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Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios Book 1)

Michael Ruhlman

Cover of Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios Book 1)

Mise-en-place transformed Ruhlman’s life outside the kitchen. For a while he ran everywhere, trying to maximize every moment. But what Ruhlman retained from the kitchen was its sense of unrelenting honesty about time and space, success and failure. Good chefs and cooks feared and dreaded failure.

Dan Charnas • Work Clean: The Life-Changing Power of Mise-En-Place to Organize Your Life, Work and Mind

The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

Anthony Bourdain

Cover of The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking

Cover of Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking

Medium Raw

Anthony Bourdain

Cover of Medium Raw

Cooked: A Natural History of Transformation

Cover of Cooked: A Natural History of Transformation

Don’t Eat Before Reading This

Anthony Bourdain newyorker.com

three fundamental principles: maximize flavor, manipulate texture, and season confidently.

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

David Chang’s Unified Theory of Deliciousness

David Chang wired.com

Thumbnail of David Chang’s Unified Theory of Deliciousness