Cooking basics...any good books out there?

[Behind the Aegis]

Last edited Tue Apr 9, 2013, 04:28 PM - Edit history (1)

I hear this is a scary group and I must watch my step ( ), but I have a question.

Does anyone know of a good "wow, you're stupid, but you want to cook anyway" book? I really want to find something that teaches the basics, down to what knifes are for what chores. I have been cooking since I lived in New Orleans (about 2 years ago, but started while I was there), but the kitchen wasn't really conducive to cooking because of space. My home now has a bigger kitchen so I have been a little more adventurous, but I still really don't know the basics and just kinda wing it. I have an electric stove (had a gas one in NOLA). I just haven't found any "basics" books that are very helpful. Any insight would be appreciated.


(The first line is a joke from Meta stating the C&B group was cut-throat, a joke on how calm this group is in relation to the rest of DU.)

ETA: Thank you all for the suggestions and for the speediness of said responses!

[Glassunion]

1. Anything by Julia Child.

However, if I may recommend - Julia and Jacques Cooking at Home, by Julia Child and Jacques Pepin

This book is awesome, helpful and a pleasure to read and re-read.

On edit:
Julia's Kitchen Wisdom is another good one...

On 2nd edit:
Mastering the Art of French Cooking is another great one (probably the best).

Julia has a habit of taking incredible care in addressing both the novice and seasoned chef. In the last book I mentioned, she covers everything from the shopping to the preparation. In my humble opinion, she is the greatest at explaining and illustrating the how to's of the kitchen.

[Behind the Aegis]

12. I have never read any of her books.

I will see if my neighbor has one for me to peruse. I just always figured her book would be too advanced for me. Then again, the Home & Gardens pocket cookbooks are sometimes too advanced for me. LOL!

[HappyMe]

19. You could also check your local library.

That way you can make a couple of things from the book before you make any purchases.

[Behind the Aegis]

20. I am going to try Amazon because they have preview pages often.

I figure if I look around, I will find what I need, but because y'all gave me so many options I feel I am more likely to find what I need without getting frustrated. I even looked at some of the for Dummies books, but I didn't find them that informative. I really liked the suggestion to look at on-line videos; the visual will really help me. I learn well when I see and do at the same time.

[Glassunion]

29. She is not too advanced by any stretch.

Many a beginner were given their start by watching her on TV or reading her books. They are illustrated quite well and anyone can learn from them.

[Glassunion]

2. Also...

We are a very well behaved group... Just never get in the middle of the minced garlic argument. There are two types down here: The Garlic Press type and the By Hand Mincers. Do your best to just stay out of it. I refuse to give my opinion on the topic as my not even owning a garlic press and knowlege that mincing by hand produces a far superior flavor could get me in trouble around here.

[Warpy]

5. The Parsley People have also gotten a little stuffy

when the snippers have been confronted by the choppers.

And you really don't know what you're talking about. The garlic press is necessary to break down cell membranes and release all the aromatics in garlic. I am deeply shocked that people still don't realize that. Best of all is a molcajete, the garlic pounded into a paste with the other aromatics in any recipe.

[dem in texas]

36. Old french way to break down garlic

mince the garlic and sprinkle a little salt on it, mash it with a fork. The grains of salt break down the garlic and release that wonderful garlic smell.

[HappyMe]

45. I'm a garlic press person myself.

[Behind the Aegis]

6. LOL! Duly noted.

I don't think I am advanced enough to get into that mess.

[NJCher]

60. aw, that's OK

If you want garlic the right way, just head on over to Olive Garden for some fine Eye-talian food.


Cher

[Manifestor_of_Light]

9. I use the stuff that comes in a toothpaste tube.

Does that make me an anarchist???

I love garlic and sautéed onions. Garlic is one of the only spices I like.

[Glassunion]

26. Heathen!!!

If you love garlic (as everyone should), you can jar your own and it'll taste way better. Not to mention the house will smell awesome and you can get some frustration out. The stuff in the tube is garlic paste and is quite easy to make.

