I love cookbooks. I have a relatively small but useful collection, and I'd like to think I have some of the best. Even if I don't use all the recipes, or stick to the ingredients, more often than not they inspire, and make me believe that I can in fact make my own rack of lamb with cherries, and maybe even my own chicken sausages.
Here are my faves, but please feel free to add your faves as well!
The Joy of Cooking
Hands down the most useful cookbook ever. More like a dictionary of food, where if you need that basic pie crust recipe, or Bouillabaisse, it’s in there. Need to know how to make roux? (a butter and flour base for sauces and savory pies), it’s in there. Now, there might be better recipes, or recipes that you prefer out there, but for the sheer AMOUNT of recipes, nothing beats it -- a must for any kitchen.
Larousse Gastronomique
Written in 1938, this book is a leading authority in classic techniques and recipes. One could say that it's French but in reality, the base of almost all modern gourmet food is French. If they didn't invent the techniques or the recipe, they certainly refined it and the French gave food its own lingo and slang, a language if you will. Although some of these recipes are dated, and some are ridiculously difficult, for the amount of knowledge this book contains, it’s worth it.
The Silver Spoon
If
The Joy of Cooking is the "everything" bible, and the
Larousse Gastronomique is the French bible, then
The Silver Spoon is the Italian bible. Originally published in 1950, the authors traveled across the country collecting the best recipes from chefs, bakers, fish mongers, friends, family and little old grandmothers. In 2000 they did the tour again, updated the recipes and added new ones. A few years ago the first English version was published and I'm not exaggerating when I say it was sold out EVERYWHERE! You couldn't find it online, in bookstores or libraries.
For all its glory, there a few flaws though; the translation is clunky, the measurements can be off, and it asks for ingredients that we simply can’t get in the States and doesn’t make substitution suggestions. All that being said... it’s still amazing, and worth the 6.5 pounds (not kidding that sucker is big and heavy).
Martha Stewart Living Cookbook
I'm sure there are some Martha-haters out there... I understand. Personally, I love the bitch. She can do no wrong (in the kitchen that is). Her recipes always work, and are always good. I tend to use this almost like
The Joy of Cooking but to steal Emeril's line, the recipes are "kicked up a notch." She takes a basic recipe just that much farther to create something a little shinier, slightly better than perfect -- and that’s just how she likes it.
Barefoot Contessa At Home: Everyday Recipes
As I've said before, I think Ina Garten (The Barefoot Contessa) is wonderful. Like Martha, her recipes are always successful, and always good. She's also a realist. She knows that you don't have your own heirloom tomato garden, or your own chicken coop in the back. So buy a normal tomato and a store bought egg. She has a lot of cookbooks, from fancier dinner party stuff, to soups and pastry. I couldn't imagine any of them being a bad buy, so go froth and be royal.
Donna Hay Modern Classics
I'm choosing to put this one on the list, but really all of her books are exquisite. If you don’t know who she is, you could call her the Australian Martha Stewart minus the pretension. She has a very specific style, and everything she publishes (even her magazine which you can find in Barnes & Noble and large periodical shops) is very uniquely hers. The recipes always use fresh fresh fresh ingredients, and are never fussy. Everything she makes is so mouth-watering and achievable. Besides all of that, the books and magazines are so beautiful, that it’s hard not to collect them just for beauty's sake. But don't treat them like museums pieces, use them!
The Last Course: Desserts of the Gramercy Tavern
Be warned, this book is not for the faint of heart, or the fearful of pastry. This is a stunning book written by the head pastry chef at The Gramercy Tavern, one of the best restaurants in NYC. She is a perfectionist (like so many pastry chefs), and slightly batty (or so says people who have worked with her!). However, there are some very good recipes and some inspiring ones as well. Her Madeleine recipe is excellent, and her chocolate tarts are divine.
