While this won’t be clear to many, the name of the blog is a little nod to one of the first and most influential food-related books in my collection. Reading Harold Mc Gee’s “On Food and Cooking” was for many, myself included a paradigm shift in how I thought about my cooking.
This culinary-bible didn’t provide recipes to follow, or take you step-by-step through cooking techniques, but rather, it demystified the science of what was going on when you cooked something and the reactions that were taking place. It was this sort of invaluable information organized into a densely packed compendium of culinary knowledge, all written in an approachable manner for chefs and layman alike, that made it such an asset to my education. That’s the sort of value I’d like to pack into the blog.
There will be recipes of course but I want to provide so much more than that. As valuable as the perfect recipe can be, understanding your ingredients and your techniques properly will make you a better cook and free you to cook creatively. There will be a little bit of food science peppered in here and there but the main focus is to provide you with easy to follow guides, tips and recipes to help you to level-up your kitchen skills that develop your ability to cook food that will impress your family and friends without taking much effort.
To read more about the blog, check out the full article here.