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ktinkel

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Everything posted by ktinkel

  1. Mark Bittmann's How to Cook Everything. When in doubt, grab Bittmann...
  2. Thanks. I've been lurking for a month or so. As for favorites, it depends on when you ask. Right now I have Nicolas Freeling's The Kitchen Book & The Cook Book and John Allemang's The Importance of Lunch on my nightstand. They're especially good for reading in short bursts. We're nuts for Chinese food, especially Sichuan. Lately I've been most passionate about Madame Chiang's Szechwan Cookbook, Robert Delfs's The Good Cooking of Szechwan, and the Joyce Chen Cook Book. But this changes from time to time, and I generally trust Calvin & Audrey Lee's Gourmet Chinese Regional Cookbook. But I can be fickle... When I need to solve an everyday cooking problem, I find Mark Bittmann's How to Cook Everything to be extremely useful. It has gradually become the book of first recourse, in fact. Lately I've been looking to Lidia Bastianich -- her recipes and mindset help me reproduce some of the dishes we enjoyed when we lived in 'Little Sicily' (Spring Street before SoHo!). When I lust for good writing, I read John Thorne, Jeffrey Steingarten, and Calvin Trillin, and periodically re-read their books. So I guess it all depends. (No discipline, you see!) Kathleen
  3. Gee, I was feeling almost embarrassed -- even odd -- about having so many food-related books. But I don't stand out in this crowd! I have 503 (plus a few that I know have strayed somewhere temporarily), lining one 10-foot wall in our dining room. I counted recipe and technique books, references, general writings on food and cooking, and books by and about cooks. Interesting topic. Kathleen
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