On Mon, 14 Mar 2005 00:12:42 GMT, "Floorman3" >
wrote:

>hello all........well I find my self cooking alote more and was wonding if I
>could find or have someone help me see give me more ideas for
>dinners.......oh just so everyone knows im new to cooking ....so be kind
>
If you get one book, I think it should be 'Simple Italian Food' by
Mario Batali. Everything in it can be done by ordinary mortals with
not much kitchen equipment.

The ingredients he talks about mostly come from the Union Sq
Greenmarket in NYC, and he forgivably plugs the cheese from his wife's
goat farm, but you can adapt to the ingredients where you are.

Another good one, but out of print, is 'Simple French Food' by Richard
Olney.

Between these two, you will come to realize that you can make a lot of
things that taste good without executing a long and complicated
ballet.

You do need to learn to use a cooks knife to chop onions and the like,
and a paring knife to mince garlic. You also must learn to keep them
sharp.

A few other tips:

Don't try a new recipe on guests. When you have friends over, cook
something you like very much, and have done enough times so you aren't
nervous about how it will come out. You and they will be able to relax
and enjoy the food and the company.

Don't ever cook something you don't like yourself. If it isn't fun,
you may get discouraged before you ever get really into it.

Go with the flow of seasons. You didn't say where you live, but in the
northeastern US we are eagerly anticipating spring, with ramps,
fiddleheads, fresh garlic. We already are getting shad and shad roe,
but I am sure it comes from southern rivers so far, probably the
Carolinas.

If you see something at a farmstand you don't know, ask the farmer
what it is like and how to fix it. Also, if you see a line at a
farmstand, ask somebody in line what they are looking for. They will
probably tell you how they intend to use it if you show any interest
at all.

Pots and pans should have riveted handles (or cast, in the case of
cast iron), not screwed on plastic.



Rodney Myrvaagnes NYC


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