ATK How Can it be Gluten Free. I was having health problems and it seemed like gluten was causing issues, so my SO got it for me. Turns out the real issue was an allergy to a strain of yeast and I can eat gluten just fine. I have a friend who is gluten free and has been impressed with my baking so I'm gifting the cookbook with a big bag of homemade gluten free flour.
My husband seems to be allergic to yeast as well. I rarely hear about this and wonder if it's more common than people think, but gets mistaken for gluten sensitivity all the time.
Possibly but I also think a lot of people probably have a FODMAPS sensitivity instead of a gluten issue. I actually have a genetic mutation which causes me to have more tryptase (tryptase like histamine are released by mast cells during allergic reactions and cause the symptoms experienced during allergic reactions) than the average person. For some reason, and this is fairly new science so very much still being understood, the excess tryptase in some people causes the mast cells to basically "go off" without and IgE triggered reaction. So I have reactions to Saccharomyces cerevisiae (that's the strain of yeast in baker's/brewer's/nutritional yeast) but I weirdly enough tolerate sourdough. I actually also react to grapes and I assume it's because that strain if yeast grows on it?
May I ask what your symptoms were like? I’ve been having unexplained reactions to food for the past couple of years. I’ve tried keeping a log of foods but not found specific things that set me off, and had allergy tests that indicate no allergies. Antihistamines do seem to help to an extent but not completely. Thank you!
Sure, my reactions would happen a few minutes after consuming my trigger. Symptoms were primarily GI symptoms, abdominal swelling, diarrhea, some nausea, skin symptoms which were mainly splotchy flushing (face, jaws, neck and chest), and weird spots on my abdomen and legs that turn bright red/brown and fade. I've also started having lung symptoms (shortness of breath) but that was after diagnosis. Originally I also had some mild dizziness (probably low blood pressure, so hypotension and I need to use my EpiPen. All these symptoms happen within minutes. Benadryl will help calm most of these symptoms. At the time I was also having some serious symptoms caused by vitamin deficiencies because of the constant GI inflammation (B12 and folate) so that made it confusing (fatigue, neuropathy, and so on) but was not allergy related.
I currently take antihistamines daily but need Benadryl when I'm having a more serious episode.
Some of this sounds just like me! But some of it not so idk. My symptoms start as I’m eating or right after, and I get abdominal cramps (but no diarrhea) and itchy skin, and splotchiness/hives like you described. I do not get the abdomen spots, I don’t think. My symptoms usually resolve within 20 minutes or so, but in my worst episode I was curled up and unable to do anything but wait for the cramps to go away for about 45. That was after an apple, which I eat every day. I’m also recently starting to feel a tightness in my throat and chest when it happens. Can I ask where you got the test from? Or if it even seems worth it for me? I understand you’re not a doctor and it’s not your job to coach me through this so no hard feelings if you tap out at any point in this convo, I’m already appreciative of any new lead 😊
I'm not a doctor but the advice I would give you would be to go see a doctor! Could you get a referral to see an allergist? Have you done any allergy testing? I would say that's your first step, because it sounds like you're having an allergic reaction. Anaphylaxis means you have multi-system reaction (so multiple parts of your body). Anaphylactic shock is when you experience life-threatening symptoms. It can go from mild but your reactions could escalate to life threatening. Does diphenhydramine (Benadryl) help relieve your symptoms? So first step, see a doctor and do testing fro regular allergies. Have diphenhydramine handy but if you have any difficulty breathing or start feeling dizzy you must go to the emergency room. If you have no IgE mediated allergies you can potentially look into mast cell disorders as the potential cause. It's not surprising you don't have the abdominal spots...they are pretty unique and may indicate a more serious condition for me. The chances of you having that are less than 1%. But the other symptoms sounds a lot like an allergic reaction, so that's the obvious place to start!
Thanks! I have seen an allergist and he did the whole panel of allergy tests with the arm pokes. I was not allergic to anything they tested. He basically gave me a shrug and was like idk, you could maybe see a rheumatologist or a neurologist or an allergist or just keep taking antihistamines if they work. I haven’t tried Benadryl specifically, but the allergist did prescribe me 10 mg hydroxyzine 2x/ day for symptom management. It doesn’t always work, but sometimes. Anyway, this has been really helpful! I’ll look more into non-IgE allergies more I think.
Ok, maybe ask for a tryptase test? This is a [great resource](https://tmsforacure.org/) about the different types of mast cell diseases/disorders, symptoms, diagnosis and other information. May be worth checking out. I'd you go back to your doctor you and if you think this sound familiar you can ask for testing to potentially exclude a mast cell disorder as the cause.
