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Jeff Potter
Author
https://www.jeffpotter.orgJeff Potter is curious about the science of food and loves finding answers to why ingredients and recipes work the way they do. By bringing science to food-minded people—and food to science-minded people—he educates the public about how to master the kitchen. He’s been featured in USA Today, the Today Show, and is a regular guest on Science Friday.
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Jeff's favorite cookbooks
The Food of Morocco
Wonderful flavor combinations and technique notes
The Kitchen Sessions with Charlie Trotter
Some brilliant simple flavor combinations.
Great Desserts from the Great Chefs
It’s a forgotten title, but was given to me at the beginning of my culinary journey and proved to be amazingly informative; every recipe in it I every tried taught me something.
The Boston Cooking-School Cook Book
So much history; amazing to see how much from the turn of the 20th century is still as applicable after the turn of the 21st century.
The Joy of Cooking
One of the first books to work in “culinary chat”, having more text than ingredients and ratios.
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