On Wed, 25 Jul 2007 12:49:42 -0700, "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. 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
>
god bless irma. i always thought she was charming and funny, and then
i found out she drank like a fish. that of course sealed the deal.

your pal,
blake