The 4 best cookbooks

The culinary is poetry for the palate. But it is also exquisite prose from the mere recipe to the alchemy achieved in the kitchen. Wisdom and science that go beyond cooking times as well as care to compose the final symphony of food at its best point of preparation and presentation.

Like so many other things, the most basic pleasures are made up of primordial needs that are almost always covered in our welfare society. And thus, what gives us life, food, ends up adorning itself in the sociological way towards the conviction that we eat to enjoy more than for anything else.

And it's okay, of course it is. If not, what would we have left of enjoyment in everyday life? The question, going back to the natural narrative aspect that has accompanied it for a long time (that of the high kitchen as a world full of culture, knowledge and science is not something exclusive to today).

In fact, the first cookbook that I read with interest was an ancient volume with elegant nineteenth-century covers, a translation by a French chef who rambled on the human and the divine around… chickpea! A real discovery with which I was soaked in humor, wisdom and an unfathomable passion capable of leading its author to dedicate an entire work to chickpea, as Homer was able to do with his Ulises...

So we go there with some of those great essentials about the arts aboard the best stoves in the world.

Top 4 recommended cookbooks

Kitchenology. The science of cooking

A good recipe book is one thing and a very different one is a cookbook like this one where the art of cooking becomes an informative science so that you know perfectly what raw materials you work with and how to take them to a better port (in this case, dish, no port).

The main cooking techniques, tricks and preparations explained thanks to science. Discover with Kitchen the fundamental concepts of the kitchen revealed together with practical tips and step-by-step techniques, which will make your kitchen a true laboratory. Find the answers to the questions that until now had no solution with chapters dedicated to the main foods and preparations: meat, poultry, fish, legumes and cereals or vegetables among others.

How to get the perfect point in a steak? Should you leave the skin on when cooking fish? What is the secret to making a souffle perfect? You will find answers to these questions and many more in this book that explains the science behind the kitchen.

With an inspiring foreword by the author Dr Stuart Farrimond, This reading will be a discovery for anyone who, like him, feels that cooking for others gives more happiness than the pleasure of eating: My goal, reader, is to accompany you to discover the science of food and cooking and let all your creativity boil.

Kitchenology. The science of cooking

Cook real food

It seems obvious that eating real food is essential for health. But in these days of fast food spread from restaurants to shops, it never hurts to be guided to eat again as God intended, and in a rich and easy way.

Carlos Ríos has managed to get thousands of people to leave the Matrix and join the movement realfooding to permanently eliminate the consumption of ultra-processed foods from their diet and return to eating real food.

In this book, the author will explain what are the eating patterns of a realfooder, what changes you need to make in your life to make a transition from consuming unhealthy products to healthy products, and what myths around cooking realfooder they must banish. It will also show us the culinary techniques that we must use to cook food in a healthy way, what basic utensils we must know and what our pantry must always contain to follow a healthy and balanced diet.

In a second part, the book presents more than 100 new recipes that include salads, soups, legumes, cereals, eggs, meat and fish, breads and sauces. All of them with tips and nutritional information.

In short, in Cook real foodRealfooders and non-real fooders alike will discover how to eat a healthy diet without scrumptious ultra-processed foods.

Cook real food

1000 gold recipes

What would the tables of this country be without our particular culinary beacon? Arguiñano was that pioneer who made a practical popularization of cooking to transmit a vast cookbook. Up to 1.000 recipes in this case for a chef who is also a cookbook bestseller… It is not his last book but it is the most exhaustive.

After seven decades of life and half a century cooking, Karlos Arguiñano offers us an extensive cookbook that forms the best testimony of his experience and love for gastronomy.

A thousand recipes that are a tribute to all the elements that have led him to become the chef of reference in millions of homes. A unique care and love for the raw material, simple preparations suitable for all types of cooks, tips that give the dish a special touch and a broad proposal for all types of palates and occasions.

Soupy rice with borage tempura, fish cake earrings, bloody mary with cockles or pumpkin cream with crayfish and bacon ... Home-made recipes, to enjoy with family or friends, and from which that contagious joy emanates so well defines your kitchen.

1000 gold recipes

The pissed off chef

It never hurts a professional gastronomy like Anthony Warner  raise your voice to denounce the intellectual and emotional robbery of succumbing to the charlatans of miracle diets.

All those pseudo-prophets of the miracle diets are a bunch of charlatans, not to call them something else. The only diet that works is the CLM (Eat half) diet that can be accompanied by complementary strategies such as using smaller plates to reduce the amount of food.

Everything else is a toast to the sun, with the use of the aforementioned charlatans who also dare to sell you a motorcycle in the form of a book, x-chain food or any other milonga.

The CLM diet of course must be accompanied by common sense, if you can replace that half of a plate of fatty foods with others that are just as satisfying and less harmful, better than better, no doubt.

Beyond this, my particular proposal regarding the only diet that works without ending you in the process, the most remarkable thing about this book is its wonderful procedure towards dismantling the hoaxes and omens of triumph in front of the scale.

With humor the thing is better. And this book is overflowing with humor. How not to laugh at the obviousness of the deceptions? Uncovering the miracle preachers is as simple as it is obvious our share of the blame for being deceived.

We would all want to lose weight without getting off the couch in the same way that we would want to be rich without hitting the water and without even playing the lottery.

Anthony Walter calls it pseudoscience and rants against it to anyone who preaches it, be they actors, nutritionists, doctors or official institutions. The business about these kinds of things is as unethical as that of alternative medicine against incurable diseases.

But, before we get serious, let's laugh again. Let's read, educate ourselves and end up being conscious to unmask so many fools.

The pissed off chef
5/5 - (16 votes)

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