You will need 6 things:
Fresh Garlic
Extra Virgin Olive Oil
A Jar
6 to 10 inch Chef's Knife
Frying Pan with a flat bottom
Cutting board.

Step 1. Peel the garlic (see video)
Step 2. Cut the woody heels off the garlic cloves and discard
Step 3. Cut each clove in 1/2 lengthwise
Step 4. Lay a bunch of the cut cloves (cut side down) on your cutting board in a tight group
Step 5. Using the Frying Pan smack the shit out of the cloves once, insuring you strike them with the flat underside of the pan evenly
Step 5a. While smacking the garlic you can scream like a freak, any battle cry will do (I prefer BONZAI!!!!)
Step 6. Chop away at the now really friggen flat garlic and add it to your Jar
Step 7. Repeat until you are aout of garlic, or cannot scream any more.
Step 8. Pour the Olive Oil into the jar until you have about 1/2 an inch of oil sitting over the level of garlic.

This will keep for a few months in the fridge, and as a bonus you will also have some good garlic oil for bread dipping.

[Catherina]

53. What the hell??! Thank you!

I'm a gourmet level cook and had no friggin idea about peeling garlic that way. I'm thunderstruck and amazed. I'm also rushing to the kitchen right now at 12:30 midnight to try this method. I'll make the garlic in olive oil while I'm at it.

Wow. How come I never knew this?

Thank you

[Glassunion]

59. That video was posted by someone else a while back on the old DU2

I cannot remember the poster, but they should have the credit. Search is disabled on the old DU so I cannot give credit where it is due.

[wildeyed]

25. Don't for get us microplaners! n/t

[Glassunion]

27. Really?

I swear this place is going to shit.

[Warpy]

3. There are a lot of great basic cookbooks out there

For basic, everyday cooking, the "Doubleday Cookbook" is my favorite. Not only does it have chapters on equipment and illustrations of skills, I've never found a bad recipe in it (a first) and recipes are marked according to prep time, calories, and cost. You'll have to find it online, though, it was never a big seller for some odd reason.

"The Joy of Cooking" is another great basic but all editions are not alike. Find someone who has it to find out the better editions. If you're working from the ground up, "The Fannie Farmer Cookbook" is an old standard written expressly for non cooks.

Bittman's "How to Cook Everything" is also great, with lots of discussion of flavor combining and technique. Recipes are presented as basics followed by variations. It can be a little intimidating to the newbie just from the sheer volume of information.

"Mastering the Art of French Cooking" by Julia Child is another one where you really can't go wrong. Unlike her later more chichi cookbooks, this one really covers the basics. Besides, there is nothing like a French sauce to make that piece of fish that was in the case too long taste ambrosial. If you want to learn how to cook with a French accent, this one's for you. Best of all, it's presented almost like a college course, beginning to end.

As for knives, all you really need is a good chef's knife (or santoku if you've got small hands) and a good paring knife and a way to keep both razor sharp. The worst kitchen accidents happen either through dull knives or using the wrong knife, like trying to chop an onion with a paring knife.

Cooking videos online are great places to look at knife skills. I wish they'd been around in the late 60s when I was learning how not to lacerate my fingers three times a day.

[Behind the Aegis]

11. These all sound wonderful.

I will look for them. I have a slew of cookbooks and watch the Food network, but I have had a difficult time finding something that really gives the ins and outs of cooking. I am really going to try to find Bittman's book because that sounds like what I am looking for to a T.

Watching me cut onions (or anything) is funny because I am very slow and meticulous because I am afraid to cut myself. I can re-live past cuts and it makes my hands shake. I do have small hands, so I will check out which knife would be best for me.

Thanks!

[Warpy]

13. Knives are very personal and a good one is a lifetime investment

Make them take the knife out of the case so you can feel how the grip feels in your hand. Heft it a few times. When you find a really great one, it will feel almost like an extension of your hand.

Be prepared to pay through the nose. Good steel aint cheap.

[Fortinbras Armstrong]

55. I agree there

My favourite knife is a Shun 8-inch chef's knife, which keeps a beautiful edge and fits my hand perfectly. I give it a few swipes with a steel before each use, and sharpen it on a stone about once a month.