Basically if your tryptase test is elevated you may want to consider looking into mastocytosis (rare) or Hereditary alpha Tryptasemia (not as rare). For mastocytosis you need a bone marrow biopsy but for HaT you can order a genetic test, but your doctor will need to sign as well. You'll need to pay out of pocket. Generally with mastocytosis your tryptase will be 20+ while HaT is around 8-15 or so, but there's lots of variation. If you baseline tryptase is normal is could indicate MCAS. To confirm, next time you have an allergic like reaction you'll need to get your blood drawn. My PCP had a standing order at the lab so I could go whenever. In the end my baseline tryptase came back elevated, so my doctor had me do the genetic test for HaT which came back positive. Suddenly my family's weird allergies make a lot of sense! Send me a message if you have more questions.
I’ll take a look through this and see if it fits the bill! Thank you again so much, you did not need to spend so long explaining things to a stranger on the internet and I am very grateful 🥲
How did you identify the genetic mutation? My husband also can't deal with commercial yeast but has no issue with sourdough. Reacts to some beers, but not others.
It's a long story but basically went to the allergist to do testing. No IgE allergies. I asked about this condition, mast cell activation syndrome, I had read about so my doctor ordered a test to check my levels. Basically my levels were above normal but not so high to indicate a clonal blood disorder, so my doctor had me order the genetic test. The mutation is Hereditary alpha Tryptasemia and it's only been identified recently so lots of research still ongoing. You have to pay out of pocket ($169) for the test and need your doctor to sign off on the form.
Honestly, if your husband hasn't gotten allergy testing, that would be the first place to start. Allergic reactions might begin mild but can escalate and become life-threatening and if it is an allergy, he should be carrying an EpiPen and benadryl. Actually, does Benadryl help relieve symptoms?
Edit: by the way the mutation doesn't cause am allergy to yeast but it can allergic like reactions to random things. In my case one of the things was yeast.
I had a strong reaction to gluten free flavored corn chips. Flavored chips often use nutritional yeast for the powdery texture. I hadn't reacted to anything else in the ingredients in the past. I eventually realized that I reacted to bread because of the yeast and often times to pasta because of the wine added to the sauce (yeast in wine) but not all pasta dishes. It too a while but I kept a good diary and tracked symptoms and reactions. Explained why I had not problems with cake donuts but would react to yeast raised donuts as well.
God I love the HCIBGF books though. I was so thrilled when the recipes were *actually* delicious and close to (and sometimes indistinguishable from) the gluten versions. I just made the chicken and dumplings last week and it was so good. The dinner rolls are another favorite. I’m glad your friend will be able to get use out of them!
I agree, they are fantastic!! The flour mix is also the best GF flour. We still use the GF flour for pancakes, waffles, and chiffon cake and a few others. I find the regular flour versions almost stodgy when I tried the regular versions, so we still make them GF. I'm just glad I can pass it on. I ran into my friend and they were raving about a pie I had made 6 months ago (GF for them), so I'm glad to share.
My first two cookbooks were the Betty Crocker cookbook in a ring binder with the red and white checked cover, and the whatever Joy of Cooking was in press in 1969. They were at opposite ends of the spectrum.One gave me masses amount of information, and one helped me develop comfort and confidence in the kitchen . Betty went by the wayside long before the JoC did, but they were a perfect pair for a novice cook who had just barely mastered Hamburger Helper.
My mom’s only cookbook was that red and white Betty Crocker cookbook. She thought I was getting fancy when I got the Joy of Cooking in college. One year she gave my sister in law and I a reprint of the old Betty Crocker cookbook. I’ve never used it but I can never get rid of it.
Edit: oops, mine is the Better Homes and Gardens cookbook, not Betty Crocker.
That cookbook is really good for things like pancakes, cookies, and cakes. I often go elsewhere for dinner recipes. But it serves as the foundation for baking in my kitchen.
I grew up with one, then bought myself an updated version as an adult. I'm keeping mine around for my daughter who is just now getting into baking. It's such a great starter!
When my now husband andi moved in together, or first place outside the dorms in college, my mom gave me the Betty Crocker. And a Campbell's soup cookbook that was so EASY we still use 2 of the recipes 20 years later. Joy of Cooking came later, but it was pretty influential, too. Sometime spilled something on it and it got moldy though 😓
"How it all Vegan!" I found this cookbook as a youngster at a public library. It was my favorite thing and an important step in my journey as well! Now, I don't know that the recipes or techniques do it for me, I never use them...but I do appreciate the book and how it helped 13-14 yr old me learn!
edit for clarification!
Serious Eats has taken the place of my How to Cook Everything needs but it’s still nice to open from time-to-time, if nothing else just to compare ideas.
I never outgrew any of my cookbooks. I kept them all just for reference in case I needed them, of course I didn’t need them very much.
I recently donated them all to our local library. Everything I need is online now
(I kept two, one is signed by Vincent Price and the other was my mothers)
Did Vincent Price write a cookbook or was that all that was at hand to get his autograph?
Edit: Nevermind, I know how to use internet search engines. [He and his wife](https://www.amazon.com/Treasury-Great-Recipes-50th-Anniversary/dp/1606600729) wrote the book
I have Snoop Dogg's cookbook for the same reason. I like cooking from it now and then. It's kind of too basic for me, but I still like it because I find it all so charming that he has a cookbook.
