"The chefs have only prepared the world, in various ways; the point is to flavor it."

  • mulligan_sullivan [none/use name]
    ·
    4 years ago

    I think I saw these on /r/askculinary which is actually a pleasant little community. These books aren't specifically focused on spices per se. But over multiple threads asking similar questions (ie, "theory" of cooking) these were the ones consistently praised:

    • McGee, On Food and Cooking
    • Ruhlman, Ratio
    • Nosrat, Salt, Fat, Acid, Heat

    all on gen.lib.rus.ec

    To be clear I have not read any of them but I will one day.

    And I haven't seen this one recommended there but I have enjoyed Segnit's The Flavor Thesaurus.