Iteration X - Vaughn Tan cooks Shizuo Tsuji
Foods are mostly built out of just four kinds of molecules—water, proteins, carbohydrates, and fats. And their behavior can be pretty well described with a few simple principles. If you know that heat is a manifestation of the movements of molecules, and that sufficiently energetic collisions disrupt the structures of molecules and eventually break... See more
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Just roast some bones, roast some vegetables, put them in a big pot with water and reduce and reduce and reduce.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Orwell's Down and Out in Paris and London is invaluable. As is Nicolas Freleng's The Kitchen, David Blum's Flash in the Pan, the Batterberrys' fine account of American restaurant history, On the Town in New York, and Joseph Mitchell's Up in the Old Hotel. Read the old masters: Escoffier, Bocuse et al as well as the Young Turks: Keller, Marco-Pierre
... See moreAnthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
On paper, therefore, the Victorian logic looks sound: once you have got cooking water at or near 212 °F/100 °C, it shouldn’t really make much of a difference whether the water is vigorously bubbling or only simmering. Yet our eyes and tastebuds tell us that it does. The reason is that properly boiling water moves chaotically and transfers heat to t
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