Every so often I mention a cookbook in a post. I decided it would be helpful to write a list of the books I own and the books I want to own. Ideally, readers will suggest books too. What better way to share our collective food knowledge than by creating a cookbook resource page. I will begin with books I already own. Books I highly recommend will have an asterisk.
- * How to Cook Everything by Mark Bittman (a modern Joy of Cooking)
- * The Gourmet Cookbook edited by Ruth Reichl
- * Cook With Jamie by Jamie Oliver
- The Best Italian Classics from the editors of * Cook’s Illustrated (a monthly magazine)
- Baking Illustrated from the editors of Cook’s Illustrated
- * Splendid Soups and Spectacular Sides published by Cuisine at Home
- Open House Cookbook by Sarah Leah Chase
- The Jewish Holiday Baker by Joan Nathan
- Fresh from the Farmer’s Market by Janet Fletcher
- Essentials of Classic Italian Cooking by Marcella Hazan
- The Bread Baker’s Apprentice by Peter Reinhart
- What to Have for Dinner published by The Best of Martha Stewart LIving
- The Minnesota Homegrown Cookbook presented by Renewing the Countryside
Here is a list of books I hope to get some day (assuming my wife does not hate a cookbook library!)
- The Silver Spoon by Phaidon Press
- Other books by Jamie Oliver
- The French Laundry by Thomas Keller
- The Perfect Scoop by David Lebovitz
- Books devoted to seasonal NW cuisine
I’m leaving room here so that I can add books to my “hope to own” list. Please leave a comment on books you love to use or love to dream of owning.
Related posts:
- Where have all the simple meals gone? (weekly menu 12)
- I Thought I was Starting the Food Revolution!?
- The “hidden cost” of convenience (follow-up)
- Does eating seasonally equal eating “American?” (weekly menu 6)
- New York, New York (weekly menu 1)
Tags: cooking, Mark Bittman, Recipes
Thanks for the list!
Books I want:
The New Best Recipe
The Daily Soup Cookbook (I used to own it, and I loved it)
Other Books I have and Love:
Artisan Bread in 5 Minutes a Day
The New York Times Passover Cookbook
“Caren’s Favorite Recipes from Home”- My mom made me a book with all my favs in it. I recommend everyone makes their favorite home chef make one of these.
90% of the time I use the book my mom made me, “How to Cook Everything” or Epicurious.
Now the real question is, which book did the celeriac gratin come from?
I really like Madhur Jaffrey’s World Vegetarian because there’s a lot of info separate from the recipes about the origins and traditions of staples like beans and grains which is nerdily satisfying. We have a number of William Sonoma’s books which are absolutely lovely to look through, and many of the recipes have been quite successful beyond the photos. Anymore though I tend to go to the internet and glean what I can from Sunset Magazine, Epicurious, and Cook’s illustrated. I’ve been meaning to check out How to Cook Everything, but haven’t yet.
I have recently been enjoying Feeding the Whole Family by Cynthia Lair. It is all about “whole foods” cooking and while I am currently just feeding myself and Steph (we are family) the recipes are delicious and many have quickly become favorites . Cythnia is on the Nutrition faculty at Bastyr University. My good friend Heather introduced me to this great book. You and Becky would surely love it.
You’re going to hate this but I think the Veganomicon is a great cookbook.
Here are a few cookbooks in “high circulation” in our house…sorry if I missed any of these on your list(s)
Nourishing Traditions by Sally Fallon:
The official (?) cookbook/bible of the Weston A Price Foundation. Dr. Price did alot of “gastro-ethnographic” research, looking at the diets of pre-modern societies. Sets out to undo alot of the politically correct food advice that Mr. Pollan has been debunking in his work on Nutritionism. Besides hundreds of recipes, there is a sidebar throughout the book waxing philosophical/spiritual/nutrition-all about whatever key ingredient is being discussed. Great sections on lacto-fermentation, sprouting grains…also contains the only raw calve’s liver drink recipe I have ever seen…haven’t tried it yet…but I did ferment some salmon. One of the best ‘odd’ dishes I have come across…
Beard on Bread by James Beard:
Ahhh Mr. Beard…A beautiful little book with gorgeous ink drawings. There’s a sentimental factor with this one: My dad would regularly bake the Potato Caraway bread when i was growing up. Now I try to devote a Sunday morning to the same loaf every now and again.
To me it’s a must have if you do any bread baking.
The River Cottage MEAT Book by Hugh Fearnley Wittingstall (sp?)
A textbook-thick diatribe on how we should be sourcing and preparing our meat. A Brit, Mr. Wittingstall is a TV personality over in the old country I guess. Thank goodness this book (and his other River Cottage books) has made it across the pond. Given the production quality and amount of education between its hardcovers the 25 dollar price tag on this book is truly amazing. It looks like a sixty dollar tome. Lucy’s Jamaican Jerk Chicken is pretty stellar. But of course you need to invest in REAL chicken…he’ll explain to you what that means.
World Vegetarian by Madhur Jahfrey
My Hindustani food guru compiled this huge collection of veggie/vegan dishes from around the world. Kim-chi to samosas. Queso blanco to millet cakes…to say its exhaustive would be an exaggeration…but not much of one.
and finally…
Mastering the Art of French Cooking by Julia Child
I’ve only got the first of the two volume set. This is the real deal, uber-rich French cuisine that demands you pick up some real kitchen skills to complete these recipes. When you want a challenge and have a WHOLE day to cook (and drink wine?) design a menu out of this book. I cooked the fish mousse…wouldn’t really suggest it for anything other than a conversation piece. But that’s the only dish out of here that hasn’t agreed with me. The rest are stellar. I’m going to tackle cassoulet one of these days.
Keep up the great work Jared…
the blog looks great.
Doug