Discussion
Sure we must have had one of these threads before (it may surprise you to find that PH search isn't beating the best search engines on the planet).
So- what cook books are your "bibles"- what do you use regularly? Like many i have a couple of shelves of cookbooks, but only ust 10% regularly:
River Cottage- Everyday
Delia- Complete Cookery
La Gavroche Cookbook (very much recommended- a very accessible way to market exceptional food at home)
Heston Blumenthal at Home- thought it would be a bit OTT- but have really enjoyed the bits i've used- probably 30% of recipes.
For me a good cookbook should'nt be "recipes" but theories of what works and why.
So what else do you use?
So- what cook books are your "bibles"- what do you use regularly? Like many i have a couple of shelves of cookbooks, but only ust 10% regularly:
River Cottage- Everyday
Delia- Complete Cookery
La Gavroche Cookbook (very much recommended- a very accessible way to market exceptional food at home)
Heston Blumenthal at Home- thought it would be a bit OTT- but have really enjoyed the bits i've used- probably 30% of recipes.
For me a good cookbook should'nt be "recipes" but theories of what works and why.
So what else do you use?
I've got dozens as well, but the cookbooks I'd take to a desert island would have to be:
* Kenny's Cajun-Creole Cookbook - the home of Jailhouse Chili
* Jane Grigson's Vegetable Book - no matter what you've found in some exotic foreign market, she's got a recipe for it
* Niki Segnit's Flavour Thesaurus - very useful for cocktail combinations as well
* Kenny's Cajun-Creole Cookbook - the home of Jailhouse Chili
* Jane Grigson's Vegetable Book - no matter what you've found in some exotic foreign market, she's got a recipe for it
* Niki Segnit's Flavour Thesaurus - very useful for cocktail combinations as well
Nigel Slater: Real Cooking 
but probably my favourite cook book. As OP commented, more about ideas of what works together than exact recipes. And everything in here is so easy.
Hugh FW: Meat
Rick Stein: Far Eastern Odyssey (think I use it more for the pastes at the back than anything else, has such variety in it though)
Elizabeth David: French Provincial Cooking. Can eat very well using this as your inspiration
but probably my favourite cook book. As OP commented, more about ideas of what works together than exact recipes. And everything in here is so easy.Hugh FW: Meat
Rick Stein: Far Eastern Odyssey (think I use it more for the pastes at the back than anything else, has such variety in it though)
Elizabeth David: French Provincial Cooking. Can eat very well using this as your inspiration
D1ngd0ng said:
Nigel Slater: Real Cooking but probably my favourite cook book. As OP commented, more about ideas of what works together than exact recipes. And everything in here is so easy.
Hugh FW: Meat
Rick Stein: Far Eastern Odyssey (think I use it more for the pastes at the back than anything else, has such variety in it though)
Elizabeth David: French Provincial Cooking. Can eat very well using this as your inspiration
Agree with all of those. but probably my favourite cook book. As OP commented, more about ideas of what works together than exact recipes. And everything in here is so easy.Hugh FW: Meat
Rick Stein: Far Eastern Odyssey (think I use it more for the pastes at the back than anything else, has such variety in it though)
Elizabeth David: French Provincial Cooking. Can eat very well using this as your inspiration
I have them too, but (imho) the books I'd take to a desert island just edge it. It is tricky though.
Forgive any "miss-titles" but they're all at work. Two stand out,
Bordains Les Halles and Kellers Bouchon. Other than that a couple of old Spanish cook books inherited, for home use The Curry Cookbook. Despite his awkwardness on telly Rick Stein has a huge array of Med. recipes I love and above all, Jason Atherton (all their books).
I also have a collection of technical reference books which are invaluable, Herve This stands out above "new kids on the block" like Heston.
Bordains Les Halles and Kellers Bouchon. Other than that a couple of old Spanish cook books inherited, for home use The Curry Cookbook. Despite his awkwardness on telly Rick Stein has a huge array of Med. recipes I love and above all, Jason Atherton (all their books).
I also have a collection of technical reference books which are invaluable, Herve This stands out above "new kids on the block" like Heston.
Mobile Chicane said:
Agree with all of those.