Tate's Bake Shop Cookbook
Tate's is a bakery in Southampton that makes, perhaps, the world best chocolate chip cookie. You can find them in gourmet stores and even in some delis – go grab a bag. That aside, the cookbook is wonderful. It's full of wonderfully Grandma-like recipes that anyone can make. Of all lot of these kinds of down-home, from Grandma’s kitchen cookbooks, this is my favorite.
The Silver Palette Cookbook & Good Times Cookbook
The Silver Palette was a small hole in the wall store on the Upper West Side. Julee Rosso and Sheila Lukin owned, ran and cooked the food. Alas, it wasn't meant to be because the two friends had a falling out and the place closed. Lucky for us they made two cookbooks before the fights, and even have some sauces and goodies on the shelves of gourmet stores. The food is surprising, and delicious, and still totally accessible. Whenever I'm stuck as to what to make, a quick glance at one of the cookbooks inspires me.
The Olive and Caper
Part cookbook, part travel journal, this totally charming book has it all! I happen to love travel and armchair travel books, and this has the added bonus of really wonderful recipes. It's a fun book, and Greek food is not only a crowd pleaser, but super easy to make, and always healthy and fresh.
* I would be remiss not to mention the cookbooks of Aglaia Kremezi. Her books are visually stunning, and the recipes are always well researched and tested. She is one of, if not the authority on Greek cooking today (also happens to be a Greek, something of a rarity in the Greek Cookbook market). If you're a Greek Food fan, you should run and get one of her books.Modern French Classics by Camille Le Foll
I've included this because the Larousse can be overwhelming. This lovely little book (with extraordinary photos) brings classic French cuisine into the 21st century and makes it easy to cook. Also, it’s such a pretty book, it makes a great gift.
Mesa Mexicana
If anyone remembers the baby years of the Food Channel, they remember the Two Hot Tamales. Mary Sue Milliken and Susan Feniger are the owners and chefs at the Border Grill in LA, but became famous for they're FABULOUS show (I wish they would pick it up again or air the old shows), Two hot Tamales. Here's what’s great about them: Mexican food is wonderful and healthy, but if you've ever opened up a Mexican cookbook you'll notice how insanely difficult the recipes can be. You wouldn’t think it, but Mexican food has an immense amount of ingredients -- a classic Mole Sauce has on average about 20-25 ingredients! The Two Hot Tamales manage to keep the recipes both traditional and modern without making them junky or too difficult for the home chef.
Memories of a Lost Egypt: A Memoir with Recipes
Like the title suggests, recipes are seamlessly intertwined with memories of an Egypt that Collette Roussant, the author, romances us with. Fragrant and surprisingly simple to make food, as well as beautiful story telling, it’s a book everyone should at least take out of the library and read. Added bonus, being of Sephardic Jewish decent, Collette has recipes that are kosher for the Jewish Holidays and perhaps my favorite Challah recipe ever. My copy is falling apart at the seams and a mess, but isn't that the way you show love to a cookbook?
I realize there is no mention of Julia Child, and some other important chefs and books. This is not out of dislike, but simply because I don't own, or use those books that often. I will say that if you are seriously interested in Mexican cooking then you must buy a book by Rick Bayless. If you love Thai food, try books by Su-Mei-Yu. If Chinese is your thing, the Wei-Chuan School cookbooks are the best and most traditional if not difficult to understand at times. Just remember, cookbooks can be guides, not just rules. Let one recipe inspire you to try another, and look beyond the page.
Hands down the most useful cookbook ever. More like a dictionary of food, where if you need that basic pie crust recipe, or Bouillabaisse, it’s in there. Need to know how to make roux? (a butter and flour base for sauces and savory pies), it’s in there. Now, there might be better recipes, or recipes that you prefer out there, but for the sheer AMOUNT of recipes, nothing beats it -- a must for any kitchen.
Written in 1938, this book is a leading authority in classic techniques and recipes. One could say that it's French but in reality, the base of almost all modern gourmet food is French. If they didn't invent the techniques or the recipe, they certainly refined it and the French gave food its own lingo and slang, a language if you will. Although some of these recipes are dated, and some are ridiculously difficult, for the amount of knowledge this book contains, it’s worth it.
