Which are the best cookbooks out there?
How long til someone posts Cooking With Cum or whatever it is
I have this one is actually p good
>cookbookYou shouldn't need such a thing, you should have a collection of family recipes passed form generation to generation>b-but!Maybe if your family wasn't predisposed to retardation you'd understand this.
>>22139755>t. probably cooks with cum
>>22139749I got le guide culinaire for 20€ and it has like 5000 recipes although many are similar. Nothing ever came close for the money.
>>22139749The 1950s palate. They had proper ingredients with proper flavour. They didn't need half a bag of chili flakes to season a chicken leg. Updated to today: cookbooks and websites that tell you which tomato varieties to get, where and when. People that teach you the difference between regular cod and skrei (Norwegian cod). Which apples are best for cooking (Jacques Lebel variety). Why shrimp fished on horseback are superior. Why you need Fine Champagne Cognac, not just Hennessy or Courvoisier. How to recognise good water cress. Which pepper varieties are better, for which purpose. What the difference is between Tahitian and Madagascar vanilla. Where to find wild chocolate.All you can build with sand are sand castles, not fortresses. No matter how much ketchup you pour on top, they're still going to be sand castles.Start with https://slowfoodusa.org/. https://slowfoodusa.org/ark-of-taste/ in particular. Avoid translations, learn languages. Translators know fuck all about cooking. Travel: the most important bits in cookbooks are always omitted, simply because they're so obvious to the person writing them, that they don't even mention it has to be this almond from that tree, picked whenever. Cooking is a life-long journey, not a TikTok opportunity.There are very few good cookbooks in English. Thomas Keller, Alice Waters, Michel Roux Sr and Grodon Ramsay's *** Chef are exceptions. MP White's "White Heat" is full of good recipes he "borrowed" from his French teachers. Charlie Trotter is underestimated and unconventional to this day.Escoffier was a hustler. His book was written by 20 something ghostwriters who only got credited in the first edition. None of the important recipes (even extremely basic ones like vinaigrette) are correct, let alone tried and tested.
>>22139861>Updated to todayBocuse already did that decades ago.
>>22139749>Go to look up recipe from 10 years ago >All canned/boxed ingredients are different amounts than what you can currently buy because of shrinkflation
>>22139760Start researching your recipes, anon. You will be amazed at where some of them came from (probably newspaper recipes from about 100 years ago), and once you find the originals you'll be more amazed that they've changed with every generation that writes them down to pass on.
>>22139749>cook the onions until caramelised (2 minutes)This one will cause me to throw out an entire cook book. I don't bother with Cook's Illustrated at all after they said making a toasted brown roux takes 5 minutes.
>>22139916My dad's famous pumpkin pie recipe literally came off the label of a can of Libby's pumpkin puree.At least it wasn't ChatGPT.
>>22139760If you are not also researching and perfecting your own new recipes to pass down then you are not contributing to the family shared knowledge. At that point you are nothing better than a leech riding coattails.If a person is unfortunate enough to not be blessed with a trove of family recipes(something you yourself should be grateful for, not haughty about) then why would you discourage someone from getting the ball rolling and beginning the process? Your own treasured collection of passed down recipes started however many generations ago in the exact same manner and if the people that genetically preceded you took your awful advice then you would have nothing.Basically in every measure here you are a massive faggot.
>>22139830Based, that's everything you need. Everyone on /ck/ should read Escoffier. That would elevate the board spare us a lot of autistic discussions about X corpo fast food slop being better than Y corpo fast food slop. Althought not really a cook book, also add Le Dictionnaire de Cuisine for good mesure, because Alexandre Dumas is always pleasant to read and it come with a lot of trivia knowledge
>>22141524do you even 'vark, bro?
>>22139749Depends on for what.Baking: Beard on Bread, Tassajara Bread Book1950s: Peg Bracken's "The I Hate To Cook Book"I have one by Jacques Pépin and another chef-author, something like "The New York TImes Cookbook", which has some great recipes in it. Strangely, I cannot find that book listed anywhere any more. My copy is buried in storage.
The ones that teach you WHY you're doing what you're doing.
