Hi everyone,
I read the [entire] faq and I hope only posting a thank you won't be
considered OT (?) I printed all your pasta suggestions and went through
each one to find the suggestions that most people gave, then I looked
at what I had and what I liked and at the end I threw in a bunch of
stuff that had been mentioned (ok in a little bit of a panic) and my
pasta was absolutely delicious!! Everyone loved it!! I was going to ask
for a basic cookbook title since I already have Better Homes and
Garden. The problem I have with cooking (and cookbooks) is that it
never tastes that great. I can follow a recipe but I don't know what to
add beyond that that makes it really good (like your pasta sauce
suggestions.) So with your permission I think I'll start reading here
more often and hopefully you won't mind a question now and then...
Thanks so much!!

wrote:

> Hi everyone,

> I was going to ask
> for a basic cookbook title since I already have Better Homes and
> Garden.

Here are 3 of my favourites, the recipes never fail to turn out
delicious.

Rodale's Natural Foods Cook Book

Ada Boni's The Talisman Italian Cook Book

Leah Wolf's Jewish Cookery

Of the 3 i would recommend the Rodale as it goes into technique and
cooking methods as well as having a lot of very interesting and unusual
recipes covering all aspect of cooking

The other 2 are very good but presuppose a familiarity with the kitchen
and cooking traditions involved. The Rodale on the other hand could be
considered a text book for learning how to cook. I would recommend a
text called "Practical cookery" but it is English, and an actual text
book for an English guild cooking school and hard to find but very
detailed and very good if it can be found.
---
JL

In article >, wrote:
wrote:
>
>> Hi everyone,
>
>> I was going to ask
>> for a basic cookbook title since I already have Better Homes and
>> Garden.
>
>Here are 3 of my favourites, the recipes never fail to turn out
>delicious.
>
>Rodale's Natural Foods Cook Book

FWIW, Google gives quite a few hits for the above book -- but under
the actual title: "Rodale's Basic Natural Foods Cookbook".
(Oh, and several say "by Charles Gerras", but I suspect those that say
"Edited by ..." are more accurate.)

For details of current prices ["From $5.48"], availability, go to:
<http://www.amazon.
com/exec/obidos/tg/detail/-/1567310443/104-5669454-3879969?v=glance>

[ Or try going this way: <http://tinyurl.com/97rl6> ]

If you "mouse-over" the image on that page you'll get options to
browse bits of the book such as the Contents pages and the Index.
(If you keep clicking "Next page" you *may* get to read the whole
book, but I didn't try that beyond the Contents pages.

>Ada Boni's The Talisman Italian Cook Book
>
>Leah Wolf's Jewish Cookery
>
>Of the 3 i would recommend the Rodale as it goes into technique and
>cooking methods as well as having a lot of very interesting and unusual
>recipes covering all aspect of cooking
>
>The other 2 are very good but presuppose a familiarity with the kitchen
>and cooking traditions involved. The Rodale on the other hand could be
>considered a text book for learning how to cook. I would recommend a
>text called "Practical cookery" but it is English, and an actual text
>book for an English guild cooking school and hard to find but very
>detailed and very good if it can be found.

Cheers, Phred.

--
LID

Phred wrote:

> >
> >> Hi everyone,
> >
> >> I was going to ask
> >> for a basic cookbook title since I already have Better Homes and
> >> Garden.
> >
> >Here are 3 of my favourites, the recipes never fail to turn out
> >delicious.
> >
> >Rodale's Natural Foods Cook Book
>
> FWIW, Google gives quite a few hits for the above book -- but under
> the actual title: "Rodale's Basic Natural Foods Cookbook".
> (Oh, and several say "by Charles Gerras", but I suspect those that say
>
> "Edited by ..." are more accurate.)

Glancing over my shoulder (and striving mightily to not 'laugh up my
sleeve) i notice a tea cup sitting on the cover of my Rodale, obscuring
the word "basic" in the Title. Earlier today, when i made my original
contribution, i did not take the tea cup into consideration. My
apologizes for my obvious incompetence. I should be formally band from
ever posting again!---
JL

p.s. Phread:

Im taking your notice of it as and endorsement.