I have them too, but (imho) the books I'd take to a desert island just edge it. It is tricky though.
Unfortunately I don't own the creole cookbook but I do have both the Chilli and the Jambalaya recipes copied out I have them too, but (imho) the books I'd take to a desert island just edge it. It is tricky though.
foodgawker ruins my quiet afternoons nowadays mind... that and thisiswhyyourefat
D1ngd0ng said:
Mobile Chicane said:
Agree with all of those.
I have them too, but (imho) the books I'd take to a desert island just edge it. It is tricky though.
Unfortunately I don't own the creole cookbook but I do have both the Chilli and the Jambalaya recipes copied out I have them too, but (imho) the books I'd take to a desert island just edge it. It is tricky though.
foodgawker ruins my quiet afternoons nowadays mind... that and thisiswhyyourefat
http://www.amazon.co.uk/Kennys-Cajun-Creole-Cookbo...
i'm a sucker for phaidon cookbooks. they used to have an outlet shop and i stocked up. my favourites are india, vela's kitchen and the book of tapas, but really looking forward to the lebanese kitchen.
http://uk.phaidon.com/store/food-cook/food-cook/?p...
http://uk.phaidon.com/store/food-cook/food-cook/?p...
For me, this is a no-brainer, if given the choice of only one book ...
It would be the "Radiation New World Cookery book" . First published in 1927 they were given free
with every new Radiation New World cooker purchased. My copy is a 1968 printing. The cooking described is more
than a little staid, but the advice given is spot on. Want to make a 100% Yorkie pud? Then follow their simple
instructions, magic!
Other than that, any of the Leith's "guides" are superb and Darina Allen's "Forgotten Skills of Cooking" will not disapoint.
I'm gradually becoming obsessed with cookbooks, I must have 5 dozen or so,and oh yeah, if you see "The Big Book of Sauces " by
Anne Sheasby , grab it iff reasonable cost, I've tried severla recipes, and all have been great.
It would be the "Radiation New World Cookery book" . First published in 1927 they were given free
with every new Radiation New World cooker purchased. My copy is a 1968 printing. The cooking described is more
than a little staid, but the advice given is spot on. Want to make a 100% Yorkie pud? Then follow their simple
instructions, magic!
Other than that, any of the Leith's "guides" are superb and Darina Allen's "Forgotten Skills of Cooking" will not disapoint.
I'm gradually becoming obsessed with cookbooks, I must have 5 dozen or so,and oh yeah, if you see "The Big Book of Sauces " by
Anne Sheasby , grab it iff reasonable cost, I've tried severla recipes, and all have been great.
I can't say that I have one that gets regular use, but favourites include:
David Everitt-Matthias' Essence is superb. I've only had one component from one dish that wasn't great from the first attempt.
Peter Gilmore's Quay. 3* dishes so quite involved, but spectacular and, if you can source/substitute the ingredients, relatively accessible.
The Complete Robuchon is like a concise, modern Larousse Gastronomique.
David Everitt-Matthias' Essence is superb. I've only had one component from one dish that wasn't great from the first attempt.
Peter Gilmore's Quay. 3* dishes so quite involved, but spectacular and, if you can source/substitute the ingredients, relatively accessible.
The Complete Robuchon is like a concise, modern Larousse Gastronomique.
Gruffy said:
I can't say that I have one that gets regular use, but favourites include:
David Everitt-Matthias' Essence is superb. I've only had one component from one dish that wasn't great from the first attempt.
Peter Gilmore's Quay. 3* dishes so quite involved, but spectacular and, if you can source/substitute the ingredients, relatively accessible.
The Complete Robuchon is like a concise, modern Larousse Gastronomique.
no idea on books.. but long time no see ... so hiyah David Everitt-Matthias' Essence is superb. I've only had one component from one dish that wasn't great from the first attempt.
Peter Gilmore's Quay. 3* dishes so quite involved, but spectacular and, if you can source/substitute the ingredients, relatively accessible.
The Complete Robuchon is like a concise, modern Larousse Gastronomique.
ohhh I do have a book I use for fish written by Sophie Grigson which gets me by on nearly on any oddity I buy...... love fish, as it cooks so quickly
Edited by Hoover. on Tuesday 24th July 23:12
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