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Your favorite cookbook
12/25/2011 2:17:14 AM
Seriously Simple: Easy recipes for Creative Cooks by Diane Worthington.
Just picked up America's Test Kitchen complete cookbook off Fleabay. Anyone have it?
Just picked up America's Test Kitchen complete cookbook off Fleabay. Anyone have it?
12/25/2011 1:06:12 PM
I'm Just Here for the Food - Alton Brown. Awesome book for explaining the methodology / science of cooking.
There's a bunch that I love, but that's a go-to. The good-old Betty Crocker cook book is a great resource, still.
There's a bunch that I love, but that's a go-to. The good-old Betty Crocker cook book is a great resource, still.
12/25/2011 5:30:37 PM
Still using my Grandmothers Betty Crocker cookbook.
12/25/2011 8:40:50 PM
A Provencal Kitchen in America
just got a guy fieti book with some good ideas,too
12/25/2011 10:20:46 PM
One of the first Tony's microwave cookbooks. It has all my grandfather's food stains in it 
Bell's Best the first one.
12/26/2011 8:12:47 AM
I've had a Betty Crocker cookbook since 1986 and still use it regulalrly. Its nothing fancy, but basic instruction for good food.
12/28/2011 7:33:46 PM
Mastering the Art of French Cooking by Julia Child, is a great book and it starts at the begining. It walks you through most phases of Classical Culinary Arts. It will teach you the basics of cooking methods like broiling, roasting, etc., and even teaches you the 'Mother Sauces' and how they become most dirivetives. This is all based on Escoffier's methods and will give you a great grounding and the ability to create great dishes.
From Google"
This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:• It leads the cook infallibly from the buying style= the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.• It adapts classical techniques, wherever possible, to modern American conveniences.• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.• It offers suggestions for just the right accompaniment to each dish, including proper wines.Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
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From Google"
This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:• It leads the cook infallibly from the buying style= the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.• It adapts classical techniques, wherever possible, to modern American conveniences.• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.• It offers suggestions for just the right accompaniment to each dish, including proper wines.Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
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12/28/2011 7:40:13 PM
Originally Posted By pcsutton:
Mastering the Art of French Cooking by Julia Child, is a great book and it starts at the begining. It walks you through most phases of Classical Culinary Arts. It will teach you the basics of cooking methods like broiling, roasting, etc., and even teaches you the 'Mother Sauces' and how they become most dirivetives. This is all based on Escoffier's methods and will give you a great grounding and the ability to create great dishes.
From Google"
This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:• It leads the cook infallibly from the buying style= the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.• It adapts classical techniques, wherever possible, to modern American conveniences.• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.• It offers suggestions for just the right accompaniment to each dish, including proper wines.Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
[/span]
Mastering the Art of French Cooking by Julia Child, is a great book and it starts at the begining. It walks you through most phases of Classical Culinary Arts. It will teach you the basics of cooking methods like broiling, roasting, etc., and even teaches you the 'Mother Sauces' and how they become most dirivetives. This is all based on Escoffier's methods and will give you a great grounding and the ability to create great dishes.
From Google"
This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:• It leads the cook infallibly from the buying style= the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.• It adapts classical techniques, wherever possible, to modern American conveniences.• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.• It offers suggestions for just the right accompaniment to each dish, including proper wines.Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
[/span]
My favorite as well.
Not the book if you are on a diet or a budget, but if you've got a couple hours to make a kickass meal nothing beats Julia Child.
Her volume 2 has about 14 pages on making a loaf of french bread.
12/28/2011 8:16:54 PM
The Settlement Cook Book. It was my Grandmothers and has old school recipes. Something to keep your eyes open for at rummage/yard sales 
12/29/2011 12:07:43 PM
My go to 1st read for ANYTHING is Joy.
I have alot of silver pallette, AB's, Escoffiers and "French" style books too.
I also get 2 books a year when I return to the CIA in Hyde Park, NY. "The Professional Chef" is
one of the class textbooks and is really a good reference.
The most used in my collection is an old hardbound copy of "The Joy..." and a bread and soup book
my father and I used to bake bread and make soups with when I was very young...
I have alot of silver pallette, AB's, Escoffiers and "French" style books too.
I also get 2 books a year when I return to the CIA in Hyde Park, NY. "The Professional Chef" is
one of the class textbooks and is really a good reference.
The most used in my collection is an old hardbound copy of "The Joy..." and a bread and soup book
my father and I used to bake bread and make soups with when I was very young...
12/29/2011 2:48:12 PM
Originally Posted By Barbara:
I've had a Betty Crocker cookbook since 1986 and still use it regularly. Its nothing fancy, but basic instruction for good food.
I've had a Betty Crocker cookbook since 1986 and still use it regularly. Its nothing fancy, but basic instruction for good food.
Same here, but got it in 1974. I also used to use the Fannie Farmer Cookbook a lot, too. Both taught me the basics. Now, I have so many cookbooks, from Thai to Indian to Indonesian and Phillipino, I get sometimes frustrated because there is no way I can do each recipe at least once.
Betty Crocker is a great place to start, and everyone can afford it.
12/29/2011 10:32:24 PM
Becoming a Chef by Dornenburg and Page (Culinary school graduation gift)
The Julia Childs Mastering the Art of French Cooking books
The Professional Chef by Culinary Institute of America
And the good ol Joy of Cooking (The BEST home cookbook)
These are my favorites. I used a lot in training in restaurants and while writing about food.
