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Cookbooks Fifty Ways to Cook Most Everything - by Andrew Schloss with Ken bookman. I have maybe fifty cookbooks, and this one gets used the most. It has fifty chapters consisting of fifty recipes each. The format is tight, so several recipes fit on the page. This book has consistently put the sparkle back into what would otherwise be mundane cooking and inspired me to try new sauces, new combinations, and new techniques, without demanding hours spent dealing with fussy preparations. Most recipes are standard American fare, but with hints of an Asian influence. [TJE] Moosewood Cookbook - by Mollie Katzen. This book is a classic, though many of the recipes are only for those whose food habits tend toward what only a vegetarian could love (stuffed zuccini, cauliflower cheese pie, soy-bulgar casserole). However, the lasagna recipe is awesome, as is the poppy seed cake. Further, the recipes for hummous and tabouli are old favorites that, having grown up in Ithaca, I can't imagine making any other way. Apparently my 1977 original has been replaced by a new version that's somewhat updated for the era (less fat). You can also buy this book in paperback. [TJE] The Way to Cook - by Julia Child. I use this book often. With color illustrations and clear prose, it explains how to create a wide range of American and European dishes. Julia takes few shortcuts and calls for gobs of butter and cream here and there, but a resourceful cook can include the fat for special meals (put all that cream into the quiche for an exquisite dish) or substitute other options for day-to-day cooking. Favorites from The Way to Cook include: cream of leek and potato soup, hamburger buns, pizza crust, fish galettes, spice marinade for pork chops, feta-stuffed green peppers, and flavored cucumbers. I dream for time to explore the desserts section. The book is also available in paperback. [TJE] Special thanks to digital.forest, our Web and mailing list host. Copyright 2008 TidBITS.
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