291531 Fri Jan 10 13:00:40 -0800 2003 31 27 General Chowhounding Topics 0 1587020 Hey, it's a new year and I'm looking to expand my existing range of good to great dishes. Being from New Orleans, I have a decent handle on creole, cajun and soul food. Currently, I have an uninspired list of cookbook (mostly Emeril) and plan to purchase about five new ones this month. What's your favorite? My wife and I love all types of food, especially Italian, Chinese and Mexican. Would love to get some great suggestions from my fellow chowhounds. Sincerely, Chicago Chowhound. Fri Jan 10 13:00:40 -0800 2003 0 Bacchus 1 1587032 The cookbooks I use most are Deborah Madison's--Vegetarian Cooking for Everyday (and we are not vegetarians!) and the new one about farmer's market produce. I also rely frequently on the annual compilations published by Bon Appetit and Gourmet magazines. These all have very carefully tested and proofread recipes, well written explanations and an emphasis on high flavor. Fri Jan 10 13:41:35 -0800 2003 1587020 0 Slow Foodie 2 1587038 My favorite book to cook from of all time is Ronald Johnson's The American Table. He is or was a poet in San Francisco and you can read the book like a novel. Everything I have made from it is delicious. He has a lot of good Mexican stuff in it, and a whole chapter on "Cupboard Meals." He recommends side dishes and beverages or comments on the dish's history or lore in an italicized paragraph after every recipe. My paperback copy is held together with a rubber band! It is out of print but you can get used copies from Amazon. Fri Jan 10 13:57:54 -0800 2003 1587032 0 Amy B. 3 1587041 Interestingly enough, Johnson's Simple Fare is also cited below in the thread on lamb shanks. I just did a little research and he was a poet of the Black Mountain School and he died in 1998. He also wrote Company Fare and Southwestern Afficionado. Fri Jan 10 14:11:19 -0800 2003 1587038 0 Amy B. 1 1587039 For cooking as opposed merely recipes, I'm fond of Think Like a Chef by Tom Collachio, the owner of Craft in NYC. Lots of accessible stuff about techniques, approaches and flavors as well as interesting recipes. Fri Jan 10 14:03:36 -0800 2003 1587020 0 xavier 1 1587050 Madeleine Kamman's "The New Making of A Cook" is a fantastically magisterial traversing of fundamental Western cuisine with a broad French emphasis; it would really complement your New Orleans foundation. Not only are the recipes very worthy, but she really explains why basic techniques and practices are worth knowing and practicing. It's Big, but no pictures, and lotsa wisdom. Mme. Kamman is one of The Greats. Her "When French Women Cook" is a more heartfelt excursion with several different women in different regions of France over 60 years. An absolute delight worth having. If you lack Italian fundamentals, Marcella Hazan's "Essentials of Italian Cooking" is probably the most consistently recommended cookbook, even regardless of cuisine, on these boards. Fri Jan 10 14:38:05 -0800 2003 1587020 0 Karl S. 2 1587088 I'll second the nomination of the Hazan book (full title: Essentials of Classic Italian Cooking), which is a merging and updating (reflecting, in part, the wider availability of authentic ingredients) of her first two books. I'd also recommend a paperback from the'70s, The Complete Book of Pasta, by Jack Denton Scott. It's out of print but I got it a couple years ago via Amazon. Two of the recipes, Foggia Beef Roll and Mafalda alla Maria Limoncello, are awesome. The Deborah Madison books mentioned elsewhere in these posts are also very good. You might also want to consider the bible (in English at least) of classic French cooking, Mastering the Art of French Cooking by Julia Child, Simone Beck, and (vol. 1) Louisette Bertholle. I just got Beck's Simca's Cuisine, which also looks really nice. I don't think I've ever heard anyone complain about any of Julia Child's books (not that I've been