[malauxyeux]

If the extemporaneous style of cooking from the article sounds interesting to you, the book "An Everlasting Meal" by Tamar Adler teaches it. (She quotes M. F. K. Fisher often, who was edited by Judith Jones.)

Personally, for everyday cooking I find that way of cooking much more engaging – and much less like drudgery – than cooking from recipes. In my case, it also made food waste go down quite a bit.

[jtr1]

If nothing else, I'd recommend reading it for the chapter on beans. Her companion guide to cooking with leftovers is a gem as well.

[malauxyeux]

The beans chapter stuck with me too. Just fished out my copy:

> The best instruction I've read for how long to cook beans comes from a collection of recipes called "The Best in American Cooking" by Clementine Paddleford. The book instructs to simmer "until beans have gorged themselves with fat and water and swelled like the fat boy in his prime."