Good Cookbooks?

[bmccasland]

Because I think I might be moving away from this place, I bought the Times-Picayune's Cooking up a Storm - a collection of recipes the local paper put together from requests for lost recipies after Hurricane Katrina. Each recipe has a bit of history about it, and in true New Orleans fashion, has good drink recipies, fish & game, and desserts.

For basic reference I have my Better Homes and Gardens Cook Book a notebook type binder that looks like it's covered with a red check table cloth.

I have to admit, I have a weakness for cookbooks, and have a bookcase full of them. Don't ask me to cull the stacks. Can't do it, just can't.

[snapdragen]

I'm a huge Jacques Pepin fan - Simple Healthy Cooking is my favorite.

[SadieKate]

This time of year: Rose's Christmas Cookies. Her almond toffee recipe is a dead ringer for Almond Roca, except it's flat.

For equipment, science and technique: Cook's Illustrated. Because of the articles, I've learned how to alter recipes for the better. The equipment and product comparisons are terrific, and since it's advertisement-free I trust the research.

[GLC1968]

For equipment, science and technique: Cook's Illustrated. Because of the articles, I've learned how to alter recipes for the better. The equipment and product comparisons are terrific, and since it's advertisement-free I trust the research.

YES!! I totally forgot but I have to add my recommendation to the above. I love Cook's Illustrated - my mom bought me a subscription and I get so excited when it arrives every time. My husband actually makes fun of me. Such a GREAT resource!

[indysteel]

YES!! I totally forgot but I have to add my recommendation to the above. I love Cook's Illustrated - my mom bought me a subscription and I get so excited when it arrives every time. My husband actually makes fun of me. Such a GREAT resource!

Cook's Illustrated is what got me to start cooking. Even if you don't rely on the recipes, it's just an interesting read. I joined their online site before finally getting a subscription to the magazine. I've relied on many of their equipment reviews in outfitting my kitchen. I'm such a "researcher," so the way CI approaches cooking really appeals to me.

[hoffsquared]

For basic reference I have my Better Homes and Gardens Cook Book a notebook type binder that looks like it's covered with a red check table cloth.

I have this one too. It is over 25 years old now and is quite battered. It's my standby for substitutions and a biscuit recipe my family loves.

Should still be able to find the Vegetarian Epicure. I replaced mine with a new one just 1 or 2 years ago.

[Bike Chick]

I have the old Joy of Cooking (over 30 years old) and the red and white checked Better Homes and Gardens from the same year. I bought the Betty Crocker Healthy Home Cooking cookbook last year and it's really great. Healthy, tasty recipes that list all the nutrition information. I would highly recommend it.

[badgercat]

I'll also chime in on behalf of Better Homes and Gardens. It's my go-to for stand-bys--it's a great reference if you're looking for solid recipes for basic doughs, sauces, etc etc etc. It's not 'fancy' but there are plenty of tasty recipes in there, nothing too fussy. Plus it has good tips/tricks/references.

[OakLeaf]

As long as we're discussing our favorite reference books, gotta give a shout-out to Harold McGee's On Food and Cooking. That's my go-to book for understanding why a recipe calls for something-or-other. I keep meaning to just sit down and read it, but I've been really backed up with my reading the last couple of years...

[Bike Chick]

One day when I retire I'm going to catch up on things like that

[smilingcat]

Just read the entire thread.

Lot of great books and magazines.

"Cookwise" by Shirrley Corriher is a great go to book if you want to change the character of your dish, baked goods... I've used it as a reference to "personalize" my cookies.

"On Food and Cooking" by Harold McGee is a great reference if you want to know the difference in wheat... how oil differs... its not about the recipe, its about the nature of the ingredient. Great reference for those who want to know bit more about food science.

my fav books:

La Bouche Creole by Leon E. Soniat Jr. It's not just about the recipe but storytelling of life growing up. Has a great section on mother sauces. Its easy to follow and fool proof. Bechemel, Hollandaise, Bernaise...

I'm interested in what others are doing in culinary world. so its not just about recipes. I want to see their presentation, their thought...

"Sunday Supper at Lucques" by Susan Goin
"Tartine" by Elizabeth Prueitt and Chad Robertson. I've taken some of their recipe as a base and came up with my versions of lemon square... I think mine is better
"Refined American Cuisine" by Patrick O'Connel The Inn at little Washington. Love their presentation...
"Bold American Food" by Bobby Flay. Okay I hate the guy. He is uber well known for **** and ego ... But he is really impressive. Looked at his sauces and wow. Amazing. Love the smoked bell pepper sauces.
...

for actual preparation:

"Making Artisian Chocolates" by Andrew Garrison Shutts lots of interesting ideas on taste combinations. Pear and ginger...
"The secrets of Baking" by Sheryl Yard. REALLY GOOD PRACTICAL REFERENCE in pastry making from financiers to pate a choux (cream puffs), to laminates like palmiers to genoise...
"Chocolates & Confection" from CIA
"The Professional Chef" from CIA more of a text book and the recipe is industrial size.

My old standbys and my references:

Betty Croker cooky book. 1963 you'll find things in here that is lost and forgotten.
Joy of Cooking early '70s edition??
Jr league cookbook SF stands out.
"great cooking everyday" from weight watchers (yes its pretty good).
My mother's recipe file.

are just a few...

Secrets of great cooking I think lies in preparation "mis en place" and good knife skill.

And learn to make mother sauces. And add a few modern sauces like mango-lemon-red onion... Great sauce can hide bad execution (cooking).

Another secret is make your own stock and freeze the stock in a ice cube tray. I mostly have chicken stock. Occasional turkey stock and buffalo stock. They are used to make soup, sauces, to flavor things like brussel sprouts for "steaming". I use weak chicken stock, white wine, slices of yellow onion to poach salmon.

Get a cookbook that fits your lifestyle. Some of my cookbooks are haute cuisine but I just look at them for their presentation. Down home cooking is based on simple recipes from my mother, joy of cooking, Jr League, La Bouche Creole (he makes it easy). Cutouts from magazines, newspaper...

Start creating your own cookbook, a collection of favorite recipes

And don't turn on the stove until everything is ready to go!!