Kenji Lopez-Alt. His Food Lab cookbook has taught me a ton and he seems like a really good dude.
Edit: typo
this post was submitted on 24 Feb 2025
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Seconding this. He has a great style that keeps it light and simple while still explaining the science behind why certain methods work better than others. I also love that he shows his work by talking about all the testing that goes into his recipes and methods.
He also used to regularly respond to random comments and questions on the other site, which was super cool, though I donβt know if he still does since I went cold turkey so long ago.
"The Wok", his newest book, is really good, too.
I used to love watching Iron Chef Sakai. The Americanized shows never reached the grand level of the original show's Iron Chefs, ingredients, and creativity.
Peak iron chef was when they had some kind of rare lobster and one chef boiled ten pounds of them to make stock for a soup. Like $10,000 of lobster for a soup. It was bananas .
I was reading about their grocery bill for the series being over $7 million. American Iron Chef has like 2/3rds of the number of episodes and spent probably only 1/3rd of the grocery bill. The creativity of the Japanese chefs matches that difference.
Would be nice if Ethan Chlebowski had more vegan recipes, but his techniques and recipe formats are fantastic for home cooking nerds that want the most out of the least. I've had success veganizing his recipes for myself.
Ethan βPrepare Raw Meat on This And Then Just Rinse It With Water And Put It Back In The Cupboardβ Chlebowski
Oof, yea. The recipes are great though lol
Chef John from the YouTube series Food Wishes
It does take a while
To get used to the INTOnation
But once you've managed that
The man is pure gold
And as always:
πΆ eeeenjooooyyyyy πΆ
My wife for sure. Best pastry chef I know.
Jacques Peppen Chris Kimball Ming Tsai Lidiya B (Anyone from pbs)
There is a Portuguese chef who runs his own craft chocolate factory and a cafe in my city in India. He is an incredible chef. I also love how he never sacrifices his artistic integrity for a quick profit. I love having food there often. It is an incredible fusion of western cooking methods with typical Indian produce. His name is David Belo.
Andrew Bernard, the bearded Jamaican of Make It Dairy Free.
Also Wil Yeung of Yeung Man Cooking.
Both helped me a lot on my journey to vegan cooking and baking.