Quote:
Originally Posted by Berg77
I was just on John Berardi's website and saw this Gourmet Nutrition book on there. Does anyone here recommend it? It looked like there were some pretty tasty recipes in it, but thought I'd see what people here thought first. Thanks!
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It's not cheap but it's a nice cookbook - tastefully done with nice pictures. The instructions on some items could be better (as others have stated) but it's not rocket science.
I have 8 cookbooks:
-The New Professional Chef (it's a great reference)
-Death By Chocolate (from the Trellis in Williamburg)
-The Trellis Cookbook (Trellis)
-I'm Dreaming of a Chocolate Christmas (Trellis)
-French Bistro
-Classic Techniques on Italian (Bugialli)
-Cucina (it's in italian, I bought it in my home town of Oria)
-Escoffier
Between these, which take up 1/2 of a bookshelf, I can cook anything. Some of it isn't too goof for you, other parts are. You can take pretty much any recipe and clean it up. I make a lot of sauces but I always cut the butter way down or cut the portion way down.
Escoffier is my favorite. 5000 recipes in one thick tome. Most are a paragraph long and tell you how to cook the item with no details. Like "prepare a daube of beef in the way of (some town), serve with (veggies) and a sauce made of (base sauce) highlighted with (another reduction).
Get in the kitchen and just cook. It's a good skill to have. Ladies love it.