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Sep 6, 2009 05:48 PM

COTM-ers: what cookbooks should I buy on my trip to the States?

So far I have The Essential Cuisines of Mexico and Jean Anderson Cooks on my list. My plan is to order online and get them delivered to the place we're staying in New York, so I can benefit from both the exchange rate and the cheaper postage. Cunning, hey?

I'm trying to remember what books have come up regularly during our nomination sessions but am drawing a bit of a blank.

So what do you reckon. Which American cookbooks do I really need to own?

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  1. Oh my! This is a very exciting choice for you. How many books can you manage in your suitcase? And what holes do you feel you have in your current collection? We know that you are a very capable and good cook with many books, so maybe a few hints as to what you are interested in right now could be helpful.

    14 Replies
    1. re: smtucker

      Well I've told Mr GG he can only pack a couple of pairs of underpants and a change of shirt.... ;-)

      The only gaping hole I have, probably, is South American. I don't own a single South American cookbook. But that's not to say there aren't plenty of other books I'd like in my collection. Ha! Oh, and nothing Caribbean either, although there's a book by the wonderfully named Levi Roots that I've got my eye on. I also have nothing by Julia Child - do I really need to add her to my collection, do you think? And what about Mark Bittman, about whom I know next to nothing.

      Autumn is generally a good time for cookery books what with Christmas approaching. Are there any exciting new releases you know about? Unfortunately, the new paperback copy of Essential Cuisines of Mexico isn't out until October, which is annoying.

      1. re: greedygirl

        People will probably cringe when I say this but don't waste your time and money on the Bittman books.... his recipes are readily available on line vis a vis his blog and other sites:

        As for the other gaps on your cookbook shelves I say buy what you are interested in after having read all the plugs for COTM in the past months.
        And.... May I just say that I hope you and your husband have a wonderful time during your travels here.... and I wish I were able to meet you on your journey. Safe travels and safe home.

        1. re: Gio

          Second on the Bittman comment. Not worth the overseas luggage weight.

              1. re: roxlet

                I agree, but want to emphasize that I LOVE Bittman and think his contributions to cooking in the U.S. are hugely important. It's fun to watch his videos. He has a good sense of humor and good sense. His one stumblebum act was to make that stupid doc/cooking show with Gwnthewhenth Paltrow and Mario Batali. Feh!

                I'd suggest

                Anything by Paula Wolfert, but especially The Cooking of Southwest France and Mediterranean Greens and Grains.

                The Deborah Madison cookbooks (Greens' Cookbook, The Savory Way and Fields of Greens - all veg., along with Vegetarian Cooking for Everyone ). Madison was the chef at Green's resto in SF as well as the head chef at Tassajara, the Zen retreat in the Carmel hills.

                1. re: oakjoan

                  Fields of Greens is by Annie Somerville, Madison's successor at Greens and Tassajara. greedygirl already has the Greens Cookbook, she says below.

                  1. re: Caitlin McGrath

                    Ah, good catch, Caitlin. Madison (together with Edward Espe Brown who wrote the Tassajara Cookbooks) wrote "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant."

                    Annie Somerville --who is still at Greens Restaurant--wrote "Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant" as well as "Everyday Greens."


                    I didn't realize that the San Francisco Zen Center owns (or owned--I'm unclear if it still does) both Greens Restaurant and Green Gulch Farms

                    On a side note, Edward Espe Brown has a new book, The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen coming out any day. I don't know if this is supposed to be a compilation of his previous Tassjara Cookbooks or what.
                    It would be more convenient to have all of the Tassajara books "in one", but I'm unclear if I'm supposed to hang onto my old Tassajara books?


                    1. re: The Dairy Queen

                      I don't think Tassajara owns the restaurant, but am not sure about Green Gulch. My sister is a zen buddhist priest (affiliated with the SF Zen Center) and used to be the chef at Tassajara for a while. She used to mention Green Gulch and stay there a lot so I figure it's attached to the SF Zen Center.