soliciting opinions). For Indian cooking, I think the two authors' with the best reps are Julie Sahni and Madhur Jaffrey (who has also written about vegetarian cooking around the world). For desserts I'd recommend Chez Panisse Desserts by Lindsey Remolif Shere and Alice Waters. It has excellent ice cream recipes. For classic French pastry, Paul Bugat and Bruce Healy's Mastering the Art of French Pastry. If for no other reason, it is noteworthy for an index at the end of the volume listing various ingredients (toppings, fillings, etc.) and the tarts and gateaux in which they are used. Bruce Healy's The French Cookie Book is also very good. Rose Levy Beranbaum's books are also excellent. Her explanations are matchless. The Cake Bible, The Pie and Pastry Bible, Rose's Christmas Cookies, and A Passion for Chocolate. These books also make good bedside reading. Fri Jan 10 15:51:56 -0800 2003 1587050 0 Timowitz 3 1587119 You know, I've never been that thrilled with Madhur Jaffrey's recipes. I give her all the credit in the world for becoming one of the first well-known Indian cookbook authors here, and for pushing Indian food in the U.S., but for better results we usually turn to Charmaine Solomon. Our well-worn, splattered copy of her "The Curry Cookbook" is testament to her skills... Fri Jan 10 17:03:12 -0800 2003 1587088 0 DanM 4 1587181 Two of my favorite cookbooks are Madhur Jaffrey's World of the East Vegetarian (which I was given as a college graduation present by a Madras-born friend, and is now after over 18 years of heavy use in three stained chunks held together by duct tape) and Madhur Jaffrey's Cookbook (her home cooking recipes, with Indian and other international influences, I believe now sadly out of print). I also have some of her straight Indian cookbooks, but I don't use them as much. I must admit that I haven't read Charmaine Solomon and after hearing her praised so much I'm going to run out and get the Curry Cookbook immediately -- the thought of a huge new trove of Indian recipes is very thrilling. Fri Jan 10 23:44:55 -0800 2003 1587119 0 DebA 5 1587190 There are many lovely cookbooks featuring interesting varieties of South Asian cuisine. For precision recipes, in any type of cooking, I have not seen any cookbook to match those of Julie Sahni. She has 3 or 4 cookbooks. I learned volumes using her vegetarian indian cookbook. cheers. Sat Jan 11 02:20:27 -0800 2003 1587181 0 wrayb 6 1587227 I like Sahni's cookbooks, as well. Maya Kaimal's 2 South Indian cookbooks have some good recipes in them, too. Sat Jan 11 13:43:23 -0800 2003 1587190 0 Emma 3 1587145 That Jack Denton Scott book was possibly the first cookbook I ever purchased. I still use it from time to time. Fri Jan 10 18:05:00 -0800 2003 1587088 0 Chimayo Joe 2 1587150 This reminds me... I recenlty made a Marcella Hazan recipe I cut from Food and Wine issue a few years ago: canellini bean soup. The only ingredients are canned beans, garlic, beef stock, olive oil and parsley (for which I subsituted cilantro) -- most excellent! Ladle on some toasted bread for a great, simple meal. Fri Jan 10 18:29:20 -0800 2003 1587050 0 Emma 2 1587178 You're right that Madeline Kamman is absolutely marvellous. (I own "In Madeline's Kitchen" and "When French Women Cook".) However, I took the query about favorite "cooking" book to mean book that one actually cooks from. So many of Madeline's entrees call for copious amounts of brown veal stock. I'm reluctant to substitute and I haven't gotten around to the stock production yet, so I tend to use the books more for pleasure reading than anything else. The soup, salad and cake recipes I actually made were first rate, though. Fri Jan 10 23:04:08 -0800 2003 1587050 0 Kathryn Callaghan 3 1587269 Well, "The Making of New Chef" covers the whole terrain, so there is more variety. One of the first things in this book she converted me on was the used of cooked marinades versus uncooked, for