{"id":2776,"date":"2010-12-27T08:45:34","date_gmt":"2010-12-27T12:45:34","guid":{"rendered":"https:\/\/staging.communify.me\/newvinegrowing\/?p=2776"},"modified":"2019-06-07T13:41:12","modified_gmt":"2019-06-07T17:41:12","slug":"i-need-another-cookbook-like-i-need-a-hole-in-the-head-but","status":"publish","type":"post","link":"https:\/\/staging.communify.me\/newvinegrowing\/i-need-another-cookbook-like-i-need-a-hole-in-the-head-but\/","title":{"rendered":"I need another cookbook like I need a hole in the head. But …"},"content":{"rendered":"

\"\"<\/a>
My newest cookbook focuses on olives and olive oil. Yum!<\/figcaption><\/figure>
\nWe already own loads of cookbooks.
\nOne of my favorites is the Moosewood<\/a>, a classic vegetarian cookbook I picked up in college when I began to move away from eating meat.
\nWe also put our Mark Bittman’s How to Cook Everything<\/a> and How to Cook Everything Vegetarian <\/a>to heavy use.
\nMany others factor in, along with a huge three-ring binder John made for me years ago, several inches thick with recipes we’d cut out or printed out over the years.
\nWith excellent online recipe resources, like Epicurious<\/a>, I probably don’t even need the cookbooks I have. I could just go online and search for whatever I need.
\nBut I don’t just enjoy cookbooks for the practical assistance they offer putting dinner on the table. I like reading them for inspiration and for insight into how other people and other cultures cook.
\nLast year my sister in law gave me a wonderfully weathered copy of the New York Times Cookbook<\/a> by Craig Claiborne, dating back to 1961.
\nI will probably never take advantage of Claiborne’s several aspic recipes, even though he was thoughtful enough to provide a quick aspic recipe to speed preparation along. And even with six different sweetbreads recipes, I think I’ll pass.
\nBut I have spent hours reading Claiborne’s pages as a time capsule to what refined cooking was like in the American 1960s. It is surprisingly adventurous, including both moussaka a la turque and moussaka a la grecque, sambal goreng from Indonesia, homemade chorizo and creole pork sausage, and a Chinese radish salad. And yet, the only salsa recipe included is a salsa verde made with prepared mustard, vinegar and chopped greens.
\n
\"\"<\/a>
Craig Claiborne's New York Times Cookbook is a fascinating read.<\/figcaption><\/figure>
\nThis year for Christmas John got me The Feast of the Olive, as a sweet recognition of my relatively late-blooming love of olives.
\nThere’s a parsley and olive salad with walnuts and Tabasco, goat cheese fried in olive oil and garlic, several tapenades, and of course a muffaletta sandwich<\/a>. There are even descriptions of various kinds of olives and instructions to cure them at home.
\nSo many things sound fantastic and I want to make about a dozen of them tonight.
\nBut even if I don’t make any of them, ever, I will enjoy learning about olives and getting more inspired to cook with them. Even if I end up pulling the actual recipes from the Internet.
\n <\/p>\n","protected":false},"excerpt":{"rendered":"

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