I have used the following sources for some of my postings on this blog site:
James Peterson, “Sauces, Classical and Contemporary Sauce Making,” and “What’s a Cook To do?”
Harold McGee, "On Food and Cooking, The Science and Lore of the Kitchen"
Thomas Keller, "The French Laundry Cookbook" and "Ad Hoc Cookbook"
Amy Besa & Romy Dorotan, "Memories of Philippine Kitchens, Stories and Recipes from Far and Near"
Harold McGee, "On Food and Cooking, The Science and Lore of the Kitchen"
Thomas Keller, "The French Laundry Cookbook" and "Ad Hoc Cookbook"
Amy Besa & Romy Dorotan, "Memories of Philippine Kitchens, Stories and Recipes from Far and Near"
Cook’s Country Magazines
Cook’s Illustrated Magazines and Website
America’s Test Kitchen Magazines and Website Martha Stewart’s publications
Professional Cooking (my culinary school textbook)
Professional Baking (my culinary school textbook)
Restaurant Critics (Frank Bruni, Sam Sifton, Tom Sietsema)
Google's search engine
Wikipedia
Restaurant Critics (Frank Bruni, Sam Sifton, Tom Sietsema)
Google's search engine
Wikipedia
[more to come]
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