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

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