That sounds pretty cool. Thanks!!

Some of my current favorites:

<img src="http://assets.coolhunting.com/coolhunting/mt_asset_cache/2012/04/a-girl-and-her-pig-1-thumb-620x430-38745.jpg">

<img src="http://ecx.images-amazon.com/images/I/51uTAAjLy-L._SX258_BO1,204,203,200_.jpg">

<img src="http://www.taschen.com/media/images/640/cover_xl_modernist_cuisine_at_home_1308211736_id_678604.jpg">

I have this, too. Love it!

Two excellent choices, and among the first I ever bought.

It's really a must-read, though there's a lot there that's become fairly widely known nowadays. The follow up isn't a bad one to get, either.

Here is a cool site that tries and translates colonial recipes to modern:

http://recipes.history.org/

http://img1.cookinglight.timeinc.net...w-recipe-l.jpg

This is a great one to have.

:hmmm:
that looks interesting.

Ok, I thumbed through some of my favorite recipes that I've tried from GR's "Fast Food".

Obviously Pretty simple, but damn good.
Scambled Eggs with Crabmeat & Chives - served on a piece of thick toast ala "Shit On A Shingle"
My text below is direct from the book, but here is a link that is very slightly adjusted: http://www.tastebook.com/recipes/257...ab-Meat-Chives

Ingredients:
-2Tsp Butter
-12 Lg eggs (beaten)
- 7oz crab meat. (I think one package of imitation crab meat is right at 7oz)
-Chives
-2 Tsp creme fraiche.....though I didn't mess with it - I just used some plain yogurt
-bread

Melt butter, and add beaten eggs. Stir over low heat until eggs are about half set. Stir in the crab, chives, seasoning (salt / pepper to taste. I've also used a pinch or two of old bay). Keep stirring until eggs are damn near seat - then quickly add the creme fraiche (or substitute). Remove and set on your piece of toast/bagquette/english muffin etc. I loved this recipe with a flute or two of mamosa mix. Really light meal/brunch.

I prep/approach this one much like I do my carbonara (thanks for the tip FMB on keeping some of the left over starchy water)

Obviously if one doesn't like anchovies, you'll hate this. but if you do....mmmm.
Spaghetti w/ Anchovy, Garlic & Parsley

Ingredients:
-10oz dried spaghetti (or whatever noodle you fancy)
-Olive oil (plus some for drizzling)
-2 garlic cloves (I think this recipe is a good balance of garlic. so if you like more, feel free to add. if you're not a huge fan, maybe cut it in 1/2. I LOVE garlic, but I'm just listing what's in the recipe itself)
-6oz of roughly chopped anchovies
-italian parsley/flat leaf
-parmesan to serve (or depending on how nutty and/or salty you like your cheese, you can change it up obviously)

Cook:
-cook 'sketti (8-10 min for al dente)
-heat oil in large sauce pan; add garlic over medium heat - cook until fragrent and brown at the eddges
-stir in anchovies
-tip in cooked sketti
-toss and season to taste

It's very, very cool. The deep dive into science is fascinating. It's actually the book that taught me how to microwave properly (yes, it can be done, and it can be a very good tool). And the photography is stunning. It's also pricey - I got it as a gift for Christmas a few years ago.

This would be good without the anchovies, but it would be pretty easy to replace with anything from bacon to mushrooms. Sounds good.

I still like this one from my grandmother. Honestly though, my favorites are some of the little ones I've bought over the years from little local organizations where granny's submit their family recipes for different dishes.

No kidding. I kept all of those little community cookbooks. Those things rock. :rockon:

Missouri Conservationist use to publish a booklet on wild game recipe. I got this sometime back and use very much.

Don't know if they still do. If interested check MDC.com

they still do. I have one