"Sky" > wrote in message
...
> gg wrote:
>>
>> Without going to culinary school, where is the best resource(s) for
>> learning about cooking fundamentals? I find some of my dishes flawed
>> due to issues that would be nonexistent if I had some knowledge of
>> cooking times/seasoning/cutting techniques/etc. I tried google, but
>> maybe I am not looking for the correct word combination because
>> nothing useful popped up.
>>
>> Any information would be very helpful, so thanks!
>
> If you don't already have it, get the Joy of Cooking! I consider the
> JoC as my bible of the kitchen. There are other primers out there too
> that are as excellent.
>
> Sky
>
>
Joy of Cooking, Joy of Cooking! Of 300+ cookbooks in front of me that's
still the first one I reach for. Make sure, however you get an edition
published before Marion Rombaur Becker's death. Mine was published in 1975.
Irma S. Rombauer passed away in 1962. I think the editions published
posthumously were edited too much. To screw up the classic "tuna noodle
casserole" by adding cheese to it is unforgiveable, in my mind.
The second book, I always reach for after the above is Julia Child's "The
Way to Cook", published about 1989. I couldn't be without either.

Kent