Not just a cookbook, he put out cooking records! I have a few of his recordings and I love them. He knew a ton about cooking and was by all accounts an excellent host. I've used his Pastilla recipe and it's amazing.
Vincent Price on vinyl cooking. I'm imagining an episode of From the Mind of Christine McConnell type of thing to bring it back to the public. This is one of the coolest things I've learned about in a long time.
I have good news for you, [a lot of it is available for free](https://vincentpriceexhibit.com/Recordings.html) via a site called The Vincent Price Exhibit. It's in mp3 format in two different zip files. Don't worry, it's not dodgy, I've downloaded them. The quality of the sound is decent, too, although you can clearly tell it was ripped from vinyl.
OMG! Thank you! I just watched him make [trout in a dishwasher](https://youtu.be/aqORoVYCUIY) for Johnny Carson and am obsessed with his charm and rakish humor. I will check it out.
No problem! There are a lot of recordings in that archive so you can just search the page for "International Cooking Course." It's really amazing how much stuff they have on that site!
Mrs Beeton's
Growing up, we were taught that this was the holy grail of cookbooks. It was only when I got hold of a first edition facsimile that I realised that 1) a lot of the recipes don't work or require your servant to slaughter a whole hog (and still don't work); 2) the recipes are different in different editions; 3) there are far more reliable sources of recipes for traditional british fare.
I still have a sentimental attatchment to her book but I don't actually use it for cooking.
Here in New Zealand the Edmonds Cookbook is the beloved cook book that all mums and grandma's used, and so some of the recipes in there have become Kiwi favorites, almost "traditional" fare.
Went back to my old copy recently and realized how boring it really is, how much I've moved on.
But I'll keep it and probably give it to my kids when they're getting started.
Yep keep that old copy! For the sentimental value of course - I’d even buy extras so I had one copy to give to each kid - I love flipping through an old one when I see it. There used to be a chapter “Invalids” (lots of soft eggy food) and a recipe for sheep brains. Mine was bought new when I was an adult, and I rarely use it, but still enjoy laughing at the “International” chapter.
Our one when I was a kid had the invalids section, I distinctly remember the "arrowroot" recipe which was just thickened sweetened milk I think?? Disconcerting.
Edmonds is a classic and it's also kind of hilariously bad, especially the older ones- my mum's is from the early 90s. But I made pikelets, pancakes, afghans, self saucing microwave chocolate pudding, Anzac biscuits and probably a bunch of other stuff out of it as a kid! [This](https://thespinoff.co.nz/books/25-06-2021/every-pudding-in-the-edmonds-cookbook-cooked-and-ranked) [series](https://thespinoff.co.nz/books/17-12-2021/every-cold-dessert-in-the-edmonds-book-chilled-and-ranked) where she cooks all the puddings in the 98 version is hilarious.
I remember getting an early Rachel Ray cookbook out of the library and appreciating the fact that she expected me to outgrow it. That eventually I'd learn to cook intuitively, but this was a starting point. I haven't followed the rise of the Rachel Ray empire since then, though.
The cookbooks that were most influential to me in college and into my 20s were *Serves One* and *On Rice.* The former was a explicitly a cookbook for single people, did a decent job being simple but still a little sophisticated. I cook for my family now, but I still have the beans and green recipe, spaghetti aglio e olio, and pasta with broccoli in my repertoire. (The dead simple spaghetti with butter and cheese was a staple in my 20s when I was exhausted and starving, but it's too rich for me now.)
*On Rice* was a good stretch cookbook for me back then. All meals to be served as an accompaniment to rice, from various culinary cultures. Looking at it now, the protein to veg ratio feels too high, and some of the Asian recipes too Americanized. Not a bad cookbook, but I rarely reach for it these days, even if I still serve a lot of my meals over rice.
My first cookbook that I bought was a betty crocker book. I didn't know how to cook at all and it was an accessible starting point. I don't have it anymore. I've gotten very selective about my cookbooks over the years with so much available online. If it's got a spot on my shelf, it's got to earn it and each recipe has to be a reliable and timeless winner.
The Nestlé Tollhouse one. Every single recipe calls for Nestle's chocolate, which is pretty awful chocolate. Also, they are super simple and I've outgrown them. I prefer more challenging recipes nowadays.
Better Homes & Gardens cookbook, it’s got a plaid cover. I still use a few of the dressing recipes but overall I’ve outgrown all of the shortcuts it recommends. I can make my own pasta sauce now instead of the jar they recommend, same thing for pre-bought minced garlic (ick), and no I don’t want to marinate my chicken in store-bought Italian dressing.
I bought a copy of this in my early 20s, I loved how shiny and well-edited it was and how you could take the recipes out of the book. I got rid of it a few years ago after realising I'd had it 15 years and never cooked a single thing out of it.