>

wrote on 10 Sep 2005 in rec.food.cooking

> Hi everyone,
> I read the [entire] faq and I hope only posting a thank you won't be
> considered OT (?) I printed all your pasta suggestions and went through
> each one to find the suggestions that most people gave, then I looked
> at what I had and what I liked and at the end I threw in a bunch of
> stuff that had been mentioned (ok in a little bit of a panic) and my
> pasta was absolutely delicious!! Everyone loved it!! I was going to ask
> for a basic cookbook title since I already have Better Homes and
> Garden. The problem I have with cooking (and cookbooks) is that it
> never tastes that great. I can follow a recipe but I don't know what to
> add beyond that that makes it really good (like your pasta sauce
> suggestions.) So with your permission I think I'll start reading here
> more often and hopefully you won't mind a question now and then...
> Thanks so much!!
>
>

Also consider searching the web for recipes...get 4 or 5 recipes for a
similar thing and pick and choose thru those...It works a treat. You will
also gain a better idea of what works with what.

Look for other uses for the sauce or dip in a good recipe...I have a dill
sauce...from a baked salmon recipe that's a wonderful veggie dip as well.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

said:

> So with your permission I think I'll start reading here
> more often and hopefully you won't mind a question now and then...

No permission needed. Welcome!

Carol

Damsel in dis Dress wrote:
> said:
>
>> So with your permission I think I'll start reading here
>> more often and hopefully you won't mind a question now and then...
>
> No permission needed. Welcome!
>
> Carol

Agreed. It's one reason we are here. A lot of us wing it with recipes,
simply because we've been doing it for eons and know what we like and don't
like and what goes with what. Sure, we still screw up, but the sharing of
information sure helps!

Jill

In article . com>,
wrote:
(snip)
> I can follow a recipe but I don't know what to
> add beyond that that makes it really good (like your pasta sauce
> suggestions.) So with your permission I think I'll start reading here
> more often and hopefully you won't mind a question now and then...
> Thanks so much!!

1 - you don't need permission to read or post. Usenet groups are open
to any who can access them.
2 - don't believe everything you read here.
3 - a sense of humor and a sense of self helps a lot when some fool you
don't know starts slamming you
4 - a couple things you should know in addition: Proper pirohy are
triangular in shape; beets are suitable for the compost heap only.
5 - welcome to rec.food.cooking
6 - don't be afraid to experiment with seasonings -- most won't render a
dish inedible, even if it turns out to be not the best idea you've ever
had.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:

The basic "secret" to a good pasta sauce is the amount of time spent
simmering it - the longer the better. I usually simmer my sauce for a
minimum of 3 hours.

Think about this for a moment. If you have ever had left over lasagna
or a baked ziti, the sauce tastes better because it is reheated and the
flavors blend together more. Another plus to a long simmering is that
it greatly reduces the amount of acidity from the tomatoes.

> Hi everyone,
> I read the [entire] faq and I hope only posting a thank you won't be
> considered OT (?) I printed all your pasta suggestions and went through
> each one to find the suggestions that most people gave, then I looked
> at what I had and what I liked and at the end I threw in a bunch of
> stuff that had been mentioned (ok in a little bit of a panic) and my
> pasta was absolutely delicious!! Everyone loved it!! I was going to ask
> for a basic cookbook title since I already have Better Homes and
> Garden. The problem I have with cooking (and cookbooks) is that it
> never tastes that great. I can follow a recipe but I don't know what to
> add beyond that that makes it really good (like your pasta sauce
> suggestions.) So with your permission I think I'll start reading here
> more often and hopefully you won't mind a question now and then...
> Thanks so much!!
>

> wrote in message
ups.com...
> Hi everyone,
> I read the [entire] faq and I hope only posting a thank you won't be
> considered OT (?) I printed all your pasta suggestions and went through
> each one to find the suggestions that most people gave, then I looked
> at what I had and what I liked and at the end I threw in a bunch of
> stuff that had been mentioned (ok in a little bit of a panic) and my
> pasta was absolutely delicious!! Everyone loved it!! I was going to ask
> for a basic cookbook title since I already have Better Homes and
> Garden. The problem I have with cooking (and cookbooks) is that it
> never tastes that great. I can follow a recipe but I don't know what to
> add beyond that that makes it really good (like your pasta sauce
> suggestions.)

There is no such thing as great - Great is a subjective thing that you have just
experienced. When you said "Everybody loved it!!", that's the definition of
great



So with your permission I think I'll start reading here
> more often and hopefully you won't mind a question now and then...

You do not need anyone's permission - this form is for everyone and anyone.
Enjoy.

As far as cookbooks are concerned - Joy of Cooking is one of the "bibles" one
should have as a reference book. No need to buy one new if you have any used
book stores around. It is a very hood all around book. The Way To Cook by
Julkia child is also a very good primer.

Dimitri