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Are There Books Like Putting Food By For Modern Cooks?
2026-03-26 18:09:47
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Suivre10
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Ending Finder
Consultant
4 Réponses
Abigail
Plot Explainer
Mechanic
What excites me about contemporary preservation guides is how they blend science with creativity. 'The Noma Guide to Fermentation' reads like a mad scientist's notebook crossed with a foodie's dream journal. Who knew you could make 'koji' rice in your closet? These books treat preservation as an art form rather than just pantry prep. I recently tried their lacto-fermented blueberries—sounds weird, but they transformed my oatmeal into something magical. The new generation of authors isn't just teaching survival skills; they're curating flavors.
2026-03-27 16:57:43
12
Hazel
Responder
Pharmacist
My grandma used to swear by her 1970s copy of 'Putting Food By', but when I tried following it, I nearly gave up—those instructions felt like deciphering hieroglyphs! Then I discovered 'Preserving Everything' by Leda Meredith, which speaks my language. It covers dehydration, lacto-fermentation, and even includes QR codes linking to demonstration videos. The section on fridge pickles saved me when my cucumber plants went wild last August. Modern books understand that we want heritage techniques but need速食文化 adaptations—like small-batch canning for couples rather than families of twelve.
2026-03-28 03:51:07
2
Kevin
Spoiler Watcher
Photographer
Ever since I started experimenting with fermenting my own kimchi last summer, I've fallen down this rabbit hole of preserving food the old-fashioned way with modern twists. 'The Art of Fermentation' by Sandor Katz completely changed my game—it's like the bible for anyone wanting to explore beyond basic canning. Katz breaks down complex processes into approachable steps, whether you're making sauerkraut in a studio apartment or brewing kombucha as a side hustle.
What I love about newer books like 'Preserving by the Pint' is how they acknowledge urban living constraints. No need for bushels of tomatoes when you just want to preserve farmers' market hauls in mason jars. The photos in 'Food in Jars' make the whole process feel Instagram-worthy rather than old-fashioned. Fermenting hot sauce from last year's pepper glut gave me such pride—and way better flavor than store-bought!
What I love about newer books like 'Preserving by the Pint' is how they acknowledge urban living constraints. No need for bushels of tomatoes when you just want to preserve farmers' market hauls in mason jars. The photos in 'Food in Jars' make the whole process feel Instagram-worthy rather than old-fashioned. Fermenting hot sauce from last year's pepper glut gave me such pride—and way better flavor than store-bought!
2026-03-30 07:23:34
4
Stella
Reviewer
Electrician
After my third failed attempt at traditional jam-making, 'Jam Session' by Joyce Goldstein became my savior. Its small-scale recipes and flavor pairing ideas (basil-peach jam? yes please!) made preserving feel accessible rather than intimidating. Modern books embrace our short attention spans with troubleshoot sections and 'project timelines'—finally, someone admits pear butter shouldn't take all weekend!
2026-04-01 07:05:52
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Lire maintenantAutres questions liées
Are there any books like Fanny Farmer Cookbook for modern cooks?
4 Réponses2026-02-18 17:32:29
If you're looking for something that captures the timeless, practical spirit of 'Fanny Farmer' but updated for today's kitchens, I'd absolutely recommend 'Salt Fat Acid Heat' by Samin Nosrat. It's not just a recipe collection—it teaches foundational cooking principles in a way that feels like having a patient friend guide you. The illustrations are charming, and the explanations demystify so much about why certain techniques work.
Another gem is 'The Food Lab' by J. Kenji López-Alt. It’s like a science textbook for cooks, but way more fun. Kenji breaks down the 'whys' behind recipes, from perfect sears to fluffy scrambled eggs. It’s thick enough to double as a workout weight, but every page is packed with wisdom. I still reference it weekly, especially when experimenting with new methods.
What are books like The Science of Cooking for food lovers?
