I treasure my culinary education, such as it is. I am largely self-taught; the weak point in this scenario, is, of course, the teacher.
Through an eye-opening trip to Europe many years ago, and devouring dozens of excellent books, along with devoting myself to carefully learning kitchen techniques, I feel confident in tackling any recipe.
I try to keep those I share with you on the simple side, as I dont want to scare you off with whitefish mousseline stuffed salmon in a puff pastry case. I love hearing your feedback and am always pleased to be stopped at church or the mall to hear youre trying some of the things I share.
There are plenty of good reasons to learn to cook, especially for a young man. A fellow who can cook instantly rises above his brothers who are buried in video games, endless texting and football games on TV.
Teach yourself which fork to use and learn to rise from your seat when a lady is present, and youre gold. Toss in some hand written notes now and then, and you wont be able to cross your front porch without stepping over all the casseroles left by interested, eligible ladies with an appreciation for men with better standards.
Every tiny province on earth has its cuisine, and learning how to cook dishes from as many as possible represents a fascinating global journey. It is worthwhile learning how to make a few Chinese dishes; you may find you are able to outdo the takeout youre used to.
The cuisine of India is so extraordinary and diverse, and the lessons learned from cooking it so invaluable, that making a vindaloo now and then is worth the effort.
Make Spanish peasant dishes, German beer hall favorites and Swedish desserts all you can find.
There really is no end to the education at your fingertips. Perhaps no other cuisine offers opportunities to learn on so many fronts as that of France. Learn what the best French chefs know, and you can cook anything. Bonus: Youll learn to speak a little French along the way.
Some cookbooks are indispensable. Here are a few that I find myself referring to again and again, if not for recipes, then certainly for insight.
Mastering the Art of French Cooking, by Julia Child. We all have, or should have, this one. Child was the first to break down the complexities of French cuisine so that anyone with a few modest pans and knives can create wondrous, foolproof delights at the table. Any cookbooks by Julia Child deserve a place on your shelf.
Le Technique, by Jacques Pepin. With hundreds of step-by-step illustrations showing exactly how to do everything from creating radish roses for garnish to stuffing a veal roast, this cookbook gets pulled form my shelf when I cant remember exactly how to do some basic task. Any of Pepins books are worth having (and I have several), but this one is invaluable. Pepins best wisdom is remembering kitchen skills are a matter of doing the same task, over and over, until your hands simply remember what to do without thinking.
The Fanny Farmer Cookbook, dont laugh I refer to it again and again for basics like pancakes, dumplings, coffee cake, corn bread, etc.
Any cookbooks by Jeff Smith, The Frugal Gourmet, late-life scandals aside, no one better understood the relationship between food, cuisine, history and culture.
Learn all you can, and practice. It is worth the educational journey.
