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Charleston Post and CourierHate to date myself but as college students in the 1970s our meals were a crossroads of old age and new age. We attempted to replicate Mother's home cooking while experimenting with the veggies, beans and grain combos that were coming to the fore. Much of it was less than spectacular but we had fun and of it was less than spectacular but we had fun and got some schooling in the kitchen in the process So I was curious to see what was cooking inside the freshly published The Ultimate Student Cookbook From Chicken to Chili (Firefly Books $14.95). Authored by Tiffany Goodall, a professional chef and a graduate of Ballymaloe Cookery School in Ireland, the book offers more than 100 appealing recipes and loads of how to photos while keeping needed tools and staples to a minimum. I sure wasn't cooking this way when I was in school so I'm a bit envious. But it s never too late or too soon to learn.
— Teresa Taylor