submitted 1 year ago by lazy_rogue_spirals@beehaw.org to c/food@beehaw.org

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For those of you with a cooking/food writing/food science collection, what's indispensable? What do you currently find yourself returning to again and again?

For me, Nikki Segnit's "Flavor Thesaurus: A Compendium' and Flavor Thesaurus: More Flavors are both in there, along with The Noma Guide to Fermentation, Koji Alchemy, and *Burma: Rivers of Flavor." Oh, and Sercarz's *Spice Companion."

For food writing, I'm always happy to dip into some M.F.K. Fisher.

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[-] TheGiantKorean@beehaw.org 0 points 1 year ago

We go back to Jerusalem by Yotam Ottolenghi a lot. Also latley The Flavor Equation by Nik Sharma.

[-] lazy_rogue_spirals@beehaw.org 0 points 1 year ago

Yeah, love Ottolenghi — he had a nice piece in NYT recently, referencing Segnit, actually. I need to find a copy of the Sharma, sounds like.

[-] TheGiantKorean@beehaw.org 1 points 1 year ago

I think you will love Sharma's books if you like Ottolenghi.

[-] lazy_rogue_spirals@beehaw.org 2 points 1 year ago

Cool! Gonna check those out, then. Thanks.

[-] Leafeytea@beehaw.org 0 points 1 year ago

I love cooking and experimenting with different food combinations to make my own recipes, so I tend to gravitate to books about food nutrition value vs traditional cookbooks, though I do have a lot of those around. The one book I still have as a go to in my kitchen is the one below. Highly recommend it, as well as subscribing to their Wellness Letter since there is a huge amount of information on diet and nutrition under one roof, including cookbook recommendations, along with other evidence based health research articles. Good stuff! 😊