A2: Food

On Gastronomical Three, Maria writes about her teenage daughter’s interest in learning to cook, and wonders what kind of cookbook – starter or classic – to give her. “I’m torn between the quick start that might be offered by inspirational glossy photos and simplified preparations and the last-a-lifetime value and basic education offered by the sturdy handbooks. My early 1970′s Joy of Cooking is in three pieces now and sits next to my husband’s inherited 1961 Craig Clairborne’s NYT Cookbook annotated by his mother with helpful comments such as ‘ugh – do not make again.’ Both books gets pulled out at least once every couple of weeks.” Readers weigh in with advice. [Source]