These aren't necessarily the best books for the home cook except for Joy(which is the BEST home cookbook) and the Julia books are great.
12/30/2011 1:09:27 PM
Hands down the best cookbook:
I guess I should say "recipe book". If you're looking for technique, then I don't know. I learned most of that by watching TV shows and then trying myself.
For grilling, Steven Raichlen is the go-to source. Incredible variety.
I guess I should say "recipe book". If you're looking for technique, then I don't know. I learned most of that by watching TV shows and then trying myself.
For grilling, Steven Raichlen is the go-to source. Incredible variety.
12/30/2011 3:57:39 PM
For my apprenticeship the two books we used were;
Professional Cooking by Wayne Gisslen
and
Classical Cooking the Modern Way by Eugen Pauli
The Professional Cooking book would be one of the best books for someone looking to learn the basics
Professional Cooking by Wayne Gisslen
and
Classical Cooking the Modern Way by Eugen Pauli
The Professional Cooking book would be one of the best books for someone looking to learn the basics
1/1/2012 5:23:53 AM
1/1/2012 5:37:02 AM
Google
1/1/2012 5:39:24 AM
Actually, I just google and go to town.
1/2/2012 2:14:53 PM
1/2/2012 2:33:46 PM
Such an easy question
Romagnoli's Table
Authentic Italian cooking made easy.
Romagnoli's Table
Authentic Italian cooking made easy.
1/2/2012 2:37:57 PM
I have a recipe in one of those books
1/2/2012 6:58:14 PM
1/3/2012 5:00:41 PM
Originally Posted By dphill:
The Settlement Cook Book. It was my Grandmothers and has old school recipes. Something to keep your eyes open for at rummage/yard sales
The Settlement Cook Book. It was my Grandmothers and has old school recipes. Something to keep your eyes open for at rummage/yard sales
This. Wife has over a hundred cook books, Settlement is one of her favorites.
1/4/2012 10:56:57 AM
That said, I don't really do cookbooks much. I find recipes online or from cooking shows.
1/4/2012 12:02:25 PM
Also Food and Wine has some really good cookbooks.
1/4/2012 12:03:56 PM
To Serve Man
Americas Test Kitchen is awesome according to the spouse unit.
Americas Test Kitchen is awesome according to the spouse unit.
1/4/2012 4:45:07 PM
Originally Posted By DWFAN:
To Serve Man
Americas Test Kitchen is awesome according to the spouse unit.
To Serve Man
Americas Test Kitchen is awesome according to the spouse unit.
I agree with your spouse unit. I have every episode on my PC and refer to them all the time. Best cooking show on TV.
1/4/2012 5:32:57 PM
1/4/2012 9:28:01 PM
Ha, I have that one. It's pretty good but lacks stuff I figured would be in basic cook books and has more odd stuff. It's pretty good for some how to's like cleaning squid, crabs, breaking down a chicken etc. Those are handy if you're a newb. I use some of his bread recipes but I find better ones online. Actually I find a lot of good recipes online.
My mother gave me her extra copy of the Boston School of Cooking Cookbook. It was pretty state of the art back in the day. Actually has good info on older methods and some less common foods.
My first extra cookbooks were small paperbacks that my mother gave for college; Jeff Smith The Frugal Gourmet. He fell off the face of the earth for something really bad. I'll leave it at that. I liked the show and his presentations.
1/5/2012 4:40:07 AM
James Beard's Theory and Practice of Good Cooking.
1/6/2012 9:20:17 PM
After the Hunt by Chef John D. Folse
This is a must have for anyone that cooks what they hunt and fish. Lots of great recipes.
This is a must have for anyone that cooks what they hunt and fish. Lots of great recipes.
1/6/2012 9:49:19 PM
The one my mom wrote and gave to all of her offspring.
My mom has always been a great cook (actually more of a gourmet chef without paid for credentials), and her mother taught her how to do it. I always loved her and her mom's cooking and had asked if she could compile the recipes we always remembered that we loved when we (me and my siblings) were younger. She did, and I use that book all the time now.
My mom has always been a great cook (actually more of a gourmet chef without paid for credentials), and her mother taught her how to do it. I always loved her and her mom's cooking and had asked if she could compile the recipes we always remembered that we loved when we (me and my siblings) were younger. She did, and I use that book all the time now.
1/6/2012 10:18:56 PM
I have a whole shelf unit full of cookbooks,
But the one I pick up most often is this one.
But the one I pick up most often is this one.
1/9/2012 11:43:13 AM
Originally Posted By Zoomer302:
My go to 1st read for ANYTHING is Joy.
I have alot of silver pallette, AB's, Escoffiers and "French" style books too.
I also get 2 books a year when I return to the CIA in Hyde Park, NY. "The Professional Chef" is
one of the class textbooks and is really a good reference.
The most used in my collection is an old hardbound copy of "The Joy..." and a bread and soup book
my father and I used to bake bread and make soups with when I was very young...
My go to 1st read for ANYTHING is Joy.
I have alot of silver pallette, AB's, Escoffiers and "French" style books too.
I also get 2 books a year when I return to the CIA in Hyde Park, NY. "The Professional Chef" is
one of the class textbooks and is really a good reference.
The most used in my collection is an old hardbound copy of "The Joy..." and a bread and soup book
my father and I used to bake bread and make soups with when I was very young...
Are you attending the CIA? I went there 15 years ago.
