The Unofficial "Other Cookbooks Not Listed" Thread
I thought I would start a thread for recipe reviews of cookbooks that don't have a thread, and probably don't need a thread.
So if you are using older cookbooks, or cookbooks without a thread, I'd love to hear from you here.
Tweety, what kind of white wine do you use when you cook? I ask because I've always used pinot grigio to cook with but recently read that you should choose the type of wine based on the spiciness or heartiness of the dish. Just wondering.
Go for a dry-ish white to cook with. I know a lot of TV cooks say "If you wouldn't drink it don't cook with it" but some of the best cooking wine I ever used was a cheapo they don't even make anymore, which was Guasti Sherry. Gross in a glass but fantastic as a marinade. For run of the mill sauce cooking, I use "jug wine." Basic white table wine, nothing too sweet or heavy. DO NOT use "cooking sherry" which they sell there--it's loaded with salt and chemicals. If you get cheapo white wine from the drinkable section you'll be fine. They sell one in cartons here that I buy in LIDL and cook with.