101 Cookbooks
Almost Bourdain
The Amateur Gourmet
Brooklyn Supper
Cannelle et Vanille
Chez Pim
Chocolate and Zucchini
David Lebovitz
Eat Make Read
Everybody Likes Sandwiches
Food in Jars
Joy the Baker
Kiss My Spatula
Lara Ferroni
Last Night’s Dinner
La Tartine Gourmande
Lottie and Doof
Matt Bites
Oh Joy Eats
Pictures and Pancakes
Salad Club
Sassy Radish
Serious Eats
Seven Spoons
Smitten Kitchen
Sprouted Kitchen
Sunday Suppers
The Wednesday Chef
What Katie Ate
The Year in Food


§ 2 Responses to Inspiration

  • mrutter says:

    Must share a few of my absolute fave cookbooks — many are quite old now but let’s call them “classic” instead. The thing they have in common: I’ve never made a bad recipe from these books! Moreover, many are often repeated.

    Full disclosure: I have a decided preference for Italian cuisine, as you’ll see amply demonstrated below.

    Morrison Wood’s With a Jug of Wine
    Notes: my mother in law gave this to me and swore by some of its recipes — she was a celebrated entertainer, my father-in-law being in the diplomatic service for 30+ years. I’ve made the crepes Suzette over numerous years.
    Carol Field’s The Italian Baker
    Notes: Field lived in small towns all over Italy for two years and learned the techniques she chronicles in this book — from the saltless breads of Tuscany to Sicilian ricotta cheesecake. A fantastic book for technique as much as for recipes.
    Mary Taylor Simeti’s Pomp and Sustenance
    Notes: Simeti intersperses the culinary inspiration of her adopted homeland with a wonderful personal journal. I found recipes in this book from my childhood memory, things my grandmother would cook but for which I never had a real recipe. It’s a treasure.
    James Beard’s Beard on Bread
    Notes: a friend from Little, Brown who used to edit Beard’s cookbooks told me you could always tell when James Beard loved a recipe: he told an anecdote before giving you the ingredients! If the entry was one he felt compelled to include, he’d start right in: “Take a half-cup of butter…” This is a gem of a little book.
    Lynn Rossetto Kasper’s Italian Country Table
    Notes: Some of these recipes have become my family’s favorites, like the early autumn vegetable roast. Like most good Italian recipes, they are deceptively easy, starting with good wholesome ingredients.
    Also, Greens Restaurant’s original cookbook (Greens)and Deborah Madison’s sequel (Fields of Greens)have (among other virtues) some of the best combinations of pizza toppings anywhere, as well as fruit crisp and brown-betty recipes to die for.

    • cakesnail says:

      Hey, thanks Marianne – there are quite a few here that I haven’t come across before and will definitely check them out (even though Ollie thinks I need to institute a “one in, one out” policy with cookbooks now :). I like the idea of adding a cookbooks page here as well – will get it on my to do list!!!

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