“This is the book that I use when I need to come up with a very technical solution to what I am making. Cooking can be very intuitive, but, especially with food writing, you often need to get to grips with what it is that you are actually doing, so that you can have a deeper understanding of it. This is a very technical manual. Let’s say that I need to see what happens during the process of steaming, or poaching, or frying; I always go to this book. McGee is very clear and to the point. Despite the fact that he is quite technical, it’s never boring.” Read more...
Yotam Ottolenghi selects his Favourite Cookbooks
Cook & Food Writer