What's your favorite cookbook?

I guess I tend to go more with cookbook authors than specific books. Favorites include: John Ash, Mario Batali, Biba Caggiano, Joseph Carey, Ina Garten, James Peterson, Deborah Madison, Marcella Hazan, Lynne Rosetto Kasper, and Nigella Lawson.

It's been very interesting reading all the posts. So far, Paul is the only one to mention a Julia Child book.

I'd also like to know how you choose to buy a cookbook.
Is it because it has a 'big name'?
Or because some cook you respect suggested it?
Do you buy it sight unseen or do you read parts of it before purchasing?
Do you like people to buy you cookbooks as gifts or prefer to buy your own?

What's the strangest cookbook you own? (Someone bought me The Garlic Lover's Cookbook.)

Your replies have been fascinating and I'm looking forward to reading more!

I bought the Garlic Lover's Cook book and love it. It has some of my favorite recipes....but then I am a garlic lover.

I buy a cookbook because it was suggested to me or because it is an author of interest.
Big names do not impress me, unless they have proved to have great recipes or techniques
No comment on #4
I prefer to buy my own cookbooks and read them like novels

A friend just loaned me her new cookbook, "Momofuku" because she thought I'd find it an interesting read. It was! Does not read like your typical cookbook. (How many cookbooks have you read where frequent F-bombs are dropped when the chef is telling you how good a dish is? ) But seriously, it is a good book and I really want to try some of the recipes. My friend and I are going to make some of the dishes together.

I always liked cookbooks that were more than mere recipe recitations. One of my favorites is Madeleine Kamman's "When French Women Cook", but a few others are as good (if much longer) like "Gastronomique" (as someome mentioned), the 1960's 2-volume "American Heritage Cookbook" (one of the volumes was a history of American dining and menues), and Samuel Chamberlain's post-WWII epicurian jaunts across France and Italy: "Bouqet de France" and "Italian Bouquet" respectively. All fascinating reads that give insights into food as an integral part of life, not just a laundy list of ingredients.

All fascinating reads that give insights into food as an integral part of life, not just a laundy list of ingredients.

Well said. That is one of the reasons why I listed The Olive & the Caper. It is a book one can sit down and read almost like a novel. It is as much about cooking and recipes as it is about Greek culture and heritage.

The cookbooks I have enjoyed reading in recent years is Arabesque by Claudia Roden, Discovery of a Continent: Foods, Flavors and Inspirations from Africa by Marcus Samuelson, and Fat: An Appreciation of a Misunderstood Ingredient by Jennifer McLagen. I have enjoyed the recipes and exotic flavors of each. Went in search of the perfect preserved lemon recipe as a result and made a jar from which I will be making chicken and olive tajine next week.

Preserved Lemons.jpg

I was gifted a copy of the cookbook "Fat" and I agree with Jo Ann. Fun and informative book.

anything old that uses butter and cream unashamedly - esp. james beard. but wouldn't be without larousse gastronomique - though i guess that isn't an official 'cookbook'.

I collect cookbooks, but must admit, I rarely use them. I don't have one favorite, but ones I have used a few times in the past are "Gastronomique" by Laroussse, "The Silver Spoon" by Phaidon, "The Zuni Cafe Cookbook" by Judy Rodgers, "Ideal Home Entertaining" by Susan Spaull, "Chef on Fire" by Joseph Carey, "The Arab Table" by May S. Bsisu, and "The Dean & Deluca Cookbook" by David Rosengarten with Joel Dean and Giorgio Deluca.

My husband bought the "French Laundry Cookbook" for me several years ago and I have yet to make one recipe from it. Above are the cookbooks I use for at least one recipe...but most of the time I get something off the internet or from you guys...LOL! This doesn't count all the "allergy" recipes I need to make for my son...I have TONS of cookbooks for that...none of which are very good, but c'est la vie.

There is a great chicken recipe in the Dean & Deluca book - it is chicken scallopine wrapped in prosciutto with a great sauce on it - lots of sage and butter!

Sounds suspiciously saltimboccan.

[Jenise]

Sounds suspiciously saltimboccan.

Which would sound suspiciously like a terrorist to some. That would have made a good Bush-era SNL skit: DC-area restaurant chefs talking, overheard by diners who happen to work for the CIA. Next scene: Will Farrell as Dubya, eyes the size of biscuits, upon being informed that saltimboccans have infiltrated their midst.

James Beard's "American Cookery". Sadly, that one is no longer with me, as whilst I was gathering my things when I split from my Ex, I failed to hit the kitchen cabinets.

