Cookbooks- you can never have too many even in this age of technology!
You surely have your own 'go to' books as well-here are 6 books I use more than others..
The Cake Bible-EVERYthing you would want to know about the baking of cakes-Rose Levy Beranbaum is the Queen.
Martha Stewart's 1995 Original Collected Recipes for Everyday-truely worn from use as our GO TO for catering recipes.
The NEW BASICS cookbook Julee Rosso & Sheila Lukins- awesome book for beginners and old timers as well- excellent all around cookbook.
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook/Kristen Miglore -from simplistic to sublime
The Taste of Country Cooking-Edna Lewis -cooking local before local was cool (never mind known as such.
Splendid Table Weekends-Lynne Rosseto Kasper- yummy and true to its title.
Below is an interesting list of GO TO books from Kitchen Arts & Letters bookstore in NYC: 6 BOOKS SMART COOKS OWN-
FROM Arts & Letters:
We’re all in favor of big culinary libraries. We think everybody should have one.But every library ends up having books that are pulled out and consulted more than others. It’s great to have an ebelskiver book on hand when the need strikes, but really valuable books can offer you something nearly every time you head into the kitchen.So here are six books we recommend all the time. Six books that solve problems. Six books that our customers are regularly raving about. Six books that will set you up for great weeknight meals with the occasional foray into fresh territory to keep things exciting.On Food and Cooking by Harold McGeeNo recipes. So much information. Why does food behave the way it does when we cook it? This is food science for people without a Ph.D. in chemistry. And if you ever wondered why something didn’t turn out the way you expected, this is the book for finding out.
The Flavor Bible by Karen Page and Andrew DornenbergWhat goes with tarragon? What are the best herbs for that juicy free-range local chicken? This matching guide is an improvisationalist’s dream, a guide to flavors and ingredients that sing together.French Cooking in Ten Minutes by Edouard de PomianeSmart, bossy, and wildly practical, this 80-year-old classic will have you eating good food faster than you can make Kraft mac ‘n’ cheese.Cucina Fresca by Viana La Place and Evan KleimanSimple, make-ahead food that’s great for pulling out of the fridge, packing for lunch, or fitting out a swanky party. Packed with good ideas you can steal to use in your other recipes. Vegetable Soups from Deborah Madison’s KitchenEasy weeknight meals for year-round. Full of fresh flavors. And it’s so easy to make your own variations. Has your CSA handed you a bunch of parsnips again? Make them dance!Classic Indian Cooking by Julie SahniThis is for going deep. Sahni’s immersive work on the principles and techniques of Indian standards will teach you to start thinking about the food like someone who grew up there.