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List of most valued cookbooks

dicus's picture

I saw this on slashfood and thought the list was interesting. I'm sure people here will have something to say about it.

1. "Better Homes and Gardens Cook Book," first published in 1930
2. "Betty Crocker Cookbook," first published in 1950
3. "Joy of Cooking," first published in 1931
4. "The New Basics Cookbook," first published in 1989
5. "The Silver Palate Cookbook," first published in 1982
6. "The Art of French Cooking," first published in 1961
7. "The Fannie Farmer Cookbook," first published as "The Boston Cooking-School Cook Book" in 1896
8. "The Good Housekeeping Illustrated Cookbook," first published in 1988
9. "The Moosewood Cookbook," first published in 1992
10. "Larousse Gastronomique," first published in 1938

The list was compiled by the Sacramento Bee. For the original post see:

http://www.sacbee.com/content/lifestyle/story/14247801p-15065325c.html

Jean's picture

(post #62714, reply #1 of 17)

Interesting.  I have them all, except instead of the last one, I have the American edition of LAROUSSE TRADITIONAL FRENCH COOKING by Curnonsky .


Do you know that http://www.bartleby.com/ has the entire first edition (1918?) of the Fanny Farmer on line?




Good judgment comes from experience, and a lot of that comes from bad judgment.  Will Rogers


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
debe5t's picture

(post #62714, reply #2 of 17)

Wow,what a neat site.Thanks Jean.Deb

Wolvie's picture

(post #62714, reply #3 of 17)

no I didn't - but THANK YOU for that link. :-)

 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

Jean's picture

(post #62714, reply #4 of 17)

You're welcome.  Bartleby rocks!!



Good judgment comes from experience, and a lot of that comes from bad judgment.  Will Rogers


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
CBirck's picture

(post #62714, reply #5 of 17)

Per this site's recommendations I purchased The Complete Meat cookbook.  I'm not much of a meat eater, but my DH is, that book has been used over and over, excellent advice, great marinades and recipes for original menus and leftovers.  I would highly recommend this book.

belinda's picture

(post #62714, reply #6 of 17)

My all time favorite cookbook is Simple French Food by Richard Alney.


CBirck - I noticed that your post was to ALL. How do you reply to all other then when you start the thread?


Where have all the flowers gone?- zone 6a, southern Ontario

May I a small house and large garden have! And a few friends, and many books, both true, both wise, and both delightful too!

ABRAHAM COWLEY, "The Wish," II. 10-12 (1668)
Gary's picture

(post #62714, reply #7 of 17)

When you click on reply, you'll notice that the To: box has a drop-down arrow. Just select to whom you wish to reply.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

belinda's picture

(post #62714, reply #12 of 17)

Thanks guys.

Where have all the flowers gone?- zone 6a, southern Ontario

May I a small house and large garden have! And a few friends, and many books, both true, both wise, and both delightful too!

ABRAHAM COWLEY, "The Wish," II. 10-12 (1668)
Nightrider's picture

(post #62714, reply #8 of 17)

When you go to reply to a post, there's a drop-down menu in the "To:" section up at the top.  You can select "ALL" from the menu.


Hope that helps!

CBirck's picture

(post #62714, reply #9 of 17)

Thanx for answering Belinda's question (I stayed in bed longer than usual this morning!).   By the way, IMO we have some of the best software for discussion groups out there!  Li, could you pass that on to Taunton?  I also belong to a couple of other boards out there and they pale in comparison to what we have, speed, search engine, spell check, ability to change fonts/appearance, Li,  etc.  Of course we also have the most responsive, helpful, intelligent membership!#@!


Edited 5/1/2006 8:49 am ET by CBirck

Jean's picture

(post #62714, reply #10 of 17)

LOL that should be good news after all the whining they put up with from us when they changed over.



Good judgment comes from experience, and a lot of that comes from bad judgment.  Will Rogers


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
TracyK's picture

(post #62714, reply #11 of 17)

You know, I came across a board during a Google search the other day that had that old threaded message structure... what do you know, I found it ridiculously hard to follow! <G>

Why is it so cold on this beach? And what's taking the bartender so long?

CBirck's picture

(post #62714, reply #13 of 17)

I too had a "learning curve" during the change of software.  Now I'm so pleased with it.  All you have to do is go out on another board to appreciate what we have!

Gretchen's picture

(post #62714, reply #16 of 17)

Well, everything is good except the search. There are only a few that seem to have access to that!!  'o)


Also, if you do multiple edits and don't particularly want to broadcast it, you can delete the "edited by" line in your prior ones.  Doesn't really matter, but since you asked about "all" replies, thought I would mention it.


Gretchen
Gretchen
Adele's picture

(post #62714, reply #14 of 17)

My all time favorite cookbook is Simple French Food by Richard Alney


The title sounded familiar, I have it and never made a thing.   Hmmm, Lambs' Testicles, don't think I'll find them here- LOL.  (You knew the first page I turned to had to be 'different')


What would you recommend? 


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

belinda's picture

(post #62714, reply #15 of 17)

There isn't a lot of recipes in the book given how thick it is. Rather I loved the way he talked about food. It is more about method and esthetics. It just made me want to explore food and experiment more. It also made me hungry when I read it. He is quite a character.


Where have all the flowers gone?- zone 6a, southern Ontario

May I a small house and large garden have! And a few friends, and many books, both true, both wise, and both delightful too!

ABRAHAM COWLEY, "The Wish," II. 10-12 (1668)
Ricks503's picture

(post #62714, reply #17 of 17)

My Most Valued Cookbook  (MVC) is "The Encyclopedia of cooking in 24 volumes" - 24 small booklet cookbooks in a binder.  It is my MVC because it belonged to my mother and she taught me to cook from it.  It may not be the greatest cookbook ever published, but I still find myself referring back to it every so often for staples.

1 - measure the board twice, 2 - cut it once, 3 - measure the space where it is supposed to go        4 - get a new board and go back to step 1

 

 

" There'll be no living with her now" - Captain Jack Sparrow