The New Year seems like a good time to update a few things on the blog. I rolled out a new header photo yesterday and today I wanted to update the About page. Since my About page seems to get a decent amount of traffic I thought I would add some more info to it. The biggest new section will be one about cookbooks. For regular readers here it is…
I am a cookbook junky. I simply love getting new ones and often read them cover to cover like normal people read novels. I think it is because I always like to try new things and new cookbooks offer fresh inspirations. I realized that if you are half as crazy as cookbooks as I am that I you may be interested in finding out which ones other people like so here are some lists…
Recently added to the nightstand
Christmas and the discovery of a cookbook store have the list very heavy right now but these are the books I am currently chewing on.
I am really liking this book. I have used his crazy dry ice technique to make ice cream and made the pumpkin soup for Christmas dinner. There is a lot of great cooking technique info for the advanced cook.
This is from the famous grocery store in San Francisco. I haven’t had much of a chance to sink my teeth into it yet.
This is a book by Nigel Slater and is essentially a diary of a years’ worth of his cooking. Looks very interesting. I may use this as inspiration throughout the year instead of my normal read through.
Another Slater book. I haven’t looked at this much yet but I am liking his approach to food so I am eager to read it.
I also love books about food and wine not just cookbooks. My wife thought I would like this one about Williams Sonoma founder.
A gift from my brother this is by Marcus Samuelsson is has always struck me as a fascinating with his African / Swedish roots.
White truffle ice cream! An impressive book similar in stature to the French Laundry book but filled with a lot of interesting recipes for sauces, pickles, pastes, gels, and ice cream to add to your own creations.
Very interesting book that I have almost finished. Milk is part of David Chang’s Momofuku empire. I have already enjoyed Confetti Cookies and Crack Pie and will be cooking a lot more from this one. Worth it for the intro by Christina Tosi alone.
A very cute bakery in San Francisco. Can’t wait to get to this one.
aka the dirtiest cookbooks in the kitchen
Lucques is a restaurant in LA. I have never been disappointed by a recipe from this book. All of the recipes are very easy to follow and deliver excellent results. So good I’ve developed a crush on Suzanne Goin.
Ad Hoc is Thomas Keller’s “temporary” restaurant in Yountville. I’ve had the privilege of briefly meeting Dave Cruz the Chef de Cuisine when I was cooking in Yountville. They do four course fixed menu every night and I think of it as home cooking done to perfection. The book is very accessible and full of a lot of staples, tips, and of course the famous TK polish.
Fantastic reference for French Bistro food. Worth it for the onion soup recipe alone but full of a lot of great stuff. Don’t forget the gnocchi!
Zuni’s is a monumental restaurant in San Francisco. The food is heavily Italian inspired. There are a lot of fantastic tips and recipes. I have cooked the gougeres many times and if I have a go to meal it is the roast chicken with bread salad recipe from this book.
Great book on how cooking works with the recipe for flaky, butter pie crust that I can’t live without.
Great bread book. This is the source of my baguette recipe as well as my pizza dough.
I use the web a lot when I start thinking of something to make. I will rarely follow recipes I find there to the letter but it is a great starting place to get you into the right ballpark. What did we do before this?