Sounds suspiciously saltimboccan.

Which would sound suspiciously like a terrorist to some. That would have made a good Bush-era SNL skit: DC-area restaurant chefs talking, overheard by diners who happen to work for the CIA. Next scene: Will Farrell as Dubya, eyes the size of biscuits, upon being informed that saltimboccans have infiltrated their midst.

Y'know, you can end up on a "watch list" for being flippant about such things.

Wow, a lot of good advice on cookbooks in this thread! It’s been very informative. I’ve had Larousse Gastronomique for many years. About six years ago an acquaintance asked my help with a cookbook she was writing about food through history. I agreed to make Turkey Galantine (see page 469 in Larousse) and take pictures. Not a good experience. Cost a lot for the ingredients and trying to follow the procedures without resorting to shortcuts was very time consuming and the end product was not something I’d care to do again.
I also have two copies (hard cover and soft cover) of the New York Times cookbook. Anyone want a copy (for the cost of postage)?
Some of you mentioned Ina Garten’s books. I’d looked over one of her books a few years ago and decided against it but, because you mentioned her books here a few times, today I borrowed her latest one from the library to check it over more carefully. Someone mentioned Saucier's Apprentice by Raymond A. Sokolov, which really piqued my interest, and I intend to get that one.
It’s been quite an education! Please keep your suggestions and opinions coming!

Katie, you asked for more so I will open a new front in this discussion.

While the previous answers focused on what I would term classical cooking, whether truly classic or just acknowledged, expert tomes on ethnic cuisine, my culinary efforts are mainly in the grilling and barbecue arenas. We do a lot of cooking in this way, regardless of the temperature.....just shovel a path through the snow on the deck and ignite! I assume Cindy enjoys food prepared this way although it is possible what she really likes is that I do most of the cooking! Anyway, here are some of my favorites in this genre, all of which include recipes, equipment suggestions, and technique instruction:

Paul Kirk's Championship Barbecue. Paul Kirk has won numerous prizes in top-level BBQ competitions. He has listed his own recipes and recipes from fellow competitors as well. Very good on recipes, equipment, and technique. Best of the three on smoking and right up there on technique.

Cook's Illustrate Guide to Grilling and Barbecue. I don't do much with the recipes here but find the book very useful for techniques on grilling in a minimalist fashion.

Bobby Flay's Grilling for Life. While this is a grilling cookbook, it also is kind of a healthy cookbook as well. Not that I'd turn down a mess of butter, sugar, and oil in my food. But the recipes rely on bold flavors from the southwest and elsewhere for their appeal, not high fat content. Chiles, chili powders, anise, fennel, cocoa, etc. Haven't had a bad meal from here yet. Note the recipes in here are fairly simple to make, nothing like his Mesa Grill Cookbook. Nice information on equipment, ingredients, and doneness.

In addition to the grilling stuff, we have come to love a cookbook for parties. Diane Phillips has written more than a dozen cookbooks, some nominated for James Beard awards, with a focus on getting most of the prep done well before the guests arrive. Her Perfect Party Food has not only great recipes for food and drink that can be 95% prepped in advance, it contains all sorts of to-do lists for the ancillary tasks associated with throwing a party, from invitations to setting up the tables to quantities needed.

Thanks, Mike, for the grilling cookbook ideas. My husband doesn't do much on the grill, even during the peak season, but I'm delighted to get the name of a good party planning and recipe book. We've always liked to throw parties and have a full wet bar in the family room. I have to have food prepared in advance, otherwise I'm stuck in the kitchen and miss the party and that's not fun!

Thanks, Mike, for the grilling cookbook ideas. My husband doesn't do much on the grill, even during the peak season, but I'm delighted to get the name of a good party planning and recipe book. We've always liked to throw parties and have a full wet bar in the family room. I have to have food prepared in advance, otherwise I'm stuck in the kitchen and miss the party and that's not fun!

EXACTLY! The whole point of this book, and many of her other volumes, is just what you mentioned. We have used it to great effect as a source for the Final Four parties we host.

Sounds suspiciously saltimboccan.

It is.....except that after you make the chicken packet of chicken, fried sage leaf and prosciutto, you dip it in egg and then saute....so you get sort of a "golden" saltimbocca

Katie, you asked for more so I will open a new front in this discussion.

