True confessions of a cookbook addict
It’s true. I am an addict. While I love all books and read just about any type of book that catches my interest, cookbooks are at the top of the list. I can’t walk by a table of new cookbooks in a bookstore or library, or that dusty cookbook in an antique store without stopping. There seems to be no end in sight of new ways to use common ingredients or the techniques to make unusual ingredients worth trying. Cookbooks are a reflection of how people lived and ate in the past. It’s a history lesson that I never tire of! The new cookbooks are recording our history for the future. Here is a short list of some of my favorites, old and new.
You can’t go wrong with Martha for beautiful photography and excellent recipes.
The Cake Bible by Rose Levy Beranbaum
All of this baker’s books are full of lovely pictures and complete scientific information about baking. She has many books about baking of all sorts
The Barefoot Contessa by Ina Garten
Ina is like a wonderful friend. Her recipes are easy and very, very tasty!
The Food You Crave by Ellie Krieger
The author is a dietician. Her books have simple, clear and healthy recipes that are worth craving!
Ad Hoc At Home by Thomas Keller
I love his books but have never tackled his recipes.
These have gorgeous photographs and recipes that are quick and delicious.
These books have fast recipes. I love her Vodka Cream Spaghetti sauce and many of her sandwich recipes are family favorites.
You will learn much from these books. Shirley is a chemist and gives detailed explanations with each recipe. Great resource books!
The fist part of this book is a compelling narrative of how people cooked and ate in the early part of the last century.
I learned to cook from the 1975 edition and still use it today, it is held together with duct tape and rubber bands!
Artisan Bread in 5 Minutes a Day by Jeff Hertzberg
My Bread by Jim Leahy
You must try both of these books and their methods! There are so many people who have never baked bread that are having great success with these methods. I am turning out breads that are just wonderful: deep flavors, superb crusts and no failures. The hard core “I can’t bake bread” people will never say that sentence again after making ONE batch.