I have three areas for cookbooks -- the most frequently used ones are around the corner from the breakfast nook. They are arranged by category: general, all-purpose reference, followed by type of food and within each type, by type of cuisine. The second batch of cookbooks, primarily arranged by type of food and cuisine since all the reference type books are in the first set, are in another sets of bookshelves off the living room, with the final set of books, again arranged by cuisine and type of food, next to my bed for browsing and reading at night!
I put magazine recipes I really like onto index cards and file them in recipe boxes because periodically, when the numbers of magazines get too many, I cull my collection (not the Saveurs though). Recipes I have yet to try are stored in files until I test drive them. I have an indexed looseleaf book in which I write down recipes I have tried, where they are located, and other relevant comments, like how well I liked it and the preparation time. That way, I don't have to hunt so long to find a recipe I used ages ago and want to repeat.
Is it my imagination or has the quality Gourmet really deteriorated since they changed editors?  |