Good Cookbooks?

[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!!

[OakLeaf]

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

Yep yep yep. Unlike TV, I have to be my own army of prep cooks, but everything still works mostly the same way. A collection of small bowls is indispensable for measuring out spices and prepared ingredients. Mince the garlic first, for health reasons; chop the onions last so I still have some eyesight left! For ingredients I'll be using in larger quantities (soaking beans, chopping vegetables), I'll use a sealable container that I can just rinse and re-use for the leftovers.

The exception would be ingredients that go in during the last few minutes of cooking, like chopped greens or minced herbs, that I can prepare while the rest of everything is cooking.

For everyday, I'm not particular about stock. All my vegetable scraps and Parmesan rinds go into the freezer, and when I have enough to fill a big pot, I'll make stock, then freeze that in 3 to 6 cup containers. It's different every time and not what you'd want to use when the stock is really critical, but it adds some depth to my soups and risotti, and makes me feel like I'm getting everything I can out of my veggies.