Here are some of the cookbooks on my shelf for your reference. As I post recipes, I will sometimes refer to these as the sources. The following are my most often used “go to” books:
I love this book, it has great pictures and the recipes are so yummy. I use this one a lot when I am looking for inspiration.
The Food of France, recipes by Maria Villegas & Sarah Randell, Murdoch Books Pty Limited, paperback 2006 – ISBN 1-74045-471-5
These next two books I found dirt cheap at a Barnes & Noble I think. I have had them for a long time, and they are very nicely written with lots of information. They also have great pictures, so paging through them is always appetizing. I have several other cookbooks by this same publisher (you can see in the picture above), but these two are the ones I use most often.
French (delicious classic cuisine made easy), Carole Clements & Elizabeth Wolf-Cohen, Hermes House, 2001 – ISBN 1-84309-061-9
Jewish Cooking (the traditions, techniques, ingredients, and recipes), Marlena Spieler, Hermes House, 2002 – ISBN 1-84309-418-5
These next books are as much fun as they are cookbooks. I absolutely LOVED Alton Brown’s show Good Eats from the Food Network. It was just the right combination of geeky kitchen science with humor and food. I will look through these books once in a while when I am looking for something interesting to do with some specific ingredient or if I remember seeing something on the show that I wanted to make. My all time favorite recipe/episode/application is the chili recipe with Grumpy Gus….watch the show, you’ll get it.
Good Eats – The Early Years, 2009, ISBN 978-1-58479-795-1
Good Eats 2 – The Middle Years, 2010 – ISBN 978-1-58479-857-6
Good Eats 3 – The Later Years, 2011 – ISBN 978-1-58479-903-0
All by Alton Brown and published by Stewart, Tabori & Chang