I just started on
Ideas in Food: Great Recipes and Why They Work (Kindle edition). It is a slim book, but I've been quite enjoying it. I think if you like McGee, you'll like this; it is a little more modern and a little more advanced, and written in a style that is pleasant to read.
So far I've made:
- Foccacia. Nothing special about the recipe, but it came out very well and I quite enjoyed it. I'll probably use that recipe again. They have a simplified brioche that is calling me too....
- Twice cooked scallops. These are brined, SV'd and then seared. It is in the quite excellent chapter on brining. They were delicious, and also well suited to guests, so it is a double win.