Friday, March 24, 2006


New York hot tip - Strand has "It" cookbook of the year Silver Spoon for 30 bones.

Any well-loved cookbooks? Good ones for beginning gastronomes? Anyone share my love for children's cookbooks from the 1950's?


Blogger MMW said...

Ah, cookbooks.
Jack, I advised that you try to find Nigel Slater's Appetite, and I expand this advice to take in all of my fellow foodreporters. It's really a great and straightforward tome; the recipes are all chock-full of good sense, and he makes everything fairly easy. One of my favorite aspects of it is the numerous variations on the "canonical" version he provides after each recipe. Just charming and clever ways to improve on a well-loved though "stale" menu item. Another great quality the book possesses is Mr. Slater's explanation of what spices go with what, when certain vegetables and fruits should be bought for optimal flavor and freshness, and what to eat when the end of February rolls around and root vegetables are looking less appealing with each passing day.

More later!

5:20 PM  
Blogger MMW said...

Another really fine cookbook, a personal favorite, is the Three Rivers' Cookbook, vol. 1. This, as far as I know, was created by some rich white ladies for a Ladies' Auxiliary for some hospital. It was published back in the 70s, and has all sorts of musty old recipes that often sound unappealing but are in fact quite good. The meatloaf recipe is a cinch and really tasty; there's a pineapple casserole that is a standard feature any time my mother cooks ham; a killer Tom Collins recipe, of course; and plenty of other odds and ends, with a great deal of strength in the domain of European ethnic foods.

Like I said, a few of the recipes sound a bit musty (who calls olive oil "salad oil"?), but all are fairly simple, and generally lead to delicious results.

I am curious to hear about some other foodreporters favorites, though. Anything strikingly peculiar?

7:28 PM  
Blogger mattpod said...

This is not a cookbook precisely, but I love my On Food and Cooking by Harold McGee. It is the definitive text on food science and history and a very interesting reference work. You will learn all about why your favorite foods do what they do (eg what is going on with eggs??).

7:18 AM  
Blogger Jack said...

I just picked up Living And Eating by John Pawson and Annie Bell (photography by Christopher Kicherer) and it's pretty neat. It has some lengthy passages on the philosophy of cooking and also why your kitchen is inadequate, especially compared to John Pawson's spacious and well-appointed kitchen, which is how yours should be. It is as yet unclear whether I will actually use their recipe for aïoli.

8:01 AM  
Blogger zachkay said...

My grandmother's recipe for blintzes is in a Jewish cookbook.

9:39 AM  

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