My cookbook wish list
|December 2, 2010||Posted by ameliaps under cookbook, cookbooks, list, lists, wish|
Reading and writing about food is a little luxury I allow myself during my busy professional, parent and social life. My bedside table is piled with scribbled notes and earmarked books. This blog, with all the cooking and writing and reading that goes in it, is a special place for me. And of course there’s all of you, with your comments and thoughts, that make me want to continue doing what I am doing.
As the holidays approach I wanted to share with you my cookbook wish list because you too might find something in it you like and will want to wish for. There are many other amazing books that I did not list either because I already own them or because I am saving them for another occasion.
I would like to hear from you: what is on top of your cook book wish list and why? Is there any book I should absolutely consider that is not included below?
As always, thank you for stopping by to visit my place.
FARM TO TABLE
The Blackberry Farm Cookbook by Sam Beall (“Four Seasons of Great Food and the Good Life” from a gorgeous farm in the Great Smokey Mountains of Tennessee. This book is a classic)
Harvest to Heat by Darryl Estrine (“Cooking with America’s Best Chefs, Farmers, and Artisans”)
Fresh from the Market by Laurent Tourondel (seasonal and elegant cooking with nature’s gifts)
A Platter of Figs and Other Recipes by David Tanis (a meditation on the powerful rites of cooking and serving a meal by the part-time head chef at Chez Panisse). I own his other book, Heart of the Artichokes and it’s one of my favorites.
Noma by René Redzepi (“Time and Place in Nordic Cuisine” from a master international locavore)
Coco by the editors of Phaidon Press (“10 World-Leading Masters Choose 100 Contemporary Chefs”)
Alinea by Grant Achatz (modern creative cuisine with stunning photography and thoughtful essays)
OLD & NEW CLASSICS
Around My French Table by Dorie Greenspan (a very personal take on French cuisine by adorable writer Dorie Greenspan)
The Taste of Country Cooking by Edna Lewis (30th anniversary edition of a classic about traditional Virginia cooking with a forward by Alice Waters. A national culinary document)
BAKING, BREADS & DESSERTS
Tartine by Elisabeth Prueitt with a forward by Alice Waters (acclaimed SF Tartine bakery‘s art is transformed into easy-to-follow recipes)
Tartine Bread by Chad Robertson (advanced bread making from Bay area artisan and bread Master)
The Last Course by Claudia Fleming (Stunning seasonal desserts from NY’s acclaimed Gramercy Tavern. Out of print but available used)
Pure Dessert by Alice Medrich (simple, elegant, seasonal dessert)
The Craft of Baking by Karen DeMasco (Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own from a James Beard Award winner pastry chef)
Desserts by Nancy Silverton (amazing desserts for the skilled cook from one of the best pastry chefs in the country)
REGIONAL and ETHNIC
Cooking with Italian Grandmothers by Jessica Theroux (Recipes and Stories from Tuscany to Sicily, with an introduction by Alice Waters)
Japanese Cooking: A Simple Art by Shizuo Tsuji with an introduction by M.F.K. Fisher and a foreword by Ruth Reichl(Part cookbook, part philosophical treatise this book is a comprehensive classic on Japanese cuisine)
Thai Street Food by David Thompson (a travelogue with authentic recipes and fabulous photos of Thai street life)
VEGETABLES & VEGETARIAN
The Vegetarian Option by Simon Hopkinson (fresh produce and seasonal ingredients from one of the U.K.’s finest food writers)
Plenty by Yotam Ottolenghi (innovative vegetable cooking by a talented columnist of the Guardian, with evocative photography by Jonathan Lovekin)
WRITING & REFERENCE
The Food Stylist’s Handbook by Denise Vivaldo (the best guide to food styling with lots of tips and secrets of the trade)
Will Write for Food by Dianne Jacob (“The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More”)
Food Heroes: 16 Culinary Artisans Preserving Tradition - Georgia Pellegrini (Anecdotes, photographs, and recipes of food artisans from around the world that are preserving culinary traditions)