Topic: The principles of cooking

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Posted at September 26, 2016, 1:24 am:

I am just a home cook from Israel, so I don't know the correct terms. But here is what I need
I need a book that covers the principles of cooking. A book that will explain for example which products absorb taste, and which spread it. A book that will explain what it is better to cook and what is best to simmer or bake
It should also explain which cooking technique is working best for each product, what's the difference between oil and butter and when you should use each
Why eggs and onion are needed so much for different products, etc..
I don't want a book with recipes at all, just a book that covers the principles and essentials of cooking so that I can understand why each recipe is the way it is and will be able to modify it and not ruin the food
What do you recommend
If something is available online I'd like to hear too.

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

The best is On Food & Cooking by Harold McGee.

There is also "Essentials of Cooking" by "James Peterso...

Ok, I searched Amazon, read many reviews, and here is a list of books ...

The Science of Cooking ISBN 3540674667 I'd strongly recommend Peter ...

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