Cookbooks worthy of my shelf…I don’t keep many, but these have helped me immensely
I don’t find that I am drawn to cookbooks religiously for the creative aspect. I like to look at pictures and browse for ideas, and I require factual information that assists me in my own creative pursuits…for instance… How high shall I heat certain meats (ok, guideline that is for me, subtract a little for my tastes), what is the difference between a cobber, crumble, & pan dowdie? What is a good ration for that crumbly stuff we love on cooked fruit? What about hollandaise–now there’s a great recipe that my husband uses as a guideline in Fannie Farmer that we think is better than any we’ver ever tasted–except of course, my mother, who uses the same recipe and makes it smooth and perfect everytime (sorry hubby, she has seniority).
I do like to browse through books for interesting combinations, tucking the memory into a crevise in the brain so I can miraculously pull it out when the ingredients present themselves….I could use help in adding fruits to savory dishes and making more sauces and chutneys. I remain open to recipes for these until I learn the ropes. Here are a few resources that I return to:
Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking By Yamuna Devi, Bala Books: Old Westbury NY, 1987. If you are curious about Indian Food, this is a great resource to develop technique and learn the ingredients. Yamuna Devi includes a very descriptive glossary and offers very detailed “how-to” for simple dishes and complex. It is bible sized. I learned how to make Pannir from her instructions and it worked beautifully. The dishes are classic and interesting. I have several I make often and improvise on. My favorites can be made quickly with only a few ommissions, and can be dressed up for special occassions. Using all the ingredients does yeild the authentic flavors that draw us to the Indian eating experience. Just plan on having a good deal of time to craft your feast.
Moosewood Cookbook By Mollie Katzen Ten Speed Press: Berkeley, CA, 1977. Okay, old classic. Love it for soups, soups, soups, and cakes and brownies, corn bread….Yes, alot of butter is used. That is okay in our house (four skinny teenage boys). I have several of Mollie Katzen’s books–one is Sunday’s at Moosewood (Thanks Lisa!) which features individual Moosewood restaurant chefs sharing a particular culture’s food in each chapter. You can easily assemble several menus from appetizers to deserts from each culture’s recipes. Included are chapters of recipes originating from Finland, Southern United States, Carribbean, Jewish, British Isles, Chile and many more.
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats By Sallon Fallon, with Mary G. Enig, Ph.D. New Trends Publishing: Washington DC, 2001. If you are ready for an eye opener and a return to food that is truly nourishing, get this book. There are lots of recipes, some a little strange for most, but much in the way of side bar information. I had schooled myself extensively in much of the fringe undertanding of nutrition before I got Sally’s book, so I am of her fold. She founded the Weston A. Price Foundation (see my side bar for link) in 1999, which I regard highly as a source of information regarding nutrition.
The Book of Cheesecakes by Steven Wheeler, HPBooks: Los Angeles, 1988. This is just a skinny but tall book on cheesecakes, which happens to be my favorite desert. There are a few savory treats here, but mostly of the deserts are not overly sweet and use all sorts of additions like pistachios, apricots, whiskey, dried fruits.
The Fannie Farmer Cookbook Revised by Marion Cunningham with Jeri Laber, Alfred A. Knopf: New York, 1979. This amazing cookbook dates back to 1896 and was titled as The Boston Cooking-School Cook Book. So I stick to classics in this one, and utilize an updated sense for instructions –especially about meat. It is by no means extensive but I go back to her for baking most of all, cookies and pancakes (have that memorized and do my own variations), and puddings, merienges. You know, there’s a few things you don’t need to mess with. It holds a place on my shelf that is respectable. Do not let on that I am interviewing for a new “bible” so to speak. I would love suggestions. I hear Joy of Cooking is updated recently. What about Martha? I want a resource most of all, suggestions for improvisation will do. So please submit your ideas and tell me who and what stirs your soup pot.
I’ve found mixed results on the internet! I bet you have too. I like to stick to tried and true resources such as Gourmet Magazine. Otherwise, there a literally tons of recipes out there and one requires half an hour to sort thorugh all the variations on something in order to find the similarities and decide on what you can trust. I utilize Marths Stewart’s website more and more these days. She loves the classics and has great taste, and is not afraid of fats! For strongly American cuisine, I check with her compedium for classics and inspiration when I don’t have anything on my book shelf and have certain ingredients I want to work with!
I’m a fan of Alton Brown, who is the chef of Good Eats on the Food Network. He’s chock full of the information I crave, and he loves meat. So I listen when he talks about preparation, marination, searing etc….I have learned alot from him.
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