Although this series of posts is entitled 100 Books That Influenced Me, some of the posts are definitely a bit sketchy on the whole question of influence. (In fact, you can really see a progression in my book review skills over the course of this series.) I don’t think it’s that the books in question didn’t influence me, but that I sometimes struggled to articulate just what influence, for instance, The Perilous Gard exerted on me.
(In retrospect, of course, Kate and Christopher’s romance-through-bickering was formative, as was the book’s picture of the fairy folk – the alienness of the fairy folk, even though in The Perilous Gard the fairy folk are in fact human.)
However, there is nothing difficult to define about the influence of Elaine Corn’s Now You’re Cooking: Everything a Beginner Needs to Know to Start Cooking Today. I read it as a baby cook, sighing over the vision of independence implied by the book’s assumption that one had one’s own pantry, which one needed to stock, and many of the habits it suggested became my own. In particular, Corn advocates that cleaning up as you go, so that there are only a few dirty dishes at the end of the meal rather than a dispiriting mountain. So helpful.
But I didn’t just pick up a few specific tips: the book affected my attitudes more generally. “Instead of cooking, it seems we’re filtering the essence out of our food in an attempt to save time, fat, and calories,” Corn muses, and throughout the book, she gently but insistently returns to the theme that your ultimate aim in cooking is to make something that you would like to eat, even if that demands five extra minutes and a tablespoon of butter.
“I use salt. I use butter. I use cream. Olive oil shows up. So do eggs,” Corn says, breezily invoking all the nutritional bogeymen of 1994. I found this attitude deliciously bracing, and although the bogeymen have changed since then (are carbs still evil, or have we moved on from that too?), the basic insouciance has held me in good stead. Fat is not evil, carbs are not evil, food is not your enemy. Go into the kitchen and make a mess (and clean it up as you go!) and make something. If you start with good ingredients that you like, probably you’ll end up with something tasty. Dig in!
(In retrospect, of course, Kate and Christopher’s romance-through-bickering was formative, as was the book’s picture of the fairy folk – the alienness of the fairy folk, even though in The Perilous Gard the fairy folk are in fact human.)
However, there is nothing difficult to define about the influence of Elaine Corn’s Now You’re Cooking: Everything a Beginner Needs to Know to Start Cooking Today. I read it as a baby cook, sighing over the vision of independence implied by the book’s assumption that one had one’s own pantry, which one needed to stock, and many of the habits it suggested became my own. In particular, Corn advocates that cleaning up as you go, so that there are only a few dirty dishes at the end of the meal rather than a dispiriting mountain. So helpful.
But I didn’t just pick up a few specific tips: the book affected my attitudes more generally. “Instead of cooking, it seems we’re filtering the essence out of our food in an attempt to save time, fat, and calories,” Corn muses, and throughout the book, she gently but insistently returns to the theme that your ultimate aim in cooking is to make something that you would like to eat, even if that demands five extra minutes and a tablespoon of butter.
“I use salt. I use butter. I use cream. Olive oil shows up. So do eggs,” Corn says, breezily invoking all the nutritional bogeymen of 1994. I found this attitude deliciously bracing, and although the bogeymen have changed since then (are carbs still evil, or have we moved on from that too?), the basic insouciance has held me in good stead. Fat is not evil, carbs are not evil, food is not your enemy. Go into the kitchen and make a mess (and clean it up as you go!) and make something. If you start with good ingredients that you like, probably you’ll end up with something tasty. Dig in!