Classics

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.

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.

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.