{ "media_type": "text", "post_content": "Anyone into cooking & have go-to cookbooks/tutorials for learning how to replicate fine dining at home?", "post_id": "597cff0c2f17c70016150212", "reply_count": 39, "vote_count": 3, "bowl_id": "552d1d24dc1c586b09d2d051", "bowl_name": "Consulting", "feed_type": "crowd" }

Anyone into cooking & have go-to cookbooks/tutorials for learning how to replicate fine dining at home?

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Taste your food while you cook it. Single best learning technique and underemphasized. Every time you add something (assuming it's not raw chicken or something harmful) taste and/or smell before and after. You'll start to connect flavors with the ingredients, and figure out which combinations work. Pretty soon you won't need recipes for anything other than leaning a technique you don't already know.

The classes at local restaurants/stores can also be helpful, but you'll quickly find them too basic.

Not trying to humble brag, but after about 10 years of cooking I can reverse engineer most restaurant foods, and put together a meal my guests consider "gourmet" with random stuff in the pantry.

Final pro tip: if you have a Spanish or Asian grocery store nearby, get your spices there. You'll often save 20-70% vs the gringo stuff from McCormick at the regular grocery.

Also, if you like a restaurant meal (gnocchi or whatever) get a recipe as a guideline but use your knowledge of flavor combos to try and duplicate. Do this 2-5 times and you'll have a "go to" meal or three to impress company/romantic interests. Cooking is very sensuous.

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D4- luckily we are near a Costco and do take advantage of those great tenderloin deals. Also have a great relationship with our publix butcher who's hooked us up in the past. In regards to the Wellington, I think we were rushing things a bit too much. Flavor was right but texture was wrong. I still was pleased to see that the GR Masterclass didn't do only novice activities but also more complex dishes. That is exactly why I bought it for my husband. We will try the Wellington again some day. 😀

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Americas Test Kitchen is great and shows to the science behind the cooking. Interesting and helps you understand fundamentals so you can experiment better!

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Mark Bittman's recipes are great! Actually a lot of the nyt recipes are.

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Not a systematic guide, but I use Gordon Ramsay's video recipes a lot. He breaks down the steps pretty well, is succinct but clear, and shows his passion while cooking. Great starters

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So gnocchi with sauce is fine dining now?

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If you are serious about the sauce angle, take the time to learn the 5 mother sauces - from there you can do anything

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Awesome stuff - thanks all! Very helpful. Any go-to books for the basic sauces or do GR and ATK cover those as well? Definitely will drop by a bookstore tomorrow but hoping to satiate my hunger (for knowledge) before then. I remember some famous chef saying that a good sauce makes a basic dish amazing - completely agree and think I should branch out from the beurre blanc I love 😜

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P.S. I'm writing a cookbook lol!

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@a3 checkout the wild caught salmon at Costco too when in season. Only problem is massive fillets so invite friends!

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Seriouseats.com

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Blue Apron

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Tom Colicchio - Think Like a Chef, from the classics - Good Housekeeping's Illustrated Cookbook

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Great - thanks. For context, I'm a relatively experienced home chef, so as much as I love Blue Apron style guides, I'm looking for something much more technical. Trying to get into the more complicated dishes you'd find at a fancier restaurant, though not molecular gastronomy level 😊

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Good for you! Let us know what you find useful

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177milkstreet.com

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Seconding the Gordon Ramsay and America's Test Kitchen comments. Also check out Modernist Cuisine (they have a sweet book set, a condensed book and an awesome app) and Chef Steps.

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Gordon Ramsay (one of my favorite people) has an online subscription (1 time fee) and you get access to basic skills to recipes and their tutorials by him. Master Class I believe is the name.

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Second S&1, everyone should have a copy of Mark Bittman's "How to Cook Everything."

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@c2 define "heavy..." Too much meat taste? Physically weighty? Try more breadcrumbs. Panko is a bit lighter than the typical Italian breadcrumbs in a can. Also fresh parsley will brighten the taste if it's a taste issue.

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