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Does anyone own a cookbook stand?

If you have ever used a cookbook stand, what did you think of it?

I checked out the one at Williams and Sonoma and it did not look big enough to hold a large cookbook like The Silver Spoon or How to Cook Everything. I have only seen the Crate and Barrel one long online but it looks like it might be better... Anyone know?

If you have any better recommendations than the ones from Williams and Sonoma and C&B, they would be much appreciated!

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  1. Go to a good stationary store or "reader's gift" catalog. They have book stands that are a lot cheaper than "cookbook stands" and are essentially the same thing. I've had mine for years and never had any trouble getting big cookbooks to fit.

    1. I have two of them. One is similar to this - is useful for particularly large books, and if I want to make sure to keep the book clean:


      However, I now have very limited counter space, and my mother bought a smaller metal one, with no plexiglass cover, which is great because it can easily be tucked away. Mine looks like stainless steel, unlike the photos below:


      1. I have a music stand-shaped cookbook holder that I bought for maybe four dollars at TJMaxx or somplace. It's really useful to have the book upright, but it's hard to turn the pages and it doesn't protect from splatters. I've just started acquiring some nice cookbooks, and I don't want them getting as sticky and crusty as some of the ones that, for example, my sister and I used as kids. So, I've been looking at cookbook holders with shields, and I think I'm going with the top-rated one from America's Test Kitchen http://www.cooksillustrated.com/testi... . ATK said that it holds even coffee-table-book-sized hardcovers. I figure the holder's an investment to protect my other investment, a collection of good cookbooks.

        1 Reply
        1. re: optimal forager

          I can't access the link to American's Test Kitchen because I'm not a member. Can you tell me which one is top rated?

          1. I have found that a cookbook occupies essentially the same amount of space on my kitchen counter whether it's lying flat or on a stand. Obtaining a piece of plexi-flass from the local hardware store and allowing it to rest on the open book while it's flat on the counter does it for me. It's cheap, it's effective, it's easier to store (sits on edge in the cabinet along with cookie sheets) is easier to clean and I don't have to worry about filling my kitchen cabinet space (which isn't all that extensive) with a bulky item like a book rack.

            2 Replies
              1. re: Cookiefiend

                Wow--what a simple solution! I love it.


            1. I have one from Williams-Sonoma. It's got a metal base and a tempered glass cover that has conversions and other things etched onto it. I don't have a print copy of How To Cook Everything, but I have a couple beefy cookbooks, and it fits them just fine. One thing you don't think about is that the book is not as thick when opened as it is when closed.

              1. There is a nice little space on top of my toaster over just below my upper cabinets -it's within eyesight but out of the fray. If I put the book there, the pages generally don't turn; if the book isn't the right size or shape, then maybe I add a clean tea towel. Does it for me.

                1. I slip the open book into a large Ziploc bag. Keeps the book open and the pages clean.

                  1. I've probably given away 10 of them over the years - the last one just a few weeks ago. I hadn't used it in years.
                    I use my heavy knife sharpening steel laid across the open book - if I use a book.

                    More and more, I photocopy recipes from my cookcooks on the computer printer/copier.
                    Then I tape them to the cabinet above where I'm working. I can highlight the ingredients with a marker, make notes, etc.
                    My cookbooks are no longer filthy and spotted and don't have broken spines and torn dust covers.
                    The recipes that I use all the time go into a loose-leaf binder which I can grab when I go to my old farmhouse, on vacation if we rent a condo, etc.
                    Over the years, some of the recipes that I originally photocopied from books have been changed so many times that I have just rewritten them completely because they barely resembled the original. Then I printed them out and put them into the loose leaf binder.

                    2 Replies
                    1. re: MakingSense

                      That's a good idea, MS--taping it up.

                      I myself have taken to writing down an abbreviated version of recipes I've never used before on scrap paper and using that to work from. When I was a novice, I needed all the instructions. Now that I'm, uh, a little longer in the tooth, as long as I read the recipe once, when actually making it, I usually just need the ingredients and the sequence of procedure (and often enough, not that anymore).

                      If I don't like the recipe, the scrap paper goes to recycling. If I do, and I think it might become one of my favorites, it gets tucked into a spiral bound notebook I've kept for years, of my most treasured or useful recipes, for transcription later. When I'm looking for something for special occasions, that's the "cookbook" I pull out, and since it's spiral bound, it lies flat when I'm cooking. But I like your suggestion of taping it up at eye level. Convenient.

                      1. re: MakingSense

                        I do the exact same thing. Masking tape works best on my cupboards.

                      2. my wife and i do a lot of cooking. stands take up a lot of room. several years ago i acquired a floor standing music stand and started using it. it has lots of room, can be moved anywhere, has a pencil shelf, and takes up no counter space. ideal!

                        1. I had one a million years ago. Don't know what became of it or when I stopped using it but it was a looooonnnnngggg time ago and I haven't missed it.

                          When I have a recipe that I like and plan to use again, I put it into my recipe database even if I own the cookbook. Having them all there is soooo much easier than remembering what cookbook something might have been in.

                          My -- and I make them mine -- recipes become easy to keep notes and modifications in. And I can link the recipe from one cookbook to a companion recipes from some magazine or blog. One recipe can suggest a whole menu. Or I can link all my meatloaf recipes to combine elements from various ones or decide which fits the mood of the meal. Or I can substitute the sauce from one recipe to the dish in an another without pulling out and having to work from a variety of books.

                          I can also print out the recipe and use it as a shopping list for anything I might have to pick up. And the printout fits conveniently between the frame and door of my upper cabs at close to eye level. The little rubberish bumper that keeps the door from banging holds a sheet of paper very nicely and securely. There isn't much splashing but if there were it wouldn't matter in the least.

                          I love my cookbooks and enjoy paging through them for new ideas but it's the database that is my workhorse and go-to resource.

                          1. Have one. Don't use it, as it's just one more thing to find a place for.