Separate names with a comma.
Discussion in 'Cookbook Reviews' started by tylerm713, Aug 10, 2010.
I never liked Joy of Cooking either. I collect cookbooks and just never liked that one!
Me either. I had that book gave it away. I am starting a cookbook collection but do not feel inspired to include that tittle. I do like the Cook's Illustrated books, especially the New Best.
Something to seriously consider is not only cookbooks, but reference books.
Food Lover's Companion
The Flavor Bible-Dornenburg/Page
On Food And Cooking-McGee
Focusing on specific techniques also helps
All About Braising-Molly Stevens
The Cooking Of Southwest France-Wolfert
The Silver Spoon-Italian
The Lee Bros. Southern Cookbook
The Heritage Of Southern Cooking--Glenn
The reason for having "must have" cookbooks is personal only to you. What do you want to cook? What are you into cooking right now? I consider my cookbooks my "research library"(200+ cookbooks and another 100 nonfiction books I've read). I'm not looking for specific recipes (unless I'm baking), I'm looking for ideas to tweek and expand on, get ideas from. If you're buying it and it's not functional, it's not a must have.
Joy of Cooking isn't a bad cookbook. I can't say for the actual cooking section, but the baking part of the book is very good. Great recipes that work. It's a standard for a reason.
the encyclopedia of cajun and creole cuisine by john folse is a great introduction to louisiana cuisine
Regarding halmstad comment about reference books, these are the books I keep going back to:
On Food and Cooking - Harold McGee
Food Lover's Companion - Sharon & Ron Herbst
Ratio - Michael Ruhlman
Culinary Artistry - Andrew Dornenburg and Karen Page
I am not a fan of that book either. I prefer my books with weight measurements
Johnny Iuzzini's Dessert Fourplay, the only dessert book I bought.
I've been looking at that book. Have you tried any of the recipes?
Yes, I have. I transformed strawberry in several ways-- from leather to sauce to powder. The last one I tried was fromage blanc panna cotta. It was easy and looked expensive.
It sounds great. How did it taste?
Creamy, cheesy, and a little bit tangy, but it went well with other components on top-- crispy almond phyllo and candied raspberry. If you buy the book, you can make homemade fromage blanc. I used Emeril Lagasse's recipe.
On Joy of Cooking:
It's a good reference if you want to deconstruct something. hehehehehe
Oh wow, I can't wait to try. It's a gorgeous book. I thought the recipes were going to be more than I can handle but you make it sound easier than I thought. Thanks.
I like the Joy of Cooking. I don't know that I cook from it a lot. I find it the sort of book that provides a good baseline for a particular recipe and the required techniques. From there I'lll look at more specific cookbooks and recipes using the JoC as a jumping off point but to sort of keep me on track.
In my experience with Joy, the thing I disliked is many times I was referred to other recipes to complete the recipe I was making. When I read a recipe, I don't want to flip through pages to read another recipe, with my wet hands. Also, the baking section does not include weights.
That's pretty common in classic cuisine. If you make those required parts first, then proceed, it all works out fine without flipping with wet hands.
That's a good idea. Never thought to do that. I do have books which refer to other recipes but they are usually either pie crusts or sauces. If I can remember correctly, I think Joy does that more often.
I have heard good things about the baking section in Joy but I'm put-off by the lack of weight measurements.
I'm surprised no one has mentioned Alton Brown's series of cook books. Given, they were my first set of books, so maybe I have a soft spot for them, but they are very in depth and organized by procedure rather than food item/ingredient. For my money, they are some of the best around.