5 Réponses2026-03-19 07:55:13
If you're anything like me, the moment you pick up 'The Science of Cooking,' it feels like unlocking a secret level in your favorite game—except it's about food! This book isn't just recipes; it dives into the 'why' behind techniques, like how heat transforms proteins or why sugar caramelizes. I geeked out over the Maillard reaction section—it made me appreciate my seared steaks way more.
What's cool is how it bridges culinary art and hard science, making even complex concepts digestible. After reading, I started experimenting with sous vide at home, and let me tell you, understanding the science behind precision cooking turned my kitchen into a lab (with tastier results). For fellow food nerds, pairing this with 'Salt Fat Acid Heat' feels like a masterclass in both technique and creativity.
What are books like The Food Lab for science-based cooking?
5 Réponses2026-03-21 18:06:24
If you loved 'The Food Lab' for its deep dive into the science behind cooking, you’ll probably geek out over 'Salt, Fat, Acid, Heat' by Samin Nosrat. It breaks down the four elements that make food delicious, but with a playful, almost storytelling approach that makes the science feel accessible. I especially adore how she ties it all to cultural dishes—it’s like a science textbook crossed with a love letter to global cuisine.
Another gem is 'On Food and Cooking' by Harold McGee. This one’s a bit denser, like the Oxford English Dictionary of culinary science, but in the best way. It covers everything from why onions make you cry to the chemistry of fermentation. I keep it on my kitchen shelf for those moments when I’m whisking a sauce and suddenly need to nerd out about Maillard reactions.
Is Putting Food By worth reading for beginners?
4 Réponses2026-03-26 23:26:36
I stumbled upon 'Putting Food By' when I was first diving into preserving my own garden harvest, and it felt like hitting the jackpot. The book breaks down everything from canning to freezing in a way that doesn’t overwhelm you—it’s like having a patient friend walk you through each step. What I love is how it balances old-school techniques with modern safety guidelines, so you don’t feel like you’re risking botulism for the sake of nostalgia.
For beginners, the section on troubleshooting common mistakes is gold. I ruined my first batch of pickles (too much vinegar, oops), but the book helped me pinpoint why. It’s not just recipes; it’s a lifeline for anyone who wants to avoid wasting food or money. Now my pantry’s stocked with homemade jams, and I credit this book for giving me the confidence to try.
Are there books like River Cottage Every Day for simple meals?
3 Réponses2026-01-05 07:26:07
Oh, cooking is such a joy when the recipes don’t make you want to tear your hair out! If you love the breezy, wholesome vibe of 'River Cottage Every Day,' you’d probably adore Nigel Slater’s 'Kitchen Diaries.' It’s got that same unfussy, seasonal approach—just a guy cooking what he feels like, with ingredients that don’t require a treasure hunt. His writing feels like chatting over a garden fence, and the dishes? Think roasted tomatoes with thyme or a lazy Sunday lentil soup. No fancy techniques, just good food.
Another gem is Diana Henry’s 'A Change of Appetite'—health-conscious but never preachy. Her recipes are vibrant, like quinoa with pomegranate and walnuts, or miso-glazed salmon. It’s the kind of book where you dog-ear half the pages and actually use them. For veggie lovers, Anna Jones’ 'A Modern Way to Eat' is a revelation. Her cauliflower and cashew curry is my go-to when I’m tired but still want something soul-warming. These books all share that River Cottage magic: cooking as a daily pleasure, not a chore.
What are some books like Colu Cooks: Easy Fancy Food?
2 Réponses2026-02-25 13:02:42
If you're into 'Colu Cooks: Easy Fancy Food' for its approachable yet elevated recipes, you might adore 'Salt, Fat, Acid, Heat' by Samin Nosrat. It’s not just a cookbook—it’s a masterclass in understanding the fundamentals of cooking, making fancy feel effortless. The way Nosrat breaks down techniques is so intuitive, and her voice is like having a patient friend guide you through each step. I especially love how she balances theory with practical recipes, similar to Colu’s style but with a deeper dive into the 'why' behind flavors.
