Comments on: My Kitchen Bookshelf http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/ Simple, applicable personal finance advice for the modern world Sat, 21 Nov 2009 19:22:21 -0800 http://wordpress.org/?v=2.8.4 hourly 1 By: Chris http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-282106 Chris Wed, 21 May 2008 01:19:05 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-282106 I like the idea of cooking from scratch. It saves money and is healthier. I have got into purchasing a whole chicken rather than pieces and worked out that it saved 15-20% off the price, and I get to make real chicken stock, which is delicious. (my blog is not much good, but the calculation is here http://www.quetag.com/2008/04/chicken-pieces.html ) PS love this column, it is really good, nice work. I like the idea of cooking from scratch. It saves money and is healthier.
I have got into purchasing a whole chicken rather than pieces and worked out that it saved 15-20% off the price, and I get to make real chicken stock, which is delicious.

(my blog is not much good, but the calculation is here http://www.quetag.com/2008/04/chicken-pieces.html )

PS love this column, it is really good, nice work.

]]> By: Stephan F- http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-85018 Stephan F- Thu, 11 Oct 2007 14:57:48 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-85018 We love Cook's Illustrated. We've finally settled on that and Cooking Light as we actually cook from those magazines and the recipes work and taste good, without fiddling with it. I love how they work out all the details of getting the recipe to work and explain what they did wrong, which is very helpful. We also love Alton Brown's Good Eats. His explanation of how cooking works is going to be a major part of the beginning science curriculum for my children. For each of these it isn't the recipe that is important, you can get recipes free anywhere. But the work and science behind the recipes that really make a difference. That is worth far more then the cost of the books. We love Cook’s Illustrated. We’ve finally settled on that and Cooking Light as we actually cook from those magazines and the recipes work and taste good, without fiddling with it. I love how they work out all the details of getting the recipe to work and explain what they did wrong, which is very helpful.

We also love Alton Brown’s Good Eats. His explanation of how cooking works is going to be a major part of the beginning science curriculum for my children.

For each of these it isn’t the recipe that is important, you can get recipes free anywhere. But the work and science behind the recipes that really make a difference. That is worth far more then the cost of the books.

]]> By: Pam http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-32686 Pam Thu, 07 Jun 2007 15:55:15 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-32686 I've been referring to www.allrecipes.com lately. I found some great recipes there, and even better, reviews of most recipes. The reviews give ideas on how they tweaked the recipe to their own taste. Very helpful. I’ve been referring to http://www.allrecipes.com lately. I found some great recipes there, and even better, reviews of most recipes. The reviews give ideas on how they tweaked the recipe to their own taste. Very helpful.

]]> By: MVP http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-31029 MVP Fri, 01 Jun 2007 23:49:15 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-31029 We have several versions of the old standby Betty Crocker cookbooks, which are really handy for basics such as sugar cookies and baked chicken. One handy guide we recieved as a wedding gift is Dining on a Dime. It's got all sorts of penny-pinching suggestions for saving leftovers and making substitutions - admittedly, some are very off-the-wall, but take 'em or leave 'em. And then a couple basic vegetable cookbooks that give a variety of ways to cook veggies, in alphabetical order. It's really great for those strange veggies you pick up at the farmer's market, or for trying someting different with all those tomatoes left in your garden. One more that gets a lot of use is the Barbecue Bible. It's helped us hone our grill skills using a variety of meats and veggies. We have several versions of the old standby Betty Crocker cookbooks, which are really handy for basics such as sugar cookies and baked chicken. One handy guide we recieved as a wedding gift is Dining on a Dime. It’s got all sorts of penny-pinching suggestions for saving leftovers and making substitutions – admittedly, some are very off-the-wall, but take ‘em or leave ‘em. And then a couple basic vegetable cookbooks that give a variety of ways to cook veggies, in alphabetical order. It’s really great for those strange veggies you pick up at the farmer’s market, or for trying someting different with all those tomatoes left in your garden. One more that gets a lot of use is the Barbecue Bible. It’s helped us hone our grill skills using a variety of meats and veggies.

