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Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
Mark Bittman, one of the funniest men I know and author of the much-missed “Minimalist” column in the New York Times. The first time I had it, I thought: this tastes just like perfect
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
amazon.com
Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
Susan Volland • 1 highlight
amazon.com
“One difference between home cooks and pros is acidity level. When you think it’s ready, add another lemon.