When you're not in kitchen what is your way to develop your skill in the art and science of cooking?

Question

10 pts. for good or detailed answer.

Answer 1

art comes in many forms. i try to look at things in a different perspective that many people dont notice. i am a photographer, so thats the fun of it. as for a cook, such as yourself (?), when on the street, try to imagine things in a different perspective, and use that in your cooking. remember, its not only how it taste, its how it smells and how appealing it is to the eye that makes someone REALLY want something.

Answer 2

Once again very nice answers so I will just give some examples of my library for you to consider.

Food Chemistry
edited by Owen R. Fennema ISBN 0-8247-9691-8

Food Microbiology: Fundamentals & Frontiers
Michael P. Doyle et. al. ISBN 1-55581-117-5

Meat & MEAT Prooducts ISBN 0-412-49560-0
also from this series
Beverages ISBN 0-412-45720-2
Milk & Milk Products ISBN 0-412-45730-x
Cereals & Cereal Products ISBN 0-412-63320-5

Larousse Gastronomique ISBN 0-609-60971-8

The Professional Chef by The Culinary Institute of America ISBN 0-47138257-4

Again all those suggestions given above are great. The first books I listed are technical so you must decide how much of an expert "chef" you want to be.

Enjoy

Answer 3

I read many many cook books...by whoever is in the cooking business, like emeril or even martha...comparing recipies and testing them out, watching the cooking shows is another way too..you learn alot watching Emeril and those other guys and gals, like Rachel Ray. and if you know of someone owing a restaurant or have a chef friend, that is another way to learn and develop your skills.

Answer 4

I read voraciously! cookbooks, magazines, etc. Also, when I have the time I enjoy some of the shows on FoodTv. Being in the business means that I also get to hang around with other chefs, and there is an endless supply of knowledge.
Do you work ? You might like to find a restaurant job.

Answer 5

I read a lot. Not just magazines and cookbooks, but books on the history of food. How it evolved, why certain things complement each other, why wines get paired with certain dishes. And looking at plates and scrutinizing the presentation and remembering it for balance of color and taste. It's the whys and hows of how food works, not just being able to make a recipe, I need that understanding of "why" it works.

Answer 6

it sounds wierd but i love t read and rent out Rachel Ray and Emyle cook books.They have great tips,informartion,and recipes.You could go on the computer.There are tons of cool recipes and helpfull hints that would help any cook.And if you are serious about cooking why not take some classes.its always good to learn how to cook!

Answer 7

Actually anything related to colors and art. One truly enjoys the food not just in the taste but in smell and eye. If it looks GREAT the ok dish will appear great in taste. Mind over Matter per say. If it looks appealing it will be and if it smells enticing it will be......