"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