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On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee • 3 highlights
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
Cook's Illustrated | Recipes That Work | We Test It All | Cook's Illustrated
americastestkitchen.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
Ad Hoc at Home Cookbook | Thomas Keller Restaurant Group
thomaskeller.com