More cookbook suggestions; also, which cuisine do you specialize in?

[WillyBrandt]

So, I've progressed from making a disastrous tuna and onion omlette two weeks ago to making two porterhouse steaks--very good ones--this weekend, and just making my _first_ stir fry in a wok.

It was mixed veggies with chicken, chopped scallions and garlic, with soy sauce and sesame oil. And rice-cooker cooked rice. Mmm. Moving on up!

Where to go from here? Are there aren real essential cookbooks? Is it worth trying to move to specializing in a cuisine? I love French and Chinese food, and Julia Child writes like an angel.

[Snow]

1. My wife is an amazing cook so I stay out of her way.....

she learned traditional Korean cooking from her father's mother and several other older relatives. Since marrying me (who is of American-scottish extraction) she has learned some west coast american style - fish, especially salmon, good vegetable dishes. She also is really good at Italian and Mexican cooking. RIght now she's experimenting with collard greens - Korean style. She has to cook them longer than Korean vegetables usually get cooked, because they're tough, but then she does a little soy sauce & ginger, & they're amazing!

She also does a little Chinese, northern/Manjurian style, & some Japanese style.

[mike_c]

2. best Thai cookbook I've used....

Real Thai, by Nancie McDermott.

Is there a decent oriental market (especially SE Asian) near you?

[WillyBrandt]

3. I can make it into Chinatown, NYC if needed

And there are a few Asian markets not too far away. Is Thai cooking easy?

[mike_c]

6. yes, but you should try some basic stuff in a Thai restaurant first...

...just to know what sort of taste-palette to expect. If you're interested, Nancie McDermott has three excellent Thai cookbooks, and you can simply look for something in a book that sounds appealing, go to a Thai restaurant, and order that or something close to get an idea of what to expect when you make your own.

You might also be interested in Vietnamese cuisine-- it's stongly influenced by the French colonial era, so it blends SE Asian with French cuisine in a way that is uniquely Vietnamese.

[AlCzervik]

5. I just made Pad Thai with chicken and shrimp the other night

it was yummy but i don't think i soaked the rice noodles long enough.

[mitchtv]

4. Mexican

Cheese enchiladas, Chili Verde; tomorrow, Chili Colorado with pork tenderloin.

[madinmaryland]

7. Get to know the chefs!

I used to eat out a lot and after to talking to the waiters I was intro'd to the chef. It took a few times at the restaurant, but they would open up and you can get some secrets that way.

The best thing I can say is talk to people. Keep learning!!

[lgardengate]

8. Mexican cooking

I have 3 mexican cookbooks and i have been learning for a while now.
I passed up the "American" mexican cookbooks and went for authentic cuisine.It takes some time but is really worth it.my faves to make are black bean soup,refride beans,guacamole (of course),arroz con pollo,and fresh salsa.

[The Flaming Red Head]

9. Quiche is easy and always impressive

6 eggs
1 cup shredded cheddar
1 cup shredded jalapeno jack cheese
1 cup cream
1 cup lump crabmeat
1 cup of salad shrimp
I bunch chives chopped
Salt pepper and cayenne to taste

Mix ingredients pour into pre made pie shell
Bake at 425 about 45 minutes