I also have a Henckels Four Star 8-inch chef's knife that is about forty years old. It is also a fine knife, but it feels clunky in my hand compared to the Shun. I also use a steel and a stone to keep it sharp. I have a proper bread knife, a Henckels Pro S which cuts even hot bread well (and also tomatoes). I have a couple of paring knives which are sort of "eh".

When I was shopping for a wok in Chicago's Chinatown, I picked up a carbon steel Chinese style cleaver for under $50 about 20 years ago. It is great for smashing garlic or ginger, and I can cut up a chicken with it in about 90 seconds -- hint, have a small spray bottle with a ten-percent bleach solution for disinfecting the cleaver after cutting up a chicken. Wash the cleaver, spray it with the bleach solution, then wipe off the solution with a paper towel. Since it is not a stainless blade, it has stained, and will rust if not dried properly. About once a year or so, I go over the blade with metal polish.

Of course, none of these knives has ever seen the inside of the dishwasher.

[Warpy]

57. I use the Chinese cleaver when I'm doing a lot of chopping

and it's as good at peeling ginger as it is chopping a whole cutting board full of veg. I've got an expensive one as well as a cheapo from a Shanghai neighborhood store and of course I prefer the cheap one. However, when I'm doing a great deal of stuff for a crowd or producing hamburger, the two blade technique is my friend.

I use the heavy Sabatier cleaver for cutting up chickens.

[HappyMe]

4. The New Basics by Julee Rosso & Sheila Lukins

Also The Good Housekeeping Cookbook is a pretty good basic one.

[Behind the Aegis]

15. Thanks for the suggestions!

I am surprised how many responses I got...and how quickly. Maybe y'all are seeing "fresh meat" and want to win me over to your side. LOL!

[HappyMe]

17. C&B people are a pretty helpful bunch.

Welcome to our little corner.

[Behind the Aegis]

18. So it would seem.

I just didn't pop in here because I felt it was probably for people who knew what they were doing. Then I thought about the photography group, there were many people there who have helped me progress in that particular hobby and are a font of information that keeps me from pages and pages of Google searches. Seems as if I ask stupid questions here, I will get helpful responses and that is what I need (not that I don't mind getting ribbed if I ask something really basic).

[Manifestor_of_Light]

7. The I Never Cooked Before Cookbook, by Jo Coudert.

I bought it in paperback at a garage sale years ago.
It explains "1. do this. 2. do this".

You can make beef stroganoff without tediously making sauce. You can use a can of beef gravy!!

I use a few recipes in Joy Of Cooking that are not difficult, but many of them are too complicated for me. I use their pinwheel cookies and weinerschnitzel recipes.

Some of Betty's Hints (my mom taught me):
Put milk and a bit of baking powder in your scrambled eggs to make them fluffy. Beat with an electric hand mixer before cooking.

For roasts, use an eye of round. Very good cut.

Thicken sauces with cornstarch. Put small amount of cornstarch in cold water. Dissolve it. Then pour water/cornstarch into warm liquid. A little goes a long way.

I have never tried French cooking. My cooking is very simple due to my lack of enjoyment of gourmet stuff and my food allergies.

[HappyMe]

10. Huh! I'll have to try

that scrambled eggs tip. Thanks.

[Warpy]

16. I skipped a lot of Julia's innard recipes

While I probably could have found kidneys and lungs at super ethnic butcher shops in bad neighborhoods, I was never quite that hungry. I'll leave the offal to the gourmands with pleasure while we peasants are left to dine on the choicest muscle meats.

[cbayer]

8. How about a class?

They can be lots of fun and the hands on experience can't be beat. You learn techniques and get a lot of feedback.

You could do one on a specific kind of food or a more general one.

The books that most helped me learn basic cooking techniques were the NYT's 60 Minute Gourmet series. Because of the time constraints, the recipes tend to be very straightforward and focus on basic techniques and ingredients. Pierre Franey is a good teacher.

Lastly, I am a huge fan of "Fine Cooking". The monthly magazine is full of articles on technique and the recipes are almost always outstanding. You can get it in paper or at their website.

