My nephew wants an “iconic” cookbook for Xmas . Any recommendations ?
Mastering the Art of French Cooking is pretty iconic.
Joy of Cooking?
Harold McGee’s “On Food and Cooking” is not at all a cookbook, but is one of the most iconic books about cooking.
Marcella Hazan – The Classic Italian Cookbook
Patricia Wells & Joel Robuchon – Simply French
Escoffier’s ‘Le Guide Culinaire’ is THE book. May or may not be appropriate though.
How old is he?
Along with all listed - For something a bit more contemporary…Keller’s Ad Hoc at home, or for classic french with a bit of humour try Bourdain Les Halles cookbook.
Rulman’s ratio (while not iconic, it builds a strong base for the new cook)
http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/ref=sr_1_1?s=books&ie=UTF8&qid=1355859811&sr=1-1&keywords=ratio+by+michael+ruhlman
I just grabbed “Come in, we’re closed”, a book designed around the staff meal at restaurants. Really a good read and some good recipes.
Mel - good call on Ratio. I made the error of picking it up via digital (iPad) and it’s just not done correctly for that format - too hard to read.
I enjoy and use the Ad hoc and Bouchon books by Thomas Keller.
Iconic calls to mind Julia Child’s art of French Cooking, Moosewood, Silver Palate, Joy of Cooking, or Larousse Gastronomique.
Less iconic but maybe better would be…
- Jacques Pepin’s Complete Technique (lots of classic techniques building recipes)
- Best Recipe Cookbook (LOVE this one)
- French Laundry cookbook (???)
- How to Eat from Nigella Lawson
- M Hazan’s Essentials of Italian Cooking or Classic Italian Cookbook
Iconic:
I joke about this but we’ve got one and when you need a basic recipe and don’t know where to look Betty’s got you covered. I suppose it’s less important since the internet exists but it still gets used.
Classic Iconics:
Joy of Cooking
Mastering the Art of French Cooking by Julia Child
Larousse Gastronomique
Somewhat recent iconic:
Essentials of Classic Italian Cooking by Marcella Hazan (combines her two famous cookbooks into one)
Modern iconic:
Bouchon by Thomas Keller (French Laundry Cookbook would qualify here, too, but Bouchon is a bit more accessible, and is every bit as “iconic,” imo)
and, just so I can suggest something not already suggested: if Greek-centric is a possibility, then “Vefa’s Kitchen” is, arguably, the Greek cookbook to have.
I gave him Marcella a few years ago and he uses it all the time. I was thinking Larousse or Escoffier but wasn’t sure how relevant. Some other great ideas here thanks.
You can probably buy the basic book from C.I.A., a BIG book that’s kinda in the same vein as Larousse I think. Esoffier is iconic alright, but not very much fun. Might as well google something as use that thing.
I like Child’s The Way To Cook better than “mastering the art,” but the blue book is the more iconic certainly.
Ad Hoc is pretty kool, and covers a lot of ground, but isn’t really iconic. I would think Larousse fits the bill best. La Methode (pepin)?
Absolutely. Single best cookbook out there to get a understanding of what you are doing in a way that translates across the board.
Bittman’s ‘How to Cook Everything’ is probably the single best collection of recipes that are also extendable very readily.
Heston Blumenthal’s ‘In Search of Total Perfection’ is also excellent for teaching, albeit with more narrow focus.
Passard’s book and the Mugaritz cookbook would be contemporary classics, albeit less practical and more inspirational.
A.
Well-done, sir. Marcella’s book is the last cookbook I’d give up, if I was forced to get rid of mine one-by-one.
Thank you Brian. I ordered Bouchon for him. He loves Bistro food so this should work . Plus I’m a classicist so again I think it works. I also ordered Ma Gastronomie for a little inspiration.
Bookmark the French Onion Soup recipe for him (iirc, it starts on p. 33). That recipe, alone, makes the entire book worth it; all of the other excellent recipes are just gravy. ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}