[insaneirish]

If you are unfamiliar with the author, Dave Arnold is a former instructor at the French Culinary Institute, a bar owner/operator in NYC (Booker & Dax (closed), Existing Conditions (closed), and Bar Contra (https://www.barcontra.com)), a cooking equipment designer and manufacturer (https://www.bookeranddax.com), sharer of lots of knowledge (e.g. https://cookingissues.com/primers/sous-vide/part-i-introduct...), James Beard Award winning book author (https://www.kitchenartsandletters.com/products/liquid-intell...), and a weekly podcast host (https://podcasts.apple.com/us/podcast/cooking-issues-with-da...).

I highly recommend anything he works on.

[Aboutplants]

I just want to dap this comment about Dave Arnold. If you’re a nerd (science nerd) who likes food then Dave is your guy. His podcast is great and if you want to blow away your next Thanksgiving meal, find his stuffing recipe.

[satvikpendem]

I'd also recommend Chris Young on YouTube who also uses science based rather than tradition based methods of modern cooking, such as making a consomme without lots of effort as French chefs would tell you to do.

https://youtube.com/@ChrisYoungCooks