[Sca-cooks] Good Basic Cooking References

[Saint Phlip]

I was going to say "The Joy of Cooking", but you already said it ;-)
But, if your people are interested in basic cooking, and want to be a
bit historical, there are any number of older cookbooks, from the 50s
and 60s, that have an awful lot of useful basic informatuion The trick
is to find one that's old enough to do most items from scratch.

One I've liked over the years is the "Better Homes and Gardens"
cookbook, in all of its manifestations. No matter how many different
recipes it has using pre-made whatever, it also contains a nice supply
of basic information, including very basic cakes and frostings, as
well as other baked goods, and time and temperature charts for various
fleshy bits, as well as many common vegetables. It also usually has a
section on things that can be subbed for other things, and how many
teaspoons make a tablespoon and other useful measurements.

On Mon, Mar 17, 2008 at 8:59 PM, Lilinah <lilinah at earthlink.net> wrote:
> Thank you all for the BAD books.
>
> Now for something completely... err... at least rather different.
>
> Some of those new to historical cooking are just plain new to
> cooking. So i'd like to have some good basic cooking reference books
> to recommend. Please, something still available and not to expensive
> or obscure. I'm assuming these people will not be cooking a feast
> real soon, so i don't need books that give info on cooking for large
> numbers of people.
>
> I'm looking for these books because when working from a vague recipe,
> it can be helpful to check how long to boil or simmer a chicken to
> make broth; the proportions of some grain to water to cook and how
> long it will take; oven temperatures for "small cakes" or roasting
> meat; etc.
>
> I use my 1970s edition of "The Joy of Cooking". What do other people use?
> --
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
>
> My LibraryThing
> http://www.librarything.com/catalog/lilinah
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-- 
Saint Phlip

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