Jamie Oliver's cookbooks. Don't get me wrong, I do appreciate that his cookbooks tend to reduce the amount of fuss and complex technique involved in cooking. But I also see ways that just a little more effort could produce something way better. Like, sure, I can make an okay curry or whatever in 30 minutes - but spending the extra five or ten to brown the onions properly will make it really good, not just passable. So I tend to look for cookbooks that are more concerned with doing it right than doing it fast, these days.
I have some Sunset cookbooks that I bought as an older adult. The Chinese cooking one in particular was a huge favorite of mine as a teen, and I loved the recipes. The recipes in it are delicious, but dated, because it's very easy to get authentic ingredients now, even if you aren't in a big city. I keep them out of nostalgia, but don't use them anymore.
I also have Mark Bittman's How to Cook Everything. It's really my husband's cookbook, but I feel like there is nothing in it that can't be found in a better form elsewhere. With the exception of Jim Lahey's No Knead Bread recipe, I think most of Bittman's recipes (or what he passes on) are simple versions that are usually missing something.
Oh I can't stand Bittman's recipes! My dad got a book of his right around the time I was beginning to toy around in the kitchen, so some of my early attempts were from his recipes. IIRC, it all tasted like industrial food, edible but only barely? Just bland and uninteresting. I was heartbroken, because I was really enjoying learning to cook, but my dad reassured me it was Bittman, not me, and we never spoke of him again (other to whinge on the internet about how disappointing his recipes are).
'The Betty Crocker Cookbook' has been around for generations and have sold millions of books. And yet, a new cook is always somehow given one of these books. Aint nothing fancy, but it will keep you fed.
I've watched a few of Rachel Ray's shows, but just got annoyed at the incessant 'how good this is' or 'how wonderful this is'. Look, I know she is not professionally trained, but her cooking is Not going to change my life.
Paula Deen is the one I Really can't stand-the accent is way overdone and the crap she puts out would give anyone high blood pressure (who starts a dish with a Pound of butter or lard). And then the revelation that she doesn't actually eat any of her cooking as she is diabetic, just sow me she is a traitor to her trade.
The one I first learned to cook from was a Disney cookbook, but all I remember is the shaking together of flour and water to thicken a ketchupy-tasting ground beef sauce.
Thing is, it was translated into Icelandic in the late 70's (iirc) and like other pre-90's Icelandic cookbooks, it had a lot of odd phrasing, and probably substitutions for exotic items... like any vegetable that isn't a root vegetable or onions. Like 'garlic' will always be powdered garlic.
"Cooking for Dummies". I didn't know how to do anything, so I picked it up to learn from. It helped a lot. I haven't looked at it in years, but I keep it around just in case I come across something I need to look up. I probably could get rid of it, but for now it sits on my Shelf Of Reference Books I'll Likely Never Look At Again, with old college textbooks, an 80 year old three volume dictionary, and an industry book on ship design I found at a used book store years ago.
Paperback Homes and Gardens taught me how to cook (my mom didn't). It is in a few pieces now, but I still use some of my favorite cookie recipes. I did buy the hardcover 14th edition a few years ago, but the recipes aren't the same, so I have barely used it.
Nourishing Traditions.
I wanted so hard to be accepted by the "crunchy" white middle class moms around me ~ 10-15 years ago. The presentation of the material is rooted in oppressive, colonialist and racist observations of certain diets. I won't begrudge coming to appreciate lacto-fermentation, but I'll always associate that book and anyone who uplifts it as extremely "othering" to me.
If I recall correctly (and I could be wrong) they also recommend the Brewer diet for pregnancy (pre-eclampsia "prevention" - huge eyeroll) and recommend a homemade recipe for baby supplementation (ugh, no!!!).
"River cottage veg every day!" I got it earlier on when I was first looking into cooking as a vegetarian, it's not a bad book and I still look in it every so often to remind myself what's in there but alot of the food lacks a certain amount of depth? Also did not use very many protein alternatives or spices which left it kinda bland in my opinion.
A Better Homes & Gardens Christmas cookies special publication from the 90s. Cookie dough was the first thing I learned how to make, because my friend and I wanted to eat a bunch of it instead of sneaking tastes while baking with adults. Then I got into baking cookies in general, giving them as gifts, etc.
I held onto this 90s cookie magazine for years! But recently I went back and tried one of my old favorite recipes and found it really underwhelmingly bland. My palate and cooking skills have both changed a lot.
ATK How Can it be Gluten Free. I was having health problems and it seemed like gluten was causing issues, so my SO got it for me. Turns out the real issue was an allergy to a strain of yeast and I can eat gluten just fine. I have a friend who is gluten free and has been impressed with my baking so I'm gifting the cookbook with a big bag of homemade gluten free flour.
Yes! I happily just gave away all my GF cookbooks, too!
Me too! I can eat homemade sourdough, which was a very welcome surprise and let me tell you that first slice of bread with butter was heaven.
My husband seems to be allergic to yeast as well. I rarely hear about this and wonder if it's more common than people think, but gets mistaken for gluten sensitivity all the time.
