Tom Ang’s Fundamentals of Photography is aptly subtitled “the essential handbook for both digital and film cameras.” As a very amateur photographer, I was fascinated by the technical explanations for photography: how cameras work, how light is best captured, and how to process photographs appealingly. While I will never again photograph using film cameras, I

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What I Learned from the CIA [amazon_link asins=’080508939X’ template=’RightAlignSingleImage’ store=’reberead06-20′ marketplace=’US’ link_id=’4de99dc2-039b-11e8-9611-03161cc2fdbd’]As I mentioned when I read Michael Ruhlman’s The Elements of Cooking, I’ve also been reading one of his other books about food, The Making of a Chef. This book is Ruhlman’s behind-the-scenes look at what a “culinary education” entails, particularly what it takes

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The Chef’s Craft in Every Kitchen? I have mixed feelings about Michael Ruhlman’s The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen. The Elements of Cooking is one-part opinionated essays about cooking (pages 1-50) and one-part alphabetic encyclopedia of opinionated “essential” elements to cooking. There are things I liked about both parts and

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