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Thread: Your favorite cookbook?

  1. #81
    Senior Member wellminded1's Avatar
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    Eleven Madison Park, Elements of Dessert, Joe Beef, Faviken, Notes from A Kitchen, The Keller Collection, Alinea, Toque , Volt Ink, COCO, and The Art of Fermentation. That just to name a few.

  2. #82
    Recently it's been Ratio and Twenty--both by Ruhlman. Also, Beard's Theory and Practice of Good Cooking.
    once in a while you get shown the light, in the strangest of places if you look at it right

  3. #83
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    Wow, being a new member of this Forum I love it when old gems in the pot like this thread gets a stir. My favourites:
    The Tasajara Bread Book (a sentimental attachment, it started me baking bread in 1974)
    Japanese Cooking, A Simple Art, Shizuo Tsuji (my Japanese primer)
    The Heart of Zen Cuisine, A 600 year tradition of vegetarian cooking (says it all, I love the elegant minimalism of this tradition)
    Essentials of Classic Italian Cooking, Marcella Hazan (as mentioned by a couple others here)
    Moro, (as well as) Casa Moro, Sam & Sam Clark (Moroccan and Spanish, lively and different approach by two youngish English cooks)
    The Art of Indian Vegetarian Cooking, Yamuna Devi (a fantastic source for Indian cuisine, easy to adapt to seafood or even meat if you need to)

  4. #84

    ecchef's Avatar
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    Reading The Flavor Thesaurus lately. For style as well as content, plus its interesting references.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  5. #85
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    Mrs Beetons cookery book from 1928 because it was my great grandmothers and it amazes me how little the basics have changed.It has a great page of kitchen maxims,such as "a stew boiled is a stew spoiled" and cringeworthy ones like"thrust an oniony knife into the earth to takeaway the smell."Other than that Mcgee,Fat Duck ,Modernist cuisine,LaReportoire,anything by David Thompson-actually really hard to name a favourite.

  6. #86
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    mr drinky's Avatar
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    Lately, I have been liking All About Roasting by Molly Stevens. She has this chicken pieces with Dijon mustard that is simple and amazing. I made it back in November when I was trying out Justin's Fowler Honesuki and needed a simple recipe that involved breaking down chickens. Since then I have made it three times along with a couple of other recipes that have been spot on.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  7. #87
    Senior Member Jmadams13's Avatar
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    My current favorite is Farmhouse Cooking by Mary Black. It's a little dated, published in New Zealand in the late 80s I think, but the food is good, simple, and interesting
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  8. #88
    My hands down favorite is "The Complete Greek Cookbook" I've had for 30+ yrs. I also like "I Hear America Cooking" But I try stuff I read about, or see on line here and no other forums.

  9. #89
    Charcuterie & Salumi by Ruhlman

    and I been going through Around My French Table by Dorie Grennspan alot lately.

  10. #90
    Here and ON other forums man it's like I'm dyslexic today . . . DOH!!!

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