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Cookbooks
In defence of cook books - I am a cookery writer. I love my books - not that I copy them, but they are fine as long as you think of them as inspirational rahter than text books to be followed. As for words like simmer - look in a dictionary if you are stuck. I've just worked my way - dictionary at my side, through a book of French (in French) preserves. today I made Kiwi preserve. Yesterday banana jam. you won't find them in the shops and they taste great. I can hear you all saying 'I don't have time'. Yes you do. It took 5 minutes to chop and 20 minutes to cook them - apart from a bit of soaking time. Just get out from in front of the t.v.
posted by
writemaggie
on July 27, 2006 at 8:12 AM
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Hi,
I decided to give up cooking last year completely, for the good of mankind and my stomach. (I cooked mince once that even the cat wouldn't eat.) I'm envious of those that can just throw something together. I also agree on cook books. I also have lots and haven't even opened some since getting married (Which was around 1995). I just find that they are a minefield for those that are cooking impaired. "Simmer for 5 minutes." What the heck is simmer? Give me exact directions people. Like set the stove on mark 4 for 10 minutes. Fry - that term I know - until translucent, etc)
posted by
fionajean
on January 2, 2006 at 10:44 AM
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As a matter of fact, I've seriouisly considered the same thing. I've scads
recipes printed from foodnetwork which, invariably I adjust to what's on hand. Why bother??
posted by
reasons
on January 1, 2006 at 6:48 PM
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