Professional cookery

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What Hacker News says

• kwhitefoot · Jul 7, 2020 · Recommends

  …other cookery books I have read. But of course it lacks glossy pictures and is not backed up by a video of Nigella Lawson in a low cut dress (not that I'm objecting to Nigella and her cleavage) [1] Professional Cookery: The Process Approach by Daniel R. Stevenson

  on “Why Can't I Reproduce Their Results?” ↗
• kwhitefoot · May 23, 2023 · Recommends

  I just knew someone would ask and I'm embarrassed to say that I misremembered the title. It's Professional Cookery: The Process Approach by Daniel R. Stevenson Here's a link https://www.amazon.co.uk/Professional-Cookery-Approach-Danie... It doesn't go into a lot of theoretical detail about food chemistry but it…

  on “Why do recipe writers lie and lie about how long it takes to caramelize onions?” ↗
• ninalanyon · Oct 2, 2024 · Recommends

  Try cookbooks like this one: Professional Cookery: The Process Approach by Daniel R. Stevenson. It's a textbook for people studying to be professional cooks. https://www.amazon.co.uk/Professional-Cookery-Approach-Danie...

  on “Vanishing Culture: Preserving Cookbooks” ↗
• traceroute66 · Jul 29, 2022 · Recommends

  …reminds me of this[1] video from sorted food where they make a recipe from an old professional cookbook. Instructions are very high level Yes, the modern equivalent book might be (for example) Practical Professional Cookery by Cracknell & Kaufmann. 928 pages of pure text. Not a single illustration or photo. Its a fabulous reference book. But certainly not for the noob, it requires comfort both in the kitchen and the style…

  on “Show HN: Parsnip – Duolingo for Cooking” ↗
• kwhitefoot · Nov 18, 2020 · Mentions

  Who is the 'You' in the title? My professional cookery text book [1] doesn't write recipes like that. It starts each recipe with 'mise en place' [2]. It also requires that you are familiar with the previously described general process for recipes of the…

  on “Write Code Like You Write a Recipe” ↗