Glutton wrote:
>
> So you have someone who knows a fair amount about cooking, mostly for
> themselves, and they want to know more. They need more basic techniques
> and ways to apply them.
> What ONE cookbook would you recommend to help them get to the next level?

I don't like cookbooks by foodtv personalities, few can actually cook
without a recipe and they all copy each other... 99% are afflicted
with TIAD.
My collection is primarilly ethnic, regional, and reference. It would
help to advise if you'd say what you like to eat. Good references are
Meat by Lobel, Great Sausage Recipes and Meat Curing by Rytek Kutas,
Secrets of a Jewish Baker by Greenstein. I'm fond of Central American
and Caribbean cooking so I have several, too many to list. Also there
are many excellent instructional pamphlets you can obtain for free
from the manufacturers/purveyers of particular basic food products;
ie. grains, sweeteners, condiments, etc.
http://horseradish.org/
http://www.plochman.com/
http://thebirkettmills.com/
http://wolffskasha.com/