{"id":126,"date":"2016-03-30T16:44:12","date_gmt":"2016-03-30T20:44:12","guid":{"rendered":"http:\/\/www.agooddish.com\/?page_id=126"},"modified":"2016-04-16T09:34:17","modified_gmt":"2016-04-16T13:34:17","slug":"books","status":"publish","type":"page","link":"http:\/\/www.agooddish.com\/?page_id=126","title":{"rendered":"Books"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-166\" src=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/03\/91369-e1459621967442.jpg\" alt=\"91369\" width=\"600\" height=\"388\" srcset=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/03\/91369-e1459621967442.jpg 466w, http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/03\/91369-e1459621967442-300x194.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p><span style=\"color: #333333;\">Foundational Cookbooks<\/span><\/p>\n<p><span style=\"color: #333333;\">When I moved into an apartment after college, I started to cook simple meals and bake uncomplicated desserts. Not knowing much, I used the <u>Joy of Cooking<\/u> as a reference for ingredients, temperatures, times and recipes. But when I started to take occasional cooking classes, I realized there was another, healthier and more creative world of cooking out there and my resources shifted to <u>Moosewood<\/u>, Vivian La Place, and Laurel Robertson. As I read the <em>New York Times<\/em> and <em>Gourmet<\/em>, my eyes opened to a culinary world I could only have hoped to know when watching Julia as a teenager. I still enjoy reading cookbooks and cooking memoirs, just for the pleasure of the read and I will add to this list from time to time.<\/span><\/p>\n<p><span style=\"color: #333333;\">There are five cookbooks I use so often that they have broken spines and dog-eared pages. Recipes are well-splashed and, in some cases, torn and worn through in spots. One (the Brody &#8211; which I inherited from my husband when he moved in long ago) is held together with duct tape. I came into my own in the kitchen cooking from these books and will be forever indebted to their authors. The last is a more recent publication but I have used it so much that it belongs in this category. Plus my teenage son loved every recipe I made from it &#8211; thank you, Lucinda!<\/span><\/p>\n<p><u>\u00a0<\/u><\/p>\n<ul>\n<li><span style=\"color: #008080;\"><u>The New Laurel&#8217;s Kitchen<\/u> by Laurel Robertson, Carol Flinders, and Brian Ruppenthal<\/span><\/li>\n<li><span style=\"color: #008080;\"><u>Still-Life with Menu<\/u> by Mollie Katzen<\/span><\/li>\n<li><span style=\"color: #008080;\"><u>Feeding the Whole Family<\/u> by Cynthia Lair<\/span><\/li>\n<li><span style=\"color: #008080;\"><u>Jane Brody&#8217;s Good Food Book<\/u><\/span><\/li>\n<li><span style=\"color: #008080;\"><u>Mad Hungry: Feeding Men &amp; Boys<\/u> by Lucinda Scala Quinn<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-247 size-full\" src=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/03\/refbooks-e1460742784565.jpg\" alt=\"refbooks\" width=\"781\" height=\"617\" srcset=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/03\/refbooks-e1460742784565.jpg 781w, http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/03\/refbooks-e1460742784565-300x237.jpg 300w, http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/03\/refbooks-e1460742784565-768x607.jpg 768w\" sizes=\"(max-width: 781px) 100vw, 781px\" \/><\/p>\n<p>Reference Cookbooks<\/p>\n<p><span style=\"color: #333333;\">When I&#8217;m not sure or simply don&#8217;t know how to cook something, these are my go-to books. This is especially true when I want to cook meat &#8211; not my strong suit because I didn&#8217;t eat it for years. These books are my reference library, in addition to the foundational cookbooks I listed above.<\/span><\/p>\n<p><span style=\"color: #333333;\">These &#8220;reference&#8221; books contain some my favorite recipes and cooking advice.<\/span><\/p>\n<p><span style=\"color: #333333;\">The Beard is a compendium of traditional recipes like baked beans, chowders and all kinds of meat and seafood. La Place is my fallback source for a simple, fresh dish with Italian sensibility or flavor. Stewart&#8217;s &#8220;101&#8221; recipes are wonderful if you&#8217;ve never made something basic, like roast chicken, and need hand-holding and guidance. I learned to make a very tasty ham from Rosso and Lukins and they have lots of helpful party planning tips, including drinks and menus. Waters cooks many different vegetables, has a great pan-fried pork chop recipe, among others, and is full of charming drawings. And the Bittman is useful whenever you want to check at what temperature to cook a roast or fish or find a simple technique for boning or chopping something with step-by-step illustrations. All make good reading as well as reference.<\/span><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><span style=\"color: #008080;\"><u>James Beard&#8217;s American Cookery<\/u><\/span><\/li>\n<li><span style=\"color: #008080;\"><u>The Unplugged Kitchen<\/u> by Viana La Place<\/span><\/li>\n<li><span style=\"color: #008080;\"><u>The Martha Stewart Living Cookbook<\/u><\/span><\/li>\n<li><span style=\"color: #008080;\"><u>The New Basics Cookbook<\/u> by Julie Rosso and Sheila Lukins<\/span><\/li>\n<li><span style=\"color: #008080;\"><u>The Art of Simple Food<\/u> by Alice Waters<\/span><\/li>\n<li><span style=\"color: #008080;\"><u>How to Cook Everything<\/u> by Mark Bittman<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Foundational Cookbooks When I moved into an apartment after college, I started to cook simple meals and bake uncomplicated desserts. Not knowing much, I used the Joy of Cooking as a reference for ingredients, temperatures, times and recipes. But when I started to take occasional cooking classes, I realized there was another, healthier and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false},"aioseo_notices":[],"jetpack_shortlink":"https:\/\/wp.me\/P7bOe4-22","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/pages\/126"}],"collection":[{"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=126"}],"version-history":[{"count":14,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/pages\/126\/revisions"}],"predecessor-version":[{"id":255,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/pages\/126\/revisions\/255"}],"wp:attachment":[{"href":"http:\/\/www.agooddish.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}