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Gary's picture

You need this... (post #62956)

..list from the NY Times of great cookbooks.

http://themoment.blogs.nytimes.com/2008/08/01/food-industry-roundup-the-cookbook-chronicles/

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.

MadMom's picture

(post #62956, reply #1 of 29)

I'm ashamed to admit that I have quite a few of these...and quite a few which weren't mentioned!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Jean's picture

(post #62956, reply #2 of 29)

Glad to see a bunch of them are on my shelves too. I lost count after about a dozen. Guess I'd better get cooking out of some of them. :)



Laughter is an instant vacation. Milton Berle



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MadMom's picture

(post #62956, reply #3 of 29)

You're supposed to cook from them?  I thought we just read them and looked at the pictures.  Darnit, no wonder I'm messing up.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

PeterDurand's picture

(post #62956, reply #4 of 29)

I know how you feel. I read a new cookbook like a novel.

 


Better life through Zoodles and poutine...

Marcia's picture

(post #62956, reply #5 of 29)

I have 38 of them if I haven't counted some twice.As for the others, I do believe I'll manage without. ;-)

Marie Louise's picture

(post #62956, reply #7 of 29)

THIRTY EIGHT??? Now I'm afraid to open his link, LOL.

Gary's picture

(post #62956, reply #8 of 29)

Oh, pretty please. I'm trying to earn my enabler merit badge.

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.

Marie Louise's picture

(post #62956, reply #9 of 29)

Watch it, I'm very competitive. ;-)

Seriously, I did look. I had fewer than I thought I would. One of my favorite types of cookbooks are ones by restaurants-especially local chefs. I don't cook much out of them, but I love to read about how they do things. I was surprised to not see more of those on the list. Perhaps they didn't want to 'fess up?

Marcia's picture

(post #62956, reply #10 of 29)

There are lots left after my 38, so opening the link might not be wise. LOL

roz's picture

(post #62956, reply #6 of 29)

I noticed there were a few books on that list that were from the '70's and they were truly inspirational at a time when Chef-Boy-Are-Dee (?) and Stouffer's frozen TV dinners were popular! Thank you Julia, Paula Peck and Bert Greene!

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
SallyBR1's picture

(post #62956, reply #11 of 29)

Dear Gary

I should inform you that I will not be opening this link you posted.

nothing personal. Just a new policy.

"Her green thumb was so black, she couldn't even grow zucchini"



(Glenys, August 2008).
Gary's picture

(post #62956, reply #12 of 29)

Not even a little peek?

The Most-Stained Cookbooks: these books were selected four or more times by the below food professionals. To save repetition, here they are — the most popular:

* Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck
* On Food and Cooking by Harold McGee — “The book I refer to most often is probably my own. I wrote it partly so I wouldn’t have to remember all the stuff I’ve learned over the years!” (Harold McGee)
* The Joy of Cooking (1964 or older) by Irma S. Rombauer — “There’s been a copy in the family country home for as long as I can remember, stained with every summer fruit available in the northeast.” (Zakary Pelaccio)
* The Cake Bible By Rose Levy Beranbaum — “The bibles of Beranbaum, of course.” (Pichet Ong)
* The Classic Italian Cookbook by Marcella Hazan
* Simple French Food by Richard Olney
* The Escoffier Cookbook and Guide to the Fine Art of Cookery by Auguste Escoffier
* Anything by Paula Wolfert — “She has some amazing things scattered throughout every book, and I always learn something.” (Daniel Patterson)

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.

SallyBR1's picture

(post #62956, reply #13 of 29)

EVIL MAN YOU ARE.