If The Joy of Cooking is the "everything" bible, and the Larousse Gastronomique is the French bible, then The Silver Spoon is the Italian bible. Originally published in 1950, the authors traveled across the country collecting the best recipes from chefs, bakers, fish mongers, friends, family and little old grandmothers. In 2000 they did the tour again, updated the recipes and added new ones. A few years ago the first English version was published and I'm not exaggerating when I say it was sold out EVERYWHERE! You couldn't find it online, in bookstores or libraries. 
I'm sure there are some Martha-haters out there... I understand. Personally, I love the bitch. She can do no wrong (in the kitchen that is). Her recipes always work, and are always good. I tend to use this almost like The Joy of Cooking but to steal Emeril's line, the recipes are "kicked up a notch." She takes a basic recipe just that much farther to create something a little shinier, slightly better than perfect -- and that’s just how she likes it.
As I've said before, I think Ina Garten (The Barefoot Contessa) is wonderful. Like Martha, her recipes are always successful, and always good. She's also a realist. She knows that you don't have your own heirloom tomato garden, or your own chicken coop in the back. So buy a normal tomato and a store bought egg. She has a lot of cookbooks, from fancier dinner party stuff, to soups and pastry. I couldn't imagine any of them being a bad buy, so go froth and be royal.
I'm choosing to put this one on the list, but really all of her books are exquisite. If you don’t know who she is, you could call her the Australian Martha Stewart minus the pretension. She has a very specific style, and everything she publishes (even her magazine which you can find in Barnes & Noble and large periodical shops) is very uniquely hers. The recipes always use fresh fresh fresh ingredients, and are never fussy. Everything she makes is so mouth-watering and achievable. Besides all of that, the books and magazines are so beautiful, that it’s hard not to collect them just for beauty's sake. But don't treat them like museums pieces, use them!
Be warned, this book is not for the faint of heart, or the fearful of pastry. This is a stunning book written by the head pastry chef at The Gramercy Tavern, one of the best restaurants in NYC. She is a perfectionist (like so many pastry chefs), and slightly batty (or so says people who have worked with her!). However, there are some very good recipes and some inspiring ones as well. Her Madeleine recipe is excellent, and her chocolate tarts are divine. 
Tate's is a bakery in Southampton that makes, perhaps, the world best chocolate chip cookie. You can find them in gourmet stores and even in some delis – go grab a bag. That aside, the cookbook is wonderful. It's full of wonderfully Grandma-like recipes that anyone can make. Of all lot of these kinds of down-home, from Grandma’s kitchen cookbooks, this is my favorite.
The Silver Palette was a small hole in the wall store on the Upper West Side. Julee Rosso and Sheila Lukin owned, ran and cooked the food. Alas, it wasn't meant to be because the two friends had a falling out and the place closed. Lucky for us they made two cookbooks before the fights, and even have some sauces and goodies on the shelves of gourmet stores. The food is surprising, and delicious, and still totally accessible. Whenever I'm stuck as to what to make, a quick glance at one of the cookbooks inspires me.
Part cookbook, part travel journal, this totally charming book has it all! I happen to love travel and armchair travel books, and this has the added bonus of really wonderful recipes. It's a fun book, and Greek food is not only a crowd pleaser, but super easy to make, and always healthy and fresh.
I've included this because the Larousse can be overwhelming. This lovely little book (with extraordinary photos) brings classic French cuisine into the 21st century and makes it easy to cook. Also, it’s such a pretty book, it makes a great gift.
If anyone remembers the baby years of the Food Channel, they remember the Two Hot Tamales. Mary Sue Milliken and Susan Feniger are the owners and chefs at the Border Grill in LA, but became famous for they're FABULOUS show (I wish they would pick it up again or air the old shows), Two hot Tamales. Here's what’s great about them: Mexican food is wonderful and healthy, but if you've ever opened up a Mexican cookbook you'll notice how insanely difficult the recipes can be. You wouldn’t think it, but Mexican food has an immense amount of ingredients -- a classic Mole Sauce has on average about 20-25 ingredients! The Two Hot Tamales manage to keep the recipes both traditional and modern without making them junky or too difficult for the home chef.
