I've come to the realisation that my goal of attempting to cook something out of every cookbook I own is never going to happen. or signup to continue reading I had this whacky idea, that like, I would write about cooking my way through them all, Sandra Bullock would play me in the movie, and life would be hunky-dory. What a way to spend a few years, cooking, writing, becoming famous.
But I know it's never going to happen. So I've been wondering if I should clear out the collection. I've got cookbooks my mother gave me when I moved into my own place in 1987, others that aren't even on the shelves yet, due to the perks of this wonderful job.
But how many am I actually cooking from now? Not many. The internet has killed all sorts of joys, from talking to handsome strangers in real life, to perusing through the pages of beautiful cookbooks to decide what to cook for said handsome stranger when you invite him over for dinner. Now, rather than pick up a book, I'll google " and billions of dinner options will appear on my phone.
Practical, but where's the romance? I love nothing more than sitting down on a Sunday evening and working out what's for dinner in the week ahead. What do I feel like. What does the week look like? Or sometimes I'll do it the other way around.
Head to the markets on a Saturday morning and fill my basket with seasonal produce. How will I use that silverbeet this week? Moreso and moreso, this is all done on my phone. And I don't like it.
I've decided to update my membership on the fabulous website which indexes cookbooks from around the world and you can add the ones on your own bookshelves. And then search for "chicken thighs lemon pasta" and it will lead you to the very page. But if I were to do an actual cleanout, which ones would I save? These ones.
Full of hacks, storage tips, swaps and shortcuts for more than 150 common vegetables, fruits and kitchen staples, as well as hundreds of recipes from the clever Cornersmith people. Nothing will ever go to waste. Or her most recent one, (HarperCollins, 2024, $55).
I've been loving cooking from Jones' books of late, in my endeavours to eat more plants. Who ever thought cauliflower would become my favourite vegetable. What is the world coming to? This one is getting lots of love due to the purchase of my new favourite pan, a built for one (or two) L'il Legacy cast-iron fry pan from Ironclad.
I love it and I love finding recipes to cook in it. There are plenty of Jamie-style recipes in this one, perfect for one serve (and maybe a leftover lunch, too) which is always an added bonus. Lord, is this book 24 years old? I remember reading the chapter "A new cook's survival guide" at the start of my cooking journey and it's been with me all the way.
It's the kind of book that gives you the confidence to follow your instincts in the kitchen, from simple solo suppers to feasts for friends. And there has to be one Slater book that gets saved. Even if you're not cooking from it, it's just beautiful to read.
For prosperity, I'd have to keep the 1986 edition of (with recipes from the NSW Cookery Teachers' Association). First published in 1970, it's full of the basics, from stocks and soups to jams and jellies. My favourite chapter was always "Dishes suitable for convalescents, the aged, and children", with recipes for quickly made beef tea, brain cakes and gruel.
"To Karen, with love from Mum," her inscription reads. "May you become a better cook than me." I think she'd agree that I have.
But it was this cookbook that sent me on this delicious journey. Email: karen.hardy@canberratimes.
com.au Email: karen.hardy@canberratimes.
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