Comments on: What Are Your Favorite Cookbooks?

by: Rosa

Thu, 22 May 2008 17:48:04 +0000

WOW! I can’t believe it. Not ONE comment mentions Rick Bayless. He is THE cook to follow when in search of truly authentic Mexican food. He is knowledgeable beyond description and his recipes and results are to die for.

by: AndreaS

Tue, 13 Nov 2007 03:59:16 +0000

I am looking for an old red and white “double Daycookbook. i am looking for this so i can give it to someone who lost theirs when he was a teen. i would love to reunite him with his all time fav. cookbook. but the trouble is. i cant find it. i know its the late 60s or early 70s addition. and as far as i know its self titled “double Day cookbook” i know its red and white can anyone help me? email me…. asherron15@hotmail.com

by: Gail

Thu, 06 Sep 2007 08:21:11 +0000

Can’t tell a lie, “The Joy of Cooking” is my favorite book for great recipes and the one I turn to all the time for information, how to’s, how long, etc. I am also a big fan of Cook’s Illustrated Cook Books.

I read these books instead of novels!

For those who want to learn about the Art of Cooking….”Larousse Gastronomique” is the encyclopedia of item and procedure names, ingredients and techniques.

Also, I am an avid cookbook reader, have hundreds & hundreds and I love ‘em all!

by: Shelley

Sat, 14 Apr 2007 16:52:29 +0000

I have enough cook books to start my own cooking show. But my two absolute must haves are. Five Roses Cook Book- inherited from my mom. The American Womans Cookbook - inherited from my grandma.

by: sophia

Sun, 18 Feb 2007 22:41:35 +0000

My favorites are teaching books and some reference books, books that tell how and why. At the top of the list are Julia Child and Jacques Pepin, her “Mastering the Art of French Cooking” and his “Technique”, and anything they coauthor.

I use Sharon Tyler Herbst’s “Food Lover’s Companion” on a regular basis, and my latest new informers are the America’s Test Kitchen “Family Cookbook” which is loaded with helpful techniques and tips, and Mark Bittman’s “How to Cook Everything”.

“Culinary Artistry” is an intriguing book with one chapter in particular worth the purchase price, in my opinion, where a chart is given for flavors and foods that go well together. A chapter about chefs and their preferences is equally informative.

What I don’t like are cookbooks full of recipes with cutesy names for new combinations that are of questionable merit - things like “walnut caviar”. Man those things bug me. I don’t think reliable products/ideas need to be gimmicky, and it always serves me more as a caution than a come on. But,
chacun a son gout.