Another gem is 'Nothing Fancy' by Alison Roman. Her unpretentious yet chic vibe resonates with Colu’s ethos. The recipes are designed to impress without stressing, like her now-famous shallot pasta. Roman’s books have this casual elegance, perfect for someone who wants to host without losing their mind. For a global twist, 'Cook Real Hawai’i' by Sheldon Simeon is fantastic—it’s packed with vibrant, unfussy dishes that feel special but are totally doable. The pineapple-glazed ribs? Life-changing.
Does Putting Food By explain how to preserve meat?
4 Réponses2026-03-26 20:03:09
Oh, 'Putting Food By' is such a classic! I stumbled upon it years ago when I first got into homesteading, and it’s been my go-to guide ever since. The book absolutely covers meat preservation, but what I love is how thorough it is—it doesn’t just throw a few methods at you. It walks through everything from curing and smoking to canning and freezing, with clear, step-by-step instructions. The authors really emphasize safety, too, which is crucial when dealing with meat.
One thing that stood out to me was their breakdown of salt curing. They explain how different salts work, how to adjust for humidity, and even how to troubleshoot common issues. It’s not just a recipe book; it’s almost like having a patient mentor. I’ve tried their dry-cured bacon method, and it turned out amazing—though it does take some practice! If you’re new to preserving, this book’s depth might feel overwhelming at first, but it’s worth sticking with. The confidence you gain is unreal.
What are books like The Cook's Companion?
5 Réponses2026-03-25 01:37:33
If you loved 'The Cook's Companion' for its practical yet heartfelt approach to cooking, you might enjoy 'Salt, Fat, Acid, Heat' by Samin Nosrat. It breaks down cooking into four essential elements, making complex techniques feel accessible. The book’s friendly tone and illustrations remind me of chatting with a patient mentor.
Another gem is 'The Joy of Cooking'—a classic that’s like a culinary bible. It covers everything from basic techniques to elaborate dishes, with a warmth that feels like family wisdom passed down. For those who appreciate 'The Cook’s Companion’s' encyclopedic scope, 'The Food Lab' by J. Kenji López-Alt dives deep into the science behind recipes, perfect for curious cooks who love geeking out over details.
How to cook Modern Vietnamese Food from The Slanted Door?
5 Réponses2025-12-09 00:03:20
The Slanted Door's modern Vietnamese cuisine is a beautiful blend of tradition and innovation. Their dishes often highlight fresh, vibrant flavors with a focus on high-quality ingredients. One of their signature dishes, shaking beef, combines tender filet mignon with a bold marinade of garlic, soy sauce, and lime. I love how they balance sweet, salty, and tangy elements—it’s a dance of flavors on the palate.
Recreating their style at home starts with sourcing the best produce and proteins. Their recipes often call for fish sauce, palm sugar, and fresh herbs like Thai basil and cilantro. A dish like their caramelized chicken showcases the depth of Vietnamese cooking—slow-cooked with shallots, chilies, and that unmistakable umami from fish sauce. Don’t shy away from experimenting with textures, either. Crispy imperial rolls paired with soft rice noodles and crunchy lettuce make for a satisfying contrast. It’s all about layering flavors and enjoying the process.
Are there similar books like Donabe: Classic and Modern Japanese Clay Pot Cooking?
3 Réponses2026-01-12 15:43:06
If you loved 'Donabe' for its deep dive into Japanese clay pot cooking, you might enjoy 'Japanese Soul Cooking' by Tadashi Ono and Harris Salat. It’s not just about clay pots, but it captures that same spirit of tradition meeting modernity. The recipes are approachable yet rooted in history, and the photography makes you feel like you’re peeking into a cozy Tokyo kitchen.
Another gem is 'The Japanese Kitchen' by Hiroko Shimbo. While it covers a broader range of techniques, the section on nabemono (hot pot dishes) has that same communal, comforting vibe. Shimbo’s writing feels like a masterclass, and her attention to detail—like the way she explains the importance of dashi—is reminiscent of 'Donabe’s' thoughtful approach.
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