Welcome to the C & B group (watch your back, though - there are some really aggressive people here, lol).

[Behind the Aegis]

14. I thought about a class.

They offer a few at the local community college, but the times are difficult for me, and the classes also seem to require some knowledge. I am a smart person, but I really learn from watching and being watched. I am using very simple recipes, but I am pretty good at Cajun cooking (at least a few recipes).

Thanks for the welcome...I actually just added this group to my subscriptions!

[cbayer]

21. Some stores that sell kitchenware have classes.

They tend to be either free or very inexpensive, as they hope to sell you equipment.

NOLA is, of course, a great place to learn to cook. If you can make some classic NOL dishes, you have come a long way.

I hope you will enjoy it here. It's really a great group and you will get tons of good ideas.

[Behind the Aegis]

23. Turns out I just missed a cooking expo.

They had one in our town a few weeks back and I didn't realize it. I am going to keep my eyes open.

This seems to be a helpful, out-going group. I am sure I will have fun...

[Arkansas Granny]

22. My favorite basic cookbook is "Joy of Cooking". It has a lot of good info along with

basic recipes for just about anything.

[dem in texas]

39. Joy of Cooking is the best

I wore out my old copy (light blue cover) published in the 60's. the cover fell off and many of the pages were gone. I purchased the two newer copies, they were okay, but the older one was still the best. I was lucky and found the 1960's version at an antique mall. Several years back, The Dallas Morning News asked for stories on how readers used their Joy of Cooking. I wrote about how I used the diagram of a cow shown in the cookbook to cut up a moose and I got my picture in the paper along with my story.

[Silver Gaia]

50. Yes. The Joy of Cooking will TEACH you how to cook almost anything.

It teaches the basics as well as more advanced cooking techniques. I've improvised many a recipe by branching out from something in this cookbook.

My hardcover copy is from the early 70s, and is in surprisingly good shape.

[wildeyed]

24. How to Cook Everything by Mark Bittman.

Second choice would be Joy of Cooking. Bittman's book seems a bit more modern than Joy. I guess it would be! But I like and use both.

[nadine_mn]

33. I completely agree with this pick! This book is awesome!

I also have How to Cook Everything Vegetarian by Mark Bittman - great books!

[wildeyed]

46. ooooh, didn't know that existed.

We have been cutting down on meat. I will check it out.

[Bolo Boffin]

35. I vote for this one, too.

I also recommend the Culinary Institute's Cookbook.

[Major Nikon]

28. If you really want to get basic, read Harold McGee's book

http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012

There's not much in there about knives, but pretty much all other basics are included including basic ingredients and basic cooking methods.

As far as knives go a 8-10" chef's knife is what you're going to use for around 90% of your chores. Buy one of these or go to your nearest restaurant supply and buy one that looks like it. Then search on knife skills on the youtubes and practice on carrots or celery.

http://www.youtube.com/results?q=knife+skills

You don't really want to spend much money on your first knife. A stamped blade offers decent quality for a good price. This one has a nice big slip resistant handle that's going to fit most people's hands. You can beat the hell out of it learning and even throw it in the dishwasher (although I wouldn't), without harming it much. By the time you wear it out or get tired of it, you'll know what to look for in a knife.

[mother earth]

30. Scarey group? No, honey, we are a loving group and we cook with tender loving care &

that's exactly how we are with each member. Everyone is a work in progress, whether it's cooking or otherwise...enter with love, enter with acceptance and cultivate more of the same.

[mother earth]

31. And as far as books....tell me what you love...there is such a richness and abundance to draw from.

[freshwest]

32. Youtube has ethnic, solar, preserving, raw, vegan, vegetarian, etc. (dial-up warning videos)

Julia Child The French Chef- Your Own French Onion Soup

A lot of commercials there. And an ear worm, from that cue. I have a condensed version without any, but can't find it. Sorry about that. Here is another one:

Easy French Onion Soup for Guests

Just put what you want to cook in the search box and it'll give you lots of choices. I go for smoothies now, since I've learned most of the rest. Good luck and feel free to stop by and ask anything, this isn't a harsh group here. And I found something super easy:

French onion soup

[bif]

34. I highly recommend the Cook's Illustrated cookbook

If you only buy one, it should be Joy of Cooking. Cook's Illustrated is a good second cookbook. It's great because they do a lot of experimenting with each recipe to perfect it. Then they explain why it works. And you can buy it for almost half off at Costco.