]]> By: Rich G. http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30769 Rich G. Thu, 31 May 2007 22:53:02 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30769 @Rhonda: Thank you for the recommendation. It's opening in another tab now. RE: The New Best Recipe: I just went to the bookstore and saw it for the first time. This isn't a book. It's a tome. It's a chock-block to keep semi-trucks from rolling down hills. This book is, at a rough estimate, 850lbs of non-colored pages of moderate type size waiting to rip my cupboards off the wall. It's a book that will be stored at usage height so I never have to pick it up again. This is a book you move away from and buy another one just so you don't have to lift it. This is a really big book! (I'm only kind of kidding - I'm on a work trip and was going to buy it on the trip, but it's too big for my luggage and my clothes and I'm guessing throwing away a pair of jeans so I can take a cookbook home with me would not be in keeping with the theme of this site so I chose to not do that.) @Rhonda: Thank you for the recommendation. It’s opening in another tab now.

RE: The New Best Recipe: I just went to the bookstore and saw it for the first time. This isn’t a book. It’s a tome. It’s a chock-block to keep semi-trucks from rolling down hills. This book is, at a rough estimate, 850lbs of non-colored pages of moderate type size waiting to rip my cupboards off the wall. It’s a book that will be stored at usage height so I never have to pick it up again. This is a book you move away from and buy another one just so you don’t have to lift it. This is a really big book!

(I’m only kind of kidding – I’m on a work trip and was going to buy it on the trip, but it’s too big for my luggage and my clothes and I’m guessing throwing away a pair of jeans so I can take a cookbook home with me would not be in keeping with the theme of this site so I chose to not do that.)

]]> By: Thoglette http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30647 Thoglette Thu, 31 May 2007 12:34:16 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30647 For those of you able to find Penguin published books (.uk, .nz & .au at least) track down Stephanie Alexander's "The Cook's Companion" ISBN 0670863734 or 1920989013 (2nd ed) It is the perfect gift for a would-be cook, even if the ingredient list has an antipodean bias. It is one of those reference books which I return to again and again. For those of you able to find Penguin published books (.uk, .nz & .au at least) track down
Stephanie Alexander’s “The Cook’s Companion”
ISBN 0670863734 or 1920989013 (2nd ed)

It is the perfect gift for a would-be cook, even if the ingredient list has an antipodean bias. It is one of those reference books which I return to again and again.

]]> By: Sean http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30640 Sean Thu, 31 May 2007 12:19:55 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30640 I'll second the Silver Spoon. Man, talk about some AUTHENTIC italian recipes. It's a hefty tome, and not for a beginner cook, but it has everything you could ever want to know about italian cooking. Plus some of the photography is just beutiful. Also, I have alot of love for Bittman's How To Cook Everything, since this is the book I learned to cook from. I’ll second the Silver Spoon. Man, talk about some AUTHENTIC italian recipes. It’s a hefty tome, and not for a beginner cook, but it has everything you could ever want to know about italian cooking. Plus some of the photography is just beutiful.

Also, I have alot of love for Bittman’s How To Cook Everything, since this is the book I learned to cook from.

]]> By: Rhonda http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30604 Rhonda Thu, 31 May 2007 09:12:09 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30604 Rich G: One site that you might like is http://rouxbe.com/. They do everything as a mini video, including all the little tips and techniques and some of the more unusual ingredients. You will need headphones/speakers as all the videos are narrated. I blogged about Rouxbe a few weeks ago: http://sandgroper14.wordpress.com/2007/04/27/oh-yummmmm/ Rich G: One site that you might like is http://rouxbe.com/. They do everything as a mini video, including all the little tips and techniques and some of the more unusual ingredients. You will need headphones/speakers as all the videos are narrated.

I blogged about Rouxbe a few weeks ago: http://sandgroper14.wordpress.com/2007/04/27/oh-yummmmm/

]]> By: elkit http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30581 elkit Thu, 31 May 2007 06:02:38 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30581 I second Ted's recommendation for Alton Brown, who explains the science behind how to cook and bake things. I've learned quite a few new tricks from him. And Dy, if your wife doesn't want to read books, maybe she'd like to watch food shows on TV? I second Ted’s recommendation for Alton Brown, who explains the science behind how to cook and bake things. I’ve learned quite a few new tricks from him.

And Dy, if your wife doesn’t want to read books, maybe she’d like to watch food shows on TV?

