#kitchenbook

[londonartandfood-blog]

Olafur Eliasson, Your mercury ocean, The Kitchen Book At Tate Modern @olafur_eliasson #olafureliasson @tatemodern5 #kitchen #kitchenbook ولافور اليسون في صالة عرض تيت مودرن وهذه صورة من كتابه المكرس للاكل والطبخ والمطبخ #ولافور_اليسون #كتاب_طبخ (at Tate Modern) https://www.instagram.com/p/B2_0QEsDWmJ/?igshid=1oesm5ut01qnc

[magloocook]

I’ve got my @joannagaines @magnolia @magnoliatable book 📖 en français dans le texte 😊 So happy ! #kitchenbook #livredecuisine #joannagaines #magniolatable https://www.instagram.com/p/B16XyN2oDCh/?igshid=1tqblenisjrg6

[blog-somademoiselle]

Mes #inspirations #inspirationculinaire #mesbook #meslivres #kitchenbook #foodography #instafood #instabook #foodloveuse #fairelacuisine #bibliothèque #bibliotheque #mylibrary #picoftheday #picoftheday #photographie #photodujour #lampion #colorfull #voyageculinaire #mybook (à Lille, France)

[bites-kms]

#BookReview

I thought It might be a good idea to share some bibliography resources. Cook books might seem aged and useless with online resources, but nothing beats the good old cooking notes from grandparents and parents, with oil stains and greasy pages, of family traditions. Somehow, culinary books try to achieve this sort of pleasure, and make it available for everybody to enjoy. Also, the smell of a book is almost as good as a freshly baked bread, so makes sense to have some here. 

These are two of my favourite books, since they showcase my guilty pleasures: pasta + drinks. These are Spanish editions but you can find them in English too, as well as in other languages. El libro del Bar can be bought in Amazon and its almost 800 pages of history, reviews, recipes and marriages of world class drinks, from grapes to brews and barleys.

On the other hand, there’s El Libro de la Pasta, it’s a nice alternative to the Silver Spoon. This one only focuses on Italian pasta recipes, and also carefully explains each dough and style technique. I believe in kitchen’s improvisation and expression, since cooking it’s a way of art, but also, as my dad always says, if you follow the recipe, and respect precisely each single step and ingredient, then you will assure always the same taste, and therefore, the success of each plate. It is also a nice way to honor tradition, and keep the flavors alive through each generation.