Cooking Through a Book
I'm thinking about cooking my way through a cookbook. I love to try new recipes, and I think working through a cookbook would be fun -- but I need the right book. I tend to collect recipes more than cookbooks, so I'm not sure what to choose. I like to cook more rustic than refined -- I'm looking to make great tasting food, but not necessarily learn new cooking techniques. I was thinking about one of Marcella Hazen's books, but I could use some suggestions. Has anyone done this -- any ideas?
Someone wrote a book (ok, maybe an article) about cooking every recipe in one of Julia Childs books (The Art of French Cooking?). It was interesting to hear what worked and what didn't, difficulties finding ingredients...
Marcella Hazen is a wonderful place to start. Her Essentials of Classic Italian Cooking is truly a gem.
Simple To Spectacular by Jean-Georges and Mark Bittman might also make an interesting choice since it gives you one simple recipe and slowly increases its level of sophistication. The recipes still have a very rustic feel to them.
Let me know if you need any tasters!
I've done it a few times, I'm doing one right now, but I do a modified version of it, where I go in order, but skip recipes that are unreasonable to me (Like Big Roasts that feed 12 or anything with Salmon or another core ingredient I don't like), I end up doing like 80% of the book, I'm about to finish one shortly actually! :)
Another thing that I do is be sure to do other recipes, do I don't feel chained to the book only (especially if the book is JUST mexican or a specific ingredient). It also brings back the excitement of doing a few more recipes in a row to finish.
I just got Essentials of Italian Cooking at a used book store, it does look great. I tend to like smaller books however to start off (So you can get through faster!), so I liked Rick Bayless' Salsas that Cook...
The single most seminal cookbook to shape my cooking is Richard Olney's "Simple French Food". Originally published in 1974, his book was admired and employed by no less than Alice Waters and Simone Beck. It was republished in 1992 with comments by James Beard and Patricia Wells. Not so much a recipe book as a journey of discovery into the sensory exploration of food preparation.
If you're not very into meat, you might try one of the Moosewood books. Those are usually not huge and pretty varied and full of interesting dishes.
I'd like to try this out too. What is Mark Bittman's big book?