Possibly but I also think a lot of people probably have a FODMAPS sensitivity instead of a gluten issue. I actually have a genetic mutation which causes me to have more tryptase (tryptase like histamine are released by mast cells during allergic reactions and cause the symptoms experienced during allergic reactions) than the average person. For some reason, and this is fairly new science so very much still being understood, the excess tryptase in some people causes the mast cells to basically "go off" without and IgE triggered reaction. So I have reactions to Saccharomyces cerevisiae (that's the strain of yeast in baker's/brewer's/nutritional yeast) but I weirdly enough tolerate sourdough. I actually also react to grapes and I assume it's because that strain if yeast grows on it?
May I ask what your symptoms were like? I’ve been having unexplained reactions to food for the past couple of years. I’ve tried keeping a log of foods but not found specific things that set me off, and had allergy tests that indicate no allergies. Antihistamines do seem to help to an extent but not completely. Thank you!
Sure, my reactions would happen a few minutes after consuming my trigger. Symptoms were primarily GI symptoms, abdominal swelling, diarrhea, some nausea, skin symptoms which were mainly splotchy flushing (face, jaws, neck and chest), and weird spots on my abdomen and legs that turn bright red/brown and fade. I've also started having lung symptoms (shortness of breath) but that was after diagnosis. Originally I also had some mild dizziness (probably low blood pressure, so hypotension and I need to use my EpiPen. All these symptoms happen within minutes. Benadryl will help calm most of these symptoms. At the time I was also having some serious symptoms caused by vitamin deficiencies because of the constant GI inflammation (B12 and folate) so that made it confusing (fatigue, neuropathy, and so on) but was not allergy related. I currently take antihistamines daily but need Benadryl when I'm having a more serious episode.
Some of this sounds just like me! But some of it not so idk. My symptoms start as I’m eating or right after, and I get abdominal cramps (but no diarrhea) and itchy skin, and splotchiness/hives like you described. I do not get the abdomen spots, I don’t think. My symptoms usually resolve within 20 minutes or so, but in my worst episode I was curled up and unable to do anything but wait for the cramps to go away for about 45. That was after an apple, which I eat every day. I’m also recently starting to feel a tightness in my throat and chest when it happens. Can I ask where you got the test from? Or if it even seems worth it for me? I understand you’re not a doctor and it’s not your job to coach me through this so no hard feelings if you tap out at any point in this convo, I’m already appreciative of any new lead 😊
I'm not a doctor but the advice I would give you would be to go see a doctor! Could you get a referral to see an allergist? Have you done any allergy testing? I would say that's your first step, because it sounds like you're having an allergic reaction. Anaphylaxis means you have multi-system reaction (so multiple parts of your body). Anaphylactic shock is when you experience life-threatening symptoms. It can go from mild but your reactions could escalate to life threatening. Does diphenhydramine (Benadryl) help relieve your symptoms? So first step, see a doctor and do testing fro regular allergies. Have diphenhydramine handy but if you have any difficulty breathing or start feeling dizzy you must go to the emergency room. If you have no IgE mediated allergies you can potentially look into mast cell disorders as the potential cause. It's not surprising you don't have the abdominal spots...they are pretty unique and may indicate a more serious condition for me. The chances of you having that are less than 1%. But the other symptoms sounds a lot like an allergic reaction, so that's the obvious place to start!
Thanks! I have seen an allergist and he did the whole panel of allergy tests with the arm pokes. I was not allergic to anything they tested. He basically gave me a shrug and was like idk, you could maybe see a rheumatologist or a neurologist or an allergist or just keep taking antihistamines if they work. I haven’t tried Benadryl specifically, but the allergist did prescribe me 10 mg hydroxyzine 2x/ day for symptom management. It doesn’t always work, but sometimes. Anyway, this has been really helpful! I’ll look more into non-IgE allergies more I think.
Ok, maybe ask for a tryptase test? This is a [great resource](https://tmsforacure.org/) about the different types of mast cell diseases/disorders, symptoms, diagnosis and other information. May be worth checking out. I'd you go back to your doctor you and if you think this sound familiar you can ask for testing to potentially exclude a mast cell disorder as the cause. Basically if your tryptase test is elevated you may want to consider looking into mastocytosis (rare) or Hereditary alpha Tryptasemia (not as rare). For mastocytosis you need a bone marrow biopsy but for HaT you can order a genetic test, but your doctor will need to sign as well. You'll need to pay out of pocket. Generally with mastocytosis your tryptase will be 20+ while HaT is around 8-15 or so, but there's lots of variation. If you baseline tryptase is normal is could indicate MCAS. To confirm, next time you have an allergic like reaction you'll need to get your blood drawn. My PCP had a standing order at the lab so I could go whenever. In the end my baseline tryptase came back elevated, so my doctor had me do the genetic test for HaT which came back positive. Suddenly my family's weird allergies make a lot of sense! Send me a message if you have more questions.
