Cordel
Senior Cook
I echo The Joy of Cooking, and the Cooks Illustrated magazines. Also, you cannot learn every thing at once, so be prepared to go back and re-read. I have been making bread and rolls for more that forty years, but I was just following recipes. I have learned some of the basics, now, and can adapt recipes to my own satisfaction. When your interest piques on a certain item, it is time to go into it in depth.
