"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Cookbooks, Software etc.
Click Here to Login
Thread Tools Display Modes
Old 05-18-2007, 02:58 PM   #11
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Yes - that's terrific advice KatieE. Browsing in bookstores of all kinds is one of my (& my husband's) favorite hobbies.

My criteria for purchasing cookbooks - used or new - is that if I flick thru them & can find at least 6 recipes that make me want to try them, the book is mine - lol!!!

BreezyCooking is offline   Reply With Quote
Old 05-19-2007, 11:20 AM   #12
Head Chef
legend_018's Avatar
Join Date: Apr 2007
Location: NH
Posts: 1,188
Thanks a lot guys "LOL". I've been wanting to order a nice magazine and I'm now trying to look up reviews between cuisine at home and cooks illustrated. They look like magazines I'd like. I ended up ordering a free trial of each to check them out.
I should really only choose one subscription to purchase for the year though.
should is the word...........

My Blog
legend_018 is offline   Reply With Quote
Old 06-18-2007, 09:41 PM   #13
Assistant Cook
Join Date: May 2007
Posts: 9
Thank you all for your suggestions! Much appreciated.
dispute is offline   Reply With Quote
Old 07-07-2007, 10:26 AM   #14
Assistant Cook
Join Date: Feb 2007
Location: Austin, TX
Posts: 18
I know this is a belated post but I just saw this topic today. Honestly, there isn't a book that can teach you as well as watching someone do it. I am just like you in this respect, I don't learn from performing a recipe. I need to know why I'm performing it a certain way.

I agree with the poster listing Cook's Illustrated. There are a lot of information and science why they perform a particular technique and add a certain ingredient to their dish of topic. Maybe you can read their mags and watch their show on PBS Saturdays. Their website, TV shows, and mags are pretty good. I also think the Fine Cooking magazine is a great read, with pictures of techniques, when it comes to making you a better cook. By the time I finish one of the issues, I'll know how to make a great dish and why it is so great. My spanish omelette from Fine Cooking is the reason why I make it better than the top hotel in Madrid (according to my gourmet husband). Check out their website but I think the magazines are a great collection to have.

Magazines aside, I learned some techniques using various books but I can't pinpoint a single book that has really helped me. From the books I've thumbed through, Le Cordon Bleu and Anne Willan seem to be good teachers.

For learning through television, I hate to admit that I learned a lot from watching Emeril. Yes, he can be a pain with all of his "bams" and the humming he does to his food but he is a great instructor and tells you the whats and whys while he is cooking. I feel like I'm in class when I watch him. Tyler Florence is another good instructor on the FN. If you have a chance, Jacques Pepin is awesome for French cuisine techniques. Between him and Le Cordon Bleu, you can be a force to be reckoned with.
librarygirl is offline   Reply With Quote
Old 07-30-2007, 02:57 PM   #15
Senior Cook
Chipotle Tom's Avatar
Join Date: Jun 2006
Posts: 102
Originally Posted by KathyJ
I'm surprised no one has answered you yet....welcome to the forum!

I'm not an expert, but I have heard the following books recommended:

La Technique - Jacques Pepin
Essentials of Cooking - James Peterson
The Best Recipe - Cook's Illustrated

I second the nomination of Essentials of Cooking by James Peterson. This book has shown me how to do many new things in the kitchen. Also, my first cookbook was the Good Housekeeping Illustrated cookbook. I would recommend that also.
Chipotle Tom is offline   Reply With Quote
Old 10-22-2007, 11:35 AM   #16
Assistant Cook
Falkon's Avatar
Join Date: Sep 2007
Location: Huntsville, AL
Posts: 47
Send a message via AIM to Falkon
Good thread. I need to get this book. Looks like a trip to Books-a-million is in order.
Falkon is offline   Reply With Quote
Old 11-14-2007, 07:44 AM   #17
Assistant Cook
Falkon's Avatar
Join Date: Sep 2007
Location: Huntsville, AL
Posts: 47
Send a message via AIM to Falkon
I'll take whatever you have.
Falkon is offline   Reply With Quote
Old 11-14-2007, 08:16 AM   #18
Assistant Cook
Join Date: Oct 2006
Location: dublin,ireland
Posts: 28
Send a message via MSN to tomchef
the larder chef by mario jack leto is a brilliant book and i refer to it alot. it has all the basic cookery processes and many of the more complicated ones too!
if your not riding the wave of change you will soon find yourself beneath it
tomchef is offline   Reply With Quote
Old 12-16-2007, 04:32 PM   #19
Senior Cook
Join Date: Dec 2007
Location: Massachusetts
Posts: 140
I just bought this book too. Its great so far!
virgo152 is offline   Reply With Quote
Old 12-16-2007, 05:51 PM   #20
Master Chef
jabbur's Avatar
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,552
I agree that books are good references but nothing beats getting your hands dirty cooking. You might look around where you live for adult education classes. My city's Parks and Recreation department has some beginner cooking classes. Many schools no longer offer Home Economics which is where I learned a lot about cooking. That and helping my mom and grandma cook were the basis of my learning. Now I can look at a book but most techniques I've at least watched someone else do it first. I do have a Better Homes and Gardens cookbook that teaches techniques with pictures and follows each technique with lots of recipes that use that skill. I received it as a wedding gift 25 years ago so don't know if it is still available or not. I have used it some for the substitutions listed in the back. You know the kind that says if you don't have this, use this instead.

I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:46 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.