I do not want to abandon readers. I feel as if my brains are being baked by the summer heat. I do not feel like doing much thinking because of having baked brains. My way of reconciling these two factoids is to tell you about cookbooks And internet sites that have given me some of my favorite recipes. I do not have to think much to manage this subject.
My all time favorite cookbook is, "Rodale Press Basic Natural Foods Cookbook". The last I knew, it had gone out of print again. I told enough people who like cookbooks about this that Rodale printed it again for a while. This cookbook has serious basic cooking in it, like how to make your own cheese and butcher stuff. It also has charts on vegetables that show different ways to cook them and approximate cooking times. It akso has those kinds of charts for meats, fruits, and grains, and herbs to go with different types of foods. It has a good index so it is easy to look stuff up in it and then cook it..
I have a new cookbook that is not as user friendly as the Rodale Press one. It seems exciting, because it is written by a physicist turned chef. He wrote his book to let users understand how cooking works. I like the idea of becoming able to cook just about anything I feel like making without needing to look up a recipe or recipes. This book will probably make that possible if I apply myself industriously to using this cookbook. The catch is that i am not at all sure that I want to apply myself that industriously. This is a very big book and not light reading. You can not just read it. You have to get up and cook a lot of stuff. When my brains are aredy baking, turning on a burner, or worse yet, the whole oven, does not appeal to me at all. In case you are an avid enough cook to face more heat, or live where it is cool now, here is the name of the cookbook: "The Food Lab", by Kenji Lopez-Alt. the subtitle is: "Better Home Cooking Through Science".
It is tough figuring out my next favorite cookbook, but for now it is: " Make-A-Mix - Over 100 Easy Recipes for Every Meal of the Day", by Karine Eliason, Nevada Harward, & Madeline Westover. I especially like this because it gives me the convenience of mixes without stuff in them that I do not want to eat. This is a pretty old book, but one daughter of one of the original authors has kept it in print the last I checked.
200 Fast & Easy Artisan Breads - No-Knead, One Bowl, by Judith Fertig, is a great cookbook if you like breads and pastriies. With this cookbook, you can easily make a fresh loaf of bread every day, along with many other wonderful things. You make up a batch of eight loaves of bread at once. Then you put it in your fridge and pinch of a loaf when you want to make bread. I used to put my pinched off loaf next to the coffee maker in the morning when I got up. It would be ready to put in the oven in time to have it ready for breakfast. I call the lovely aroma that fills my home, while it rises and cooks, "bread perfume".
I particularly like allrecipes.com for finding recipes. It will give you a recipe after you enter ingredients that you want to use. Food is another great site. If you want to cook something or use an ingredient that is difficult to find a recipe for, food.com is especially good.
I also like sites by some chefs that do types of cooking that I like. Emeril LaGasse is one of these, because he has lots of recipes that he shares for making sorbets.
I have other good sites and cookbooks that I like, but my brains do not feel like writing about them right now.
My all time favorite cookbook is, "Rodale Press Basic Natural Foods Cookbook". The last I knew, it had gone out of print again. I told enough people who like cookbooks about this that Rodale printed it again for a while. This cookbook has serious basic cooking in it, like how to make your own cheese and butcher stuff. It also has charts on vegetables that show different ways to cook them and approximate cooking times. It akso has those kinds of charts for meats, fruits, and grains, and herbs to go with different types of foods. It has a good index so it is easy to look stuff up in it and then cook it..
I have a new cookbook that is not as user friendly as the Rodale Press one. It seems exciting, because it is written by a physicist turned chef. He wrote his book to let users understand how cooking works. I like the idea of becoming able to cook just about anything I feel like making without needing to look up a recipe or recipes. This book will probably make that possible if I apply myself industriously to using this cookbook. The catch is that i am not at all sure that I want to apply myself that industriously. This is a very big book and not light reading. You can not just read it. You have to get up and cook a lot of stuff. When my brains are aredy baking, turning on a burner, or worse yet, the whole oven, does not appeal to me at all. In case you are an avid enough cook to face more heat, or live where it is cool now, here is the name of the cookbook: "The Food Lab", by Kenji Lopez-Alt. the subtitle is: "Better Home Cooking Through Science".
It is tough figuring out my next favorite cookbook, but for now it is: " Make-A-Mix - Over 100 Easy Recipes for Every Meal of the Day", by Karine Eliason, Nevada Harward, & Madeline Westover. I especially like this because it gives me the convenience of mixes without stuff in them that I do not want to eat. This is a pretty old book, but one daughter of one of the original authors has kept it in print the last I checked.
200 Fast & Easy Artisan Breads - No-Knead, One Bowl, by Judith Fertig, is a great cookbook if you like breads and pastriies. With this cookbook, you can easily make a fresh loaf of bread every day, along with many other wonderful things. You make up a batch of eight loaves of bread at once. Then you put it in your fridge and pinch of a loaf when you want to make bread. I used to put my pinched off loaf next to the coffee maker in the morning when I got up. It would be ready to put in the oven in time to have it ready for breakfast. I call the lovely aroma that fills my home, while it rises and cooks, "bread perfume".
I particularly like allrecipes.com for finding recipes. It will give you a recipe after you enter ingredients that you want to use. Food is another great site. If you want to cook something or use an ingredient that is difficult to find a recipe for, food.com is especially good.
I also like sites by some chefs that do types of cooking that I like. Emeril LaGasse is one of these, because he has lots of recipes that he shares for making sorbets.
I have other good sites and cookbooks that I like, but my brains do not feel like writing about them right now.