example. Sun Jan 12 05:56:52 -0800 2003 1587178 0 Karl S. 1 1587065 I second the Deborah Madison reccomendation--especially the farmer's market book. Mark Bittman's How to Cook Everything is a great basic book, although I would get something else for cakes and pies, if you're interested in that. Christopher Kimball's Yellow Farmhouse book, maybe. For Italian cookbooks, I like Italy al Dente by Biba Caggiano. The recipes are frequently headed by, "this is the kind of thing a working Italian woman will cook after a long day at the office--simple, fresh, nourishing, and delicious." Or something like that. And it's always true. Evan Kleinman's Cucina Fresca/Cucina Rustica books are also excellent, though the recipes tend to be a little more time-consuming. And For Mexican, Rick Bayless' Mexico One Plate at a Time is great. The recipes are both authentic and very do-able, the ingredients are easily obtained, and he usually includes both a traditional and contemporary version of each. And there's a very detailed dialogue at the end of each section about troubleshooting, advance preparation, etc. Make all the taco fillings. Simple to Spectacular, another Mark Bittman book, is the single best book you can own, I think. Four recipes per concept working with the same basic technique, starting at simple weeknight preparations, and ending with something worthy of a Major Event. The mashed potato section is priceless. Fri Jan 10 15:10:08 -0800 2003 1587020 0 Cookiemonster 2 1587074 Is Biba Caggiano (of Italy al Dente) the same person who had/ has a TV cooking show called Biba's Kitchen? I only saw the show a few times but if they are the same person, I think I need to find that cookbook. Everything on the show looked just as you described - fresh, simple, good ingredient combos. All recipies that I would want to make. Miriam Fri Jan 10 15:28:04 -0800 2003 1587065 0 MiriamTeresa 3 1587139 Yes, it's the same Biba. And you do absolutely have to find that book. Cabbage and bread soup! The Spaghetti at Midnight chapter! The non-rissotto rice dishes! Polenta and beans! Fri Jan 10 17:58:16 -0800 2003 1587074 0 cookiemonster 2 1587081 Simple to Spectacular was co-written by Mark Bittman and Jean-Georges Vongerichten. It has five recipes per concept, not four ... the basic recipe and four elaborations. I agree with the Cookiemonster that it's a great book. There's not a section that doesn't have something that looks appealing (although I guess that's a bit of a stretch for a few of the sections, like the seasoned salts). Fri Jan 10 15:37:53 -0800 2003 1587065 0 Timowitz 1 1587070 If I could get only one cookbook a year it would probably be Best American Recipes 19.., 20..etc .The recipes are derived from many sources and are culturally diverse. I've been struck by the number of recipes which I've enjoyed in different cookbooks which have subsequently appeared in this book (which is produced once a year). Another cookbook I love is Jean Georges' Simple to Spectacular. He takes a primary ingredient and then gives you several recipes, ranging from basic to complex, for using that ingrdient. Ming Tsai's East Meets West, Rick Bayless' cookbooks (Mexican), and Biba's cookbook (can't remember the exact name) on pastas, soups and risottos are also favorites. Fri Jan 10 15:16:52 -0800 2003 1587020 0 SJ 1 1587137 "1,000 Mexican Recipes" by Marge Poore or "Essential Cuisines of Mexico" by Diana Kennedy "1,000 Indian Recipes" by Neelam Batra "Memories of a Cuban Kitchen" by Mary Urrutia Randelman "Everybody Eats Well in Belgium Cookbook" by Ruth van Waerebeek "A Book of Middle Eastern Food" by Claudia Roden(or "A New Book of Middle Eastern Food" which I assume is the updated version of other book) "The Complete Asian Cookbook" by Charmaine Solomon(of course, there's no such thing as a complete Asian cookbook but this one does a pretty good job of sampling the food of the region which roughly covers an area bounded by