Good Cookbooks

sdsester

I thought I would start this parallel thread to the cooking and baking one. Does anybody have favorite cookbooks? Back when I thought of going to culinary school I collected them but got tired of moving them around and figured I could always get copies at the library or recipes online. It is not the same though. I think elegant cookbooks make welcome and pleasant Holiday presents?

One book I did keep because it is an amazing reference volume is Julia Child's "The Way to Cook". It is worth the price just for contemporary cooking times and roasting temperatures. I had Mom's Betty Crocker book but found it totally scary. In the day, it seemed everything had to be killed a second time by roasting to an internal temperature of 800F or for at least 18 hours!

One thing that I do find amusing in "The Way to Cook" is two pages spent covering the perfect way to hard boil an egg.

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funfool

hmm, I have one I like to use, really is more of a blog. It does use offensive language.
Myself as a old construction worker find it humorous, but have used several of the recipes from it and continue to use it.
I am hesitant to post the link, terms of use say to keep it clean in this forum,
I assure you will be swear words if you click on the link, do not click on it if will be offended.
Same time, is a cook book all old carpenters should have in the tool bags.
http://cookingfor*******s.blogspot.com/

funfool goes and hides now

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sdsester

Well the automated system stripped the URL to asterisks.

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gma2rjc

Cooking for....

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funfool

Yeah, I saw that and did it me a favour.
Actually you can find it by searching google for cooking for arse holes , adjust the lettering as needed.
It does have some interesting recipes and a colourful way of giving directions,
I do not mind reading the directions, some may have a issue with it.

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Jess_718

I like family circle and Betty Crocker!

rossfingal

Yeah!
"Family Circle"
"Betty Crocker"
"Better Homes and Gardens" -very, good!
I had a cook book titled -
"Blue Ribbon Recipes"
(Got destroyed in a flood!)
Blue ribbon, winning recipes from County and State Fairs -
from all over the US.

chrisn

We( the wife and I) have a pretty decent collection, maybe a hundred books. J Child's books are the most worn for sure. My mom's Betty Crocker one is practically worn out

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sdsester

Recommendations I could use would be for a good Indian or North African cookbook adapted for American ingredients and appliances. I am not, for example, going to build a Tandoori over in my space. I had a large crepe for lunch today at a N African cuisine restaurant. Raisens, spinach, carmelized onions, smoked salmon, etc. Quite different but nice.

And if anyone knows of an absolutely failproof book with baking instructions for an idjut, that would be great. What I need is one that makes me feel guilty experimenting. I have mentioned by Mom was and her sister are amazing bakers. Cooks? Not so much. If the recipe says 1/4tsp and even if the basil no longer has any flavor, my aunt is not about to add even another 1/4tsp!

Julia's books are again great so maybe I am just a lost cause. I actually do not like breads and cakes so much. I can think of many things I would rather eat than most any kind of sandwich and even pizza had better have something special going on with the crust. Pies and tarts are another matter. Any tart that can bake me a pie...

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oh'mike

The Joy of Cooking is my main 'go to ' cook book---

Wenzel's Menu Maker is also nicely worn and stained from use----

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chrisn

I have an Indian one here somewhere, I will look later today.
Here is another classic
http://www.amazon.com/Silver-Palate-.../dp/0894802046

I will see what I have on baking also. The wife does not bake but I will make bread now and then.

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sdsester

The "James Beard Celebration Cookbook" is worth the price just for the black bean soup recipe. But, as mentioned, I got tired of moving books around and figured I could find the recipe on line. And I can but it is not the same making it from my laptop screen.

Of course any of the Chronicle Books were nice to have just for the visuals. Of all I had once, I saved Amy Nathan's "Openers" because I have prepared many recipes in the book as main courses. One of my chef friends thought I nailed easily but nice looking stuffed tenderloins lined with spinach and filled with rice, pine nuts and currants and some other stuff. The recipe calls for a dried apricot and bourbon sauce but I made a fresh salsa with with mangoes, apricots instead.

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