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Kenji is wonderful. The Food Lab (https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0...) is still the first cookbook I turn to when investigating a recipe I haven't made before. His blog on Serious Eats has been amazing through the years - his advice on sous vide in particular is as good as anyone I've found, but all of his advice is solid.

If you're ever in the Bay Area, his Wursthall restaraunt is well worth a visit. I don't live there but I make it a point to visit at least once a year when travelling.

I just received a copy of The Food Lab. Any recommendations on some recipes to try first.

I've been loving the introduction and Kenji's very scientific approach to cooking. I've always been interested in messing around in the kitchen and hate when chefs in instructional pieces refer to "love" as that extra ingredient. In line with that, Kenji shuts down the notion of New York bagels being better because of the water.

I have this book too and I like just sitting down to read it because it's filled with cooking info. His section on beef stew emboldened me to try mixing umami ingredients in other dishes to great effect. He also has an interesting take on how to slice onions for the type of dish you're making.

Love this book too! Not crazy complex but his pancake recipe crushes any other I’ve tried :)

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