I dropped the subject the first time you asked me to. You reopened it. I will not be censored.
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But of course. And I ditched his cookbooks. But I still learned from him…
I didn’t want you to feel that I was singling you out when I asked everyone to stop talking about it but didn’t say -please everyone - and just responded to you.
I think the point that was being made was that no one knew when they were learning from him. I’m sure that people would have changed the channel if they knew back then and chose to learn from someone else.
I’m not censoring you, I’m asking you to open up another thread to discuss the subject matter that you are so passionate about.
From your pictured plates, you did quite alright.
Specifically for pizza or for cooking in general ?
Deborah Madison and Alice Waters. I love farmer’s markets and local produce. Both of these chefs and their numerous books have guided me to create healthy and delicious food. Alice Waters’ books are unique in providing so many variations on a recipe. This has taught me how to start with the basic recipe and make it my own. Deborah Madison’s Local Flavors is one of my favorites of her cookbooks. She has so many!
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Thank you for your share @Kjjr. Which cookbooks from those two chefs are you absolute favourites?
And welcome to HO!
Oh, I forgot Molly O’Neill. I still have some of her recipes I cut out from the New York Times decades ago.
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OHHHH you are reminding me that the set of books that helped my cooking early on was the Time-Life Foods of the World series. Really ahead of the times…1968 through late 1970s. I found them late 70s when I was in college. Particularly Provincial France, Latin American, Caribbean Islands, Pacific and Southeast Asian, China, Japan, American Creole and Acadian. This was well before it was easy to find the ingredients. Really opened up the world to me and encouraged my cooking range to expand hugely.
And Claudia Roden. I’m not as fond of her later books but her early books on Middle Eastern Cooking were stunning to me.
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Well I grew up watching my mother cook and she had all the traditional french cookbooks on the kitchen table, so names like Roger Verger, Escoffier and Bocuse were all names that rang a bell when I heard them growing up.
But I wasn’t really into cooking on a serious enthusiast level before 2016, but I guess you can say I have a solid foundation for cooking and recipes from an early age in my life.
Kenji seems like a nice guy, but for me to enjoy videos where I don’t really learn new stuff, the production quality of the videos has to amaze me or I’ll simply get bored.
An example of a chef I follow on youtube is recipe30.
He’s called Joel and is a french chef living in Australia.
His recipes aren’t crazy innovative, but the production quality of his videos is second to none - the best I’ve seen on Youtube by far.
He prefers to do simple italian & French inspired recipes - and I’m just such a huge fan of his Youtube channel.
You should check his channel out - best video production quality among recipe channels on Youtube.
I pretty much love all his recipes, except a few.
A link to one of his newer videos - nothing groundbreaking, but still a wonderful recipe and the music and production quality in the video is amazing…
Recipe30 - Creamy Chicken Dijonnaise
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I keep having to remind myself that YouTube channels are worth a look.
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Same. Ditto Mario Batali.
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Some channels are worth a look, a lot are garbage unfortunately.
BUT, especially for kitchen novices, watching (pro) chefs do their thing on video in some cases can be worth more than reading through 1000 recipes in illustrated cookbooks.
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@Madrid I used some of those Time Life Books as well.
It was refreshing because the only books I could get my hands on back then were what was regionally available to me.
For me cooking through some of those books were like taking a Holiday.
Alice Waters The Art of Simple Food
Deborah Madison Local Flavors
For Deborah Madison, I had a hard time picking one favorite. I enjoy all of her cookbooks. Right now I’m reading What we eat when we eat alone - a fun read and unique book for her. She collaborated with her husband, Patrick McFarlin, who did the illustrations.
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Although I had been cooking for awhile, Alice Waters got me to take it more seriously in the early 1970s. Today Tony Bourdain always resonates with me.
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Deborah Madison‘s Local Flavors was and still is a mainstay in my kitchen
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If we speak of videos, i adore and have learned tremendous technique from Pasta Grannies.
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Thank you, I Think that I’ll check those out. I’ve never made my own pasta either dried from Italy or the Italian pasta shop for fresh.
It might be fun to learn.
It is! Go for it!
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