Lefty
I also have a ton of cookbooks. I don't care what anyone says, even though I Agree with this. I have almost 12 shelf-feet of cookbooks, or actually books about food and wine. Some are recipe books, some are reference works, some entwine stories around the food, some have marvellously inscrutable old recipes like this:
Cheese Patina: Measure out enough milk for your pan, mix with honey as for other milk dishes, add five eggs. Mix them in the milk until they make one mbutt, strain into a dish from Cuma, and cook over a slow fire. When it is ready, sprinkle with pepper and serve. -- from Apicius, first few centuries CE.
A Good Cook Sometime 2927cook sometimes -- i.e. mainly on the weekends? Second, does anyone have any advice on how someone can...
I cook a main meal for the two of us each day and don't find it inordiately time-consuming. The freezer is your friend in this, for example I can cook a big pot of chilli in an hour or so of labor and have meals for several days. And if you have a good piece of meat or fish it takes little time to cook. I usually avoid very complex recipes or meals that require a lot of different dishes (Thanksgiving is a good example) and leave these to restaurants to prepare.