While the previous answers focused on what I would term classical cooking, whether truly classic or just acknowledged, expert tomes on ethnic cuisine, my culinary efforts are mainly in the grilling and barbecue arenas. We do a lot of cooking in this way, regardless of the temperature.....just shovel a path through the snow on the deck and ignite! I assume Cindy enjoys food prepared this way although it is possible what she really likes is that I do most of the cooking! Anyway, here are some of my favorites in this genre, all of which include recipes, equipment suggestions, and technique instruction:

Paul Kirk's Championship Barbecue. Paul Kirk has won numerous prizes in top-level BBQ competitions. He has listed his own recipes and recipes from fellow competitors as well. Very good on recipes, equipment, and technique. Best of the three on smoking and right up there on technique.

Cook's Illustrate Guide to Grilling and Barbecue. I don't do much with the recipes here but find the book very useful for techniques on grilling in a minimalist fashion.

Bobby Flay's Grilling for Life. While this is a grilling cookbook, it also is kind of a healthy cookbook as well. Not that I'd turn down a mess of butter, sugar, and oil in my food. But the recipes rely on bold flavors from the southwest and elsewhere for their appeal, not high fat content. Chiles, chili powders, anise, fennel, cocoa, etc. Haven't had a bad meal from here yet. Note the recipes in here are fairly simple to make, nothing like his Mesa Grill Cookbook. Nice information on equipment, ingredients, and doneness.

In addition to the grilling stuff, we have come to love a cookbook for parties. Diane Phillips has written more than a dozen cookbooks, some nominated for James Beard awards, with a focus on getting most of the prep done well before the guests arrive. Her Perfect Party Food has not only great recipes for food and drink that can be 95% prepped in advance, it contains all sorts of to-do lists for the ancillary tasks associated with throwing a party, from invitations to setting up the tables to quantities needed.

Mike - a couple of things

1) ON BBQ - are you a "smoker"? I am intensely curious about this but have never taken the plunge.....is it worth it? Equipment needed etc?

2) The party book sounds excellent...no matter how often my wife and I vow to "never again" be cooking madly as the guests arrive...we frequently do

ON BBQ - are you a "smoker"? I am intensely curious about this but have never taken the plunge.....is it worth it? Equipment needed etc?

Not Mike, but I've done this and can provide some advice. First is to get the excellent book Smoke & Spice by Cheryl and Bill Jamison. This book tells you all about Southern barbecue cookery.

Regarding equipment: the best is a log-burning pit with an offset firebox. The company Pitts & Spitts in Houston, Texas produces a deluxe model--the Rolls Royce of barbecue, best there is but at a premium price. Less heavy-duty (but a lot less expensive) are the offset firebox pits from producers such as New Braunfels and Brinkmann. I personally have the Brinkmann model. You can also get good results with a Weber kettle--you build the fire on one side and put the meat on the other, so that it cooks by indirect heat.

The key to barbecue is that you cook at low temperature (about 220 F) for a long period (4-5 hours for ribs, 10 hours for pork shoulder, 12+ hours for brisket), and you do it by indirect heat from the smoke of a low fire. The offset firebox pits keep the meat away from the direct radiative heat of the fire and hence are ideal. For a fire source, use either wood logs or lump charcoal (NOT briquets!), or a combination of the two.

Coat the meat liberally with a dry rub (Chef Carey has posted an excellent recipe on FLDG) and let it sit overnight before you cook. Every hour or so during the cooking, you should apply a "mopping sauce" (warm water, perhaps with some vinegar and a bit of the rub mixed in) to keep the meat moist. I use hickory logs as a heat source, and I find that the trickiest part of barbecue is fire management--keeping things not too hot, not too cold.

Hickory, oak, and fruit woods such as apple work nicely with barbecue. Mesquite is too aggressive. Using only charcoal will give you a mild smoky flavor; logs give you intense smokiness. You can mix to achieve the smokiness level you desire.

Real barbecue requires some patience, but the result is well worth it!

A final tip--Chef Carey recommends baby back ribs vs. spareribs for pork rib barbecue. I concur.

-Paul W.

ON BBQ - are you a "smoker"? I am intensely curious about this but have never taken the plunge.....is it worth it? Equipment needed etc?

A final tip--Chef Carey recommends baby back ribs vs. spareribs for pork rib barbecue. I concur.

-Paul W.

Baby back ribs are the only real BBQ ribs.

[David M. Bueker]

There are 3 books that I cannot live without:

The Way to Cook - Julia Child
Death By Chocolate - Marcel Desaulniers
All About Braising - Molly Stevens

I have oodles of baking books, but have gotten to the point that I rerely, if ever need to refer to them.

Does anybody else have a copy of Mrs. Beeton's Every-Day Cookery?

Mrs Beeton? Do you have one? How old is the book you have?