                      1. re: oakjoan

                        Hmm...sorry if I was unclear...I don't think I said that Tassajara owns the restaurant. I said SF Zen Center owns both Greens Restaurant and Green Gulch Farms. In fact, it says exactly this on the back cover of my hardcover edition of Fields of Greens:

                        "Green Gulch Farms, the organic farm owned by the Zen Center, which also owns Greens Restaurant..."

                        If you look in the link I provided above it says: "SAN FRANCISCO ZEN CENTER : Zen Center was established in 1962 by Shunryu Suzuki Roshi. Zen Center supports three residences; Zen Center in San Francisco; Tassajara Zen Mountain Center in the Ventana Wilderness inland from Big Sur; and Green Gulch Farm in Marin County."

                        It also says

                        "ABOUT GREENS RESTAURANT We opened in 1979 under the auspices of the San Francisco Zen Center."

                        In the acknowledgements to Madison's Green's book it says, "Greens would not have existed without the San Francisco Zen Center and the wider community of friends and supporters who encouraged the Zen Center to establish such a restaurant..."

                        So, it seem clear to me that at one point in the past, and I think still today, the San Francisco Zen Center owned Greens, as well as Green Gulch Farms, as well as Tassajara Zen Mountain Center.

                        How neat, though, that your sister used to be the chef at Tassajara. Does she bake great bread? :).


          1. re: Gio

            Thanks Gio. Maybe next time we'll make it up Boston way.

          2. re: greedygirl

            Greedygirl, just a suggestion, but you might consider spending some time in a library while you're here, looking through some of the books you're considering so you can decide whether you like them or not. I just checked a bunch of Bittman books out of the library--I found them to be nice overviews, but they didn't really grab me. They didn't seem to have the same personal history and charm a lot of the other COTM's we've cooked from have had.

            Speaking of Bittman, about 10 years ago he created this list of 50 books he'd rather not live without. It might be interesting for you to peruse.
            Based on this list, I bought

            "The Art of South American Cooking, Felipe Rojas-Lombardi
            (HarperCollins, 1991)", of which Bittman says, "Unfortunately, the only serious book on the subject to date. Fortunately, it's damned good."

            It's a difficult book to find, actually. I have enjoyed reading from it, but haven't cooked from it (yet).


            1. re: greedygirl

              Have Mr. GG only pack very old clothing that he can throw away after wearing - then you'll have an empty suitcase!

              If you have time in NY, try to spend some time at Kitchen Arts & Letters. It is a small but very extensive store specializing in cookbooks...


              There are fascinating regional cookbooks put out by church groups and civic groups. The most well known are put out by the Junior League. These often have wonderful recipes and provide an interesting peek into the traditions/influences of the various areas. Kitchen Arts and Letters usually has a nice selection of this sort of cookbook.

              Have a wonderful visit!

              1. re: greedygirl

                TRY JESSICA'S BISCUIT. COM . You can search by cuisine , author, and geography. Prices lower than Amazon, and free shipping as well.

                JULIA CHILD MASTERING THE ART OF FRENCH COOKING VOL I &II is an absolute must for any serious home cook.

                NIGELLA'S CHRISTMAS just came out, and it is terrific.

                SILVER PALATE COOKBOOK is an American Classic.

                Any book by MARCELLA HAZAN, LIDIA BASTIANICH,.

                I would recommend Arthur Schwartz's NEW YORK CITY FOODwhich a fabulous gastronomical history of NYC with great recipes.

                For more great American, BAREFOOT CONTESSA BOOKS, by Ina Garten are excellent. The recipes are delicious, and it is user friendly.

                I have many hundreds of cookbooks, but I find I turn to MARCELLIA, JULIA, and PAULA WOLFERT most of the time. I also have cooked through LYDIE MARSHALL'S wonderful French cookbook, CHEZ NOUS, which is now available at Jessica's Buscuitcom on sale

                For a wonderful read, try BITTER ALMONDS, a bittersweet memoir about growing up in a Sicilian Convent that baked specialty Sicilian sweets for income. The author went on to leave the Convent and establish one of the most famous Pastry shops in Sicily. The book is a testament to the survival of the human spirit under harshe conditions.