]]> By: Erin in Texas http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30537 Erin in Texas Thu, 31 May 2007 01:33:36 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30537 Some of these cookbooks I use on a regular basis. On addition I would make, especially if you like to bake, is Whole Grain Baking by King Arthur Flour. I bake for several reasons - I know what is going into the snacks my kids eat as well as saving money. I mean who wants to spend $3 plus dollars for a dozen cookies at the grocery bakery?! This book provides a lot of good information about baking with various whole grains that I have applied to other recipes I have. Everything has turned out to have a great taste (i.e. you don't realize that it is whole grain) and I know that we are actually getting some decent nutritional value in the baked goods we are eating.m Keep the doctors away! I have been using this cook book since December and my whole family has demolished everything that I have made from it. Note that there will be some increased costs as whole grain flours are more expensive than regular flour, but I think overall it has been worth it. Some of these cookbooks I use on a regular basis. On addition I would make, especially if you like to bake, is Whole Grain Baking by King Arthur Flour. I bake for several reasons – I know what is going into the snacks my kids eat as well as saving money. I mean who wants to spend $3 plus dollars for a dozen cookies at the grocery bakery?! This book provides a lot of good information about baking with various whole grains that I have applied to other recipes I have. Everything has turned out to have a great taste (i.e. you don’t realize that it is whole grain) and I know that we are actually getting some decent nutritional value in the baked goods we are eating.m Keep the doctors away!

I have been using this cook book since December and my whole family has demolished everything that I have made from it.

Note that there will be some increased costs as whole grain flours are more expensive than regular flour, but I think overall it has been worth it.

]]> By: Rich G. http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30487 Rich G. Wed, 30 May 2007 21:45:26 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30487 I've been thinking about a new cookbook recently and keep telling myself that with sites like recipezaar.com (GREAT site that I can spend an hour on without even noticing!) another cook book would be just a waste of money. I'm leaning towards a cookbook now though. I've got to do something with that gift card right? Why not spend it on "The New Best Recipe" then I ask myself. Do you have any recommended cooking sites that you reference quite a bit? Recipezaar.com is my favorite, only just now found out about allrecipes.com from comments here. I’ve been thinking about a new cookbook recently and keep telling myself that with sites like recipezaar.com (GREAT site that I can spend an hour on without even noticing!) another cook book would be just a waste of money.

I’m leaning towards a cookbook now though. I’ve got to do something with that gift card right? Why not spend it on “The New Best Recipe” then I ask myself.

Do you have any recommended cooking sites that you reference quite a bit? Recipezaar.com is my favorite, only just now found out about allrecipes.com from comments here.

]]> By: Paul http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30466 Paul Wed, 30 May 2007 20:22:15 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30466 We're hooked on the "American Test Kitchen Cookbook". It includes postmortem comments from the chefs on why they picked a specific technique when cooking the recipe. We’re hooked on the “American Test Kitchen Cookbook”. It includes postmortem comments from the chefs on why they picked a specific technique when cooking the recipe.

]]> By: Rob in Madrid http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30455 Rob in Madrid Wed, 30 May 2007 19:19:17 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30455 As an afterthought, our problem isn't cooking it's eating. We have a freezer full of meals we never got around to eating. I love cooking on the weekend During the week neither of us have the interest in a big meal so it's something quick and simple. Bowl of cereal peanut and jam sandwich (made with heavy german rye bread) or perhaps an egg and then depending on how late it is some sliced and diced veggies followed by a yogurt before bed. Weekends one day we have a salad next day a big meal, but do you cook or reheat one of meals in the freezer? As an afterthought, our problem isn’t cooking it’s eating. We have a freezer full of meals we never got around to eating. I love cooking on the weekend During the week neither of us have the interest in a big meal so it’s something quick and simple. Bowl of cereal peanut and jam sandwich (made with heavy german rye bread) or perhaps an egg and then depending on how late it is some sliced and diced veggies followed by a yogurt before bed. Weekends one day we have a salad next day a big meal, but do you cook or reheat one of meals in the freezer?

]]> By: Beth http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30448 Beth Wed, 30 May 2007 18:53:17 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30448 Dy: your wife may not care to learn. Will she wash the dishes if you cook? Trent: does the online Cook's Illustrated contain 100% of the printed content? I used to buy cookbooks until I realized I was just buying into the fantasy of perfectly cooked meals presented to an admiring audience. Now I check them out from the library and make sure I use several recipes before I ask for the book for my birthday. I have a foot-long shelf full of cookbooks but I mainly use Joy of Cooking and The Moosewood Restaurant Cooks at Home (for my vegetarian lunch group). Dy: your wife may not care to learn. Will she wash the dishes if you cook?

Trent: does the online Cook’s Illustrated contain 100% of the printed content?

I used to buy cookbooks until I realized I was just buying into the fantasy of perfectly cooked meals presented to an admiring audience. Now I check them out from the library and make sure I use several recipes before I ask for the book for my birthday. I have a foot-long shelf full of cookbooks but I mainly use Joy of Cooking and The Moosewood Restaurant Cooks at Home (for my vegetarian lunch group).

