THE COOKBOOKS
Joy of Cooking is still the
standby for defining cuts of meat, converting metric and, of course, baking cookies. But besides revolving niche favorites (currently
Deep South Parties) my recipe searching is largely Internet-based.
THE REFERENCE MANUAL
For all the answers,
Harold MaGee's
On Food and Cooking, the kitchen geek's bible (just ask
Alton Brown).
GROCERY STORES ONLINE
For perusing the raw product,
FreshDirect and
Whole Foods (The Organic Man, sure, but great resources, from food health
to seafood sustainability).
GOOGLE
Doesn't all pursuit of knowledge begin and end
here?