                Bitter Almonds: Recollections & Recipes from a Sicilian Girlhood (Hardcover)
                ~ Maria Grammatico

            2. I don't even know where to start. As smtucker writes, which U.S. cookbooks do you have, and maybe what are some of your U.K. favorites? I just picked up (another) slew of U.K. cookbooks here in Northern Wisconsin, believe it or not. And if you need another NYC address to send them to for any reason, you can certainly use mine. Oh - and isn't Diana Kennedy from the U.K.? ;-)

              14 Replies
              1. re: MMRuth

                She is, but not remotely well known here. I think you have adopted her as your own. ;-)

                US cookbooks which I already own:
                Cradle of Flavour
                The Art of Simple Food (Alice Waters)
                Bon Appetit Y'All
                Sunday Suppers at Lucques (love this)
                The Greens Cookbook (Deborah Madison)
                Vietnamese books by Pham and Nguyen

                My favourite UK cookbooks
                Anything by Elizabeth David, Nigel Slater or Nigella Lawson
                Fuchsia Dunlop's oeuvre
                Ottolenghi, obviously (!)

                What books did you find in Wisconsin? I spotted a copy of the New York Times Cookbook from 1966 (first edition) in the same shop I got the E. David ices books from the other day! I was tempted to buy it for curiosity value but resisted....

                1. re: greedygirl

                  Surprisingly, the New York Times Cookbook didn't impress me that much. I'm not sure what that opinion is worth. You might think about the Bon Appetit or Gourmet cookbooks for large, all encompassing books.


                  Are you sure you want to do this? They weigh your luggage these days, you know.

                  1. re: greedygirl

                    New York Times cookbook has a great pancake recipe. Only recipe I have ever made from this book. I need to explore some more.

                    1. re: greedygirl

                      Based on notes above, these might be good:

                      Zuni Cafe cookbook
                      Cook's Illustrated "Best Recipes" or "Soups And Stews"
                      Silver Palate
                      A Rick Bayless Book [mexican]
                      Ratio, Ruhlman
                      Think like a Chef, Tom Collichio
                      if you like to make bread: Bread Maker's Apprentice

                      Great travel tip. Bring your old clothes and underwear, and throw them out along the way, freeing up luggage space for books and hot sauce.

                      1. re: smtucker

                        I vote for the Silver Palate -- they have a 25th anniversary model with color -- I bought myself one and gave away the original. Easy to follow, elegant recipes.

                        1. re: smtucker

                          I would add Molly Stevens, All About Braising. It was the second COTM and I don't think I've ever had a clunker recipe. Pretty much have loved them all. These aren't all winter, comfort food braises, there are quick summer braises as well.

                          I don't remember, but do you have Fish Without a Doubt? That's also a wonderful speciality book.

                          Bittman's books aren't worth the weight. I find the recipes a bit bland as well.

                          Lastly, Zuni Cafe cookbook is one of my favorites. I'm making the chicken with bread salad tonight. Great home cooking using foolproof techniques. If you like Sunday Suppers, you'll love Zuni.

                          1. re: beetlebug

                            Two of my favorite cookbooks! All About Braising and Fish Without A Doubt.
                            Must-haves as far as I'm concerned.

                            1. re: bayoucook

                              I concur. These are two books I use over and over. This is a hard question.

                            2. re: beetlebug

                              Zuni definitely - one of my favorite COTMs. I go back to it over and over again.

                              1. re: LulusMom

                                I took Zuni out of the library when it was COTM revisited and didn't use it much. But I agree that it is an obvious gap in my collections.

