Kent wrote:
>
> "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.


I could not agree more. I have several dozen cookbooks, but Joy of Cooking
is the one where i can count on finding a recipe for just about everything
I need and provide me with types on cuts of meat, styles of cooking etc. If
I could only have one cook book, that would be it.


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