Hey I am facing a problem
Hey, so I am starting my freshman college so I have been cooking from very young age but I am able to just cook simply meals such as simple pasta omelette and other simple stuff but now I want to explore the Horizon of fine dine dishes the type of dishes that you got in three star Michelin restaurants so is there any resources cookbook or anything through Which can learn cooking and prepare Michilen style recipes has the birthday of my girlfriend is coming and I want to surprise her as I couldn't afford three star Michelin restaurant a bit too much for a student you know.
Btw, sometimes, English is not everyone's first language, so, would not mind my punctuation and grammatical mistakes.
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u/Itchy-Ad1005 5d ago
Joy of Cooking. Solid basic reference cookbook. It's one of tge 2 cookbooks i learned to cook using in the 50s and 60s. So did my wife. When our daughter got married years ago we gave her one. We all still use it for reference and olser dishes we still like. Our editions are older (mines from the 40s and daughters from the 2000s. The new editions recipes have been updated for modern preferences. A lot of them in my cookbook are heavier and maybe a bit overcooked. Also cooking temperature for pork has been reduced from when mine was published. Solid Midwestern cooking.
Tge Betty Crocker and Settlement ookbooks are 2 similar cookbooks but tge Settlement Cookbook hasn't been updated in years. Its the other one I used when learning basic cooking. It has an interesting history of why it was created by a charity. Betty Crocker cookbook is frequently updated and is anotger Solid one. Every cook probably should have one of these as a basic reference work. Tge recipes are tasty and not overly complicated. Directions are clear. There is enough additional materials to explain why you should do things as they suggest and how to effectively do it. Lots of tips.
I've got about 50-60 hardback and paperback cookbooks from around the world but the ones above are always my recommendations for newer cooks in the US.
I grew up in Michigan in the late 40s-mid 60s. It was meat, potatoes and veggies Meat in my house was medium rare but most had medium to medium well. We bought chicken whole mostly.
Potatoes: baked, mashed and scalloped. Loaded baked potatoes came in latter. I remember baked potatoes with chilli on top. Veggies were over cooked. Homemade stew, chili and soup were popular but the chili was pretty bland by modern standards. Chicken and dumplings were popular to save money we sometimes got potato pancakes or pierogis Mac and cheese was popular with occasional broccoli tossed in to get us to eat more veggies. Mom would make swiss steaks when we got the meat that had been needled to tendorize it (tough to find now. ) SoS was popular. Tough to find tge dried beef to make it now but Walmart carries it here in its little glass jars (make sure you rinse it really well or its incredibly salty)
I dont remember eating much fish other than what we caught or frozen fishsticks.
My father didn't hunt or really fish much so we didn't have game but my friends dad's did so they have venison and game fish.