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[QUESTION] What are your favorite spices to use in soups?
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I've read through quite a few cookbooks and these are my favorites per use-case:
General Purpose: The Professional Chef by the Culinary Institute of America
Culinary Basics: Basics with Babish by Andrew Rea
Food Science & Ingredients: On Food & Cooking by Harold McGee
Equipment: Gear by Alton Brown
Baking: Professional Baking by Wayne Gilssen
Flavor Combinations: The Flavor Matrix by Nik Sharma
Grilling: Arnie Tex by Arnie Segovia
Chinese: The Breath of a Wok by Grace Young
Indian: The Best Ever Indian Cookbook by Mridula Baljekar and others
Thai: Sabai by Pailin Chongchitnant
Vintage: The Settlemennt Cook Book
YouTuber Cookbook: Binging with Babish by Andrew Rea
Celebrity Cookbook: From Crook to Cook by Snoop Dogg (it actually has really good recipes believe it or not)
Seconding Professional Baking, I found it for $10 at a used book store several years ago and it has legitimately saved my life.
I had it as a textbook in culinary school, as do many people, and it’s the one I still routinely use. The recipes are rock solid. I use it mostly for very basic things, but I routinely get requests for those recipes, sometimes even from other chefs.
I also have a copy of an old King Arthur’s cookbook from the 80s that I find similarly useful and robust. Very seldom do I need a staple baking recipe that I can’t find from those two.
My only complaint about the textbook is needing to scale every recipe down to half or even a quarter. While I would love to bake a whole sheet of brownies my roommates and girlfriend already complain about the amount of delicious carbs I throw their way!