MarquisMagic
Senior Member
- Joined
- Nov 30, 2009
- Messages
- 378
- Reaction score
- 5
My top ten:
1. Mastering the Art of French Cooking -- This -- and Julia's tv show -- is where it all began for me
2. Michael Field's Cooking School -- doing it right! A lesser known classic! My strongest repertoire of dishes virtually all come from this book
3. The Joy of Cooking -- Where I have turned first for guidance on virtually every culinary question I have ever had...and then -- having seen Joy's basic approach, asked myself "now what would Julia do?"
4. The Silver Palate Cookbook -- Still an amazing aray of wonderful -- often simple -- ideas, cleanly executed and making the transition from classic cuisine to modern fare
5.Macella Hazan's Essentials of Classic Italian Cooking -- a combination of Classic and More Classic -- my bible when it comes to dishes Italian
6. James Beard's Theory and Practice of Good Cooking -- My American Julia!
7. Madhur Jaffrey"s An Invitation of Indian Cooking -- The book that showed me that South Asian cooking with all its complexities and subleties was not beyond grasp
8. Iren Kuo's The Key to Chinese Cooking -- I went through a wok/stir fry phase. This is the book that took me to whole new realms of Chinese cooking.
9. Claudia Roden's the New Book of Middle Eastern Food -- Another book that keeps opening new worlds and new tastes for me..Paula Wolfert's book isn't far behind however.
10. The New Larousse Gastronomique -- sure it's a reference book...but it's such a fun read -- it brings me back to the days as a kid when I would open the World Book to any topic and just start reading...
1. Mastering the Art of French Cooking -- This -- and Julia's tv show -- is where it all began for me
2. Michael Field's Cooking School -- doing it right! A lesser known classic! My strongest repertoire of dishes virtually all come from this book
3. The Joy of Cooking -- Where I have turned first for guidance on virtually every culinary question I have ever had...and then -- having seen Joy's basic approach, asked myself "now what would Julia do?"
4. The Silver Palate Cookbook -- Still an amazing aray of wonderful -- often simple -- ideas, cleanly executed and making the transition from classic cuisine to modern fare
5.Macella Hazan's Essentials of Classic Italian Cooking -- a combination of Classic and More Classic -- my bible when it comes to dishes Italian
6. James Beard's Theory and Practice of Good Cooking -- My American Julia!
7. Madhur Jaffrey"s An Invitation of Indian Cooking -- The book that showed me that South Asian cooking with all its complexities and subleties was not beyond grasp
8. Iren Kuo's The Key to Chinese Cooking -- I went through a wok/stir fry phase. This is the book that took me to whole new realms of Chinese cooking.
9. Claudia Roden's the New Book of Middle Eastern Food -- Another book that keeps opening new worlds and new tastes for me..Paula Wolfert's book isn't far behind however.
10. The New Larousse Gastronomique -- sure it's a reference book...but it's such a fun read -- it brings me back to the days as a kid when I would open the World Book to any topic and just start reading...