my cookbooks

I worked in a bookstore for several years and was fortunate enough to be able to build up my collection thanks to the generous discount we were given.  Not only that, but occasionally I would get a windfall in the form of a damaged book that the publisher would allow us to keep at no charge.  Some of my cookbooks date from before that period though; back then I would mostly troll the sale tables in search of deals.  Nowadays I am pretty selective about buying new cookbooks- I’m mostly filling in my collection with the “classics”.

In spite of having a substantial collection, there are still areas I would like to expand.  I don’t have many books on bread, for example, and very few Asian cookbooks.  Not only that, but I am embarassed to admit that there are several cookbooks I own whose pages have scarcely been explored, not for lack of desire but for lack of time and opportunity. (Also, I, like many cooks, tend to return to cookbooks and recipes with which I’ve already had good results. )

I have divided this list into categories and will soon be giving them each their own page, with links and notes on each book as I have time to add them.  For convenience’s sake, the book title links* go to Amazon; however, I STRONGLY encourage you to go to your local independent bookstore if you want to make a purchase.  If you are in the Detroit area, visit Book Beat or call them at 248-968-1190.  If they don’t have something, they can usually get it for you in a week or less.  

*Please note: This is a work in progress; however, if you go here, you can view my cookbook list on Living Social which has reviews, links, etc.  There is also a list there of nonfiction food-related books I like, such as biographies, essays, food history etc.

American, British, & Eclectic/World

American Classics
From the authors of the venerable Cook’s Illustrated magazine.  If you want to make meatloaf, a roast chicken, or banana bread, this is the book.

 The Dean & Deluca Cookbook by David Rosengarten
One of my top go-to books to learn about ingredients or the “authentic” way to make a dish.  Great variety of multinational/ multi-ethnic recipes as well as solid information on technique and ingredients.

It’s All American Food by David Rosengarten
Recipes for popular Americanized ethnic food dishes and regional American specialties. 

USA Cookbook by Sheila Lukins
Lots of classics and regional American specialties.

How To Eat by Nigella Lawson
The book that put Nigella on the map.  Entries such as “Springtime luncheon for 4″ give menu inspiration.

Forever Summer by Nigella Lawson
Great salads and ice cream recipes in this one.

Feast: Food That Celebrates Life by Nigella Lawson
Nigella’s take on holidays and other special occasions

Nigella Express: Good Food Fast by Nigella Lawson
Nigella out-Rachels Rachel Ray!

Food Fast by Donna Hay
Haven’t explored this book much, but Donna Hay is a well-known Aussie cookbook author.

The Naked Chef Takes Off by Jamie Oliver
My feeling on Jamie is that you really only need one of his cookbooks, and this is the one I picked.  Some great fish recipes here.

Once Upon a Tart by Frank Mentesana & Jerome Audureau
Lovely little cookbook that gets a lot of use in my kitchen.  In addition to tarts, there are recipes for soups, sandwiches and baked goods.

Roast Chicken & Other Stories by Simon Hopkinson
Haven’t gotten a chance to read this one yet!  Bought it based on the glowing reviews…

Chez Panisse Café Cookbook

Chez Panisse Fruit

Chez Panisse Vegetables

Chez Panisse Pizza, Pasta, Calzone

Zuni Café Cookbook

Jonathan Waxman

The Good Stuff/ Witty

Gourmet

Joy of Cooking

The Best Recipes in the World

Nancy Silverton’s Sandwich book

The Cook & The Gardener

Cooking for Mr. Latte

Gordon Hamersly/ Bistro

American Bistro (Chronicle)

Simple Good Food/ Vongerichten

Madeline Kamman/ Making of a Chef

The Way We Cook

A New Way to Cook

French

My French Kitchen

French Market Cookbook

The Taste of France

Guy Savoy

Glorious French Food

French Bistro

Cooking of Southwest France

French Farmhouse Cookbook

France the Beautiful Cookbook

Culinaria: France (see reference)

Balthazar Cookbook

Les Halles/ Bourdain

Vegetarian French Bistro (see Vegetarian)

Patricia Wells At Home in Provence

On Rue Tatin

Simple French Food

Chocolate & Zucchini

Bouchon

Paris Sweets (see Desserts)

Italian

The Splendid Table

Culinaria: Italy

Regional Foods of Northern Italy

Tomato Sauces (Chronicle)

Italian Farmhouse Cookbook

Umbria: Regional Recipes from the Heart of Italy

Italy (coffee table book)

Spanish

Culinaria: Spain

Catalan Cuisine

New Spanish Table

Food & Wines of Spain

Other European

Culinaria: European Specialties

Mediterranean & Middle Eastern

Mediterranean the Beautiful Cookbook

The Slow Mediterranean Kitchen

Couscous & Other Good Food from Morocco

Made in Morocco

Cooking at the  Casbah

The New Book of Middle Eastern Food

Asian & Indian

Madhur Jaffrey’s Indian Cooking

Asian Cooking

Amma’s Kitchen

Mexican & Other Latin

The Essential Cuisines of Mexico

The Art of Mexican Cooking

Mexico One Plate at a Time

Rick Bayless’s Mexican Kitchen

Puerto Rican Cookery

Puerto Rican Cuisine in America

Café do Brasil

Vegetarian

Madhur Jaffrey’s World Vegetarian

Madhur Jaffrey’s World of the East

Moosewood Low-Fat Favorites

Moosewood Daily Special

The Vegetarian Bistro

Enchanted Broccoli Forest

Baking & Desserts

In the Sweet Kitchen

Domestic Goddess

Martha Stewart Baking Handbook

All-American Desserts

Secrets of Baking

Paris Sweets

Cakes From Scratch in Half the Time

Birthday Cakes

Morning Glories

Cookies (Warhol)

The Bread Baker’s Apprentice

Single-Subject Cookbooks

Fish & Shellfish (Peterson)

Fish (Bittman)

Charcuterie

Bistro Chicken

Nuts

Nancy Silverton Sandwich

The Great Exotic Fruit Book

The Great Potato Book

Pickles

Quick Pickles

Sorbets & Ice Cream

Crepes

The Bread Baker’s Apprentice

Reference

On Food & Cooking

The New Food Lover’s Companion

How to Read a French Fry

The Ethical Gourmet

Culinaria Series

The Food of France

The Food of Italy

The Joy of Cooking

Preserving the Harvest

The Flavor Bible

The Making of a Chef