]]> By: Dy (www.dyphan.com) http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30441 Dy (www.dyphan.com) Wed, 30 May 2007 18:07:03 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30441 How do you teach a wife who readily admits she's a bad cook but refuses to read books? How do you teach a wife who readily admits she’s a bad cook but refuses to read books?

]]> By: Trent http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30439 Trent Wed, 30 May 2007 18:06:43 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30439 Bittman's book is really useful for the beginning/intermediate cook, but most of the techniques in it are relatively basic. I can flip through it and get an idea or two, but as a pretty experienced home cook I get much more use out of the four books above. I would recommend Bittman over any of those for someone just starting out, though, and if I was starting over from scratch, Bittman is what I would get - I was mostly just addressing what I use frequently as an intermediate to advanced home cook - frequently enough to keep it in my kitchen to have on hand at a second's notice. Bittman’s book is really useful for the beginning/intermediate cook, but most of the techniques in it are relatively basic. I can flip through it and get an idea or two, but as a pretty experienced home cook I get much more use out of the four books above. I would recommend Bittman over any of those for someone just starting out, though, and if I was starting over from scratch, Bittman is what I would get – I was mostly just addressing what I use frequently as an intermediate to advanced home cook – frequently enough to keep it in my kitchen to have on hand at a second’s notice.

]]> By: George http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30437 George Wed, 30 May 2007 17:59:22 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30437 Trent: As always, a great blog. I'm surprised that you left Mark Bittman's "How to Cook Everything" off this list, particularly since you previously said "If you just buy one cookbook ever, this would be the one to get" and "Even today, I learn something new just by browsing through the pages of this book. . . " Have you thrown your Bittman away, or is "I have never kept another cookbook in my life" a slight exaggeration? :) Not calling you out, mind you, just a fellow Bittman fan that uses this book 2-3 times a week. Please keep up the great work and good luck with the house. Trent: As always, a great blog. I’m surprised that you left Mark Bittman’s “How to Cook Everything” off this list, particularly since you previously said “If you just buy one cookbook ever, this would be the one to get” and “Even today, I learn something new just by browsing through the pages of this book. . . ” Have you thrown your Bittman away, or is “I have never kept another cookbook in my life” a slight exaggeration? :)

Not calling you out, mind you, just a fellow Bittman fan that uses this book 2-3 times a week. Please keep up the great work and good luck with the house.

]]> By: Andamom http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30434 Andamom Wed, 30 May 2007 17:48:39 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30434 I actually created a post back in April on "What's for dinner tonight" (http://andamom.com/?p=18). In it, I write about some of the cookbooks we use, food magazines, and other dinner options. I actually created a post back in April on “What’s for dinner tonight” (http://andamom.com/?p=18). In it, I write about some of the cookbooks we use, food magazines, and other dinner options.

]]> By: Rob in Madrid http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30431 Rob in Madrid Wed, 30 May 2007 17:39:30 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30431 Trent perhaps if you don't want to start posting recipes online (can understand that one) just ideas of what kind of things you might cook. Most of us wouldn't have a clue where to even begin so general ideas would be great. For example I made a tuna casserole today. Besides that I second the idea of buying a precooked chicken. They generally cost the same as uncooked chicken and can be stretched to several meals. Trent perhaps if you don’t want to start posting recipes online (can understand that one) just ideas of what kind of things you might cook. Most of us wouldn’t have a clue where to even begin so general ideas would be great.

For example I made a tuna casserole today.

Besides that I second the idea of buying a precooked chicken. They generally cost the same as uncooked chicken and can be stretched to several meals.

]]> By: Rob http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/comment-page-1/#comment-30424 Rob Wed, 30 May 2007 16:58:04 +0000 http://www.thesimpledollar.com/2007/05/30/my-kitchen-bookshelf/#comment-30424 Second on the New Best Recipe and Cook's Illustrated recommendations - they know what they're doing, and more importantly, they tell you what they did wrong, why it was wrong, and how you can avoid what they did wrong in the future. I would also recommend, if you like the Cook's Illustrated format, watching "America's Test Kitchen" on PBS to see them do what they do best. Second on the New Best Recipe and Cook’s Illustrated recommendations – they know what they’re doing, and more importantly, they tell you what they did wrong, why it was wrong, and how you can avoid what they did wrong in the future.

I would also recommend, if you like the Cook’s Illustrated format, watching “America’s Test Kitchen” on PBS to see them do what they do best.

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