David Tanis - A Platter of Figs - The Heast of the Artichoke
Laura Calder - French Food at Home - Dinner Chez Moi - French Taste
Julia - Mastering French Food at Home
Gail and Kevin Donovan - Salute!
Other various cookbooks picked up at restaurants - Oustau de Baumaniere, Michel Guerard, et al…
I was given Yotam Ottolenghi’s “Plenty” as a gift. It is a phenomenal book with really easy to follow recipes. Made the smoky frittata yesterday. Came out great. If you enjoy vegetarian cuisine, it’s a must have.
I think the EMP cookbook is simply amazing - really difficult stuff but if you want insight as to how it’s done at that level I don’t think another book comes close
+1
Love it. More of a coffee table book than a cookbook, but it makes you appreciate the experience even more.
The Art of Eating Well
http://www.amazon.com/The-Art-Eating-Well-Cookbook/dp/0679430563
From what I can gather, this book underpins much of modern western cooking that is not french.
Other than Mastering The Art of French Cooking, this is the only book where I actually follow the recipes.
Best approach to Oso Buco I can find.
Have loads of them. My go to cookbooks are:
Julia Child Mastering the Art of French Cooking
Wolfgang Puck Makes it Easy
Tasting the Wine Country Menus: Recipes from Romantic Inns and Resorts
I also use the Wine Spectator site for recipe’s such as Daniel Boulud’s scallops with clementines. (It is all that I use WS for).
Favorite Indian Cookbook:
660 Curries by Raghavan Iyer
#1 cookbook regardless of category:
Marcella Hazan’s “Essentials of Classic Italian Cooking”
----- I usually follow these recipes to a T, and they’re always awesome.
All-purpose
“Joy of Cooking”
Cook’s Illustrated’s “The New Best Recipe”
Cook’s Illustrated’s “The America’s Test Kitchen Family Cookbook”
---- I especially like how Cook’s Illustrated tries many different things in each recipe to arrive at one they deem “best” — most importantly, I like how they actually describe the shortcomings of the “not best” trials.
Greek
The Recipe Club of Saint Paul’s Greek Orthodox Cathedral “The Complete Book of Greek Cooking”
---- not very fancy, but the recipes are almost always easy, which is exactly what I’m often looking for. Great cold apps. and hot apps. recipes.
Food Porn
Rene Redzepi’s “Noma”
Thomas Keller’s “The French Laundry”
And a shout for my favorite cooking magazine, Fine Cooking
-------- recipes are almost always easy, interesting, and delicious.
Just got Charred and Scruffed and have been playing with it. I do A LOT of grilling and he’s got some new takes on it, as opposed to new rubs.
http://www.amazon.com/Charred-Scruffed-Adam-Perry-Lang/dp/1579654657
Other favorite cookbook is the Ad Hoc book by Keller. I’ve got FL and Bouchon, but rarely 2 days for the recipes. Ad Hoc is incredibly practical, doesn’t take as much time (in general) and the dishes are guest friendly (fried chicken, rack of lamb, salt-crusted sea bass, crab cakes, etc.). I’ve easily cooked half of the book at this point.
I also just picked up “The Great Meat Cookbook” by Aidells. I’ve got his pork book from the 80’s and this has the same look and feel. I wasn’t overly impressed at first glance, but will revisit when I start banging out some of the recipes → Amazon.com
If I’m referring to a cookbook, it’s usually for baking as that is more of a science and needs precise measurements and techniques. Nowadays, I weigh my ingredients and prefer recipes that list weights. For cooking, I usually find ideas on the web.
Baking:
Tartine - Elisabeth Pruett/Chard Robertson (every recipe I’ve tried in it is now a standby)
Cake Bible - Rose Levy Beranbaum (I had to buy a second copy as the first one fell apart from so much use)
Pie & Pastry Bible - Rose Levy Beranbaum
Momofuku Milk Bar - Christina Tosi
In The Sweet Kitchen - Regan Daley
Cooking:
The Cooking of Southwestern France - Patricia Wells
Momofuku - David Chang and Peter Meehan
Just tried the milk braised pork from Marcella Hazan’s “Essentials…” last night after falling in love with the tomato butter sauce recipe. Can anyone recommend any other must-try recipes besides the two lemon chicken?
That sauce is killer!
Butter sauce made me think of Becky Selengut’s “Good Fish,” which is also a great one and focuses on NW seafood. Selengut’s Soy Caramel Sauce is one of my top 5 sauces and I could drink it with a straw.
http://www.amazon.com/Good-Fish-Sustainable-Seafood-Recipes/dp/1570616620
My go-to cookbooks are: Joy of Cooking by Irma Rombauer and Mastering the Art of French Cooking Vols 1 & 2 by Julia Child