Food

I've gone full YouTube, don't bother with books anymore but sure there'll be something out there... I would go Franklin BBQ in Austin or Scott's BBQ in south Carolina for BBQ, if there are even books... I bet there's a Franklin book... There's a great charcuterie book from the US that I have but it's either in a box here or at my folks' place in Spain so can't give you the title...

PS My father-in-law and cousin (by relationship) have both bought curing fridges in the last six months after I told them how much I wanted to get my cured sausage game going... I'm obvs furious and will be buying a massive curing fridge and will be producing wonderful products after talking to my racist Australian butcher... His wife teaches at the same school as Mrs TS... #csb

YOUR great.

Jerusalem by Ottolenghi and Tamimi is excellent, as is the Polpo cookbook.
For classics, River Cafe or Moro are hard to beat.

I contend Larousse is smug, blokey bookshelf willy-wave. It's like having a leather bound version of the encylopedia Brittanica ... useful once or twice a century when google is down, but about as inspiring as a packet of fish fingers. #couldntaffordLarousse

useful once or twice a century when google is down

you could say that about pretty much any book in existence in that case.

Franklin book here
https://www.amazon.co.uk/Franklin-Barbecue-Meatsmoking-Manifesto-Aaron/dp/1607747200/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1516964889&sr=1-1

It's always in the cheap book shops, I bought my very posh boxed version for ~£15... Don't use it much as I've gone Asian now... Western food is shit apart from BBQ... And Italian... And Spanish... And Greek... And Portuguese...

so pretty much everything apart from French!

So much butter... I love butter, but...

i contend that the dudebro bbq scene is the worst thing to happen to cooking in recent times.

don't @ me.

I bet there's a Franklin book... There's a great charcuterie book from the US that I have but it's either in a box here or at my folks' place in Spain so can't give you the title...

There is a Franklin book!
Michael Ruhlman and Brian Polcyn have done a couple of books called 'Charcuterie' and 'Salumi' - are these the ones you are thinking of?

Yeah, unless you look at them for pleasure or inspiration.
To make a beurre manie, lemme see shall I get my boxed Larousse down or just ask Siri

the dudebro bbq scene is the worst thing

No argument from me on that point!

To make a beurre manie, lemme see shall I get my boxed Larousse down or just ask Siri

it makes a great doorstop as well.

Nobu West cookbook is my go to for meals to impress, great detail of all their dressings and sauces, Black Cod ftw.
Polpo is probably the most used along with Curry Easy by Madhur Jaffrey.

this is has been on top of my mum's fridge since the reagan administration. it's wild. especially if you like things shaped like fish and made almost entirely of aspic.

Nigel Slater's books are great, and actually readable, rather than just lists and instructions.

Toast is great.

Both the Nigel Slater book and the multifarious snack.

I agree, blokes love it tho'...

@greenhell I also signed up for an Aussie Facebook BBQ thing, makes me wanna rip my eyes out every time there's a post... Jocks with tongs...

@greenhell

what's not to love - the food that comes out the other side is usually fucking amazing, tho possibly a little over fussy for my tastes. my people are more familiar with the kill thing with horns > cut up into bite size chunks > put on fire > eat > oppress racial minorities school of cooking dead things.

if i have to see another "metal, manliness and meat" blog i'll eat my own foot.

you know what the problem is? white folk.

You know it, bro'... Turn something simple and beautiful into a quasi-science administered by plumbers and roofers...

No offence to plumbers and roofers but they don't know anything about food, just burning animal bits with fire...

McGee on food and cooking