alt Hacker NewsIt's this one:
https://www.amazon.com/York-Times-Cooking-No-Recipe-Recipes/...
Basically tells you have to make various dishes saying without specific amounts and just going more on feel and what tastes good.
I love this tip about adding anchovies to pasta sauce to get a very rich flavor on the cheap.
Honestly like to think of it as the "stoned but competent" cookbook because the directions are quite easy to follow and come out tasty :)
Also the material they used for the "flexible" edition is really nice to use as you cook.
> Basically tells you have to make various dishes saying without specific amounts and just going more on feel and what tastes good.
This is how my mom taught me to cook, and she decided (unilaterally I assume) that it was the definition of gourmet cooking. I went a lot of years thinking that was the literal definition, ha. Though in retrospect, it is not 100% wrong, and I don't think she was joking when she said it.