                          2. re: greedygirl

                            Kitchen Fugue - Sheila Kaye-Smith
                            Success Cookery - Anne Beeton
                            Dictionary of Cuisine - Alexandre Dumas, Edited, Abridged & Translated by Louis Colman
                            Philip Harben's Cookery Encyclopaedia - Philip Harben (who I learned had the first T.V. cooking show anywhere)
                            Curries & Bugles: A Memoir and a Cookbook of the British Raj - Jennifer Brennan
                            The Alice B. Toklas Cook Book - Alice B. Toklas (U.S. 1954 edition, which omits the recipe for marijuana brownies!)
                            Food: A 20th Century Anthology - Clarissa Dickson Wright (a collection of food writing on topics from A to Z - this one includes Toklas's recipe for the brownies.
                            The Spice Handbook - J.W. Parry
                            The Story of Spices/The Spices Described, Volume 1 - John W. Parry
                            With Bold Knife and Fork - M.F.K. Fisher
                            The French Menu Cookbook - Richard Olney

                            1. re: MMRuth

                              I have the Clarissa Dickson Wright book as well and it's great fun to dip into. I must check out the brownie recipe! She is a great British eccentric - she was recently prosecuted for hare coursing (hunting with dogs is now illegal in Britain).

                            2. re: greedygirl

                              The NY Times cookbook has several go-to recipes for us including what I feel is the definitive Green Goddess dressing.

                              1. re: greedygirl

                                You're going to hear this a million times: the cookbook sections (upstairs and downstairs) of The Strand bookstore near Union Square in NYC is the best for discounted new and used books.

                                + Zuni Cafe Cookbook, highly influential around here!

                                + "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock (if you want one Southern and you should!)

                                + David Lebovitz's "Room For Dessert" - if you see a copy, grab it. It's out of print.

                                + Diana Kennedy's Essentials is widely available used btw. Find tamales to eat while you're here so you get a sense of the flavor profile - finding those is a whole 'nother topic. Rosa Mexicano is an upscale Mexican restaurant just off Union Sq in the opposite direction of the Strand. Have a snack at the bar...have a drink, buy more cookbooks!

                                + David Leite of just released a Portuguese book.

                                + Chez Panisse Veg, or Fruits, or Cafe -- all the Alice Waters! Also not too hard to find used, and much deeper into the Cali food than "Art of Simple"

                                + A Platter of Figs by David Tanis is the next generation of the Chez Panisse progeny, if you 're looking for that. Might be too simple for you, but totally inline with your interests.

                                + how about Italian? Some worship at the altar of Marcella, but I'm a lover of Mario Batali. "Molto Italiano" or the Babbo book if you want more restaurant-y

                                + Get Saucy by Grace Parisi. She works for Food and Wine magazine, and this is a great survery book approaching with sauces and marinades of many kinds from around the world, good Italian red sauces, GREAT Trinidadian jerk chicken recipe. It's a paperback!

                                Beware of overweight charges on your return luggage -- put some of those books in your carry-on! Bring 10 copies of Ottolenghi and we can trade!

                            3. How about some Korean cookbooks? Korean is the new Thai. I am not sure if the Korean wave has hit Europe yet, but with the presence of large Korean populations in LA, Chicago, and New York, you can get a selection of good Korean cookbooks here that might be harder to find in Europe.

                              A friend just purchased this book, "Discovering Korean cuisine: Recipes from the best Korean restaurants in Los Angeles".


                              I had a chance to browse through it, and it was pretty authentic and well-written. Very pretty book too.

                              There are also some U.S. published Korean cookbooks that would be impossible to order off Amazon, that you may find in Korea town in NYC or certainly Chicago. There is a series of cookbooks by Jae-ok Chang, a Korean-American immigrant who has written a series called "Vignette of Korean Cooking" (there are 3 cookbooks so far in this series). They are written in Korean and in English side by side. A bit cheesy, but the recipes are very good, with Korean script, phonetic spellings of the Korean names of dishes in English, plus the english translation of the names of the dishes. The great thing is that if you need a korean ingredient, you can take the recipe book into the Korean grocery store and they can read the Korean part, and provide you with what you need! It is very handy. The pictures are very nice too. You have almost no chance of finding these in Europe, but may have a fighting chance here in America. Anyhow, just a thought in case you want to explore more Asian cuisines.

