- Joined May 31, 2011
I'm surprised no one has mentioned Alton Brown's series of cook books. Given, they were my first set of books, so maybe I have a soft spot for them, but they are very in depth and organized by procedure rather than food item/ingredient. For my money, they are some of the best around.
Actually .... someone did. Keller for inspiration, Alton for teaching how to cook.
I like Alton's books a lot, too. For techniques... well, I wish I had more technique, but a very specific set of techniques is well-explained in Chad Ward's "An Edge in the Kitchen" -- which is dedicated to knives in general, and knife skills in part. With good recipes that require the skills taught. I like it a lot