Talk:Convenience cooking

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Latest comment: 17 years ago4 comments2 people in discussion

This seems like OR/neologism to me; should be merged with "convenience food" or deleted. Will PROD soon if there is no comment or objection

I object. I think they're two separate (if closely related) subjects -- convenience food is about finished products, while convenience cooking is about streamlining the process of creating finished products. As for original research, Rachael Ray is only the most prominent advocate of what really is a very widely practiced set of cooking techniques. Books on the subject are widely available, and some larger bookstores even have separate subsections of the cooking section devoted to the subject. Haikupoet 20:54, 24 April 2007 (UTC)Reply

That seems reasonable. I renounce PROD. Are there particular books that would be helpful to cite as sources? Thanks, Wachholder 04:51, 25 April 2007 (UTC)Reply

Well, you can start with Pomiane's book mentioned in the article -- I don't know if it's the original text on the subject, but it's certainly one of the older ones. In North America, anything by Rachael Ray would be good information on techniques (she does a lot with time management particularly), while for slow cooker recipes you might try the Fix It and Forget It series. In addition, Cook's Illustrated magazine has several books devoted to the subject in their Best Recipe series -- you might want to check out The Quick Recipe, The Best 30-Minute Recipe, and The Best Make-Ahead Recipe to see some of what they have to say on the subject of convenience cooking. Sandra Lee's work is popular as well, though highly controversial (I'm a major detractor myself). (There is a lot of material on the subject, though admittedly quite a bit of it is of questionable quality; the Cooks Illustrated stuff should be especially good though, as they take a very thorough approach to everything.) Haikupoet 06:14, 25 April 2007 (UTC)Reply
- While I'm thinking of it, a venue I've never explored in my culinary studies is the cooking of the World War II era. Quite a lot of it involved making due with minimal ingredients, and is sufficiently close to the convenience cooking world that it might be relevant. Haikupoet 06:23, 25 April 2007 (UTC)Reply

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