                              3 Replies
                              1. re: moh

                                moh, great tips. I have a wonderful Korean store at the bottom of my street, and must find a way to use all these marvelous ingredients on their shelves. Thanks!

                                1. re: smtucker

                                  smtucker, the Vignette of Korean Cooking books, I just realized they are actually published in Korea. The author lives in Cleveland, and she wrote the books to help her Korean-American children to learn how to cook. Children of immigrants are notoriously bad at the mother language, and so having the books in both languages really helps. My mother found her copies in a Korean bookstore in Chicago, and so she bought some for me as well. I suspect the best chance of finding these books would be going into a Korean bookstore in a relatively large Korea-town in a larger city.

                                  I love these cookbooks, because I recognize the dishes, and it is helping me learn more culinary Korean.

                                2. re: moh

                                  I thought Burmese was the new Thai. ;-)

                                  Korean food is a complete mystery to me - I don't think I've ever even tasted Korean food, but there are quite a few restaurants now in London. Definitely one think about. Thanks moh.

                                3. A real traditional cookbook to use:

                                  A mix of a gourmet Caribbean cookbook and a beautiful coffee table book:

                                  1 Reply
                                  1. re: franjayo

                                    Julia Child's MTAOFC was the first cookbook I ever bought - I was 17 (and that is LONG time ago) and I still use it.

                                    I just replaced my falling-apart Silver Palate. I love that book.

                                    Don't know about South American but can recommend Edna Lewis and Scott Peacock for southern American food.

                                    Love Dorie Greenspan's Baking - large and heavy though.

                                    I found Elizabeth Lambert Ortiz's Caribbean Cookbook here in Bermuda, but haven't been inspired to make anything from it.

                                  2. I’m in total agreement with those who recommended “All About Braising,” “The Zuni Cookbook,” and “Fish Without a Doubt.” I cook from all three over and over again. Also agree with Dorie Greenspan’s “Baking: From My Home to Yours,” but it is, as Athena says, a big, heavy book; you might want to take a look at the COTM threads on the book before committing to it.

                                    I disagree with “Silver Palate” (dated), “Mastering the Art of French Cooking” (eventually you might want both volumes as much for reference technique as for recipes; but it’s just not the way most of us cook today; too heavy on the butter and sauces); Junior League books (if you’re interested in that type of thing, better to buy John T. Edge’s “A Gracious Plenty,” which is a compilation of the best of the Junior League books).

                                    I agree, too, that Bittman really isn’t necessary. If you want a great big all-inclusive, I use the big yellow “Gourmet Cookbook” edited by Ruth Reichl, more often and with greater success.

                                    “Think Like a Chef” was, for me, a very interesting read, but I didn’t feel I needed to own it.

                                    You may not feel as though you need more than one Jean Anderson (and “JA Cooks” has been a favorite of mine for decades), but her book on Portguese cooking is excellent, too, as is her new Southern book (which has some duplication with BAY’A, but has lots of wonderful history and anecdotes that make it unique. And her recipes never fail.

                                    Available in paperback, for very little money, are books by Richard Olney (“Simple French Food” and “The French Menu Cookbook” and Michael Field (“Michael Field’s Cooking School.”). All classics; all outstanding.

                                    In addition to Kitchen Arts and Letters, I hope you’re planning on checking out The Strand Bookstore at 12th & Broadway. You never know what you might find. And although prices aren’t as good as they once were, it’s still a phenomenal place to browse. Don’t miss the section downstairs where they have usually new (sometimes not-yet-officially-published) reviewers’ copies at half off.

                                    28 Replies
                                    1. re: JoanN

                                      The big yellow Gourmet cookbook is great. That's my "I don't know what I want for dinner but here is X ingredient" cookbook. Everything, except for one dish, has been winners. There are also informative sections (like cuts of meat on the animal) that are useful, if you need that info.