[mopinko]

37. theory and practice of good cooking- james beard.

although joy of cooking is still a go to. try used book stores for the older versions, as they are encyclopedic, especially if you collect them all.
but james beard was decadence personified, and several of my all time favorites are from t&p and 'the new james beard'.

[applegrove]

38. The Moosewood Cookbook was recommended to me though I've never tried it. It is

the best selling vegetarian cookbook ever.

http://en.wikipedia.org/wiki/Moosewood_Cookbook

[JHB]

40. Quietly bookmarking

'cause, y'know, you're all scary

[locks]

41. Oldies but goodies

You just can't miss with Better Homes and Gardens and Betty Crocker for real basic. They're sure not written for New Orleans chefs but good to start basic and then move to the New Orleans Junior League books and some of the great chefs. Just tell your family and friends that they're lucky; you need to have someone to practice on. Enjoy!

[Mira]

42. Here's my take, and there may be repetition - I did not have time to look -

First: I know you from the Photo Forum, we are another group that is calm and easy going. I come to cooking and baking to hang out sometimes, if I want to stay relaxed.

Second: I'm not a cook, but I play one in my house. I have two favorites through the ages, here they are:

http://www.amazon.com/Never-Cooked-Before-Cookbook/dp/0451141814/ref=sr_1_1?s=books&ie=UTF8&qid=1365568124&sr=1-1&keywords=the+i+never+cooked+before+cookbook


http://www.amazon.com/Womans-Encyclopedia-Cookery-Complete-Volumes/dp/B000GU3M2M/ref=sr_1_1?s=books&ie=UTF8&qid=1365568212&sr=1-1&keywords=womans+day+encyclopedia+of+cookery

Of the two, I would not want to do without the second one. I've had it for about 35 years, and anything I need to know can be found in there. Just like on Google. My son also has a set and feels the same way about it.

[Behind the Aegis]

43. You were one of the reasons I joined the photography group (Solly Mack, too).

Thanks for the info. I expected one or two comments over the next week! I have lots of titles to compare and see what is a good fit for me. I am a bit overwhelmed by the responses, but in a good way.

[pinto]

44. Welcome to C & B!

I'll add a rec for Julia Child's stuff, printed or video. She turned me on to cooking. The occasional search for her eyeglasses (which were on her head all along) rang a bell for me as well. LOL. Watched her show every week.

I see a lot of other suggestions above. Have fun.

[LancetChick]

47. Julia Child is reliable, and...

"The Way to Cook" is one of my favorites. Some of my most dog-eared cookbooks are "Everyday Italian" and "Everyday Pasta" by Giada DeLaurentiis. Giada's recipes are generally simple, and many take advantage of healthy foods when flavor won't be sacrificed by using those foods. Like her fantastic baked turkey meatballs and her cheese tortellini soup with cannellini beans, Swiss chard and pancetta.

Another dog-eared cookbook is Madhur Jaffrey's "Indian Cooking". She's quite specific, so that one may be suitable for someone new to cooking. Many of her recipes are staples, like the chicken in a sweet red pepper sauce I had recently. And her Gujerati green beans, which are garlicky and spicy and crunchy with black mustard seeds. And her Mulligatawny soup... and on and on.

The big yellow "Gourmet Cookbook" is a general compilation of Gourmet magazine's best dishes, and is very reliable. I've made so many things from that book. The macaroni and cheese is not what anyone would call healthy, but is the best I've ever had.

The new "New York Times Cookbook" is another general cookbook with very good recipes, plenty of tips and conversion/substitute charts and a personalized summation of every single recipe by the woman who compiled the book, which I love. She also suggests foods that go well with the dishes, and possibly wines (can't remember), which is helpful. The chicken paprikash is a favorite of mine, and the English toffee sprinkled on one side with sea salt is the best I've had, and easy to bite.

