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Favorite Cookbooks

When I started this blog my intention was to focus on family recipes and well loved favorites from some of my dogeared cookbooks.  My intention was never to post more than half a dozen recipes (or adaptations) from any cookbook. Now that I've been posting for almost ten years, I decided it was time to test that intention. Not bad. Of the 35 cookbooks I cited (I did not count websites I linked to once) only one accounted for more than the half dozen posts, one for six, two for five, and the remaining thirty were cited on three or less posts. Wildwood Cooking from the Source in the Pacific Northwest  by Cory Schreiber was a gift from Alexandra, who along with Christopher cooked a birthday dinner for me using 3 recipes from this book, posting those took me to three, the pinot noir braised onions paired with the grilled lamb chops brought the total to 5. I'm always looking for another way to cook salmon and Wildwood's recipe, the sixth, is a great way to cook salmon indoors. Okay, I've only made the seventh entry, Sauteed Chanterelles once when I stumbled on a good source of these usually expensive treats so maybe I could delete that post and keep the list at six. But why? There are many more great recipes in this cookbook, I've only scratched the surface.

These sources,which account for 78 posts or less than 20% of the blog to date, September 2017, in order of appearance:
(favorites have *)

*Good Food Book  by Jane Brody
*- a "basic" cookbook How to Cook Everything by Mark Bittman
*Silver Palate Cookbook by Julee Rosso and Sheila Lukins
*The New York Times Cookbook  by Craig Claiborne (original edition)
*Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins
Joy of Cooking (1964) by Irma S. Rombauer and Marion Rombauer Becker
Famous for Fine Food: Favorite Recipes from Moosilauke Ravine Lodge
Since most of the recipes in this cookbook are already adapted from other sources (King Arthur, Moosewood, etc.), though referenced in the post, I have not included the recipes in this list.
*Mostly Muffins by Barbara Albright and Leslie Weiner
Apple Raisin Muffins
From an Italian Garden by Judith Barrett
South East Asian Food by Rosemary Brissenden
Hay Day Country Market Cookbook by Kim Rizk and Maggie Stearns

*Nantucket Open-House Cookbook by Sarah Leah Chase
Basic Herb Vinaigrette
Carolina Coleslaw Dressing
Ratatouille
Green Beans in Dill Walnut Sauce
Tuna Steaks with Wasabi Butter
Grilled Pork Tenderloin with Fruit

*The Modern Art of Chinese Cooking by Barbara Tropp
*-"basic" cookbook The New Basics Cookbook by Julee Rosso and Sheila Lukins




New York Times International Cookbook (1972 edition) by Craig Claiborne
Saved by Soup by Judith Barrett
*Cold Weather Cooking Sarah Leah Chase
*-classic Mastering the Art of French Cooking (1961 edition) by Julia Child




The Chinese Cookbook by Craig Claiborne and Virginia Lee’s


*-great source for care of garden harvest  Victory Garden Cookbook. by Marian Morash
From a Vermont Kitchen by Amy Lyon and Lynne Andreen


The Cuisines of Mexico by Diana Kennedy




Casa Moro by Sam and Sam Clark
Moro:The Cookbook by Sam and Sam Clark


Veganomicon by Terry Hope Romero
Vegan Pie in the Sky  by Isa Moskowitz and Terry Romero
*Vegan Eats World by Terry Romero
Savory Baked Tofu
Vegan Chocolate Fourless Torte

*Smitten Kitchen by Deb Perelman
Lemon Olive Oil Cake

Though not "cookbooks" per se two books that I find very useful and would include in my basic (*) library are Harold McGee's
On Food and Cooking
Keys yo Good Cooking
Advice and explanations from these books are found in many posts from May 2011 forward.

23 September 2017


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