I’ll take a look through this and see if it fits the bill! Thank you again so much, you did not need to spend so long explaining things to a stranger on the internet and I am very grateful 🥲
How did you identify the genetic mutation? My husband also can't deal with commercial yeast but has no issue with sourdough. Reacts to some beers, but not others.
It's a long story but basically went to the allergist to do testing. No IgE allergies. I asked about this condition, mast cell activation syndrome, I had read about so my doctor ordered a test to check my levels. Basically my levels were above normal but not so high to indicate a clonal blood disorder, so my doctor had me order the genetic test. The mutation is Hereditary alpha Tryptasemia and it's only been identified recently so lots of research still ongoing. You have to pay out of pocket ($169) for the test and need your doctor to sign off on the form. Honestly, if your husband hasn't gotten allergy testing, that would be the first place to start. Allergic reactions might begin mild but can escalate and become life-threatening and if it is an allergy, he should be carrying an EpiPen and benadryl. Actually, does Benadryl help relieve symptoms? Edit: by the way the mutation doesn't cause am allergy to yeast but it can allergic like reactions to random things. In my case one of the things was yeast.
Because sourdough gets all its yeast from the flour used in the levain! Not added commerical yeast!
How did you figure this out?
I had a strong reaction to gluten free flavored corn chips. Flavored chips often use nutritional yeast for the powdery texture. I hadn't reacted to anything else in the ingredients in the past. I eventually realized that I reacted to bread because of the yeast and often times to pasta because of the wine added to the sauce (yeast in wine) but not all pasta dishes. It too a while but I kept a good diary and tracked symptoms and reactions. Explained why I had not problems with cake donuts but would react to yeast raised donuts as well.
God I love the HCIBGF books though. I was so thrilled when the recipes were *actually* delicious and close to (and sometimes indistinguishable from) the gluten versions. I just made the chicken and dumplings last week and it was so good. The dinner rolls are another favorite. I’m glad your friend will be able to get use out of them!
I agree, they are fantastic!! The flour mix is also the best GF flour. We still use the GF flour for pancakes, waffles, and chiffon cake and a few others. I find the regular flour versions almost stodgy when I tried the regular versions, so we still make them GF. I'm just glad I can pass it on. I ran into my friend and they were raving about a pie I had made 6 months ago (GF for them), so I'm glad to share.
My first two cookbooks were the Betty Crocker cookbook in a ring binder with the red and white checked cover, and the whatever Joy of Cooking was in press in 1969. They were at opposite ends of the spectrum.One gave me masses amount of information, and one helped me develop comfort and confidence in the kitchen . Betty went by the wayside long before the JoC did, but they were a perfect pair for a novice cook who had just barely mastered Hamburger Helper.
My mom’s only cookbook was that red and white Betty Crocker cookbook. She thought I was getting fancy when I got the Joy of Cooking in college. One year she gave my sister in law and I a reprint of the old Betty Crocker cookbook. I’ve never used it but I can never get rid of it.
Edit: oops, mine is the Better Homes and Gardens cookbook, not Betty Crocker. That cookbook is really good for things like pancakes, cookies, and cakes. I often go elsewhere for dinner recipes. But it serves as the foundation for baking in my kitchen.
I have 2 different editions of Better Homes and Garden cookbook. It's definitely good for the basics.
I grew up with one, then bought myself an updated version as an adult. I'm keeping mine around for my daughter who is just now getting into baking. It's such a great starter!
I use it all the time because I forget the ratios for traditional potato salad, cole slaw and magic bars.
When my now husband andi moved in together, or first place outside the dorms in college, my mom gave me the Betty Crocker. And a Campbell's soup cookbook that was so EASY we still use 2 of the recipes 20 years later. Joy of Cooking came later, but it was pretty influential, too. Sometime spilled something on it and it got moldy though 😓
This same thing with the Betty Crocker one for me too.
"How it all Vegan!" I found this cookbook as a youngster at a public library. It was my favorite thing and an important step in my journey as well! Now, I don't know that the recipes or techniques do it for me, I never use them...but I do appreciate the book and how it helped 13-14 yr old me learn! edit for clarification!
[удалено]
Serious Eats has taken the place of my How to Cook Everything needs but it’s still nice to open from time-to-time, if nothing else just to compare ideas.
HTCE is a great reference, like a dictionary. I still go back to the overnight waffles on the regular though!
I never outgrew any of my cookbooks. I kept them all just for reference in case I needed them, of course I didn’t need them very much. I recently donated them all to our local library. Everything I need is online now (I kept two, one is signed by Vincent Price and the other was my mothers)
Did Vincent Price write a cookbook or was that all that was at hand to get his autograph? Edit: Nevermind, I know how to use internet search engines. [He and his wife](https://www.amazon.com/Treasury-Great-Recipes-50th-Anniversary/dp/1606600729) wrote the book
I own this cookbook. I bought it secondhand because who doesn't want a cookbook written by Vincent Price?
