-Yes, I keep the skins on the peaches. They give the cobbler a beautiful rhodocrosite color.-
So this may sound odd, but I'm not a big cookbook person. Most of my food friends have walls - literally, walls - stuffed full of cookbooks and their floors are dotted with towers of information on such topics as gluten-free baking and how to cure a tagine. Rooms are bordered by imposing culinary skylines pushed against the walls in order to make a path to the kitchen.
To me it's like a head packed to the brim with too many thoughts. No way to give them all enough attention or sort them all properly. And like thoughts, some are lost never to be seen again until one day you seem to trip over it out of the blue (probably when moving). Others are gems that you treasure and invest your time into while others are inane and you wonder how on earth this awkward tome came to be.
I ask these friends if they use all of these cookbooks. These literally hundreds - and for one, thousands - of tomes. Do you use them all? Really?
The answer is usually yes. Often followed by the modifier, "Eventually..."
Dot. Dot. Dot.
-I'm not sure I always believe them.-