I've read some of these, but I'm taking the list to the library for the rest of them!

My reason is more basic: for sustenance, and to have a better result than eating out - less grease and sugar. I'm fortunate the husband eats whatever is in front of him. He startled me the other night when he exclaimed over a yam/lime/coconut soup, and asked when we were going to eat it again. But, why do we read cookbooks? I've been cooking for 40+ years, so I like to read the back story of a recipe from Ismail Merchant or MFK Fisher or whoever. That inspires me - perhaps not to make the recipe, but to cook and eat something good or even great.

Congee - or jook - is the best reason for Thanksgiving turkey. Simmer the carcass, strain and heat the broth with rice. The traditional Chinese condiment is chung choy, salted turnip. Soak in water, rinse and chop fine. Serve jook with turnip, heated, shredded chicken or turkey seasoned with shoyu (soy sauce) and sesame oil. and green onions (scallions).