One thing I love about working from home is it's easy to cook things that need long babysitting ("stir every 30m for 6h"). I do it during pomodoro breaks! If you're new to WFHcookery, some faves: - french onion soup - "red sauce" - jus - soffritto Recipe links in replies…
It and TFL have been the most essential teachers to me. The first EMP book is a revelation. The dishes are shockingly makable, and they cover much more range than TFL. Individual components and techniques are often very repeatable.
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The second EMP book is fascinating—Humm clearly evolved enormously—but much less useful as a home cook. It's more like the Alinea book: the components don't really work out of context or generalize; the concepts are much more precise.
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Good to know! Yeah I feel like I’ve gotten most day to day value from tfl and ad hoc, like applying the craft from one to the sensibilities of the other. I’ll probably have to get that first emp book now


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