                                      I wasn't thrilled with Silver Palate cookbook either. I prefer Martha Stewart's Baking Handbook over Dorie Greenspan's Baking book. When Dorie was COTM, my library copy didn't come in so I cooked along side with Martha Stewart instead.

                                      1. re: beetlebug

                                        I have that big yellow Gourmet cookbook and have never cooked from it, but love it and keep meaning to. Mine came with a CD-Rom. I've never tried to use the CD, but I wonder if that's an option for GG (do they sell the CD by itself?) if she's trying to keep the weight down.

                                        GG, I'm sad that Alice Waters Art of Simple Food is the Alice Waters book you ended up with. Unless you love it, if I were you, I'd bring that along and see if you can't sell it back and instead pick up Chez Panisse or even Chez Panisse vegetables. I prefer Chez Panisse vegetables over Madison's VCFE. The latter is more encyclopedic, for sure, but if you've got Greens and CP Vegetables, you don't need much more.

                                        I notice you don't have a Penelope Casas book. Do you have Spanish cuisine covered?


                                        1. re: The Dairy Queen

                                          I agree about that Alice Waters book. I'm planning on taking mine down to The Strand when I get back to NY. If I recall correctly, GG has a number of Spanish books - Moro maybe is the name?

                                          1. re: MMRuth

                                            I have two of the Moro books, and I picked up Penelope Casas' Tapas book for £3 in a charity shop the other day.

                                      2. re: JoanN

                                        I'm with JoanN re: Silver Palate. I have a copy of it lying around someplace (probably somewhat grungy and pawed) that I'd be happy to send along to you if you feel that you'd really love it. For me, its Sooooo early 80s - lots of raspberry over chicken and stuff like that.

                                        1. re: LulusMom

                                          The Silver Palate books are some of the only ones I've ever purged from my collection and never regretted having done so. A good snapshot of an era but not appealing to me any more. Have the Bittman books, very seldom use them, not crazy about them either. Looked at the new Gourmet book and it did not appeal.

                                          1. re: buttertart

                                            buttertart, when you say, "the new Gourmet book" do you mean the big yellow one? I see Ruth Reichl has one coming out called "Gourmet Today" that seems (on the surface) to be similar in concept to the yellow one, except that it's green. I wonder if it's a whole new batch of recipes...


                                            1. re: The Dairy Queen

                                              The big yellow one which was recommended here.

                                            2. re: buttertart

                                              I totally agree (though many wouldn't) with your judgement of the Silver Palate Cookbooks. I have lived happily without them after a moving-related clearout. There are some cookbook authors that rise above an era and become timeless, and others that are just mired in it. When I read SP recipes, I can feel the weight of those 80's shoulder pads!

                                            3. re: LulusMom

                                              Yay LulusMom for coming out and saying what I've been feeling for a long time (although I did like that mayo with soya) about Silver Palate and anything else by those two. If I never hear the words Chicken Marbella again I'll die happy.

                                              1. re: oakjoan

                                                That was my post on the General Chowhounding topics board. Chicken Marbella! Yuck!! I'm with you 100% on that one.

                                                1. re: roxlet

                                                  Ohhh, now I'm starting to feel sad for the Silver Palate fans...and for myself. I saw that this book was COTM awhile back, so when I saw it (and "New Basics") used, for $4 I picked up a copy. Natch, it' one of those books I haven't gotten around to cooking from, though there was a pumpkin creme brulee recipe that I wanted to try last Thanksgiving, but put off for some reason. With Sheila Lukins passing away last week, I was even thinking about dusting these books off and having a go.

                                                  Should I just ditch them? I have fond memories of the 80's. Can I get the big hair and blue eye shadow back?


                                                  1. re: The Dairy Queen

                                                    Don't despair, TDQ - the eighties are back! This winter we will all be rocking shoulder pads, apparently. I have my electric blue minidress already... Not sure about the chicken marbella though.

                                                    1. re: The Dairy Queen

                                                      I do use my The New Basics occasionally - and that's where I found the gravlax recipe that I've used for years.

