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Ruhlman's Twenty is a great first cooking book. Heartily seconded. I'd get "Ratio", and the Kindle version of "The Flavor Bible", to accompany it. That'll set you up for a lifetime of cooking without ever looking up a recipe again.

(Keller's books are all Ruhlman's writing, right?)



Thanks. I already know "Ratio" as a good introductionary text. I shall get the others as well.


I think he helped on TFL and Bouchon, yeah. Bouchon is a great book too.




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