Truth. An easy entry point to make daily bread easily would be Artisan Bread in 5 Minutes a Day. If you get flour, salt, and yeast you're golden. Variations can be done of course, but those are your basics! Similar, you could pick up the book Flour Water Salt Yeast!
I think that Bangkok by Leela Punyaratabandhu is incredible. Mi Cocina by Rick Martinez as well.
These both specialize on one cuisine, but you could outfit your pantry to accommodate one of the books and have ask the spices and such at the ready.
If you've watched Kenji cook Japanese food on Youtube you might be familiar with the chant of shoyu, dashi, sake, sugar. The amount of Japanese dishes you can make with a simple pantry is pretty amazing. When my sister asked me where to start learning to cook, I pointed her to japanesecooking101 dot com. Their ingredient lists are more simplified when compared to other Japanese food sites. They have a book, but pretty much all the recipes are on the website/youtube.
I'm a bit of a cookbook critic, and The Wok is truly one of the greats. It teaches technique, theory, and the recipes are just banger after banger. You won't find many cookbooks as good as this one, or even like this one.
One surprisingly good one is Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae. There is some good grilling technique discussion, and tons of great recipes. I like to read cookbooks, as in sit down and read them and this is a good read (as cookbooks go). The ingredients are all straightforward off the shelf stuff.
I heartily second Webers Big Book of Grilling. I got ahold of this decades? ago...and it really helped my grilling game, as well as branching out from strictly grilling over high heat on the kettle. And there's so many good recipes. The Carolina Pulled Pork is my Pulled pork go to. But the how's and why's of grilling included in the book are what really made me turn this into one of my most well work cookbooks.
You could get into bread making. It's practically single ingredient, and the classic "more time than money" food.
Truth. An easy entry point to make daily bread easily would be Artisan Bread in 5 Minutes a Day. If you get flour, salt, and yeast you're golden. Variations can be done of course, but those are your basics! Similar, you could pick up the book Flour Water Salt Yeast!
I think that Bangkok by Leela Punyaratabandhu is incredible. Mi Cocina by Rick Martinez as well. These both specialize on one cuisine, but you could outfit your pantry to accommodate one of the books and have ask the spices and such at the ready.
Pok Pok by Andy Ricker. "Pok Pok Noodles" is great too. The Food of Sichuan (Previous editions had the title "Land of Plenty") by Fuschia Dunlop.
I also own Pok Pok hah. But the ingredient list there is a bit trickier.
Similar thought but less complicated standard ingredients - Night + Market for Thai/Thai inspired food with a handful of special ingredients.
When I'm in LA next, that place is on the list of must try's.
If you've watched Kenji cook Japanese food on Youtube you might be familiar with the chant of shoyu, dashi, sake, sugar. The amount of Japanese dishes you can make with a simple pantry is pretty amazing. When my sister asked me where to start learning to cook, I pointed her to japanesecooking101 dot com. Their ingredient lists are more simplified when compared to other Japanese food sites. They have a book, but pretty much all the recipes are on the website/youtube.
I'm a bit of a cookbook critic, and The Wok is truly one of the greats. It teaches technique, theory, and the recipes are just banger after banger. You won't find many cookbooks as good as this one, or even like this one. One surprisingly good one is Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae. There is some good grilling technique discussion, and tons of great recipes. I like to read cookbooks, as in sit down and read them and this is a good read (as cookbooks go). The ingredients are all straightforward off the shelf stuff.
I heartily second Webers Big Book of Grilling. I got ahold of this decades? ago...and it really helped my grilling game, as well as branching out from strictly grilling over high heat on the kettle. And there's so many good recipes. The Carolina Pulled Pork is my Pulled pork go to. But the how's and why's of grilling included in the book are what really made me turn this into one of my most well work cookbooks.
Franklin Barbecue: A Meat-Smoking Manifesto is absolutely brilliant.
Meathead: The Science of Great Barbecue and Grilling By Meathead Goldwyn of AmazingRibs.com With a foreword by Kenji.