(sigh: I've got ALL but two)

"Her green thumb was so black, she couldn't even grow zucchini"



(Glenys, August 2008).
Gary's picture

(post #62956, reply #14 of 29)

And the rest…

Zakary Pelaccio, Fatty Crab

* The Romagnoli’s Table by Margaret Romagnoli
* Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi — “Not as much for the recipes but as a way to think about food. They’re anachronistic, and that plays really well with all my romantic and escapist fantasies.”
* The Best of Thai Seafood published by Sangdad Books

Maury Rubin, City Bakery and Birdbath

* When French Women Cook by Madeleine Kamman
* Chez Panisse Menu Cookbook by Alice Waters — “I’m not such a cookbook person, not at all. There was a moment, before I began baking [20 years ago], that I was a certified cookbook fiend. I read them morning, noon and night.”

imageSusan Spungen’s Post-it-clad copy of
“Mastering the Art of French Cooking”,
used on the set of Julie & Julia. (Tony Cenicola)

Michael Anthony, Gramercy Tavern

* Cooking by Hand by Paul Bertolli — “My reference to the craftsmanship of good cooking.”

Rose Levy Beranbaum, author

* The Doubleday Cookbook (1929, revised 1974) by Jean Anderson and Elaine Hanna
* Maida Heatter’s Book of Great Desserts by Maida Heatter
* Cookwise by Shirley Corriher
* Couscous and Other Good Food From Morocco by Paula Wolfert — “As you probably have guessed, I don’t get stains on books but I do get the metaphor.”

Pichet Ong, P*ong

* The Fannie Farmer Cookbook and The Fannie Farmer Baking Book by Marion Cunningham

Susan Spungen, author, food stylist

* Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck — “MAFC got quite a workout on the movie “Julie and Julia.” I tried to keep it clean, to no avail.”

Wylie Dufresne, WD-50

* Simple Cuisine by Jean Georges Vongerichten
* White Heat by Marco Pierre White
* Le Livre de Michel Bras by Michel Bras
* Ingredients by Loukie Werle and Jill Cox
* Cooks’ Ingredients by Adrian Bailey, Nika Hazelton, Philip Dowell
* Introduction to Experimental Cookery by Edith H. Nason (first published in 1939)
* The Handbook of Hydrocolloids Edited by Glyn O. Phillips and Peter A. Williams

Ihsan Gurdal, Formaggio Kitchen

* The French Cheese Book by Patrick Rance
* Guide Du Fromage by Pierre Androuet

Nach Waxman, Kitchen Arts and Letters

* From My Mother’s Kitchen by Mimi Sheraton — “Were it in a restaurant kitchen, it would almost certainly bring on a raid by the health department.”
* The New Basics Cookbook by Julee Rosso and Sheila Lukins
* Greene on Greens by Bert Greene

imageMark Bittman’s battered and bruised
desk copy of his own book
“How to Cook Everything.”
(Tony Cenicola)

Mark Bittman, The New York Times

* The Art of Fine Cooking by Paula Peck

Seamus Mullen, Boqueria

* The Boston Cooking-School Cook Book by Fannie Merritt Farmer
* Bacalao by Andoni Luis Aduriz
* Charcuterie by Michael Ruhlman and Brian Polcyn
* 1080 Recipes by Simone Ortega and Inés Ortega

Eric Asimov, The New York Times

* Beard on Food by James Beard
* Italian Family Cooking by Edward Giobbi — “The most stained, tattered, dog-eared and well-loved cookbook I own.”
* The Oxford Companion to Wine edited by Jancis Robinson
* The New France by Andrew Jefford
* Making Sense of Wine and other books by Matt Kramer

Zarela Martinez, Zarela

* Olive Oil by Peggy Knickerbocker

Alfred Portale, Gotham Bar and Grill

* Modern French Culinary Art by Henri-Paul Pellaprat — “Looking through the pictures in that book convinced me to be a chef.”

Dan Barber, Blue Hill and Blue Hill at Stone Barns

* The River Cottage Meat Book by Hugh Fearnley-Whittingstall — “I don’t quite have a stained cookbook, but I have a go-to one that is a constant source of information and passion.”