Like the title suggests, recipes are seamlessly intertwined with memories of an Egypt that Collette Roussant, the author, romances us with. Fragrant and surprisingly simple to make food, as well as beautiful story telling, it’s a book everyone should at least take out of the library and read. Added bonus, being of Sephardic Jewish decent, Collette has recipes that are kosher for the Jewish Holidays and perhaps my favorite Challah recipe ever. My copy is falling apart at the seams and a mess, but isn't that the way you show love to a cookbook?
You can find these in any supermarket, and odds are you've used them before, at the very least had them on a pizza. Personally, a Button Mushroom is boring. It's a great filler in Mushroom recipes, and can add good texture, but as far as Mushrooms go, they are fairly tasteless. However, they’re easy to sauté, and hearty, so they won’t burn in the oven if you bake them for example.
As far as I'm concerned, upgrade your Button usage to the Crimini. It’s the same size, but the texture is denser, and they actually have a flavor. These are in fact just a smaller Portobello Mushroom. Crimini are so versatile -- easily roasted, sautéed, or steamed, they always add a nice texture and nutty flavor. My favorite thing to do is just slice and sauté with some butter and add to anything! It’s great with couscous or rice, in pasta sauces, with string beans, in quiches, or even gravy.
You've seen these and most likely have had them before too. These are very large capped mushrooms that are so hearty they very often replace the "ham" in your "burger". My favorite way to cook them is to grill them either on a grill pan, an electric grill. Oil the Mushrooms and the pan, and grill. Once they're cooked through, about 5 minutes or so, drizzle some very good balsamic vinegar on them... SOOO yummy!
The flavor and aroma of the shitake are so irresistible. They are at once both smoky and sweet. In fact, very often they give off almost a bacon-like smell while cooking. You can find these pretty readily in the average supermarket these days, and you should take advantage of that. They jazz up ANYTHING. Sautee them in butter and put them over your boring old chicken breasts, or rice, or omelet, or even fish. I really like putting sautéed Shitakes over couscous with toasted pine nuts and caramelized onions. It’s really easy and so effective.
These funny little guys have been making a regular appearance in supermarkets recently. They are very cute, and while they don’t give a ton of flavor, they do add texture, and a splash of white. You can eat the entire thing, not just the caps like some other Mushrooms. The best thing to do with them, is to either chop them up to use in a pate or stuffing, or to use them as garnish in a soup or noodle dish. They are Japanese in origin but don't let that influence how you use them. Also, because they are so skinny, they are very easily eaten raw on a salad or sandwich. 
You can find these fresh or dried, and if fresh, they should be a golden almost orange color. They have a very distinct flavor. Definitely sweeter than the average mushroom, but for such a small mushroom, it has an amazingly robust flavor. Although they are small, they roast incredibly well, and that’s how I like them best. Roast them with brussel sprouts for a French Country side dish, or sauté them with butter and sherry, and put them over a steak for something truly decadent! Be wary though, they are also very expensive.
You will very rarely find fresh Porcini; they usually come dried. They need to be reconstituted in some warm liquid like water, or even broth. They are an Italian staple, and can be found in sauces and stuffed in all manner of seafood and meats within the cuisine. They are a really hearty, dense Mushroom that takes high heats and abuse very well. The flavor is across between a Crimini and a Shitake, and they fetch a really high price. In fact, they are so expensive, that I'm willing to say that unless your a real recipe purist and refuse to substitute (and poor you if you are), you can use Shitake's instead. However, I have to admit, a Risotto with Porcini is divine just the way it is.
