[LuvPie]

Been around enough on these forums to know better than to go off topic so for that mistake I apologize. But that's all I apologize for regarding PIQ

[habiba]

When I started out cooking 5 years ago I was at home on summer break from college. Luckily I had my stepmother there for any advice I needed but I just started out by finding recipes that I thought I would like and following them. I'm not a professional but starting out this way allowed me to learn the basics. Now years later I am able to throw some ingredients together and come out with a delicious meal. However it took time. I still have moments where I'm unsure if specific ingredients will go together, but I have learned by trying. I have had far less dishes that come out bad than good. And by following a recipe its harder to mess up.
My advice is to find a bunch of recipes that you like or think you will like and just start trying them out. Once you start preparing yummy dishes it will give you more confidence in your cooking!
Good luck!

[bluedogz]

My recommendation for a cookbook would be the "Better Homes & Garden Cookbook".

Exactly how I started cooking- they even publish this book in a waterproof three-ring version. Still have it and occasionally use it.

Not sure about worrying about the "recipe trap"... I don't, anyway.

[Jesse1211]

I agree with others who have recommended Jacques Pepin videos for a start--short of doing it yourself, watching a master in action is the second-best way to learn how to do something well.

As far as books are concerned, I HIGHLY recommend James Peterson's Cooking. The written instructions are very clear, and photo illustrations show you exactly how to do whatever it is--whether it's tying a stuffed flank steak or chopping zucchini. The whole idea of the book is teaching people without a ton of experience how to prepare good food, master proper technique, and wean themselves from recipes eventually. I think the book sort of misses the mark in this last regard, BUT I also think that just making a few recipes is necessary to learn how food actually works as it's cooking. And you seem like you know what you're doing--the fact that you've made eggs with various fillings, presumably not dictated by a cookbook, shows that you're able to improvise when you have a foundation. That's a great start.

And, I actually am surprised that another commenter suggested staying away from America's Test Kitchen stuff. Of course, don't buy their cookbooks; all you'll get is the recipes. But Cook's Illustrated (the magazine) is incredibly useful so long as you treat it like your girlfriend thinks you do Playboy: read it for the articles . The descriptions the cooks write about how they produced the recipe are invaluable for learning such info as how ingredients work together, the science of heat and food, the utility of various cooking/baking techniques, which kitchen equipment works best and why, and the ways in which various ingredients and the time they are added to a dish contribute to the final product's flavor. Yes, their recipes are solid, and you can make those too. But when you're learning how to cook, even if you don't make a single dish featured in a Cook's magazine, it's still worth it if you read the articles.

In a nutshell, I would say buy James Peterson's Cooking (it's only 30-something bucks on Amazon, but 50-ish in the bookstore), watch some Pepin, and pick up a Cook's Illustrated--providing you read the articles and not the recipes. If you develop an affinity for a certain type of cuisine or a certain ingredient, there are all kinds of cookbooks on the market that have a more narrow focus. Peterson, though, is the best first stop I've ever found.

[Jock]

Originally Posted by ScottON

Hi folks,

Well I'm new here, it looks like there's a lot of information to digest - I swear no pun intended.

Anyway my experience is very little(i'm a 1st year student living at home) - I make a lot of scrambled eggs with various fillings, have made chilli by following a recipe to the dime but thats about it.

I want to learn to cook a variety of dishes as I'm planning on moving out with my girlfriend next year.

Anyway as I know very little where would you advise I start. I was hoping for a online lesson plan I could follow or a list of basics I should learn first.

My summer holidays start in a few days so i'll have time to experiment.

Many Thanks

Well, lots of good advice here and just to add my 2 cents worth....

With the reference to [I]summer holidays[I] I'd guess you are in UK as well. If that's the case you may not have access to Julia Child or Jaques Pepin and some of the other US references. But you do have Delia as Ishbel says and that's good. Get one of her books and start with the simple stuff till you get a bit more comfortable.

Be patient. you are not going to be a master chef in 6 weeks. Just being proficient can take years and especially if you are cooking only evenings and weekends. But the journey is worth every culinary step so stick with it.

You will start out with some basic tools, like a frying pan and a pot or two, a chef's knife, a spatula, etc. You will add to these over time with more peices you will buy one at a time so it doesn't break the bank. If you buy quality stuff it will last a long time and before too long you will have quite a collection.

But, the main thing is not to be discouraged by meals that don't turn out quite as you expect them to. Flops are part of the learning process so you should try and learn from them.

Good luck.

[shroomgirl]

Julia Child has shows on DVD, worth watching.

Read.

Wander farmer's markets, bakeries, fish mongers, grocery stores.....spend time poking around. Ask questions.

Do side by side tastings of different varieties....ie: tomatoes: large beefsteak, small sungold, zebras, roma, tiny sweet 100's, the rubber ball commercial variety....with each you'll discover different acidity/sweetness/texture-juiciness.

Lettuces...bibb, romain, red leaf, escarole, spring mix, iceberg.....each is different.

Peaches....white, freestone, cling, donut, etc.....

Berries...yellow, pink, red, black raspberries....each has a different flavor profile.

When I teach new students, we'll go through what turns them on....are they into pies, or muffins or different ethnic cuisines....whatever they enjoy eating is a starting point. Self determination/motivation are the strongest ingredients to learning anything (including cooking).

Know that you learn from mistakes. Some of our greatest discoveries are made when we play.

Remember, the worst that can happen is dinner is inedible and you open a can of soup or bake a pizza.

[ChefBillyB]

Looks like you have mastered Scrambled eggs. Find a recipe that you like and get in the kitchen and try it. This isn't rocket science, start off with a Baked Chicken, meatloaf, spaghetti and meat sauce, BBQ a steak, make a hamburger. These are the things people eat at home. Who cares how a Chef makes it, your not opening up a 5 star restaurant. Watch some food demos on YOUTUBE, keyword any recipe and it comes up in seconds. Never buy a cook book without pictures. Marry a girl who cooks, I don't want my girlfriend hitting on someone at the gym while i'm home making meatloaf.............Be Happy, Drink good wine, and travel, life is to short........Good luck

[phatch]

Originally Posted by ChefBillyB

Never buy a cook book without pictures.

I'd wager that my favorite cookbooks have no pictures. Some drawn diagrams now and again, but no pictures. Joy of Cooking, Frugal Gourmet, Kenneth Lo, Barbara Tropp, Helen Witty

I like pictures, don't get me wrong. But its a dangerous way to buy a cookbook unless you're looking for presentation tips.

Phil

[ChefBillyB]

Originally Posted by phatch

I'd wager that my favorite cookbooks have no pictures. Some drawn diagrams now and again, but no pictures. Joy of Cooking, Frugal Gourmet, Kenneth Lo, Barbara Tropp, Helen Witty

I like pictures, don't get me wrong. But its a dangerous way to buy a cookbook unless you're looking for presentation tips.

Phil

Its a lot easier to see a picture of the finished recipe. You see it, you make it, you eat it.........most people can't see the finished product in their head...........A Cookbook with pictures is the best guide you could have for a beginner cook.

[shroomgirl]

check out cookbooks at the library....see which ones work best for you.

[BuddingCook]

There are a ton of tutorials on youtube as well, with pretty much anything you can think of