There's a bunch of beautiful cookbooks out rn that have recognization (anything from Serious Eats writers + Nosrat) BUT i have to throw this work from David in. It radically changed the way I thought about food.
In hindsight, it was probably Ratatouille that started my Francophile ways. Now I’ve reached the level of nerdom that this 1941 copy of The Escoffier Cook Book brings me the same joy as Truffaut or Tati.
• cost effective
• immensely flexible
• tastes great
• probably good for you tricks i've learned in my granola journey:
• more dried fruit than just raisins
• put on top of Fage full fat yogurt
• egg white, oat bran, flax