                                                      1. re: MMRuth

                                                        Woohoo! Alright, I feel better about my bargain purchase now, thank you!


                                                        1. re: The Dairy Queen

                                                          The recipe for asparagus parmesan souffle in The Silver Palate is a very good one -- a rose among the thorns -- and the one reason I haven't chucked the book!

                                                          1. re: roxlet

                                                            As long as we're listing the small handful of recipes we naysayers do like from the Silver Palate books, I'll add "Herb Wrapped Filet of Beef" from the "Good Times" book. Still a crowd pleaser, and about the only way I like filet.

                                                            1. re: roxlet

                                                              Thank you roxlet. Now I have a reason to keep each book, along with that pumpkin creme brulee that I still intend to check out. I should probably check the COTM threads from when Silver Palate was COTM many moons ago... Maybe there are some other gems in there.


                                                              1. re: The Dairy Queen

                                                                I like the pesto, gravalax, potato salad, and hummus recipes. The appetizer section is fun. I have actually never made anything with fruit from the book. Nor have I made anything with chicken. Guess it is a nostalgia thing for me.

                                                                1. re: smtucker

                                                                  I'll put in a plug for the chicken dijonaisse recipe (not sure about the spelling!)

                                                        2. re: The Dairy Queen

                                                          You can buy a wig for the occasional "big hair" opportunity. Don't do the blue eye shadow thing. You wanna look like a rock star with a big, strong, NFL player boyfriend who beats her up?

                                                          I still get good press every November with the sausage- corn bread turkey dressing from one of the Silver Palate books. The book automatically opens to that page. I love cookbooks with the cheap bindings that allow the pages to fall out if you actually use the book more than once.

                                                  2. re: JoanN

                                                    Richard Olney is a good call, thanks. And will definitely be checking out The Strand - thanks for the tip. I think it's in Greenwich Village, isn't it, which will be handy for us.

                                                    1. re: greedygirl

                                                      Not really Greenwich Village, but not too far. Actually, only two blocks from the Union Square Greenmarket. If you have that scheduled, the Strand would be a perfect add-on.

                                                      1. re: JoanN

                                                        And, it's also near The Stand - where I love the toasted marshmallow milkshake.

                                                        1. re: MMRuth

                                                          Toasted marshmallow milkshake???? Really????? Such a thing exists????? You have just made my night MMRuth!!!!! I am so going to have one of those when we go to NYC at the end of September!!!!! Cookbook shopping and toasted marshmallow milkshake? No wonder NYC is one of the greatest cities in the world!!!!

                                                          I'm in heaven... milkshake here I come....

                                                        2. re: JoanN

                                                          THE STRAND BOOKS STORE is in the heart of Greenwich Village.

                                                          It is located at the corner of West 12th Street and Broadway.

                                                          Monday-Saturday 9:30 AM-10:30 PM
                                                          Rare Book Room Closes Daily at 6:20 PM
                                                          Sunday 11:00 AM-10:30 PM

                                                          Take the N R Q W 4 5 6 or L train to Union Square. Walk two blocks South to 12th street.

                                                          828 Broadway
                                                          (at 12th St.)
                                                          New York, NY. 10003-4805

                                                          212-473-2591 fax

                                                        3. re: greedygirl

                                                          The Strand is a goldmine. Actually I haven't been there in a couple of years, but I've found loads of wonderful books (many used and reduced in price) there. I found Italian Regional Cooking by Ada Boni there. What a gem!

                                                          Whenever I'm in NY, I spend hours there. It's on Broadway, almost to's actually the reason I discovered Union Square Greenmarket...walked a couple of blocks up Broadway and there it was.

                                                          1. re: oakjoan

                                                            Glad you found the Strand - it's a once-a-month or more weekend stop for us. The main selection is excellent and there are other often newer cookbooks for half price in the basement. Some books also show up as paperbacks in the oversized pb bins. The Union Sq Greenmarket is in full late summer blossom right now, a balm to my Bowl-missing heart.