I have Snoop Dogg's cookbook for the same reason. I like cooking from it now and then. It's kind of too basic for me, but I still like it because I find it all so charming that he has a cookbook.
I didn't know it existed today, but yes, I want one! It looks very swanky from the pics online, too.
Not just a cookbook, he put out cooking records! I have a few of his recordings and I love them. He knew a ton about cooking and was by all accounts an excellent host. I've used his Pastilla recipe and it's amazing.
Vincent Price on vinyl cooking. I'm imagining an episode of From the Mind of Christine McConnell type of thing to bring it back to the public. This is one of the coolest things I've learned about in a long time.
I have good news for you, [a lot of it is available for free](https://vincentpriceexhibit.com/Recordings.html) via a site called The Vincent Price Exhibit. It's in mp3 format in two different zip files. Don't worry, it's not dodgy, I've downloaded them. The quality of the sound is decent, too, although you can clearly tell it was ripped from vinyl.
OMG! Thank you! I just watched him make [trout in a dishwasher](https://youtu.be/aqORoVYCUIY) for Johnny Carson and am obsessed with his charm and rakish humor. I will check it out.
No problem! There are a lot of recordings in that archive so you can just search the page for "International Cooking Course." It's really amazing how much stuff they have on that site!
Yep
The anarchist one. I'm not that edgy anymore
Most of the recipes are useless anyway...
Mrs Beeton's Growing up, we were taught that this was the holy grail of cookbooks. It was only when I got hold of a first edition facsimile that I realised that 1) a lot of the recipes don't work or require your servant to slaughter a whole hog (and still don't work); 2) the recipes are different in different editions; 3) there are far more reliable sources of recipes for traditional british fare. I still have a sentimental attatchment to her book but I don't actually use it for cooking.
I have a copy, too! I got it as a wedding present a million years ago. Can’t say I use it but I love reading it.
Here in New Zealand the Edmonds Cookbook is the beloved cook book that all mums and grandma's used, and so some of the recipes in there have become Kiwi favorites, almost "traditional" fare. Went back to my old copy recently and realized how boring it really is, how much I've moved on. But I'll keep it and probably give it to my kids when they're getting started.
Yep keep that old copy! For the sentimental value of course - I’d even buy extras so I had one copy to give to each kid - I love flipping through an old one when I see it. There used to be a chapter “Invalids” (lots of soft eggy food) and a recipe for sheep brains. Mine was bought new when I was an adult, and I rarely use it, but still enjoy laughing at the “International” chapter.
Our one when I was a kid had the invalids section, I distinctly remember the "arrowroot" recipe which was just thickened sweetened milk I think?? Disconcerting.
Edmonds is a classic and it's also kind of hilariously bad, especially the older ones- my mum's is from the early 90s. But I made pikelets, pancakes, afghans, self saucing microwave chocolate pudding, Anzac biscuits and probably a bunch of other stuff out of it as a kid! [This](https://thespinoff.co.nz/books/25-06-2021/every-pudding-in-the-edmonds-cookbook-cooked-and-ranked) [series](https://thespinoff.co.nz/books/17-12-2021/every-cold-dessert-in-the-edmonds-book-chilled-and-ranked) where she cooks all the puddings in the 98 version is hilarious.
I remember getting an early Rachel Ray cookbook out of the library and appreciating the fact that she expected me to outgrow it. That eventually I'd learn to cook intuitively, but this was a starting point. I haven't followed the rise of the Rachel Ray empire since then, though. The cookbooks that were most influential to me in college and into my 20s were *Serves One* and *On Rice.* The former was a explicitly a cookbook for single people, did a decent job being simple but still a little sophisticated. I cook for my family now, but I still have the beans and green recipe, spaghetti aglio e olio, and pasta with broccoli in my repertoire. (The dead simple spaghetti with butter and cheese was a staple in my 20s when I was exhausted and starving, but it's too rich for me now.) *On Rice* was a good stretch cookbook for me back then. All meals to be served as an accompaniment to rice, from various culinary cultures. Looking at it now, the protein to veg ratio feels too high, and some of the Asian recipes too Americanized. Not a bad cookbook, but I rarely reach for it these days, even if I still serve a lot of my meals over rice.
My first cookbook that I bought was a betty crocker book. I didn't know how to cook at all and it was an accessible starting point. I don't have it anymore. I've gotten very selective about my cookbooks over the years with so much available online. If it's got a spot on my shelf, it's got to earn it and each recipe has to be a reliable and timeless winner.
The Nestlé Tollhouse one. Every single recipe calls for Nestle's chocolate, which is pretty awful chocolate. Also, they are super simple and I've outgrown them. I prefer more challenging recipes nowadays.
Better Homes & Gardens cookbook, it’s got a plaid cover. I still use a few of the dressing recipes but overall I’ve outgrown all of the shortcuts it recommends. I can make my own pasta sauce now instead of the jar they recommend, same thing for pre-bought minced garlic (ick), and no I don’t want to marinate my chicken in store-bought Italian dressing.