India/Pakistan on the west and Japan and Indonesia on the east.) Fri Jan 10 17:57:43 -0800 2003 1587020 0 Chimayo Joe 1 1587144 Great question. My first choice is my first choice because of the consistently reliable recipes, wonderful information, and just flat-out great tastes: "The Feast of Santa Fe" by Huntley Dent. It's got more stains than some of my clothes! Though I use them less often--I think these things tend to cycle as do our tastes--I am also a big fan of Paula Wolfert's "Mediterranean Cooking" and Antoine Bouterin's "Cooking Provence." And I'd be a liar if I left out "Joy"--I don't often turn to it for recipe ideas, but it is such a fundamental, basic resource that I can't imagine leaving it out. Good luck--and let us know what you decide on! GB Fri Jan 10 18:04:57 -0800 2003 1587020 0 Gypsy Boy 2 1587147 "The Feast of Santa Fe" by Huntley Dent--good one! Fri Jan 10 18:06:52 -0800 2003 1587144 0 Chimayo Joe 3 1587246 Joe, From Chimayo? I'm going out to Santa Fe on Wednesday. Need anything? You can write me privately at tiganeasca at hotmail.com Dave Sat Jan 11 20:03:11 -0800 2003 1587147 0 Gypsy Boy 4 1587266 Nah...I'm not from Chimayo. I'm just a fan of the red chile. Have an enjoyable trip! Sun Jan 12 03:50:05 -0800 2003 1587246 0 Chimayo Joe 1 1587197 If you have any interest in Japanese food, the absolute best and basic reference is Shizuo Tsuji's Japanese Cooking A Simple Art. The explanation of methods, ingredients, and traditions are clear and easy to understand, and he provides some replacements for ingredients that you may not be able to get easily. Sat Jan 11 08:17:44 -0800 2003 1587020 0 applehome 1 1587214 The Thousand Recipe Chinese Cookbook Any or all of Diana Kennedy Mastering the Art of French Cooking Sat Jan 11 09:52:41 -0800 2003 1587020 0 Cristina 1 1587284 Last nite I used one of my favorites, the NY TIMES Large Type Cookbook by Jean Hewlett, ca 1968, to produce a chicken dish. The large type is a nice feature, but basically I like their choice of recipes. Lots of panache and sensible simplicity. It does show its age however, like probably all cookbooks from that era, by a heavy-handed use of butter, sour cream, and cream. And by leaning on such passe staples as gelatin, pimientos, maraschino cherries, vermouth and sherry. There's an "update this!" challenge that tweaks my creativity. Sun Jan 12 12:30:30 -0800 2003 1587020 0 Sharuf 2 1587302 If they update the book, it'll still have butter, cream, and sour cream in it. You may not be into these, but lots of people never gave them up, and many who spent 20 years on the ascetic diet are coming back to the real things. Plus, we are now expected to add butter and heavy cream places where mom never would have, as in mashed potatoes and pan sauces, which can be so much richer than gravy ever was. Jello is out, gelatin is in. Sun Jan 12 15:52:30 -0800 2003 1587284 0 ironmom 1 1587336 Italian-American Kitchen - Lidia Bastianich How to Cook Everything - Mark Bittman Mon Jan 13 10:27:04 -0800 2003 1587020 0 Gina 1 1587437 I've said it before and I'll say it again: How to Eat by Nigella Lawson. I cook from this book probably 2-3 times a week, and I'm consistently amazed by the quality and ease of the recipes. Last night I made a Moroccan chicken stew with couscous, which was amazing (and a lemon cake from her other cookbook: How to Be a Domestic Goddess) Other favorites include Sunday Night Chicken Noodle (Asian flavors -- mirin, soy sauce, sake and bok choy), Gooey Chocolate Puddings (not the sticky, the gooey, which you can whip up in 15 minutes and really amaze guests), Thai flavored mussels, fairy cakes, and her roast chicken recipe. Mon Jan 13 18:21:52 -0800 2003 1587020 0 Caitlin Wheeler 1 1588111 Roy's Feasts from Hawaii by Roy Yamaguchi and John Harrison. Lots of flavors and an interesting mixture of foods from various cultures (Polynesian and Asian). Fri Jan 17 23:26:35 -0800 2003 1587020 0 TeresaM