Is that why I have so many? And what is the perfect cookbook? What makes a cookbook that you can’t leave the store or library without? Do you see recipes and pictures of things you think you want to cook? Do you want to read more? Does this one seem like the one cookbook you can’t live without?
A List of Seven Cookbooks. Maybe one of these is The One for you?!
Plenty More: Vibrant Vegetable Cooking From London’s Ottolenghi by Yotam Ottolenghi. (2014)
Wonderful pictures. The method of preparation titles the sections, for example: braised, steamed, mashed, baked, etc. Recipes that may interest you: Taleggio and Spinach Roulade, Root Mash with Wine-Braised Shallots, Stuffed Zucchini,
From my viewpoint, the recipes seem exotic and somewhat complicated. And consider this: What is your level of interest in vegetarian eating?
Trisha’s Table: My Feel-Good Favorites for a Balanced Life by Trisha Yearwood. (2015)
This is the author’s third cookbook. Here she focuses on, as she puts it, classics with a healthy twist. Glossy pages and traditional organization make it seem easy to use. Many pages include a “trisha tip”, always fun and helpful. As expected there are fun family pictures and origins for many of her recipes. Her slow cooker Georgia Pulled-Pork barbecue looks and sounds really good. I like Ree Drummond’s Spicy Dr. Pepper Pulled-Pork, but think I might want to give this recipe a try.
Bar Tartine: Techniques and Recipes by Nicolaus Balla and Cortney Burns (2014)
In this cookbook the focus is on drying, curing and canning. So if that is what you are after, maybe this is the one for you. The professional cooks are salivating as they throw honors and kudos at this book. My verdict from a very quick look: outside the mainstream but verrrry interesting.
New England Open House Cookbook: 300 Recipes Inspired By the Bounty of New England by Sarah Leah Chase (2015)
My New England friends may well consider this a must. The author is experienced and endorsed by Ina Gartin. The recipes are to drool over. From Woodstock Market Carrot dip to lobster recipes, this book has my attention. At least I want to take a closer look, and I’m not even from New England. Maybe we all have a fascination with the place?
Endless Summer Cookbook by Katie Lee (2015)
The word summer always gets my attention. In my mind I’m at the Farmer’s Market buying wonderful fresh food and turning it into a tasting festival on the table. A quick look at some of these pages promises easy-to-enjoy prose and pictures. Recipe titles make me want to prep and eat: Roasted Spaghetti Squash with Curry Shallot Butter, BLT Burgers, and Salmon Salad. But are there enough recipes to justify the price and the title? I need a closer look. What about you?
The American Plate: a Culinary History in 100 Bites by Libby H. O’Connell (2014)
This delightful book is organized in short bites of text within chapters according to historical context. And each chapter has an historic recipe or two. One can read away in bits and pieces, not unlike a blog but meatier.
For example Chapter 4 is titled Roast Turtles and Hangtown Fry, The Rise of a New Nation. Bites include Irish Potatoes and Mint Juleps among others. Recipes are Brunswick Stew, Election Day Cake from the Andrew Jackson Era, Rabbit in Chile Sauce and Hangtown Fry (Oysters). I think I’d like to own this book, not because of the recipes, but because it is fun to read and ponder over time.
Soup of the Day: 150 Delicious and Comforting Recipes From Our Favorite Restaurants (2014) by Ellen Brown
Between the covers of this book, one can read about all sorts of soup from a variety of chefs and their restaurants. In her introduction the author reminds us that soup can speak to our emotions. She includes a wonderful story from Maya Angelou in her forward, Angelou tells that whenever anything went wrong in her girlhood, her mom would say, “Sister mine, I’m goin to make you some soup.” Maybe soup can fix anything.
Amazing variety and just the right amount of origins information make this book tasty indeed. Directions seem easy to follow. Today I’ll be using her tips on Broccoli and Cheddar Soup to use up the leftovers in my fridge. Hers is an adapted recipe from The Soupbox in Chicago, Illinois. I plan to add a bit of healthy turmeric to the garlic, thyme and marjoram along with the onion, pepper, carrot and broccoli. We’ll see what happens with that?
Seems like so many sources are praising turmeric. Problem is I don’t seem to know what foods it enhances. Maybe some of you out there can help with info about turmeric? As always, comments are appreciated by readers! What do you think of turmeric? How do you use it? Which cookbook from this list interests you the most? We love to hear from you!