How to Cook Without a Book

Along the same lines of Ratio, there’s How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (Broadway, 2000) by Pam Anderson, author of The Perfect Recipe series. Each chapter focuses on a classic technique. Each includes a step-by-step narrative on the method, offers a recipe to demonstrate the technique and then provides multiple, yet simple variations. An unusual twist is that each chapter … [Read more...]

Kitchen Shelf: No Knead Bread Books

We rarely buy bread anymore. As I write this, a vat of whole wheat bread dough languishes in our fridge. Mike made the dough over the weekend and has since fashioned four loaves for various holiday eating events. All of this is possible due to the no knead artisan bread phenomenon. Most people credit the whole thing to Jim Lahey of the Sullivan Street Bakery in New York. Food writer Mark Bittman documented Lahey's method … [Read more...]

More-With-Less

More-with-Less (Herald Press, 1976, 2000) is a simple classic cookbook that you may never heard of, but if you’re concerned about making wholesome food economically, it’s one to check out. First written in 1976 by Doris Janzen Longacre in association with the Mennonite Central Committee (MCC) as a response to the odd, yet continuing quandary of how to nourish oneself when much of the world starves, yet North Americans … [Read more...]

The Daily Soup Cookbook, 500 Soups

Soup is arguably one of the oldest foods. It’s comforting, easy to digest and straightforward to make. My mother makes soup once a week to use up leftovers, a habit that she developed 40-something years ago. But the open canvas that soup can be anything can be incredibly daunting at times. That’s why having a good soup cookbook is one of the best things to keep at hand in the kitchen when staring down the remnants of food … [Read more...]