This is a mushroom I only just started using (or even heard of) over the holidays. It's a great sautéing mushroom. It’s hearty and dense, and almost has the texture of a really firm bean curd. I haven't had a lot of time to get to know it, but as soon as I do, you'll see a recipe!
What an amazing cast! Tony Sheloub, Marc Anthony, Stanley Tucci, Minnie Driver, Isabella Rosalini, Liev Schrieber... never heard of it? Not surprised. It didn't make a lot of money, and it wasn't a runaway hit, but that's just too bad. It follows the story of two brothers from Italy trying to make it big in 1950's NY . It's touching, funny, sad, and the food in this pic makes you so hungry! Instead of popcorn, watch this one with a bowl of pasta.
Talk about making you hungry, GOOD GOD! This is a really great movie about a widowed, semi-retired executive Chef in China whose three daughters very quickly fall in love and move-out. It has so much humour and an energy to it that American movies seem to lack. All that aside, the food in this movie is not to be believed. Dishes that we don't ever see in America... it's SO not fair. Of course, like most families, through the sadness, and confusion, it's the food that connects them. 
I really only know about his movie because I briefly worked with the man who produced it, but it's a real shame that it didn't get more publicity. The movie isn't actually about food per se, but the NYC restaurant world. I highly recommend you rent this gem. A really great cast of NY actors, an original script with twists in it, and an honest and true look at the NYC "scene." Everyone who sees this pic loves it.
Based on a story by Isak Dinesen (worth a read), this quirky and wonderful film should not be missed. The movie takes place a small town in Denmark, and follows a French refugee and the two sisters who take her in. As it turns out, Babette (the refugee) was one of the top chefs in Paris before she left, and has the opportunity to make a feast unlike anything the sisters, let alone the audience, has ever seen. Brilliantly art directed, and between the costumes and the candle light, and the exquisite food, there's no reason for you skip it.
I couldn't even begin to tell you what this about. Taking place in Japan, it follows a sleu of really odd characters, has about 12 story lines, makes no sense, and yet somehow is so enjoyable and fun to watch. The entire movie is about food. The love of food, the cooking of food, the sensuality of food, none of which is surprising considering the Japanese love of all things culinary. I know it might sound insane, but between the noodles, the broths, pickles, and fish, it's Duchess-worthy indeed.
They just recently remade this with Catherine Zeta Jones and called it "No Reservations," that one you can skip. However, the original German movie you can't. It's about a stuck-in-her-ways German chef who's sister dies and takes in her daughter, Martha's neice. On top of that, there's a new chef in the kitchen who's a little too loosy-goosey for Martha's liking. The story is great and like so many foreign films, it's quirky and light-hearted without being overly sappy. Of course, there's food too. Amazing Italian food that people fall in love over, and wonderful restaurant kitchen scenes.
A Foodie Fairytale come to life. This was such a precious movie (maybe a little too precious at times), that it was hard to resist. Of course that was the point. Based on a book by Joanne Harris (which is also charming and a fun little read), it's about a mother and daughter who jump from town to town and make chocolate. This time, they land in a small town in France during Lent. All I can say, is that in the battle between Chocolate and Jesus, Chocolate wins.
Doesn't matter which version you like, they're both yummy. Every kids dream come true, what's NOT to like? Perfect movie for those cloudy gray days.
Personally, I'm not a fan. It's just too much like a Soap Opera for my taste. However, people really seem to love this movie; it's dramatic, widely romantic, and even I have to admit, there are some divine cooking scenes. If nothing else, it's beautiful to look at.
The best (only?) animated foodie movie ever! So irresistible and whimsical. A rat who wants to cook and runs to Paris to do so? FABULOUS! If for some reason you have yet to watch it, do yourself a favor. Ratat will make you smile from start to finish.
Quirky and sort of strange, but utterly enjoyable. The acting is good, the script is original, and like so many other foodies movies, has a Fairy Tale quality to it that I always fall for. A perfect little anytime movie about a sad waitress, with a horrible husband, an affair that can't go anywhere, and an uncanny ability to make pie, wonderful pie.
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