"Rich" > wrote in message
...
>
> "JoeSpareBedroom" > wrote in message
> ...
>>
>> "Rich" > wrote in message
>> ...
>>>
>>> "Kent" > wrote in message
>>> . ..
>>>> I'm sure this has been asked many times before, but now and then one
>>>> must search for what is new, and what people think.
>>>> When I want to find a recipe I sit in front of our 300+ cookbooks , and
>>>> I almost always reach for the Rombauers' "Joy of Cooking", 1975
>>>> edition, before anything else. This never ceases to amaze me. It's
>>>> still the starting point, 300 cookbooks later.
>>>> Following that it's almost always Julia Child;s "The Way to Cook".
>>>> Next, depending on what I'm wanting to cook, are any of Marcella
>>>> Hazan,'s books["Classic Italian Cooking], any of Michael Field's
>>>> books["Cooking School", "Culinary Classics and Improvisations"]. Only
>>>> after the above, for almost everything else, do I open any of the
>>>> remaining 290 books.
>>>> What are your favorites? Especially newer favorites published in the
>>>> last 5-10 years.
>>>> Many thanks for any advice,
>>>> Kent
>>>
>>> Now that the internet is available, who needs a cookbook? Pick any
>>> prepared food, even an obscure one like, say Cumberland sauce, and
>>> Google it and you will get many recipes for it to choose from.
>>>
>>> Results 1 - 10 of about 345,000 for cumberland sauce. (0.52 seconds)
>>>
>>> See? 0.52 seconds! Try to find Cumberland sauce in the indexes of all
>>> your cookbooks. It'll take you awhile, if it's there at all!
>>>
>>>
>>> --Rich
>>>
>>
>> This assume that your computer is running when you're cooking, and that
>> you want to use electricity to read all the time.
>
> I use the computer when I'm planning. Typically, if I'm cooking something
> I've never done before, I'll sit and read several or more recipes, then
> I'll just go cook it, combining the ingredients and techinques from my
> research in whatever way seems right to me. I'm not much one for slavishly
> following a recipe with precise measurements. Except for baked goods, that
> is. For those, there is my printer. A printout of the recipe works just
> fine, and if it gets a little batter or chocolate on it, who cares?
> --
>
>
> --Rich
>
Rich, I never use my cookbooks to cook FROM. I'll scan a recipe or write it
out and then print it for use.
I love the internet for recipes and to learn even from a recipe that I'm
making straight from the cookbook.
And of course, I get helpful hints and good advice from you guys (as in my
cream cry for help). Thanks.
Dee Dee
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>