Kelsie Kerr, formerly Chez Panisse, Cavallo Point

* Italian Regional Cooking by Ada Boni
* Summer Cooking, A Book of Mediterranean Food and French Country Cooking by Elizabeth David — “These were the books I thumbed through, read and reread, and cooked my way through either at home or work.”

Clotilde Dusoulier, Chocolate & Zucchini

* Ils arrivent dans une heure! (”They’ll be here in an hour!”) by Andrée Zana-Murat
* La cuisine de référence by Michel Maincent-Morel — “The book that’s used in culinary school here [in France] and holds the basic techniques of French cuisine.”

Danny Meyer, Union Square Hospitality Group

* Bistro Cooking by Patricia Wells — “We must have cooked nearly every recipe nearly 10 times each over the past 20 years. I adore her pear clafoutis, which my wife loves to make.”
* The New York Times Cookbook by Craig Claiborne — “It was a 22nd birthday gift from my college roommate and beyond being stained, it has lost its hard cover.”

Rick Bayless, Frontera and Topolobampo

* The Breakfast Book by Marion Cunningham
* The Pancake Handbook by Stephen Siegelman, Bette Kroening and Sue Conley — “In the Bayless house, breakfast is the meal that they all eat together.”

Ming Tsai, Blue Ginger

* Asian Ingredients by Bruce Cost

Anthony Giglio, oenophile

* Essentials of Classic Italian Cooking by Marcella Hazan — “I bought my first copy 15 years ago and discovered many of my grandmother’s and mother’s recipes corrected, refined and perfected. Though Marcella’s exquisite Bolognese sauce is beyond anything that Nanna Rose could conceive of.”
* A New Way to Cook by Sally Schneider
* Windows on the World Complete Wine Course by Kevin Zraly
* The Oxford Companion to Wine by Jancis Robinson

Ari Weinzweig, Zingerman’s

* Perla Meyers’ Peasant Kitchen by Perla Meyers — “She was writing about great simple ingredients and Mediterranean foods when I first started cooking back in the last ’70s.”
* Smokehouse Ham, Spoon Bread & Scuppernong Wine by Joseph Earl Dabney

Daniel Boulud, Daniel

* Le Repertoire de la Cuisine by Th. Gringoire and L. Saulnier — “It is one of the smallest yet most useful books — a G.P.S. of cooking.”

Harold McGee, author

* An Invitation to Indian Cooking by Madhur Jaffrey
* Breads from the La Brea Bakery by Nancy Silverton
* The Village Baker by Joe Ortiz

Julia Moskin, The New York Times

* The New Basics Cookbook by Julee Rosso and Sheila Lukins
* China Moon Cookbook by Barbara Tropp
* Madhur Jaffrey’s Quick & Easy Indian Cooking by Madhur Jaffrey
* Vegetarian Cooking for Everyone by Deborah Madison
* How to Grill by Steve Raichlen — “Actually, the most spotted books
would have to be the ones I have been reading in the bathtub for 20
years: Laurie Colwin’s ‘Home Cooking’ and ‘More Home Cooking.’”

Suzanne Goin, Lucques

* World of Food by Paula Wolfert — “One time when I worked at Campanile I brought it in and Nancy Silverton said, ‘Wow, I hope someday I see a copy of my book that looks like that!’”

Barbara Lynch, No, 9 Park

* Il Codice Marchesi — “I learned so much from this book and it’s still a favorite.”
* Mes Confitures by Christine Ferber (for making jams)
* Grand Livre de Cuisine: Alain Ducasse’s Desserts and Pastries by Alain Ducasse

Daniel Patterson, Coi

* Cuisine Spontanée by Fredy Girardet and S. Campbell
* Essential Cuisine by Michel Bras
* The Whole Beast by Fergus Henderson

Frank Castronovo, Frankies Spuntino

* Bocuse: La Cuisine du Marche, by Paul Bocuse — “I still seem to fall back on these classic techniques in all aspects of my cooking.”

