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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

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

Tartine Bread

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Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]

Cover of Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]

The Ketchup Conundrum | The New Yorker

Malcolm Gladwell newyorker.com

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Harold McGee,

Michael Pollan • Cozinhar: uma história natural de transformação (Portuguese Edition)

The Apprentice: My Life in the Kitchen

Cover of The Apprentice: My Life in the Kitchen

Medium Raw

Anthony Bourdain

Cover of Medium Raw

Taste is developing a refined sense of judgment and finding the balance that produces a pleasing and integrated whole.

Ken Kocienda • Creative Selection: Inside Apple's Design Process During the Golden Age of Steve Jobs