I always just pick a country and look through their local cuisine. Then I would usually watch some youtube videos and make sure to include one that looks like local or a child of one. After that, I look up online recipes and compare ingredients and preparation methods. Usually after the third time I make a recipe, I have it pretty much figured out. The only things I ever struggled with were baking recipes because they always have so many variables, but even now I dont struggle. Surprisingly, AI is a very good tool because you can always adjust a recipe with a specification and cooking knowledge actually seems to be quite consistent with it. I never understood using cookbooks alone for a recipe. It is all dependent on if the writer is able to convey the recipe well.
>>22139760It's definitely a great thing for the family but the blunt truth is that I'm not looking for recipes that are mostly canned food stuffs mixed together.
Now that we have the Internet and YouTube I don't understand why people still buy cookbooks
>>22144224it transitioned to being a premium novelty rather than a practical need. having a physical book in hand is nice.
>>22144224Especially old French cookbooks are written in extremely short form. No fucking introduction etc. Using the internet for recipes is a pain in the ass.
>>22144224Having a paper book around is very helpful at times. I don't want a computer in my kitchen.
>>22144234>when I cook this dish for my children it's extremely delicious. They love it, now I'm going to blog about my kids for 4 paragraphs and then get to the recipe
>>22144224recipe sites are cancer>AD>story about the "author" that ripped the recipe from some book>AD>a story about how her sick dog loved the dish>AD>shittily formatted recipe for exactly 4,8 people>"buy this book with my recipes!"
>>22141019you can make a toasted roux pretty fucking quick if you're a sicko who moves fast and have all the rest of your mise ready but thats definitely an undershoot
>>22139749I have a cake decorating book that is fantastic, mostly for icing mixes and cake recipes.An artisanal bread cookbook has some great recipes and techniques too.Both came from the HeartsOnFire collection for one of /ck/'s christmas events years ago.I also have picrel which has some amazing recipes though most of them demand ridiculously obscure ingredients, there are some simple things in there that are worth doing.
>>22141019>making a toasted brown roux takes 5 minutesThe Isaac Toupes method works great for me, I've done it lots of times.5 minutes might not be an exaggeration, it cooks *really* fast.https://youtu.be/9ytqP64AVkk?t=190>>22145953>you can make a toasted roux pretty fucking quick if you're a sicko who moves fast and have all the rest of your mise readyI never start cooking until everything is /mise en place/ though. I often don't even turn the heat on anywhere until I'm ready.
>>22142640Seconding this one, the chart with the various salting times is very handy.
>>22139749Official acceptable cookbooks, all others are faggotry>Ancestral memory>It came to me in a dream>However much you want>The store didn't have it, so I used this instead>My dog likes it>Makes the house smell like baconand lastly>I forget what it's called
>>22146029>My dog likes itTourist here, I would be wary of anyone who says this as a compliment.
>>22139861>simply because they're so obvious to the person writing them,It's not just cooking where that happens. DIY in general is rife with that type of thing. Pretty much everything in OP's image has a DIY equivalent, which I guess makes sense as cooking is DIY meal creation.
>>22146106Of what they cook anyway.>>22146126>DIY in general is rife with that type of thingIt's really hard to judge how far one has to dumb stuff down for the uninitiated. People routinely underestimate how much they know about something and are no longer really aware that they learnt it and it wasn't just something they'd always known.
>>22142640yeah this one is good. I only read the salt part but it was already a massive upgrade.
>>22146130If nothing else, I'd like a complete BOM/ingredients list, no matter how trivial. That even includes water.
>>22139749find a good super basic recipe (or strip down an existing one)add your own things to it
>>22146143>I'd like a complete BOM/ingredients listI think the intent of the quote was that dogs will eat anything, so it's not at all a convincing boast when you say that your dog likes it.I was a farm boy and when out walking the fences with my sister, we'd just shit wherever and wipe with grass.The dogs would always root through our shit and eat half of it. To this day I don't entirely understand how they can do this and survive.I asked my father about it, a failed vet sci student, and he kind of shrugged and said they had different digestion to us and could eat things that would kill us.The idea that he's roofying you and intending to feed you to the dog, or that like the dog, you're eating the last guest to visit, is probably just you.>>22146130 pic ironically related
>>22146130>Of what they cook anyway.We're in /ck/; I think it's clear that's what I meant.