Peter Hoffman, Savoy and Back Forty

* Jane Grigson’s Fruit Book and Jane Grigson’s Vegetable Book by Jane Grigson
* Zuni Cafe Cookbook by Judy Rogers
* The World of Jewish Cooking by Claudia Roden — “A key work in particular for use in our Passover menus.”

… and some of my favorites

* Chez Panisse Vegetables by Alice Waters
* River Cafe Two Easy by Rose Gray and Ruth Rogers
* Le Ricette Regionale Italiane by Anna Gossetti della Salda

Where to find cookbooks, current or out of print:
Kitchen Arts and Letters, Amazon, The Cook’s Library, Mugaritz, for Bacalao by Andoni Luis Aduriz.

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.

SallyBR1's picture

(post #62956, reply #15 of 29)

Sally faints.....

"Her green thumb was so black, she couldn't even grow zucchini"



(Glenys, August 2008).

Marcia's picture

(post #62956, reply #16 of 29)

Sally, Jacques Pepin has a new one, More Fast Food My Way, which Jessica's Biscuit (ecookbooks.com) has with 39% off. You might really want this one, but I'd look around for even better prices.

PeterDurand's picture

(post #62956, reply #17 of 29)

Just ordered it from Amazon. Thanks.

 


Better life through Zoodles and poutine...

Marcia's picture

(post #62956, reply #19 of 29)

You're very welcome - enjoy!

SallyBR1's picture

(post #62956, reply #18 of 29)

Of all people, YOU do this to me....

I think I will have to lose faith in mankind. And womankind too.

(3X sigh)

"Her green thumb was so black, she couldn't even grow zucchini"



(Glenys, August 2008).
Marcia's picture

(post #62956, reply #20 of 29)

Now Sally, this is something you NEED. LOL

SallyBR1's picture

(post #62956, reply #21 of 29)

I cannot resist Pepin.

not in a million years.

"Her green thumb was so black, she couldn't even grow zucchini"



(Glenys, August 2008).
chiquiNO's picture

(post #62956, reply #22 of 29)

Oh my gosh.....I have quite a few of these, myself!!!!

Chiqui from way down yonder in New Orleans

 

Gary's picture

(post #62956, reply #24 of 29)

Those in the corner may have a 12 step program : ) I hope your back is getting better.

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.

chiquiNO's picture

(post #62956, reply #27 of 29)

My leg, back, hand are all better...it's my pocket book that is suffering right now.  Two classes and a private dinner party just got cancelled....that hurts a lot!@!!!!!!LOL

Chiqui from way down yonder in New Orleans

 

Marcia's picture

(post #62956, reply #23 of 29)

And why should you resist? It's likely to be a book you'll use frequently.

I don't even have the first one, but I've really cut down on cookbooks lately. Still, I might end up with both in the long run -- they seem like good books, but there are lots of things I can't eat nowadays, and that does make cookbooks a little less attractive.

FitnessNut's picture

(post #62956, reply #29 of 29)

Oh my. I've been derelict in my shopping habits. Must whip out the credit card....

Thanks a lot <insert sarcasm here>!

Follow your bliss ~~ Joseph Campbell
Follow your bliss ~~ Joseph Campbell
Risottogirl's picture

(post #62956, reply #25 of 29)

Happy to note that Bert Greene's Greene on Greens is there. Love that book and his other, Greene on Grains.


I have A LOT of the books listed. LOL


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Marcia's picture

(post #62956, reply #26 of 29)

Greene on Grains should be on the list, too. I was irked to see that it wasn't, but then it's just a list, after all.

roz's picture

(post #62956, reply #28 of 29)

Love Greene on Grains! He has an orzo and bulgar pilaf that I have madmommed too many times to count! It is always a hit and much requested for birthday dinners! I NEED to buy Greene on Greens, maybe I can get it used when I'm in the US.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz