors and imagination.>>22116598Only if you have regular access to French produce. It's obviously a French book written for a French public, written with French assumptions. Cayenne isn't chili pepper, flour is T65 (doesn't exist elsewhere), salt comes from the Rhône delta, shallots are actual shallots (they're shallot-onion hybrids elsewhere), langoustines come from Brittany, Cognac is Fine Champagne or better, etc etc. If you don't know these things or don't have access to them the book is pretty much useless. If you're in the US you're better off looking for an equivalent by the Culinary Institute of America. I think it's worth it though. Better one actually good book rather than 100 garbage websites.
>>22119202
>>22123688I could blindfold you and cram american shallots up your asshole and you couldn't tell the difference you pretentious ponce. This is why no one likes the french.
>>22116598My brother got this for his birthday when he enrolled in cooking school, I don't think he's ever given it more than a passing glance after he thumbed through it the first time.
>>22122276Is that Vincent Price one pretty good? I think someone here mentioned it before
>>22125486It's pretty awesome there's a TON of recipes from a bunch of different high end restaurants from back in the day and giant full page color photos. If you like pictures and clever writing then you'll like it, I got this vintage copy for $5 at an antique mall and I'm really happy I got it.
>>22125486>>22125500It's also first edition which I didn't know when I bought it at the time. I've been wanting to get a first edition of Larousse Gastronomique but they're really expensive.
>>22123688Flour and salt dont make a differenceAlso Camargue salt isnt preferred as far as i know
>>22125500>>22125503Alright I need to get off my butt, pick one up, and start restoring my cookbook collection
