On Monday I searched through the University of Cincinnati’s online library catalog for some of the technique-based books that I was considering for a new series on, well, techniques. They didn’t have Jacques Pepin’s Complete Techniques or The Professional Chef by the Culinary Institute of America, but they did have a few others that caught [...]

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I mentioned in my first couple posts on The New Cook that cookbooks in general have a major flaw: they don’t teach you how to cook. I was inspired to write this by the Top Chef episode that I watched on Wednesday, not because of any particular dish, but rather due to my continued fascination [...]

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