Cookbooks

[3monkeys]

Well after some trial and error and trial again we have discovered that my husbands IBS is caused my red meat. Intolerance to red meat..... great.

Anyway, I am looking now for cookbooks to inspire me. So the big question is

What are you MUST HAVE cook books.

Mine are

The Edmonds Cookbook. Love it. It has everything in it. I modify each recipe a lot but it provides a good basis.

The Vegetarian Bible picked it up dirt cheap at the warehouse and its been a godsend. Much like its name.

I love The Bread Book, by Alison and Simon Holst. I am going to make a sourdough I think. We dont eat a lot of bread but when we do I like it to be organic or homemade (with organic flour)

I also just brought Meals without Meat, by Alison Holst. Just thought it might have some nice ideas in it.

So anyway, what are your FAVS.

I have also borrowed a Gluten Free baking one from a friend and its got the best and easiet GF pizza base recipe. Love it.

I love meat...........:drool: and am going to miss a good steak but its for his own health. I have just ordered a whole heap of chicken (Heuvells, love the little chickies) though. He is ok with that. And we need to get fishing too I guess...........

[justine]

I'm a big fan of Sophie Grey. I have ENJOY! and use it alot. I went to one of her demonstrations and thought it very inspiring. Because of her I now make my own pizzas that the kids love. She cooks realy nice lentil dishes that we all like. She has a web site www.destitutegourmet.com (http://www.destitutegourmet.com)

Enjoy! includes gluten free and dairy free variations.

[3monkeys]

Oh, I have heard of destitute gourmet of course but never looked at the cookbooks. Must have a look. Thank you.

[Momtezuma Tuatara]

Interesting thread 3M. I have so many, which I can no longer use.

Is the IBS from commercial red meat only? Wild meat has a different ratio of EFA than commercial meat.

I'm not convinced yet, that IBS is meat related. Since protein needs a high amount of hydrochloric acid and pancreatic enzymes to digest, I'm wondering if maybe he doesn't produce enough of them.... Hmmm... one way to figure this out is to use the Radiance formula of HCL and enzymes for a couple of day, give him a few before a red meat meal, and then see what happens?

[Momtezuma Tuatara]

Meat is a major constipator though.. oh and the other thing. I dont' eat anything after 6.00, because if I do, in the morning, my mouth tastes sour.

[Seaweed]

I have also borrowed a Gluten Free baking one from a friend and its got the best and easiet GF pizza base recipe. Love it.
Can you post the recipe pls coz my kids love pizza.

I don't really use recipe books. Every now & then I will get a heap out of the library & the odd recipe will stick. I tend to do more permaculture cookery ie make something with what is a) in season & b) to hand.

I have to say I love the cuisine web site recipes for inspiration. Easily the best & they are on line so I don't have to find or worry about a book getting food on it.

[Wonder-Full]

I'm also very much a seasonal cook these days so most recipes don't get followed. I do like to find old-fashioned recipe books though because they tend to cook more with what's in season (I have one I was given called something like "cooking like grandma used to" that I use a bit).

As for vego books - I quite like some of the recipes in Meals without Meat but unfortunately a lot of the recipes are carbo loaded/reliant I find.

My most used book would be a Gluten Free one my mum bought for us and it has awesome basics like stock recipes; basic tomato fondue that gets used for pizza topping, pasta sauce, meatball sauce etc; fish recipes; a few baking and bread recipes.

http://www.amazon.co.uk/Healthy-Gluten-free-Eating-Ultimate-Wheat-free/dp/1856265420

[3monkeys]

I tend to cook seasonally as well. I like cookbooks for ideas for stocks and bases etc For eg tonight I used one to find out how to caramalise onion.

I will look into that radiance product Hilary.

We were talking about it last night. His Mum is a chicken and fish veg. She only started eating chicken in recent years too. His parents also raised 6 kids, so they wouldnt have had a lot of money either I guess, esp if the main cook is a veg. Then DH went to live with his Grandma who also didnt eat read meat, so we were wondering if his intolerance stems from never really eating it until his late teens early 20's. I dont know, but just a discussion we were having.

I do find a lot og veg recipes are carb heavy. I did make a yummy lentil soup last night. Was goooooooood.

I will post the gluten free recipe for pizza base on a new thread Seaweed. :)

[Seaweed]

I was vego for 23 years & i didn't get sick from eating meat so I doubt it is that.

Actually there is a cookbook I love. I use it more for inspiration than recipes. It is called Kitchen of Light. Jane Grigson's vegetable book was good for ideas too.

[Sandra17]

I haqve a book to recommedn very highly to anyone making their own bread, or indeed anyone who eats bread (there is a good gluten free section to the book as well but that hasn't been my focus). It is called Bread Matters by Andrew Whitley. He argues, convincingl;y and with reference to scientific research, that many of our problems with bread stem from the last fifty or so years of the chorleywood bread process which makres bread rapidly and cheaply but with masses of yeast and grain in such a form as is very hard to digest. He writes extensively about the benefits of sourdough and long rise breads and has easy to follow and very reliable recipes. I learnt an enormous amount from his book. I lent it to a friend who has made her own bread for years recently and she found it the best book on bread she had ever read.

[deesalie]

I do enjoy Cooking with Kurma for vegetarian cooking

and I've just purchased the Bourke St Bakery cookbook. It is the ultimate guide to breads and pastries. Num num num

[MinorityView]

A couple of cookbooks that I picked up at library sales (so they are probably hard to find) have been a big help in upgrading my cooking skills. They are by Marian Burros and they are designed for people who want to eat food made from scratch but don't have much time. I've learned a lot of skills from her on how to put together a meal with two or three components and have them all ready at roughly the same time.

Keep It Simple
and
Twenty Minute Menus (I think this is a later edition than the one I have)

So, if you are struggling with the basics, these are good books. She includes making a salad dressing from scratch in some of her 30 minute menus in the first book. Only shortcuts are things like using canned tomatoes or canned beans.