— Sylvia Edwards

You know, I would recommend salt acid fact Heat by Samrin Nosrat. It's a incredible incredible book. That really really well defines that. Those principles another one is J. Kenji Lopez-Alt I think he writes for the New York Times. He had one called The Food Lab which describes that a lot of this in very good detail and then a very expensive book just because it's out of print now. starting with ingredients by Eliza green but it's a huge book. It's I don't know how many recipes but Yuca crested flounder. Turkish baked blue fish. Well, I got some ideas already. So that's right past the artichokes alignment olives done. done Please cool. So she just runs through ingredients like apricots. There you go. That's first chapter. I turned to choosing apricots choosing dried apricots making California dried apricots. Fresh apricot varieties apricot season ripening and storing choosing baking and then she goes through. A whole lot of recipes. So these to me these types of books are really great in that they They really teach that methodology of cooking the what when we're hot. Wow how and why that really leads to Great learning process rather than just like, oh that recipe was good. I can do that again a couple of good ones for you.