I loathe cookbooks. Every one I’ve ever had has suffered from:
a) Nothing but “serves 6.” 'Nuff said.
b) Uses either lots and lots of ingredients, usually driving the cost of one night’s meal into the unreasonably expensive ($5+) range, or uses ingredients I’ll never use up before it spoils (wine? I don’t drink. Bell peppers? Hate them. Flour? Sure, but the recipe only calls for a cup, and there are still dozens of cups left in the bag that I have nothing to do with).
c) Uses utensils that are expensive, or that I’ll never use more than once (food processor, wok, etc.).
Even if there are one or two that do not commit one of the above crimes, that leaves many many more that are totally useless and a waste of money. Anyone know of any out there that I can actually use? Any suggestions will be gratefully tracked down and looked at!
As a non-cookbook-using cook (I have always tended to improvise), I strongly recommend How to Cook Everything by Mark Bittman. Easy to understand, covers the basics without being condescending, makes it easy to scale up or down portions and includes really easy stuff that tastes good. The book got great reviews from important critics and has won awards, for what its worth.
Damn you beat me! I was just in the middle of singing the praises of Bittman’s book when this post popped up. So another vote for How to Cook Everything. I love that if you have some random ingredient like a kumquat or piece of cactus it will tell you the best way to prepare it.
Incidentally, this is much how Nigel Slater writes about cooking: he does include recipes, but rarely with exact amounts. Most of it is how to improvise, and various techniques to optimize flavor.
Do a search here for “recipes” or for the member Zenster (any recipe thread with him in it has good ideas, both from him and from other posters. I just can’t remember the other poster’s names right now)
I’ve plugged it before and I will plug it again: Basic Cooking: All You Need to Cook Well Quickly
Simply fabulous, delicious recipes using ingredients you probably already have on hand (but might not). The directions are clear, there’s lots of humor mixed in, excellent photos and nary a recipe I’ve tried that I didn’t like. I love it.
It’s geared toward younger (college or college-grad) people who have broad palates – there’s a great mix of Asian, European and American cooking.
If you’re looking to expand into some ethnic cooking Memories of a Cuban Kitchen is excellent. Truly classical recipes, with easy to follow instructions, and which taste exactly like they should.
I think you may be the intended audience of the wonderful I Hate To Cook Book. From the Amazon review: “The emphasis is on cheap, simple, ‘cut as many corners and spend as little time in the kitchen as humanly possible’ foods.”
Annie: re: great reading: my all-time favorite Bracken bit is the recipe which contains the instruction: “Light a cigarette and stare sullenly at the sink while it cooks.”
I like the How to Cook Everything one, but find it terribly amusing they came out with another one called: How to Cook Everything: The Basics. “Everything”, eh?
Like I said above, Peg Bracken’s recipes are easy, good, often cheap, and she knows how to write. Most cookbooks are good, but very dry in writing. The only other cookbook author I’ve read is Lora Brody, but her recipes tend to be more complicated.
Bracken does write about “cooking for one,” stressing English muffins (I prefer bagels), eggs, soups, milk shakes (I prefer ice cream) and baked potatoes.