My cookbook wish list
| December 2, 2010 | Posted by ameliaps under cookbook, cookbooks, list, lists, wish |
Dear friends:
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.
Amelia
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)
CHEFS’ OEUVRES
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)
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I own A Platter of Figs and Other Recipes and like it very much. Do you have The Art of Simple Food? It's a good basic, one of my favorites. I just received The Essential New York Times Cookbook: Classic Recipes for a New Century for my birthday. It is a grand book! Last, I recently subscribed to Canal House Cooking and am very inspired by what they do. I hope you receive all of your wish list favorites.
Looking at this list I have the sneaky suspicion your Santa is lot more generous than mine…
That aside, I own the Japanese Cookbook and it's great. For bread, I would heartily recommend the books by Richard Bertinet (Bread, Crust), he's got a stunning technique.
I'd love the vegetarian option, too (did I put that on my wishlist??). And I'm after Stuffed Vineleaves saved my life (Sawalha).
May Santa bring you lots of cookbooks – provided you will write about your adventures for the rest of us!
A few of your choices are on My List too! One year I gave all my Food/Wine loving friends the book, What to Drink with What you Eat by Dornenburg & Page – great reference book. Another year I gave my Food/Photography friends, My Last Supper:50 Great Chefs & Their Final Meals – worth it for the photos alone. P.S. I hope you get everything you wish for this year
@Denisse: Tanis writes wonderfully of the simple daily pleasures in life. No, I don't have the art of simple foods (will add it to my wish list!) but I do own 3 of Chez Panisse's books. Intrigued by Canal House Cooking…will check that out.
@Zeralda: I am just ambitious and wanted to make a virtual list for reference. If I get one or two on the list (especially the blackberry farm one) I will be elated
@Donna: Oh your friends sounds like such lucky people!!! I now remember seeing the last supper book and loving the chef portraits in there, each one different and so interesting, matching the chef's unique personality.
@Donna: P.s. I own Dornenburg's amazing book "Culinary Artistry" which I reference very frequently when I am planning a menu.
What a great list. I will just refer anyone wanting to buy me a book to your site!
This is a very good list. I want to put in a <3 for Japanese Cooking– understated, sparsely illustrated, classic recipes. This book really does showcase true Japanese cooking.
For the slightly more modern I love Harumi Kurihara's cookbooks as well.
If you do not have Arabesque, I must recommend that. It is lovely and everything I've made from it is a winner (but you probably already have it!).
Dorie's my top pick for my own wish list but I would love to have the Tartine books as well.
@Lara: yeah!
@Mariko: thank you for your excellent suggestions… I actually do not have Arabesque!