Is it really the bible of cooking or just a good book? Also?

Is it really the bible of cooking or just a good book? Also, Culinaly cooking thread

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  1. 4 weeks ago
    Anonymous

    I thought the Bible was was salt, acid and heat.

    • 4 weeks ago
      Anonymous

      Posting the only Good Book of Cooking. Anything else is heresy.

      • 3 weeks ago
        Anonymous

        Is this the Loomis of Culinaly? I think my mom
        has a version of this.

        • 3 weeks ago
          Anonymous

          I was right. I’m pretty sure she’s had this book for longer than I’ve been alive.

      • 3 weeks ago
        Anonymous

        Joy of cooking is a terrible cookbook by todays standards.

      • 3 weeks ago
        Anonymous

        I think a lot of precursor publications are passable as well.
        But I'm somewhat nostalgic about TJOC since it was my go to when I was learning to cook at 10.

  2. 4 weeks ago
    Anonymous

    is it made with vellum paper?

  3. 4 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      A true canonical purist, eh?
      I can't argue.

  4. 3 weeks ago
    Anonymous

    I used to own a small collection of cookbooks that made me really happy (this was years before op's picrel came out). I got rid of them all in a big purge during a move and never bothered to replace any of them. I just use the Internet for recipes now, which in a way makes me a little sad. I kinda miss working my way through a curated collection of recipes. Maybe I should buy some more cookbooks.

  5. 3 weeks ago
    Anonymous

    I've been getting a lot out of it, but I'm a novice in the kitchen.
    I haven't cracked SFAH yet.

    • 3 weeks ago
      Anonymous

      My mom has these books, looks exactly like your picture. I've never once seen her open them or make anything from them. I would guess that 90% of people who buy cookbooks use them less than 10 times ever.

      • 3 weeks ago
        Anonymous

        you should move out soon.

      • 3 weeks ago
        Anonymous

        Depends on the person and the cookbook.
        I've acquired the pizza bible a month ago and have been using it daily to make pizza.
        Results over time are improving.

        • 3 weeks ago
          Anonymous

          Because you purchased a niche cook book for one specific thing to study that thing. People who buy generic cook books do it for show they never use them. Especially after the internet. There is zero reason you can find more information better and faster online for any food you could possibly want to cook.

        • 3 weeks ago
          Anonymous

          >using it daily to make pizza
          gotta eat big to get big

  6. 3 weeks ago
    Anonymous

    That's a book meant for a hipster's bookshelf.
    Noone that cooks would actually read that.

  7. 3 weeks ago
    Anonymous

    It's got great recipes but it's not the end-all-be-all cook book. Fantastic if you're new to cooking, like Kenji's cooking style, and you don't want something more dense like "how to cook everything" or even more dense like "the professional chef".

  8. 3 weeks ago
    Anonymous

    does kenji allow people who don't hate trump to buy this book?

    • 3 weeks ago
      Anonymous

      No sorry, you're stuck with bro-grilling youtube channels only.

    • 3 weeks ago
      Anonymous

      >does kenji allow people who don't hate trump to buy this book?
      If they try, he'll cry and tell them they can't. Then, his publisher will b***hslap him and tell him to shut up and apologize. Just like what happened with his cuckshed sausage restaurant.

  9. 3 weeks ago
    Anonymous
  10. 3 weeks ago
    Anonymous

    No. That would be On Food and Cooking by Harold McGee.

  11. 3 weeks ago
    Anonymous

    Lopez-Alt is an autistic frick who makes everything into a math problem. Want to cook dinner? Well, figure the hypotenuese of your pan's coefficient of friction, divide by the 8th root of the mass of the cow before slaughter, the cube the result. If number is less than 6.02, you must dice the onions. If over 6.02, you slice them.

    • 3 weeks ago
      Anonymous

      that's the whole point.
      adding scientific methodology to the craft of cooking.

      you're not clever, he makes this a central point in all of his books.

      • 3 weeks ago
        Anonymous

        I wasn't trying to be clever, Herr professor-doctor. Just a small review of a joyless autist's cookbook.

        • 3 weeks ago
          Anonymous

          you were absolutely trying out material.
          sorry it didn't work.

    • 3 weeks ago
      Anonymous

      >I'm moronic and people who aren't are autistic
      brainlet tears are the most delicious ;p

  12. 3 weeks ago
    Anonymous

    Why would it be? The guy is a youtuber, he couldnt get a real job.

    • 3 weeks ago
      Anonymous

      Didn't he work at ATK before going out on his own?

      • 3 weeks ago
        Anonymous

        So he failed at the test kitchen.

  13. 3 weeks ago
    Anonymous

    every recipe...
    >arbitrary ingredient
    >canola oil
    >salt and pepper
    >hot sauce

  14. 3 weeks ago
    Anonymous

    >chicken breast
    >olive oil
    >olive oil
    >olive oil
    >olive oil
    >olive oil
    >salt and pepper
    >olive oil to taste

    • 3 weeks ago
      Anonymous

      >olive oil x10
      So he's a mediterranean in disguise ?

  15. 3 weeks ago
    Anonymous

    Try this.

    • 3 weeks ago
      Anonymous

      Bingo

  16. 3 weeks ago
    Anonymous

    It was pretty good for its time as a distillation of concepts presented in an accessible way for the home cook. But most of its key concepts have since been widely repeated into common wisdom so much that it doesn't really hold its value anymore outside of a collector's piece. same thing with salt fat acid heat

  17. 3 weeks ago
    Anonymous

    Why are nerds so unfunny?

    • 3 weeks ago
      Anonymous

      Who the frick cares what a Redditor thinks about a book?

      • 3 weeks ago
        Anonymous

        James Alt the redditor cares

    • 3 weeks ago
      Anonymous

      Accurate review. You need high cringe resist to make it through this one.

      Who the frick cares what a Redditor thinks about a book?

      I don't think that's a reddit screenshot, but the book on the other hand is pure fricking mega reddit.

  18. 3 weeks ago
    Anonymous

    I hate these pretentious books about cooking. I get recipe books, books about the restaurant industry, or biographies of notable cooks. But these moronic books about the "philosophy" of cooking, or soicuck "le science" books, or "I'm a woman and here's how I FEEL about cooking". I keep seeing one or two new ones go viral every year.

    What is a reader supposed to get out of them? Do they become a better cook? Does their sense of taste improve? No. These are literal grifters trying to inflate their personal brands by making it seem cooking is complicated and intellectual. They are the equivalent of "artists" drawing rectangles that sell for $200,000 because of their "meaning". Stop jerking off over gay shit and learn how to cook.

    • 3 weeks ago
      Anonymous

      literally judging books by everything but their content.
      how is a book "about the restaurant industry" more inherently useful than a book about the philosophy of cooking?
      >le women le soi le modern art
      guaranteed you don't cook.

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