andsometime

I am a young professional who can handle some basic recipes, but gets overwhelmed quickly when I have to improvise because I didn’t do much cooking in university (blame dining halls).

I would love to “learn by doing” by working my way through a cookbook and making every recipe, but I am just overwhelmed by all the different options. Ideally my goal in this would be building confidence with different skills, how to handle basic kinds of meat and veggies confidently, and learning how to build different flavour profiles—if you had to recommend one cookbook for this purpose, what would you recommend?

Bonus question: which one cookbook has influenced you the most as a chef?

Thanks so much for this great response! I appreciate the extra insight and look forward to starting this journey.