Classics

I had never heard of M.F.K. Fisher until I started working at One for the Table. She was/is apparently one of the most famous food writers of the last century. I rarely read about food, only branching out occasionally to pick up Gourmet, Food & Wine or Cooking Light depending on what recipe was featured on the cover.

In recent months I discovered I was one of the only ones not familiar with her work, because her name kept popping up in various pieces on this site as one of THE people everyone consulted when it came to enjoying good food. Finally, intrigued by her reputation and tired of reading murder mysteries, I decided to see what all the fuss was about...and found a new friend.

For most of my life, I was never really INTO food, eating mostly what was put in front of me without much consideration. Up until about 5 years ago, I was a very picky eater and though I still don't like the various foods on my plate to touch, I am proud to say I have overcome many culinary hurdles and will now try just about anything once.

James Beard's American Cookery
Don't you just love the word cookery? It's so old-fashioned. Sometimes old-fashioned is a good thing, especially when it means solid, classic, regional American recipes.

Bookmarked recipes: Watermelon rind pickles, Wilted dandelion salad, Blueberry cake with bourbon cream

Why?
Some recipes should not be lost. They are part of our heritage and more importantly, delectable! I have also NEVER failed with a James Beard recipe.

Who?
Anyone who appreciates the diversity of American cuisine.

Disclaimer: I know Michael and Kim McCarty. I've eaten at the New York City restaurant, and the one in Santa Monica. I love them (the restaurants, and the people). If you're not familiar with either restaurant, it might help to know that the New York restaurant is the center of the media universe (in terms of eating, anyway). And the Santa Monica restaurant is the West coast equivalent.

To quote Harper Collins editor David Hershey (from the book): "Every generation has its literary feeding trough. In the twenties and the thirties, it was the Algonquin; in the forties and fifties, it was Toots Shor's; in the sixties, it was the Lion's Head; in the seventies and the eighties, it was Elaine's; and since the nineties, Michael's has been the place for media and publishing types to eat."

The Essential New York Times Cookbook
Proving that a cookbook does NOT need photographs to be successful, this is about tried and true recipes from a familiar source and very familiar names--contributors like Mark Bittman, Julia Child, Marcella Hazan, David Chang, Nigella Lawson. Good stuff!

Bookmarked recipes: Marinated flank steak with asian slaw, Roasted carrot and red lentil ragout, Cranberry upside-down cake

Why?
Hat's off to Amanda Hesser for compiling a fantastic set of reader approved recipes and creating new notes that will ensure success with each recipe.

Who?
Anyone who has loved reading the New York Times food section and is looking for solid recipes to rely on.