I know it's a meme but since I'm proud of my collection, Behold!
What if you had to recommend just one book out of the collection, which one would it be? Can be German too
Oh, that's a hard one. It really depends on what you want to learn. While I can recommend each and every of the smaller Teubner books, they can be quite pricey since the new edition is not as good as the older ones (on the upper shelve). However, the big Teubner "Deutsche Küche" and "Küchenpraxis (lowest shelve) are wonderful too, and you can get them relatively inexpensive on eBay. If I had to choose just one, I'd go with "Küchenpraxis" since it's the most comprehensive for Wares, Produce, Procedures and an assortment of recipes.
Escoffier, Le Guide Culinaire, arichive.org has the complete English translation (account to lend is free). Kochkunstführer in German.
Note that that's a recipe book. No pictures, no hand-holding, no nothing, but lots and lots of starting points. If you've ever asked yourself a question ranging from "How to make a proper Bechamel" to "What in the everloving fuck am I supposed to do with quail eggs", Escoffier has you covered. As to German stuff the founding bible of modern German cooking is "Was Männern so gut schmeckt". The title is from a different age which is a shame means it's not in print any more and used paperbacks easily go for 20 bucks. Library might have it, also, your parents.
As to bread, anything from here.
As far as Youtube is concerned: Alex and Adam. Both focus on technique and understanding, taking a dish and figuring out how to perfect it.
Looks tasty.
Is all recipe books? What's the old looking one on the third shelf ?
Thanks! yes, all recipe books. The old ones are two German late 19th and early 20th century books and the one on the far right is a British cook-/household book from 1807.
"Die geheimen Rezepte der besten Restaurants Frankreichs"
And you have complete sets! So cool ^^
That's not going to help the OP. Wifi is out so no Google translate.
I have started cooking more in the last two years. Cooking is actually not that difficult once you grasp some of the fundamentals. I now usually just check the ingredients and go my merry way, very seldomly do I follow the method to a T. If you fuck up a little while cooking chances are good you can pull it back.
Baking on the other hand, fuck baking! Baking is way different than cooking, add 5 tsp instead of 6? You have fucked it up, start again.
I'm pretty decent with baking but yeah definitely in awe of anyone who can just like, eyeball muffin ingredients and freestyle bake
The trick is to be good with weights rather than volumes, which most recipes use
I can hand weigh a LOT of stuff accurately after s few years of trying and then double-checking with my scale. For example I pull exactly the amount of ground beef I need to form a hamburger patty 98% of the time with a variance of about .04 oz, which I'd consider fine
Take that to baking and I can hand weigh just about the exact amount of flour I need to make buns for those burgers in much the same way. Baking is more precise but after practice you can again get within some pretty fine ranges
I'd recommend practicing as you cook by converting volume recipes to weights, then trying your best to get it right on the first go, weighing the result, fixing it, and then just kinda holding the correct weight and internalize the difference between what you first got and whats right
Eventually it should kinda just be second nature
For me, baking is more forgiving than cooking. I'm good at cooking (I think), but getting just the right texture and taste is difficult. The worst for me is meat. Cook it for too little and it's raw and potentialy unsafe, but cook it for too long and you get a shoe sole. The time window is narrow and you have to account for the time the meat will cook after you take it of the heat. On the other hand in baking I can usually add 10min if I'm not sure or poke it with a skewer to check if it's done. Making batter/dough is more precise, but I wouldn't say it's super precise. Most of the time I get away with eyeballing baking powder or yeasts. Also flour and sugar often have something like 20g tolerance so it's not terrible (I prefer using scale so I might be biased), and going beyond that can still give you a good result e.g. few years ago I doubled the sugar in my challah recipe (50g to 100g) and it made it much softer with no downsides. You can't fix taste after you baked the cake but on the other hand the are less variables when it comes to adding flavoring, so it's easier to learn doing it right on first try (It's hard to fuck up adding vanilla extract).
I was watching MasterChef and Ramsey shouted "if it's not finished cooking, turn up the heat!" and I have used that line thousands of times since then, but I tried it with a braided puff pastry and fucking ruined it.
Baking is straight up science more than art, you have to be precise or it's fucked.
There are opportunities in baking to deviate from the recipe, but it's important to know how the ingredients react with each other during the mixing or baking process. I know some people who add an extra egg to their batch of cookies, some who add extra butter, etc and those who follow it verbatim. There's certainly a lot less room for error, and a lot of small mistakes that can absolutely fuck the outcome, but there is room for creativity if you know which components are critical and which are optional. (and for which recipe, because some are more sensitive than others)
Just don't mix up baking powder and baking soda like I did when I was 11. Worst mistake of my life, that batch of waffles was completely inedible and had to be tossed 🙁 (idk if that counts as baking or cooking but whatever)
Recipes might say to weigh the flour or at least scoop and scrape so the cup is level but it really doesn't need to be that precise. I don't even use measuring spoons for exact measurements of baking powder. I just scoop what looks like half a teaspoon using an actual teaspoon, not a measuring teaspoon.
Now if it says 500 grams of flour and you use 1kg, it's going to be a problem. But +/- 10% isn't noticable.
"Who wants hot dogs?"
My girl (not that I have one atm) could slap some ramen together and i would be happy. Doesn't take much.
-Print recipe
-save as PDF
That's what i do.
This is why I download the recipes I want
But ... You can just use mobile data?
I gotta ask as I've seen these kind of memes too often, is not cooking an American thing? I've never met someone in Norway who doesn't know how to cook normal meals from raw ingredients.
From my experiences, I think most people know how to cook a few dishes. But many people only cook on holidays or special occasions. Otherwise, it's mostly boxed dinners, meal kits, frozen food, take-out, or drive-thru. A lot of people feel they don't have time to cook and clean afterwards. I really only started cooking when I became vegan.
I love cooking! I am too busy most days. I don’t think Americans, in general, are opposed to cooking, though.
Good and Cheap is a free cookbook with a broad collection of recipes that can be made from stuff that’s available when you have a grocery store or something around. It has a bunch of useful tools like an overview of what kitchen equipment to buy, a growing season chart for cheap veggies and a breakdown of cost for each recipe.
The whole thing was written to fit the us food stamp budget and if you get tired of the pdf and want physical copy, the publisher will donate one to a family on food stamps when you buy one for yourself.
The recipes are all pretty generalized and can be applied to lots of different ingredients.