>>22146201>We're in /ck/; I think it's clear that's what I meant.Well you posted a pic about rape so I was getting mixed signals.
>read old cookbook>they call chocolate balls nigger balls
>>22146106>>22146130>he doesn't feed his dog what he eatswhat are you a woman
>>22146389>what are you a womanwhat kind of heresy is this?
>>22139749
>>22146568
>>22146008>Both came from the HeartsOnFire collection for one of /ck/'s christmas events years ago.I miss the good ol' days. HeartsOnFire, Borneo, ProGun and his stupid cat, hell even Lukas when he wasn't being a flaming asshole. (It took me a long time to find out he was deleting all of his posts where he was being a flaming asshole.)
>>22145913tablets are the best of both worlds. or, you know, your phone.
>>22141022I ghosted my grandma for about 5 years when I first started cooking because I got excited to ask her about family recipes and the answer was "i did it like the instructions on the box" for everything
>>22145931this, i will gladly pay for a book that>sits on my table, open>no ads, no blogging>does not have a battery or competing notifications>does not have a touchscreen that shits itself instantly if exposed to oil or water>contains authoritatively good information, verified on a level above being rated 4.6 on allrecipes.comgenuinely no brainer, i way way way prefer cooking from books over webslop
>>22146955I should get my grandmother to show me how she makes her biscuits before her lungs fully give out
>>22142640reddit slop
>>22147055just find the bisquik original recipe from like 1975 and you'll be set. women were always the same, every family recipe is>meme viral slop (but old so it was from newspapers and magazines)>doing it the way they got shown the first time and never thinking about it or understanding anything>cutting an endless march of corners for 50 years straight out of pure laziness, in the off chance the original recipe was goodand wala. you have your tradcore retvrn hvmestead family recipe, just like better homes and gardens used to advertise
>>22147089My favorite is when they wont tell me the "secret" recipe. These people only have ingredients they buy at the local store. I know what is probably in it.
>>22139869Hopelessly outdated. In his day supermarkets were still able to provide proper produce to the consumer. He thought they were magnificent, then when he noticed how they actually operate (price up 1% a year, quality down 2) he started his own version in Lyon, with mini shops for locals to sell their wares. The project has been bleeding money ever since and is kept afloat by the city of Lyon, aka the taxpayer, aka the people who go there to shop. Ends up being the same problem: those people actually pay thrice - once with taxes, twice because those merchants have to charge to keep their little shop in the mall, and a third time at the counter, because the stuff they sell simply costs more to produce.>>22146126Spot on. What makes cooking difficult though is that you need to know about harvests. It makes no sense to cook a perfect rabbit with a shit wine. And 2026 will be a shit (Euro) wine year, due to the weather. Same goes for milk products (the pastures are barren) and seafood (the water's too hot).>>22146130I don't think you have to dumb down anything. People are genuinely interested. The issue is that nobody bothers to write long form articles on history and evolution of dishes, or how to recognise quality produce. It's all about spamming articles, adding a pretty face and getting sponsorship deals. The best cookbooks ever written, are a series called "les recettes originales de..." ("the original recipes by..."), each figuring a prominent French, Belgian or Italian chef, explaining how to do things properly, what to drink, what to look for. Those are a goldmine. Most were never reprinted or translated and fetch 100s of (Euro)bux online.Similarly, the website of the Milan world fair in 2015 (topic: food and cooking) boasted 700K different recipes from around the globe. From traditional home cooking nonnas to the best of the best. An absolute goldmine. They simply deleted the site after the event was over. Got to keep racking in sponsorship deals.
>>22147619>They simply deleted the site after the event was over.Did archive.org archive it?
>>22148737I gotchu senpaihttps://web.archive.org/web/20181005204433/http://worldrecipes.expo2015.org/en/
forgot one>The Vaguester: Put an nondescript amount of salt in your dough for taste. Uh, can't taste fucking raw nonproofed bread dough? Uh... whatever I don't care, salt to taste and that's final.
>>22146008Name the books anon, I'm interested
>>22147059Just say you can't read bro
>>22146955>cut contact for half a decade because you were too stupid to recognize a boxed recipeA fragile little one, aren't you?
Still in print 30 years later.