Rick Bayless's "Mexican Everyday" is another staple. The Swiss chard tacos with caramelized onion and cheese are delicious with the smoky chipotle salsa with pan-roasted tomatillos, which is my favorite salsa ever. It's smooth and thin, but the fragrance and flavor are addictive.

Thomas Keller's "Bouchon" is not dog-eared, since his recipes tend to be a little involved, but his recipe for beef stock, which involves burning vegetables and meat and then straining through cheesecloth to remove the charcoal-y bits is indescribable. Utterly delicious and worth the effort. And his saffron-mustard mussels are the best ever, the kind you remember for years. Worth making the confit of garlic for.

Oh, and "Gourmet's Best Desserts", which is out of print now, but available used, is one I've had since kiddy-hood, and I've made nearly everything in it, I think. Even the buche de noel, decorated with chocolate leaves made by painting lemon leaves with chocolate and peeling them off, and meringue mushrooms and moss made by pushing green-dyed almond paste through a fine sieve. And some of the tortes and cakes are so involved, but so delicious. Maybe this isn't a good book for beginners. But it's my most dog-eared of all.

So many more good cookbooks, Paul Prudhomme's books, Diana Kennedy, etc... Now you can get good recipes online that come with reviews and suggestions and different ways that people have made that dish, which is much cheaper than buying a book. www.foodnetwork.com and www.epicurious.com are the two I use most.

Have fun, and happy cooking!

[locks]

48. One more

Have you read Julie and Julia? The movie is great but the book even better.

[Behind the Aegis]

49. Saw the movie. Didn't read the book, though. n/t

[no_hypocrisy]

51. Two and ironically the same title: Kitchen Companion

http://www.amazon.com/Kitchen-Companion-Ultimate-Guide-Cooking/dp/0942320441/ref=sr_1_1?s=books&ie=UTF8&qid=1365709343&sr=1-1&keywords=kitchen+companion

(Get the used one for 1 cent and S&H.)

BTW, one benefit of THIS KC is they give equivalents like how many cups is one pound of tomatoes, etc.


http://www.amazon.com/Kitchen-Companion-Ingredients-Williams-Sonoma-Lifestyles/dp/0848726081/ref=sr_1_2?s=books&ie=UTF8&qid=1365709343&sr=1-2&keywords=kitchen+companion

(Get the used one for 48 cents and S&H.)

[DrDan]

52. another vote for Joy of Cooking

as to your second point, you will be fine here as long as you do not admit to a fondeness for Olive Garden

[blaze]

54. Cooking for Dummies!

Last edited Fri Apr 12, 2013, 10:38 AM - Edit history (1)

A friend gave me this book almost 15 years ago and it was a wealth of information for me.

Part One: Go on in - It's only the kitchen!

Complete with descriptions of different pots and pans and knives and all sorts of other tools of the trade.... different cooking techniques... boiling, poaching, steaming, sautéing, braising, stewing, roasting, grilling.....

Lots of recipes throughout the book and the classic "for Dummies" humor through it all.

I cooked my very first whole chicken from this book and was amazed at how well it came out!!

One of the most important tips for me was the French term, "mise en place." Which means have everything in place... everything chopped, measured and ready to go before you start cooking. I'm actually pretty annoyingly strict about this... but it makes all the difference for me. Cooking is relaxed and enjoyable when you don't have to scramble to chop something up that's supposed to go in the recipe RIGHT NOW!!!

http://www.amazon.com/Cooking-Basics-Dummies-Bryan-Miller/dp/0470913886/ref=cm_cr_pr_product_top

Happy cooking!!!!!

edit to add: Oh! Just read upthread that you already looked at these... ah well. Different styles for different folk!!

[Behind the Aegis]

56. Thanks for the recommendation though!

I will look at that choice again, and maybe see something I didn't before.

[Coyote_Bandit]

58. Pick up a used copy of the

Culinary Arts Institutes cookbook:
http://www.amazon.com/The-Culinary-Arts-Institute-Cookbook/dp/0832605808

It has long been a trusty reference for me.