Joanne from Community Services suggests Good Eats Three, The Later Years by Alton Brown
Alton Brown has a very simple, but scientific, and methodical way of looking at food. In his book, Good Eats Three: The Later Years, Brown revisits the final 85 episodes of his culinary cult classic program, Good Eats. These shows highlight recipes, or “applications” that are simpler and feature common foods that people don’t ever think about making. It’s not fussy food, to say the least.
Each episode of Good Eats has a theme and tells the story about a certain food or culinary tradition. They can range from a certain cooking technique, like planking, or to the origin of a food like the Marshmallow.
Always the performer and informer, Brown’s gift is making the most mundane food interesting and he makes his audience think outside the pizza box. Episode 192: Celeryman deconstructs celery and even gives the reader an application for celery soda. Yum.
Although the show is over, this book can reignite your interest in cooking and the science behind it.
For more informative cookbooks and delicious recipes, try…
by Irma S. Rombauer and Marion Rombauer Becker
In 1931 Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Now in an updated 75th Anniversary edition, the voice of the original authors are restored to provide many quick and healthy recipes for the way we cook today.
by Julia Child
This collection that introduced America to Julia Child is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine.
by Rick Bayless
This great introduction to Mexican cuisine is a launchpad to master before you head into further exploration, more complicated techniques, and harder-to-find ingredients. These recipes are not complex, but they are authentic.
by Marcella Hazan
This author introduces the idea of pairing pasta shape with sauces, encouraged using seasonal produce in Italian cooking, and started the craze for balsamic vinegar.