Check out www.amateurgourmet.com and buy Adam Roberts' new book (he says it is out next Tuesday) for your son. The book not only includes many basics, it explains how to get started in the kitchen and at the market.
In West Jerusalem I highly recommend the main food market, MAHANEH YEHUDA, between Jaffa and Agrippas. It is one Israel's largest markets and has a wonderful cafe, MIZRAHI (12 HaSheziff Street). MORDUCH for Kurdish food (70 Agrippas St), Rahmo for Middle Eastern (5 Ha'eshkol), HAKUBIYA for Kubeh soup (10 Beit Ya'akov St)
The Aroma and Hillel coffee chains are excellent. I highly recommend going to the CINEMATEQUE, which has amazing views of the old city, a movie theatre, of course, and excellent restaurant. It should be reopened following a wintertime renovation.
For falafel in West Jerusalem: Yemenite falafel on 48 Hanevi'im; Shalom on 34 Bezal'el.
Don't miss the garden bar at the American Colony Hotel in East Jerusalem, 10 minutes walk from Damascus Gate. Not exactly a bargain stop, but have one drink in the evening in the garden.
Marvin, you don't sound crazy. I love it too, though i like to "save" the chicken before it melts into the soup, so my cooking is 2, 2 1/2 hours top. I love doing it because it keeps me at home, close to the kitchen, yet I can do other things like read or work while monitoring the heat from the other side of the kitchen counter.
Adam knows, because I've told him 33 times, that adding sliced fresh ginger and parsnips add amazing flavor to the stock. It may not be for every recipe, but for my basic chicken soup with matzo balls it hits the spot.
This looks great. Really appreciate the process that went into assembling the ingredients. Can't wait to try it at home...no wait, better yet, to invent my own.
I told him not to brine the turkey! Did he listen? Obviously he didn't.
Congrats on opening day!
Adam,
Have you made this meal yet this year? You can also get marrow bones from Fresh Direct, but they won't be organic.
yum....marrow bones....
thanks for reminding me that I want to make this while it's snowing!
I have given several newbies LEARNING TO COOK by Marian Cunningham there are just enough pictures, the copy is easy, and the recipes are good starters for a decent repertoire.
I'm no hippie, butThe Moosewood Cookbook is a useful thing. Anybody can cook a hamburger, and students often default to a diet deficient in vegetables because of this.
Nigel Slater's Appetite. He doesn't really give recipes, just guidelines and branches out from there. He has a lovely, easy style of writing that makes him feel immediately like he's your best friend in the whole world. And he's a guy. I'm sure your son would appreciate a manly voice in a world that tends to be a little womanly.
one of my favorite basic cookbooks is the Good Housekeeping Illustrated Cookbook ( have an old edition circa 1989). The Bon Appetit Cookbook is also very good. I have never ever had a problem making any Bon Appetit recipe.
Anything by Cooks Illustrated (including the Americas Test Kitchen Book) passes my test as does Fine Cooking and Cuisine at home.
for a great book on Sandwiches... Roadfood Sandwiches.
Hey, don't forget Marion Cunningham's The Fannie Farmer Cookbook! Tons of information and technique and lots of classic recipes. Where else can you find Indian Pudding? Another good place to go for your questions.
I also recommend How to Cook Everything and Betty Crocker (as well as bettycrocker.com) cookbooks, they got me through college.
Allrecipes.com; anything from Cooks Illustrated--the magazines, website, America's Test Kitchen tv show, and many cookbooks; plus the Joy of Cooking, and many of the other sites suggested above get me through more advanced cooking now, but that's because I didn't know about them in college!
I'd say the America's Test Kitchen Family Cookbook is one of my favorites and most used, has great basic techniques, recommendations for kitchen gadets and food purchases and is extremely user-friendly.
If he ever wants to bake anything, Dorie Greenspan's cookbooks have been the greatest addition to my life! She explains everything in detail, gives great tips, and the recipes are to die for!
Have him check the college library for cookbooks if you don't want to buy too many. I always loved when boys cooked for me in college! :-)
This has been a very helpful talk post for me. With all these shared sources, I am bound to improve my cooking skills. I am a pretty basic cook that needs step by step directions with the reassurance of a successful end product.
I second the Amateur Gourmet reference - not only is Adam helpful at explaining things and talented but he's sure to entertain your son!
In terms of recipe websites, there are a bunch out there: allrecipes.com (as one commenter already said,) epicurious.com, recipezaar.com, and recipe4living.com (I work for the last one but they're all really good and helpful with quick and easy recipes.)
Hillary
Chew on That
Recipe4Living
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