I’ve been interested in cooking for a long time. For a long while it was a study of the cuisines of China (with all their varieties). There was a foray into classical (French and Italian), traditional Mexican, and some Japanese for good measure.

While all of these have been fun, my daily life prevents me from doing a proper job of any one of those cuisines. At the end of the day, I need three meals on the table, none of which come from a box or take-out. That’s my goal.

And, honestly, I’m a fan of the jumbled world of American Comfort Food. Cooking fish inside 5 pounds of kosher salt might be cool, but I just want some roasted chicken thighs with a potato side. Some home made Sloppy Joes. A quick and easy Kung Pao Chicken (Chinese, like just about every other “ethnic” dish you eat here, is heavily Westernized).

There are three books I go to time and time again. The first is Bittman’s “How To Cook Everything”. I go to this book for technique. The hows and the whys. Plus, it has an excellent range of recipes. Need to learn how to roast chicken? Go here. Need a bread stick recipe? Go here. What’s a good simple red sauce? Go here. This is my “Joy of Cooking”.

How to Cook Everything (Completely Revised 10th Anniversary Edition), Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food

A runner-up for this role is the gigantic America’s Test Kitchen “The New Best Recipe”. I’m a big fan of Test Kitchen, and Cook’s Country, because they mash the food science of McGee with traditional American recipes. An excellent source for “why we do things this way” — it takes the magic out of cooking and replaces it with science. If you like the show, get the book.

The New Best Recipe: All-New Edition

When I want to try something new, I reach for my copy of Rosengarten’s “It’s All American Food”. Rosengarten dives deeper into the different cuisines that make up American cooking. You get closer to true Japanese, without having to invest heavily into it. You learn how to make an “all day” red sauce. And he has some complicated stuff (as does Bittman and America’s) which can challenge you without frustration. His chatty and honest style help to welcome you into the different kitchens. Unlike most cookbooks, you can read this as a book and not just a collection of recipes.

It’s All American Food: The Best Recipes for More than 400 New American Classics

One thing I should point out is that “How To Cook” and “New Best” are big books with almost no photography. I’ve always been leery of “picture book” cookbooks. I’ve gotten the most use, and best recipes from, the big tomes.

The executive summary: If you want to learn more about good cooking, get a copy of the “How To Cook Everything” or “New Best Recipe”. To expand your knowledge, and pick up some neat new recipes, augment with “It’s All American Food”. If you like American food, you’ll like these books.