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Peter Fenzel, Jordan Stokes, and Matthew Wrather are too many chefs in the kitchen, overthinking—but not overcooking!—how they learned to cook, what it even means to “know how” to cook, and how cooking has changed in isolation.
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Further Reading
- Salt Fat Acid Heat by Samin Nosrat
- Ratio: The Simple Codes behind the Craft of Everyday Cooking by Michael Rhulman
- The Joy of Cooking
- Alton Brown on Amazon
- Cook’s Illustrated
- Townsends and Professed Cookery
