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Hey, The Joy of Cooking is a pretty good book.
I do this a lot too. But I think I've improved A Lot after starting to pay more attention to specific techniques, and, as another thread suggested, Heat.
Alton Brown's book (I'm Just Here For The Food) is really good for this. I also want to get Harold McGee's book.
Cook's Illustrated seems to be a good magazine for technique, so I just started a subscription.
Any other suggestions for learning Technique?
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