Which Cookbooks Are Best? Some of my Favorites

Extra! Extra! Read all about it!!

As a writer, books are a passion. As a writer AND a food geek, cookbooks are an even bigger passion. I have an entire section of my kitchen devoted to cookbooks. At last count I own over 150. I often read a cookbook cover-to-cover, as I would a novel. And just as in some books when the plot takes a sudden twist and you think, “No, that can’t be happening!” I have read recipes and thought, “That could not possibly work.” Or “Wow, that sounds amazing! I never thought of trying those flavors together!!”

You might see why I label myself a food geek…

I use the internet as a source for many of my recipes, and it often inspires my creations. But there is nothing like holding a [cook] book in hand, scrolling through recipe after recipe and  drooling over colorful, well-staged photos, to get me in the mood for cooking.

*Note: I don’t drool ON the photos, just over them. 🙂

How did I get so MANY??

Yes, I have a lot. More than most I suspect. Some were given to me. Many have been written by favorite chefs, signed if I’ve had the chance to meet them in person (and many I have). I have a coveted copy of Julia Child’s “Mastering the Art of French Cooking,” autographed shorty before her death in August 2004. And I have several signed books by my favorite local celebrity chef, Stephan Pyles.

One of my treasures is this signed edition of “Mastering the Art of French Cooking” by Julia Child. I bought it 2 days before her death. I am honored to have this in my collection.

Most of my cookbooks I bought myself. In fact, I recently acquired two new cookbooks so I might, ideally, perfect a dish or two for my new daughter-in-law. She is from China, and it is a goal of mine to offer her a meal that in some way brings her homeland here to her. She has become a loved and treasured addition to our family!

Two new editions. As of this posting I have not yet attempted any of the recipes, but I have read that the author, Fuchsia Dunlop, uses authentic recipes based on her extensive training in China. I hope to recreate a few of these for my daughter-in-law.

Admittedly, many of my cookbooks are no more than eye candy that sit idle on my shelf or are rarely opened. Then there are others I do use on a regular basis, my go-to cookbooks that help me out in a pinch.

The Sweet…

Rose Levy Beranbaum is one of my cooking idols. I began with “The Cake Bible” and now own most of her cookbooks (not all in my collection are pictured). The brownie recipe in “Rose’s Christmas Cookies” is my go-to recipe, and is one of my most requested. Amazing!

For many of my pies, I use Rose Levy Beranbaum’s “The Pie and Pastry Bible”. I love her books. She takes time to explain not only the “how” of a recipe, but also the “why.” I use a scale to measure ingredients, so I appreciate that she includes measurements both in volume AND weight. This book in particular details the various crusts you might want to use and with which pies. While the recipes may appear complicated, if you follow carefully they provide a step-by-step method to achieve the best crusts. I highly recommend this book for anyone looking to up their pie-baking skills.

Rose’s “The Cake Bible” was on my wish list way back in 1988. I was a mere college student at the time, not yet realizing the depth of my culinary passion. But I should have known from the reaction I had to the cover. I was instantly drawn to its luscious cake draped in a sheet of chocolate(a sheet, I say!) …sigh! Leafing through the bookstore copy had me dreaming of possibilities. I don’t know if I thought I would ever attempt any of the recipes, but they entranced me. Thankfully, I received a copy that Christmas. The pages began falling out from so much use, so I recently acquired a second copy.

…The Savory

Of course I don’t only bake. Some of my favorite savory regulars include Molly Stevens’ “All About Braising,” Adam Perry Lang’s “Serious Barbecue,” and Cook’s Illustrated’s “The Best Recipe.” When I was first learning to cook, I found Irma Rombauer’s “Joy of Cooking” to be invaluable. It provides basic information and hundreds of recipes. As my skills expanded and I grew more comfortable, I experimented with modifications to suit our family’s tastes, branching out to more complicated cookbooks and techniques over time. Practice, practice, practice!!

So many cookbooks, so little time

I’d like to use more of my collection; therefore, I will pick one cookbook to feature in my kitchen each week. One night that week would be devoted to creating a menu from the chosen cookbook, fulfilling a couple of purposes. One, my cookbooks  get more use, collecting food stains and post-it notes to mark favorite recipes rather than merely collecting dust. Two, my repertoire of menu offerings increases as I no doubt branch out into new territory. Sounds like a win-win!

A Few More…

*If you click on the highlighted titles in this post they link to where you can buy them on Amazon.com. I get zero (nada, zilch, none) profit from any links. The links are to help you find them should you so desire. 

This list is a sampling of the more used volumes in my collection. Stay tuned as I work through some of my lesser used cookbooks!!

Okay, I’ve shared some of my favorites. What are yours?

Royal Irish Soda Bread – My Favorite!

Irish Soda Bread

Irish Soda Bread

I look forward to this Irish Soda Bread every St. Patrick’s Day as much as I do my cheesecake and Irish coffee. It is that good. To be fair, it is not authentic Irish Soda Bread. It has butter in it. And a touch of sugar. And raisins. Not something the Irish of old had ready in their pantries back in the day.

The Recipe (a link)

My recipe comes from Rose Levy Beranbaum’s “The Bread Bible.” I am going to link to the recipe posted on Reddit [click here] because, well, I’m feeling a bit lazy after spending all day cooking Irish Stew…and Stout Cheddar Cheese Cheesecake…and Guinness Bread (a new recipe this year!)…and Chocolate Stout Ice Cream (also new this year)…and Whiskey Butter…and finally, these lovely Royal Soda Breads…

All I need to do tomorrow (which it almost is as I write this…) is to prepare the mashed potatoes to go with the Irish Stew, make sure the Guinness is cold, and if I’m not too tired, make a smoked fish appetizer to start it all off. I did smoke the fish for that earlier today, so we are ready to go!

Happy St. Patrick’s to everyone out there. Hope you find the pot of gold at the end of the rainbow before that sneaky little leprechaun gets it first!