The cookbook that made people think even dimwits were excellent cooks and 25 years later, it’s still moderne. Decadent Chocolate Cake, Marbella chicken, it’s that little extra something they always add, whether it’s raisins to the stuffing or olives to the chicken, that just makes things seems a little extra-ordinary and all you have to do is follow the incredibly easy to read and prepare recipes.
Classics
Classics
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.
Sunday Suppers at Lucques
This year, in our house, we're cooking our version of Suzanne Goin's succotash. Of course Suzanne Goin doesn't call it succotash; in her book Sunday Suppers at Luques, she calls it sweet corn, green cabbage and bacon. We call it succotash because we throw in some lima beans and way more butter.
As Recommended by Nora Ephron
Joy of Cooking: 75th Anniversary Edition
In addition to hundreds of brand-new recipes, this Joy is filled with many recipes from all previous editions, retested and reinvented for today's tastes.
My First Cookbook
Mastering the Art of French Cooking was my first cookbook, a gift from a friend. This happened many years ago, but I remember how it happened in great detail.
At the time, I was friendly with a woman I was too intimidated to ask out. To get over my nervousness, I offered to cook her dinner, thinking I’d grill a steak and make a tossed green salad, but she loved Julia Child and wondered if I could cook something French. Figuring I would be a good sport, I agreed.
I had watched Julia on PBS and loved her idiosyncratic character. Her passion for cooking and food was infectious. French food seemed too complicated, something eaten in a restaurant, not at home.
Not having a copy of Mastering the Art of French Cooking, she loaned me hers. I decided on chicken with mustard (“Poulet grillé à la diable”). Why that one? I don’t know, it sounded good.
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