Tom and Mike get their Inaugural listener question:What Food Books do you recommend?
Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
State Bird Provisions: A Cookbook by Stuart Brioza, Nicole Krasinski, JJ Goode
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables by René Redzepi and David Zilber
Schott’s Food and Drink Miscellany Hardcover by Ben Schott
Windows on The World Wine Course by Kevin Zraly
Front of the House: Restaurant Manners, Misbehaviors & Secrets by Jeff Benjamin and Robert Neubecker