Cooking
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
view the rest of the comments
I’m also worried about online recipes. Decent cookbooks routinely have recipes that benefit from adjustments or lack good instructions. Online recipes are already worse than that and AI is going to make them much worse. Sometimes you want a known good recipe.
In my experience the recipes in these seven books are particularly trustworthy. They deliver what they say on the tin, the listed quantities are good, and they’re well written.
I wish I could add Mexican and maybe regional Indian cookbooks of this caliber, but I haven’t read any I liked this much. All the classic French books are also excellent and very reliable (Larousse, Bocuse, etc.), that’s kind of their thing. Joy of Cooking does cover similar ground.
I recommend two plant focused books, both deeper cuts.
I cooked through Vedge with a few skips during COVID and it’s haymaker after haymaker, I can’t heap enough praise on it. From the Earth is pretty dated, and sometimes that shows in the ingredients, but also shockingly solid.
To learn to cook from the ground up, I’d favor YouTube over books. The books work, but video simply conveys more information. And as lists of recipes I don’t find those books particularly useful.
Ruhlman’s Ratios is an extremely versatile cookbook for soups, sauces, batters, and doughs that walks through a mindset that will let someone easily overhaul recipes to fit their vision or what’s on hand. You can find it very cheap and I think it can help most okay to even amazing cooks improve.
I recommend looking for many of these used, online or in person, or skimming them in a library. The Joy of Cooking in particular is practically falling out of trees they’ve printed so many of them.