Tag Reference--Technique

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• Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
• Fundamental Techniques of Classic Cuisine by The French Culinary Institute
• The Fifth Taste: Cooking with Umami by Anna Kasabian
• The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling by Raeanne Sarazen
• The Wok: Recipes and Techniques by J. Kenji López-Alt
• Cooking at Home: Or, How I Learned to Stop Worrying About Recipes and Love My Microwave by David Chang
• Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs by Josh Donald
• Knife: The Culture, Craft and Cult of the Cook's Knife by Tim Hayward
• The Elements of Dessert by Francisco J. Migoya
• The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life by Tim Ferriss
• Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto by Michael Ruhlman
• How to Squeeze a Lemon: 1,023 Kitchen Tips, Food Fixes, and Handy Techniques by Fine Cooking
• 101 Things I Learned in Culinary School by Louis Eguaras
• Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
• Salt to Taste: The Key to Confident, Delicious Cooking by Marco Canora
• Kitchen Answer Book: 5,000 Answers to All of Your Kitchen and Cooking Questions (Capital Ideas) by Hank Rubin
• Trucs of the Trade: 101 Tricks, Tips, and Recipes from America's Greatest Chefs by Frank Ball
• Under Pressure: Cooking Sous Vide by Thomas Keller
• Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan
• Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD) by Norman Weinstein

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