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Cookbooks

What cookbooks can't you do without?

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  1. I ahve many and use them all but I do love The New Profesional Chef from the Culinary Institute.

    1. *This post has been re-phrased.* FG

      I can't do without my baking books, for the simple reason that baking requires such precision, and recipes are generally required.

      I would be more devastated to have to give up the great collection of cooking books that I've amassed over the years. It is these non-baking books that I cherish the most and refer to most often.

      Emotionally, I need them all. I take great pleasure in reading cookbooks, especially those that provide insight into other cultures and lands, and the foods that are native to these regions. Although I don't often follow written recipes exactly, reading them inspires me considerably, and keeps my culinary imagination going.

      2 Replies
      1. re: FlavoursGal

        I agree. I am a baking freak. I love my cookbooks, but my baking ones are my prized possesions. What are your top 5?

        1. re: chocolate chick

          I, too, consider my baking books among my prized possessions. I'm really proud of the collection I've put together over the years. (I'm surprised that my DH hasn't complained over the years about how many I buy, but then again, he and my son are the recipients of all the stuff I make out of them.)

      2. My top five right now are:

        The New Making of a Cook by Madeleine Kamman
        Whole Grain Baking by King Arthur Flour
        Martha Stewart's Baking Handbook
        Gourmet Cookbook
        The New Best Recipe Cookbook by ATK

        1. I agree FlavoursGal the baking books are the most relied upon but I enjoy reading just about any I can find. However I always return to Marcella Hazan, I love her writing style, her recipes are always right on but more importantly they continue to inspire.

          3 Replies
          1. re: zenright

            Actually, my baking books are my LEAST prized cookbooks. I need them only because baking requires such precision with regard to ingredients, measurements, chemical reactions, etc.

            I much prefer to play with my food, adjust seasonings and ingredients, and concoct variations and new recipes along the way.

            So my prized possessions are the dozens and dozens of cooking books in my collection. I own only about nine or ten books dedicated to baking alone, my favourite of which is probably "Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World" by the late Richard Sax.

            1. re: FlavoursGal

              I love that book, "Classic Home Desserts"--I've only tried six or seven of the recipes...pies and custards most recently...but it really is terrific.

              Other than that..."New York Cookbook" compiled by Molly O'Neill, "Classic Italian" by Marcella Hazan, "Modern Greek" compiled by Andy Harris...and anything by Jacques or Julia.

              1. re: FlavoursGal

                This is in response to FlavGal's post a few mzz above.

                Was wondering when this would be caught. I noticed it right away and thought I was probably mis-reading or overreacting...both quite familiar to me. ;+)

            2. Oh I forgot about The Gourmet Cookbook. Thats a goodie too.