As a culinarian, or whatever that means. Over the past few years I have quietly and sometimes not so quietly soaked up the wisdom of those around me who are professionals. I haven't learned how to cook chicken, or how to make a delicious cake, but I have learned techniques and methods. Because I have learned techniques and not “recipes”, I'm not a person who will tell you how good my “Crunchy Crispy Fried Chicken” is, or nor will I rave about how good my pasta sauce is. Im not a fan of taking a recipe from somebody, regardless of how many years in a row grandma has made it for thanksgiving. All this is to say that I have a red and black book that I record recipes in. The ingredients and methods that I have recorded are recipes that I have made over and over, or they were part of a special memory of mine. In the following pages I have ingredients and methods, as well as some background on them. Feel free to do whatever you want with them.

The Culinary Arts

1.   - Adam Hickman - 2007 -

New Additions

A slight disclaimer. Most of these are for commercial cooking, and some are in metric measurements.