Cook Books.

[cal72]

Just wondering what is the most used and treasured cook book you have, and use regular.

I bought this for a friend many years ago but never got round to giving it to them when they were moving to florida, i kept it and have cooked from it's pages so often i know most by heart.



And what chef/cook/mum or dad got you cooking with passion.
These are the two buggers that got me hooked and that the fact that from the age of 17 i lived on my own until 25.
Keith Floyd
Clarissa Dickson-wright

[Council Baby]

Larousse Gastronomique - an essential for any budding cook

[Cotty]

I have a few books but don't tend to use them a lot. I find the internet handy for finding recepies, currently using http://www.bbcgoodfood.com/

[21TonyK]

I have a very eclectic collection of books. WI recipe cards through to Ferran Adria and pretty much everything in between. I don't so much follow them but I do use them for inspiration, pinching different techniques and combining elements to do something new. Favourite for technical is Ferran but for everyday meals probably Jason Atherton. Really love his food. If I'm in the mood for doing things in style, Thomas Keller.

Those who got me interested in food... Ken Hom, Floyd and watching "Food and Drink" many years ago.

[nevgroom]

Council Baby said:

Larousse Gastronomique - an essential for any budding cook

Without a doubt - A fantastic tool

[shirt]

i've got a good selection of the phaidon books - silver spoon, india, tapas, etc. - and larousse. all recommended. the most used, however, is a small book called bowl food, and another medium sized tome on street food.

i was taught to cook by mum & dad, but usual northern fayre. inspiration came from a more varied palate at uni and a course in thai/indian cooking that was free at the local college where i did my sandwich year. found that great tasting, cheap food cook often be made from few ingredients, and was introduced to many varied cooking methods.

[Todzilla]

I can't nominate one book as I go through phases of what I like to eat and one book can't/won't cover it all...

Having said that some of my current faves are:
Serious BBQ - Adam Perry Lang
Ripailles and Pork & Sons - Stéphane Reynaud
Clatter of Forks and Spoons - Richard Corrigan
Wagamama
Charcuterie - Michael Ruhlman

[Steve Evil]

My current favourite one that I've used more than any other thus far is Jamie's 30 Minute Meals. 30 minutes my arse, but under an hour is easy. If I had a dishwasher and a bigger kitchen I'd happily spend more time and use more implements, but as I have to do all the washing up and want to get a good meal done quickly this book has been great.

[Wadeski]

Nigel Slaters Real food / real cooking / appetite etc got me into cooking in the first place.
Fuscia Dunlop's Land of Plenty made Chinese food interesting
The Thrill of the Grill by Chris Schlezinger started my obsession with chillies, American BBQ and unusual meat cuts.
Currently loving the Moro books for how much complexity they get from simple ingredients.

[85Carrera]

Wadeski said:

Nigel Slaters Real food / real cooking / appetite etc got me into cooking in the first place.

Great books. Using the (first) Leon book at the moment. Like Slater I am getting results without being a good cook - I enjoy it, but really all I do is follow recipes for 95% of the time.

[dougc]

It will make your life better, in a garlic-y, cotes du languedoc-y, fromage-y, Andouillette-y way. Buy it.

[escargot]

Yeah, Ripailles is magnifique. I'm fortunate enough to have a signed copy.

[zeb]

I'm a cook book we these days

I liked the Rick Stein programmes but always found the recipes a bit fussy

the original river cottage book and river cottage everyday is more usable.

Had great sucess with one or two of the hairy bikers tour of britain

Have to say in the zeb household at the moment Jamie Oliver's 30 minute meals is the current undefeated champion

[Bullett]

Larousse and Silver spoon of course.

Gordon Ramsay F-Word Fast Food was favourite for a while but I tend to cook loads of stuff from Olive, new ideas all the time and keeps it fresh plus a mix of quick and easy and cheap and more dinner party stuff.