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Roast Chicken and Other Stories

Simon Hopkinson

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The Hairy Dieters: How to Love Food and Lose Weight

Cover of The Hairy Dieters: How to Love Food and Lose Weight

By simmering the vegetables until soft, the cook breaks down their cell walls and releases the cell contents into the water. These contents include salts, sugars, acids, and savory amino acids, as well as aromatic molecules. Carrots, celery, and onions are almost always included for their aromatics, and mushrooms and tomatoes are the richest source... See more

Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Cover of The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

Gabrielle Hamilton • 1 highlight

Cover of Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

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

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Good Food: 30-minute suppers

Good Food Guides

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The Quick Roasting Tin

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Taste

Cover of Taste