Best Cookbook

[SusanT]

Joy of Cooking is definately my "go-to" book for classic recipes and information about ingredients. It's the cookbook I grew up with and I still rely on it.

[chefbec]

How to Cook Everything would be another good choice.

[KValley]

Hi Julie,

Here's a great thread from a few months back that should give you some terrific ideas...
http://www.cookinglight.com/bbs/Forum1/HTML/005992.html

Happy reading (and cookbook buying),

Another Julie

[Jodi]

I second the recommendation for How to Cook Everything. It's an excellent, informative book.

[kwormann]

I use my Betty Crocker cookbook as a reference tool. I also use my church cookbook (circa 1978). It is filled with recipes from all the Quaker farm wives in my church http://www.cookinglight.com/bbs/smile.gif

Kim

[JulieM]

My DH and I live aboard a sailboat, which means I don't have a lot of room for storage. Years ago a chef aboard another boat told me the best all-around, reference cookbook was "Joy of Cooking." I only use the book as a reference tool as it has a lot of good "how-to" information, or I want to know the basics of how to prepare something that I intend to adjust to make healthy.

I've noticed that many of you are "cookbook-aholics" (that's a good thing http://www.cookinglight.com/bbs/smile.gif ), and I was wondering what your thoughts are on what would be the best book as a cooking reference tool.

Forgive me if this is an older post that I overlooked. Thanks!

[JulieM]

Thanks everyone for your posts and ideas. It looks like another good excuse to go to Barnes & Noble, sit in the cafe surrounded by these books, with hot tea and their wonderful cinnamon scones, while I try to decide!

[DmOrtega]

With all of the books I have. One of my favorites is Joie Warner's no-cook pasta sauces. Every recipe I've made has been good and all are very easy. There is no cooking, except for the pasta.

[Holly in KC]

Since no one has mentioned it yet, I'd add one more to the list: The New Basics by Lukins & Rosso. The sections on veggies and fruits are great - there is a description of what to look for when you buy, how to prepare and and how to cook using a variety of cooking methods (i.e.: steam, boil, saute, etc.), and how/how long to store. This is then followed by a few recipes.

Here's a quick example (excerpts)

Spinach
Buying
Look for the same qualities in spinach as you do lettuce. The leaves should be cresp and dark green with no sign of yellowing or wilting. Over-the-hill spinach tastes as bad as it looks. Try to buy spinach in bundles and not in bags - it will be fresher. If you must buy it bagged, open it up as soon as you get it home and sort through it for wet or rotting leaves.
Storing
Refrigerate spinach, unwashed, in plastic bags in the crisper drawer, but it won't last muchlonger than 3 or 4 days
Yield
One to 1 1/2 pounds of fresh spinach will yield just 1 cup cooked, which serves two. Served raw in a salad, 1 1/2 pounds of spinach will serve 4.
Preparing
First discard any yellow or wet and rotting leaeves, then stem the leaves by folding the spinach leaf in half and pulling the stem up along the leaf until it naturally breaks off. Spinach must be rinsed thoroughly because it's very sandy. Fill a sink with cold water, add the trimmed spinac and swish it around. Let it soak a minute or two and swish it some more (etc)
Cooking
-Steaming Trim and rinse spinach. Shake it lightly and put it with the water still clinging to the leaves in a heavy pan. Cover and cook over medium heat, shaking the pan once or twice, until wilted, 2 - 3 minutes. Drain off the excess water and season. You can also steam spinach in a basket over boiling water.
etc...

I bought the paperback version years ago -- wish I would have purchased the hard cover... it's getting well worn!

[This message has been edited by Holly in KC (edited 06-17-2001).]

[This message has been edited by Holly in KC (edited 06-17-2001).]

[schuh]

I also love The New Basics. I'm always turning to the pages that give you general info on how to buy and cook veggies. The recipes are all excellent. I think its appetizer section is its only weakness.

[Lynn B]

Julie,

I really like my New Basics, too.

But I couldn't live without my CL "Complete"! Really! I LOVE that book! (Actually, you can't go wrong with ANY of the CL cookbooks. The 5 Star is my next favorite.) Check 'em all out at Barnes and Noble and let us know what you decide to get!

Lynn

PS How cool to live on a sailboat!!! http://www.cookinglight.com/bbs/smile.gif

[JulieM]

Thanks again, you guys are the best and I knew you'd come through with great suggestions. I'm already researching these books and will let you know what I choose and why.

[joyous]

My favorite is "How to Cook Without a Book," by Pam Anderson. It contains "formulas" for things like soups and omelets, rather than rigid recipes. If you travel to odd places in your boat, this may be useful if you dock somewhere that has unusual foods for sale.