I recommend picking up an analog, wood pulp-based copy of The Joy of Cooking. Pretty much any classic western dish is in there and you don’t need to worry about AI slop.
I also love my copy of The Food Lab by J. Kenji Lopez-Alt. That one is a little more global, and has I think 500+ pages of recipes with minimal irrelevant anecdotes.
The Joy of Cooking is a blast to read, especially if you can find old editions. They are constantly updating, and if you get some older versions from the mid 20th century and before, you’ll find things like instructions on how to skin a squirrel.
I have my mom’s 1967 edition with recipes for muskrat and opossum! And as the spine has completely disintegrated on that one, I also have a newer copy without the instructions on how to prepare small game. Still a kitchen staple.
I recommend picking up an analog, wood pulp-based copy of The Joy of Cooking. Pretty much any classic western dish is in there and you don’t need to worry about AI slop.
I also love my copy of The Food Lab by J. Kenji Lopez-Alt. That one is a little more global, and has I think 500+ pages of recipes with minimal irrelevant anecdotes.
The Joy of Cooking is a blast to read, especially if you can find old editions. They are constantly updating, and if you get some older versions from the mid 20th century and before, you’ll find things like instructions on how to skin a squirrel.
I have my mom’s 1967 edition with recipes for muskrat and opossum! And as the spine has completely disintegrated on that one, I also have a newer copy without the instructions on how to prepare small game. Still a kitchen staple.