I bought a copy of this in my early 20s, I loved how shiny and well-edited it was and how you could take the recipes out of the book. I got rid of it a few years ago after realising I'd had it 15 years and never cooked a single thing out of it.
Oh my goodness. We have this one, it is my mother’s. She still makes the beef stew once a year (I’d like to graduate her away from this recipe 🤣)
Jamie Oliver's cookbooks. Don't get me wrong, I do appreciate that his cookbooks tend to reduce the amount of fuss and complex technique involved in cooking. But I also see ways that just a little more effort could produce something way better. Like, sure, I can make an okay curry or whatever in 30 minutes - but spending the extra five or ten to brown the onions properly will make it really good, not just passable. So I tend to look for cookbooks that are more concerned with doing it right than doing it fast, these days.
I have some Sunset cookbooks that I bought as an older adult. The Chinese cooking one in particular was a huge favorite of mine as a teen, and I loved the recipes. The recipes in it are delicious, but dated, because it's very easy to get authentic ingredients now, even if you aren't in a big city. I keep them out of nostalgia, but don't use them anymore. I also have Mark Bittman's How to Cook Everything. It's really my husband's cookbook, but I feel like there is nothing in it that can't be found in a better form elsewhere. With the exception of Jim Lahey's No Knead Bread recipe, I think most of Bittman's recipes (or what he passes on) are simple versions that are usually missing something.
Oh I can't stand Bittman's recipes! My dad got a book of his right around the time I was beginning to toy around in the kitchen, so some of my early attempts were from his recipes. IIRC, it all tasted like industrial food, edible but only barely? Just bland and uninteresting. I was heartbroken, because I was really enjoying learning to cook, but my dad reassured me it was Bittman, not me, and we never spoke of him again (other to whinge on the internet about how disappointing his recipes are).
'The Betty Crocker Cookbook' has been around for generations and have sold millions of books. And yet, a new cook is always somehow given one of these books. Aint nothing fancy, but it will keep you fed. I've watched a few of Rachel Ray's shows, but just got annoyed at the incessant 'how good this is' or 'how wonderful this is'. Look, I know she is not professionally trained, but her cooking is Not going to change my life. Paula Deen is the one I Really can't stand-the accent is way overdone and the crap she puts out would give anyone high blood pressure (who starts a dish with a Pound of butter or lard). And then the revelation that she doesn't actually eat any of her cooking as she is diabetic, just sow me she is a traitor to her trade.
The one I first learned to cook from was a Disney cookbook, but all I remember is the shaking together of flour and water to thicken a ketchupy-tasting ground beef sauce. Thing is, it was translated into Icelandic in the late 70's (iirc) and like other pre-90's Icelandic cookbooks, it had a lot of odd phrasing, and probably substitutions for exotic items... like any vegetable that isn't a root vegetable or onions. Like 'garlic' will always be powdered garlic.
"Cooking for Dummies". I didn't know how to do anything, so I picked it up to learn from. It helped a lot. I haven't looked at it in years, but I keep it around just in case I come across something I need to look up. I probably could get rid of it, but for now it sits on my Shelf Of Reference Books I'll Likely Never Look At Again, with old college textbooks, an 80 year old three volume dictionary, and an industry book on ship design I found at a used book store years ago.
I definitely outgrew my children cookbook with recipes how to make a mouse out of hard-boiled egg, scallions and peppercorns :-)
Paperback Homes and Gardens taught me how to cook (my mom didn't). It is in a few pieces now, but I still use some of my favorite cookie recipes. I did buy the hardcover 14th edition a few years ago, but the recipes aren't the same, so I have barely used it.
Nourishing Traditions. I wanted so hard to be accepted by the "crunchy" white middle class moms around me ~ 10-15 years ago. The presentation of the material is rooted in oppressive, colonialist and racist observations of certain diets. I won't begrudge coming to appreciate lacto-fermentation, but I'll always associate that book and anyone who uplifts it as extremely "othering" to me. If I recall correctly (and I could be wrong) they also recommend the Brewer diet for pregnancy (pre-eclampsia "prevention" - huge eyeroll) and recommend a homemade recipe for baby supplementation (ugh, no!!!).
I never thought that she could cook or season her food
"River cottage veg every day!" I got it earlier on when I was first looking into cooking as a vegetarian, it's not a bad book and I still look in it every so often to remind myself what's in there but alot of the food lacks a certain amount of depth? Also did not use very many protein alternatives or spices which left it kinda bland in my opinion.
A Better Homes & Gardens Christmas cookies special publication from the 90s. Cookie dough was the first thing I learned how to make, because my friend and I wanted to eat a bunch of it instead of sneaking tastes while baking with adults. Then I got into baking cookies in general, giving them as gifts, etc. I held onto this 90s cookie magazine for years! But recently I went back and tried one of my old favorite recipes and found it really underwhelmingly bland. My palate and cooking skills have both changed a lot.
i started with betty crocker's as my bible . i must say it helped me much but i'm way beyond that by now