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Relying on old cook books more than new.

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Home Cooking

Relying on old cook books more than new.

law_doc89 | | Mar 17, 2013 07:44 AM

I see many cookbooks discussed here, but I find that too many of them seem to be collections of recipes with a trend toward novelty. I have many, many cookbooks accumulated over decades, and some from my mother. I find that what I use are the one’s that emphasize techniques, not recipes. I think some might be surprising, as one I refer to is an only multi-volume “Women’s Day” encyclopedia that I think came from the supermarket. I also find a pre-Julia Child book, Maipie, Countess de Toulouse-Latreque “La Cuisuine de France” indispensable. These have information about the ingredients and techniques that I find useful, especially when working with unfamiliar ingredients. I also have some old books that are grotesquely awful, too, but some are my real workhorses. What is your experience?

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