Book of the Meme Club
Book of the Meme Club
Danno at New Orleans Cuisine has tagged me for the Five Favorite Food Books meme circulating the food blogosphere. As someone nearly as addicted to reading as to cooking, this might seem easy. But I've never relied a lot on cookbooks as a resource depending more on magazines, my own inclinations, and, for the past few years, the Internet. Nevertheless, here's what I've come up with.
Depending on what counts as a cookbook (is McGee's On Food and Cooking a "cookbook?"), I currently have around 100 cookbooks.
The last food-oriented books I bought were Garlic and Sapphires by Ruth Reichl and, at the same time, Calvin Trillin's Feeding a Yen. I highly recommend Reichl's book as a quick and fun read -- a good story, well-told.
My most recent addition to my collection of books focused on specific recipes is Beranbaum's The Bread Bible.
My most used cookbook -- over the course of 30 or so years -- has been the Encyclopedia of Cookery, which is apparrently out of print. An old-fashioned book of cooking basics, it's held a fundamental spot in my cooking life that the Joy of Cooking has held for others.
With my computer background, I tend to approach cooking as much as a science as an art and so Harold McGee's books (On Food and Cooking and The Curious Cook) have been important to my development as a cook.
The Silver Palate cookbooks (The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, and The New Basics Cookbook) by Julee Rosso and Sheila Lukins have strongly affected my cooking style. I'm not much for strictly following recipes, but I've gotten lots of good ideas from these books.
A trip to Spain got me hooked on Spanish cooking and Penelope Casas's Delicioso! got me started and Patricia Well's The Provence Cookbook did the same for Southern France.
Danno at New Orleans Cuisine has tagged me for the Five Favorite Food Books meme circulating the food blogosphere. As someone nearly as addicted to reading as to cooking, this might seem easy. But I've never relied a lot on cookbooks as a resource depending more on magazines, my own inclinations, and, for the past few years, the Internet. Nevertheless, here's what I've come up with.
Depending on what counts as a cookbook (is McGee's On Food and Cooking a "cookbook?"), I currently have around 100 cookbooks.
The last food-oriented books I bought were Garlic and Sapphires by Ruth Reichl and, at the same time, Calvin Trillin's Feeding a Yen. I highly recommend Reichl's book as a quick and fun read -- a good story, well-told.
My most recent addition to my collection of books focused on specific recipes is Beranbaum's The Bread Bible.
My most used cookbook -- over the course of 30 or so years -- has been the Encyclopedia of Cookery, which is apparrently out of print. An old-fashioned book of cooking basics, it's held a fundamental spot in my cooking life that the Joy of Cooking has held for others.
With my computer background, I tend to approach cooking as much as a science as an art and so Harold McGee's books (On Food and Cooking and The Curious Cook) have been important to my development as a cook.
The Silver Palate cookbooks (The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, and The New Basics Cookbook) by Julee Rosso and Sheila Lukins have strongly affected my cooking style. I'm not much for strictly following recipes, but I've gotten lots of good ideas from these books.
A trip to Spain got me hooked on Spanish cooking and Penelope Casas's Delicioso! got me started and Patricia Well's The Provence Cookbook did the same for Southern France.
2 Comments:
Nice collection Kevin, I have some new books to check out now!
Danno,
I've been particularly hung up on collections of food writing lately. In addtion of Reichl's and Trillin's books, I've been reading M.F.K. Fisher for the first time.
Kevin
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