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Recipes

Study​

Primary study material is cooking and nutrition.

  • The Food Lab by J. Kenji López-Alt
  • Salt Fat Acid Heat by Samin Nostrat
  • The Professional Chef by Culinary Institute of America
  • CookWise: The How’s and Why’s of Successful Cooking by Shirley O. Corriher’s
  • The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables by Farmer Lee Jones
  • On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
  • The Flavor Bible by Karen Page and Andrew Domenburg
  • Six Seasons by Joshua McFadden and Martha Holmberg
  • The Science of Good Cooking by America’s Test Kitchen
  • Eating on the Wild Side by Jo Robinson