Agriculture & Food Systems · Culinary Arts
Butchery
A topic within Culinary Arts, itself one of 11 topics in that field and part of Agriculture & Food Systems.
Reading for Culinary Arts
2Start here
No prior grounding assumed.
- BookSalt, Fat, Acid, HeatSamin Nosrat, 2017
Reduces cooking to four variables you can adjust by taste, which replaces recipe-following with actual judgement.
Then
Assumes you know the vocabulary.
- BookOn Food and CookingHarold McGee, 1984
The scientific reference for the kitchen: what heat, acid, salt and time actually do to proteins, starches and fats.