No one needs another cooking website, but good food is part of a culture conducive to good formation. So I've long debated how to include food in this blog. There is nothing like taking the summer and working your way through some tried-and-true cookbooks. Of course, Grizzlebeard over at the other blog thinks a person ought first to learn the recipes of his forefathers, local community, and intellectual/artistic tradition. Fine, fine, says the Sailor--and you can visit posts on that
here and
here. Meanwhile, why not explore the world of cooking for yourself, says Sailor. Here are my top six guides:
- For the most basic introduction to cooking, to learn techniques that you can transfer to almost any kind of dish, I recommend The Essentials of Classic Italian Cooking by Marcella Hazan.
- For another no-fail set of recipes, try The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Medieval Apple Tart was good, as was Tarte Saint-Germaine and Pasta with Brie and Tomatoes.
- For the next level, try Julia Child's The French Chef Cookbook. I haven't tried Mastering the Art of French Cooking, so I can't compare. Cliche, I know, but she's a great cook.
- For hot bread every day, that artisian bread sweeping the nation.
- For cooking with herbs, Jill Norman's Herbs and Spices: The Cook's Reference.
- For something different, the master website with extremely helpful reviews Epicurious.com.
What do these recommendations have in common?
- Fresh ingredients, real food
- Natural flavoring and combinations that make for striking complexity
- Exciting and sophisticated techniques and the directions to show you how to use them
All of which render cooking the art that it can be, and bestow upon eating the sacramental conviviality proper to it. We are not Epicureans, but humans!
No one needs another cooking website, but good food is part of a culture conducive to good formation. So I've long debated how to include food in this blog. There is nothing like taking the summer and working your way through some tried-and-true cookbooks. Of course, Grizzlebeard over at the other blog thinks a person ought first to learn the recipes of his forefathers, local community, and intellectual/artistic tradition. Fine, fine, says the Sailor--and you can visit posts on that here and here. Meanwhile, why not explore the world of cooking for yourself, says Sailor. Here are my top six guides: