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10 Cookbooks Everyone Should Have Slideshow

10 Cookbooks Everyone Should Have Slideshow


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Jane Bruce

If you decide to stock just one all-purpose cookbook on your shelf, make sure it’s Joy of Cooking. Not only does the cookbook contain a wide range of recipes, it clearly explains all cooking instructions, has illustrations that explain technique, and has an indispensable chapter titled, “Know Your Ingredients” that’s useful for both novices and more advanced cooks.

1. General Cookbook - Joy of Cooking, 75th anniversary edition, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker (Scribner's, 2006)

Jane Bruce

If you decide to stock just one all-purpose cookbook on your shelf, make sure it’s Joy of Cooking. Not only does the cookbook contain a wide range of recipes, it clearly explains all cooking instructions, has illustrations that explain technique, and has an indispensable chapter titled, “Know Your Ingredients” that’s useful for both novices and more advanced cooks.

2. Reference Cookbook - The New Food Lover's Companion by Sharon Tyler Herbst and Ron Herbst (Barron's Educational Series Inc., 1990)

Jane Bruce

OK, technically, this is not a cookbook, but it’s still a book that any serious home cook needs to own. With an illustrated chart of different cuts of meat, a list of more than 100 types of pasta, and nearly 7,000 entries on food, drinks, and cooking terms, this encyclopedia is the perfect book for anyone who wants to know more about the food they cook and eat.

3. Italian - Essentials of Classic Italian Cooking by Marcella Hazan (Alfred A. Knopf, 1992)

Jane Bruce

If you can’t make it to Italy to learn about Italian cooking from a kindly Italian grandma, then your next best option is to purchase a copy of Essentials of Classic Italian Cooking, which is a single volume of updated and revised recipes from The Classic Italian Cookbook (1976) and More Italian Cooking (1978). Like Julia Child did for French food, Marcella Hazan manages to explain and demystify the food and techniques that make up Italian cuisine in a clear and authoritative manner. Use Hazan as a guide and in no time you’ll be making food that any Italian grandmother would be proud to call her own.

4. French - Mastering the Art of French Cooking, Volume I, by Julia Child, Simone Beck, & Louise Bertholle (Knopf, 2001)

Jane Bruce

There are a lot of things that I think are overrated, like Gone with the Wind and sliced bread, but I can never heap enough praise on Julia Child’s masterpiece. While there are a lot of great French cookbooks out there, such as Elizabeth David's classic French Provincial Cooking or Dorie Greenspan’s Around My French Table, none come close to the breadth and depth of Mastering the Art of French Cooking. If you want to understand French cooking (and get a better understanding of how to cook in general), you must own this cookbook.

5. Pastry - The Pie and Pastry Bible by Rose Levy Beranbaum (Scribner, 1998)

Jane Bruce

It is often said that cooking is an art and baking is a science. Rose Levy Beranbaum takes this belief to heart with a baking book that teaches novice bakers how to bake by explaining how food interacts with one another. Once you learn about food chemistry, which is presented in an easy and accessible manner, it’s all but guaranteed that your crusts will always be flaky and tender and your meringues will never weep.

7. Bread - The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart (Ten Speed Press, 2001)

Jane Bruce

Famed bread baker and teacher Peter Reinhart understands that a lot of people think that making good bread is as complicated as quantum physics, so he’s written an introduction on the chemistry behind good bread that’s so thorough and clear that at the end of the introduction you‘ll be convinced that making bread isn‘t that hard after all. In addition to the great introduction, his recipes are easy to follow and delicious. An introductory book on making bread doesn’t get better than this.

8. Vegetarian - How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman (Wiley, 2007)

Jane Bruce

There are plenty of excellent vegetarian cookbooks on the market like Plenty by Yotam Ottolenghi, the classic Moosewood Cookbook by Mollie Katzen, or Vegetarian Cooking for Everyone by Deborah Madison, but New York Times columnist Mark Bittman’s cookbook is great because it has guidelines for how to cook meatless meals that are perfect for the novice vegetarian and scrumptious dishes that will satisfy even the most seasoned vegetarian.

10. Indian - An Invitation to Indian Cooking by Madhur Jaffrey (HarperCollins, 2011)

It's hard (and depressing) to imagine a time when Indian food wasn't as ubiquitous as it now, but when Madhur Jaffrey published An Invitation to Indian Cooking in 1973, Indian food was still seen as an "exotic cuisine." Thanks in part to Jaffrey's cookbook, which adapted Indian dishes to American kitchens; interest in Indian cuisine grew exponentially. Nearly 40 years later, the cookbook is still the best foray into Indian cooking because her easy, conversational style makes it easy to learn the skills and techniques essential to making good Indian food.

6. Chinese - Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo (Chronicle Books, 2009)

If you want to move beyond beef and broccoli and sweet and sour chicken, Mastering the Art of Chinese Cooking is the perfect cookbook to start with. Not only are there more than 150 delicious recipes to choose from, the cookbook comes with step-by-step instructions on Chinese techniques that will make you feel comfortable tackling such ambitious dishes as char siu (barbeque pork).

9. Mexican - Authentic Mexican: Regional Cooking from the Heart of Mexico, 20th anniversary edition, by Rick Bayless with Deann Groen Bayless (William Morrow and Company, Inc., 2007)

If you want to know about the history of Mexican cuisine and want to make recipes that are always crowd-pleasers, then you need to own Authentic Mexican: Regional Cooking from the Heart of Mexico. Aside from the fact that the cookbook provides a complete guide to the immensely varied cuisines of our southern neighbor, it also has clear and thoughtful instructions that make it easy to tackle even the most seemingly complicated dishes.


12 Cookbooks Everyone Needs in Their Kitchen

The most essential, instructive, inspirational, seminal, delicious titles&mdashaccording to us.

Do you have a cookbook that&aposs dog-earned and covered in flour—your go-to for any cooking questions? This week on "Things Cooks Know," hosts and Real Simple editors Sarah Humphreys and Sarah Karnasiewicz discuss their favorite classic cookbooks—the ones that have shaped the way they cook, and never fail to answer their kitchen questions. Their picks are: Joy of Cooking, Dinner: A Love Story, any Barefoot Contessa cookbook, The Kitchen Diaries, Good Things, The Silver Palate Cookbook, American Cookery, Vegetarian Cooking for Everyone, andEssentials of Classic Italian Cooking (which has an "insanely easy" tomato sauce recipe, according to Karnasiewicz).

For recent grads who haven&apost yet mastered any cooking skills and struggle to cook for themselves, Karnasiewicz suggests three beginner books that will (eventually) become favorites. She recommends Love Soup ("a lifesaver"), Twelve Recipes (written with college students in mind), and Food52&aposs Genius Recipes.

This episode also debuts a new segment where Humphreys and Karnasiewicz answer the most basic cooking questions. This week: "Is it really important to gradually add ingredients when mixing if the recipe says to do it that way? What would happen if you add dry to wet, or vice versa?" For the answer to that question, listen to the full episode below. Don&apost forget to subscribe and review on iTunes! Plus, check out seven spring cookbooks that all home cooks should own.


The best cookbooks of all time

A library of brilliant recipe books is an essential part of every foodie’s armoury. On the search for the ultimate foodie bible, Stylist quizzed our favourite chefs and tested hundreds of recipes to find the top ten cook books of all time.

Main picture credit: Rex Features

THE FRENCH LAUNDRY COOKBOOK BY THOMAS KELLER

A three-star Michelin restaurant nestled in the California Napa Valley, The French Laundry is America&rsquos finest gastronomic destination and its cookbook is the chefs&rsquo essential. For us it&rsquos a coffee table collection of impossibly beautiful recipes (see the lobster consommé) and location shots that will have you flying to San Francisco. It&rsquos the canapés section that really sets this book apart, introduced with an insightful essay by Keller on the science behind the smallest of restaurant courses.

FOOD FROM PLENTY BY DIANA HENRY

Acclaimed food writer Diana Henry is a modern day Elizabeth David, writing her own recipes based on her travels while staying committed to seasonal home cooking. Food From Plenty is a collection of her favourite recipes. Stylist loves the emphasis on thrifty cooking. Don&rsquot know what to do with your leftover roastchicken? Henry shows you how to whip it into chicken and ham pie. It strikes a perfect balance between classic British dishes and imaginatively exotic recipes. Make sure you try the roast pork loin &ndash it takes a while but it&rsquos worth it. An essential recipe book.

REAL FOOD BY NIGEL SLATER

Nigel Slater&rsquos sixth book, which accompanied his cult late Nineties TV show of the same name, is our favourite dinner party recipe book. His real style of cooking &ndash using ingredients we&rsquove heard of, failsafe recipes and familiar techniques &ndash makes Slater stand out from the rest. Plus, the way he writes about food can&rsquot help but get you excited about cooking. Go straight to page 223 to make the leek and taleggio risotto, then tackle the more complex recipes like chicken with vermouth, tarragon and cream. The croissants with caramelised apples and ice cream is one of most satisfying desserts we&rsquove ever made.

THE NAKED CHEF BY JAMIE OLIVER

This was Jamie&rsquos first book, the one he wrote before he became a social crusader. It was an instant bestseller and the recipes haven&rsquot dated one bit. Every recipe is spot on, there&rsquos an incredibly useful basics list for your larder, a chapter on how to grow fresh herbs plus each section starts with really useful tips. The best part though, is Jamie's philosophy &ndash his laid-back approach encourages you to experiment rather than stick to recipes and he makes potentially boring food &ndash like salads and veggies &ndash totally exciting. Globe artichoke and celery heart salad with parmesan, lemon and olive oil, anyone?

THE RIVER COTTAGE MEAT BOOK BY HUGH FEARNLEYWHITTINGSTALL

When pondering how to braise the perfect chop, you need an expert. The River Cottage Meat Book has the chef&rsquos stamp of approval. Mark Hix, owner and chef of the Hix Oyster & Chop House told Stylist that it was &ldquothe most comprehensive meat book around which tells you everything you need to know&rdquo such as how to work out the cooking time for any cut of meat. The book includes 150 home-tested recipes ranging from shepherd&rsquos pie and the perfect crackling to delicious medium-rare steaks.

SUMMER COOKING BY ELIZABETH DAVID

One of the most prolific food writers of the Fifties, David wrote for Vogue and The Sunday Times, and penned eight cooking titles, which have sold more than 1.4 million copies worldwide. John Torode said he loves Summer Cooking because &ldquoshe talked about food, not just as recipes, but as ideas&rdquo. There are no pictures, just tons of information on everything from herbs to summer soups. It&rsquos the sections on &lsquoimprovised cooking for holidays and weekends&rsquo and &lsquopicnics&rsquo though that show David understood cooking. Even 60 years after her books were written, it&rsquos like she&rsquos talking directly to you.

MORO EAST BY SAM & SAM CLARK

Skye Gyngell, head chef at the Michelin-starred Petersham Nurseries called this book an &ldquoinspiration&rdquo. It takes you through a year spent on the East End allotment of the husband-and-wife team behind cult London tapas restaurant Moro. Moro East focuses on Mediterranean-cum-Arabic small plates. In addition to the fantastic mix of recipes (the spring vegetable pilav as well as recipes for harissa and almond alioli) are amazing and really useful for last-minute dinners, this book also doubles up as a handy guide for how to grow your own and is a must for anyone wanting to eat seasonal produce.


2. Essentials of Classic Italian Cooking -Marcella Hazan

If you’re not familiar with the name, Marcella Hazan is somewhat of an Italian cooking legend, and by somewhat, I really mean she was the Godmother of Italian cuisine. Born in Cesenatico, Italy, her early cookbooks were credited with introducing the American and British public to traditional Italian cooking techniques, thus changing the way American’s cooked Italian food forever. Not your sweet little Nono, Hazan was no-nonsense in the kitchen and her book Essentials of Classic Italian Cooking will whip any home cook into an Italian expert in no time.


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The Southern Foodways Alliance Community Cookbook

Edited by Sara Roahen and John T. Edge

Drawing upon the tradition of spiral bound community cookbooks from Junior Leagues and civic groups across the South, the Southern Foodways Alliance applied the concept to the greater South by employing their favorite chefs and writers to contribute recipes from cornbread to tomatoe pie and gumbo z&rsquoherbes. They illustrate the microregions of cooking traditions and how they come together like patchwork quilt.

Buy It: $18.67 amazon.com


6 Tips for a Happy, Healthy Holiday with Diabetes

The holidays are a wonderful time of year, where you get to spend time catching up with family and friends. It’s also a time where there is a lot of focus on food, which can be very stressful if you have diabetes. You want to enjoy the holidays and eat delicious food, but managing your diabetes can pose challenges. With some advanced planning and preparation, you can still enjoy holiday favorites without compromising blood sugar goals. Read on for tips to help you prepare for a happy, healthy holiday season.

Ask the Experts: All About Carbs

When it comes to carbohydrates and diabetes, it’s hard to make sense of all the information out there. Fat was once seen as the enemy, but in recent years, carbohydrates have taken center stage as the villain to healthy eating. But this “bad guy” reputation doesn’t tell the whole story. So, how much carb should a person with diabetes eat?

Video: Perfect Pumpkin Pie-lets

These mini pumpkin pie treats from celebrity chef Devin Alexander are perfect for the holidays. And at just 100 calories and 13 grams of carb per serving, “You Can Have It!

Diabetic One-Pot Recipe Roundup

Looking for a way to eliminate difficulty, time, and cleanup from dinnertime? May we suggest the venerable one-pot dish. These simple, savory recipes eliminate extra pans and techniques by relying on low-and-slow cooking, technology (hello, Instant Pot!), or just the right combination of savory ingredients to deliver hearty meals with minimal fuss. Not only are these recipes perfect for any skill level, but they are also often budget friendly. Check out these diabetes-friendly one-pot dishes for your own inspiration.

Top 20 Recipes of 2018

As we move into the new year and thoughts turn to healthy resolutions and diabetes meal planning, the Diabetes Food Hub team looked back at the first year of the site and reviewed the most popular recipes as determined by, you, our visitors. Favorites ranged from a low-carb chicken and mushroom superstar to breakfast frittatas just begging for a personal spin. Altogether, they make a fantastic round up of meals designed to help you be the best you in 2019 and beyond. Click on the slideshow below to see the top crowd pleasers of 2018.


‘La Grotta: Ice Creams & Sorbets’ by Kitty Travers

In publishing La Grotta, Kitty Travers single-handedly made it acceptable for a home chef to decide to whip up a Montmorency Cherry Sherbet, Amalfi Lemon Jelly, or Leafy Blackcurrant Custard. A former pastry chef at St Johns, the frozen treat evangelist has travelled everywhere from Iceland to Brazil to study ice cream making – and while some of her flavour combinations are more unusual than your average Madagascan vanilla, just put yourself in her expert hands and follow each recipe precisely.


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Ma Gastronomie

My favorite is Ma Gastronomie by Ferdinand Point. It&rsquos both a storybook and a book of recipes. If you work for me, I give you that book and then I ask you questions about it. Point was 6&rsquo5&rdquo and 300 pounds&mdashhe&rsquod get to work at 7am every morning and write menus in the courtyard while drinking magnums of champagne and getting a shave. Paul Bocuse was his salad chef. There are hundreds of stories. &mdash Jimmy Bradley


Claudia Roden

I started collecting recipes from refugees who had been expelled from Egypt and left in such haste. It was a labour of love, a great need to record a heritage I didn’t really think I would go on to write about food. The people who were writing about food at the time – it was 1956 – were Elizabeth David and Jane Grigson. David had written about Mediterranean food. I was enthralled to find that she mentioned a few Egyptian dishes. She was writing so beautifully, adding such value to the recipes – it made it feel as though it all really mattered. Both she and Grigson were scholarly and literary, and inspired me hugely. Grigson was an even bigger influence because of the way she put what she called “background” to a recipe. I cooked from her books and David’s … they taught me so much. Jane Grigson’s Fruit Book is a favourite I still go back to. It is a remarkable work of reference. She really explained so much about the history, literary and other cultural references for each fruit or vegetable, as well as giving a lot of technical information on how to use it. Take quince, for example – she taught me which knife to use for a fruit as hard as a quince and what to do about the downy skin – these small, technical details in her method were invaluable.


10 BBQ and Grilling Cookbooks Everyone Should Own

When it comes to barbecue and grilling cookbooks, there are literally thousands from which to choose.

And while there are so many among them that are chocked full of great recipes, tips, and how-tos, there are 10 that I would rank above all others when starting your personal collection.

It is these titles that have helped take my grilling to new heights and continue to be my "go-tos" when looking for some recipe inspiration.

Do you have particular books that you feel deserve a space among the "10 BBQ and Grilling Cookbooks Everyone Should Own"? If so, be sure to add them in the comments section below to provide further book buying inspiration to your fellow grill masters!

SERIOUS BARBECUE

In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.

PEACE, LOVE, AND BARBECUE

In Peace, Love, & Barbecue - a unique combination of cookbook, memoir, and travelogue - Mike Mills, the unrivaled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.

BIG BOB GIBSON'S BBQ BOOK

4 time overall winners of the Memphis in May World Championship BBQ Cooking Contest, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, passes on the family secrets in this quintessential guide to barbecue.

BON APPETIT'S THE GRILLING BOOK

The ultimate summertime grilling companion, featuring more than 350 recipes, full-color photographs, how-to guides, and tips to simplify your grilling life, from the experts at Bon Appetit.

THE BARBECUE! BIBLE

A 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award, The Barbecue! Bible includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes.

GASTRO GRILLING

Gastro Grilling is for everyone who loves to fire up the grill any time of the year. Within its pages are kicked up recipes like Grilled Beef Tenderloin with Fire-Roasted Red Pepper and Goat’s Cheese, Grilled Half Chicken with Kick O’Honey BBQ Glaze, and Hot English Cheese Steak with Pale Ale and Stilton.

WEBER'S BIG BOOK OF GRILLING

Weber's Big Book of Grilling is packed with 350 of the tastiest and most reliable recipes ever to hit the grill, hundreds of photos, and countless techniques and tricks of the trade guaranteed to turn anyone into a barbecue champion.

MEATHEAD: THE SCIENCE OF GREAT BARBECUE AND GRILLING

Meathead is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.

COOL SMOKE: THE ART OF GREAT BARBECUE

Flame, smoke, and meat―these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone―five time World Champion Pitmaster, co-host and judge of Destination America’s BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants―has mastered it.

SMOKE & SPICE

Cheryl and Bill Jamison’s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue—slow-cooking over smoke—for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book’s first edition.


Watch the video: 5 από τα πιο αγαπημένα μου λογοτεχνικά βιβλία (May 2022).