I have been cooking for more years than I care to remember. I began cooking at an early age, since my mother viewed cooking as a chore rather than a labor of love. I enjoy cooking and that special time with my granddaughter teaching her the basics of cooking.
Today, I draw most of my inspiration from the many wonderful food magazines that are published monthly. The food photography is simply mouth-watering. Magazines like Bon Appetit, Food and Wine and Saveur often have two or three recipes worth trying each edition.
To keep in touch with the latest cooking “science,” I subscribe to Cooking Illustrated, but recently I have switched to Chris Kimball’s Milk Street since I believe it offers more a greater variety of international flavors.
Like many amateur chefs, I kept favorite recipes on note cards and clipped recipes from newspapers and magazines and dropped them into an organizer file. Needless to say, I never could put my finger on the “right” recipe and my kids (and now grandchildren) insist that I make the soup or cake exactly the same way that I had done many years ago.
At my husband’s insistence, I have now begun to organize my recipes into a loose-leaf binder organized by category. Each recipe is now covered by an acrylic protector.
I am thrilled that Americans are once again discovering the joy of cooking. In particular, families across the country are finding that the taste of natural foods is worth spending a few minutes around the table without cellphones. I am most grateful that civilized dining is making a comeback. If you would like to learn more about changing foods, read some of my last year’s blog posts about “why your food doesn’t taste like your mothers?”:
Personally, I would rather try something “new” but some of the “old” cooking techniques seem never to go out of style. For that reason, I still refer to some of my trusted cookbooks. At my husband’s suggestion, I have links below to get a list of my five favorite “go-to” cookbooks and my 8 favorite kitchen utensils that make great stocking stuffers.
|Favorite Cookbooks||Favorite Utensils|
Whatever you plan to do this holiday season, cook with “gusto.”
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