Which cookbook are you using now???

I Myself am using Marcella Hazan's Essentials of Italian Cooking and James Peterson's Sauces

How about you?

[thebighat]

Biba Caggiano's Taste of Italy is my current reading.

[Kimmie]

During summer months, I really like:

• Indian Grill: The Art of Tandoori Cooking at Home
• Alice Water's "Chez Panisse Vegetables"
• Current magazines (Fine Cooking, Food and Wine, Saveur)

P.S.: and I forgot to add Nancy Silverton's La Brea Bakery and Baking with Julia!

[ July 05, 2001: Message edited by: Kimmie ]

[Pooh]

Grill Pan Cooking by Elsa Petersen-Schepelern
Spendid Soups by James Peterson

[Mezzaluna]

Lidia's (Bastianich) Italian Table; Fran McCullough's Low Carb Cooking; this site!!!

[Kimmie]

I will ditto Mez's answer:

THIS SITE


Thanks for reminding me that this site is really terrific!!!

[KyleW]

Peter Reinhart's Crust & Crumb

Nancy Silverton's Breads from the La Brea Bakery

Tom Colichio's Think Like A Chef

[kuan]

Joy of Cooking!

I read this site and other cookbooks for inspiration. I love looking at pictures, so anything that has lots of pictures like the French Laundry Cookbook and James Peterson's sauce book. Lots of Art Culinaire, things like that. But I never ever have used a recipe from any of these. I kinda look at them and say to myself, "hmm, something like this could work...." When there's a formula or a technique which puzzles me, I turn to the Joy of Cooking first! To me, the explanations in that cookbook are among the most thorough I've ever seen.

Kuan

[Shimmer]

Well, yesterday I pulled out my Iowa Bed and Breakfast cookbook. I have started collecting cookbooks of regional cuisine instead of silly t-shirts, and they make great souvenirs!

~~Shimmer~~

[Live_to_cook]

"Thrill of the Grill" (Chris Schlesinger), for grilled squid with hoisin barbeque sauce.

[layjo]

Currently:

-A Medditerranian Feast by Clifford Wright
-Chef Magazine, and Food Arts,and of course Cheftalk!

[Nicko]

Hey everyone moving this thread to the CookBook's forum ok.

[pompeyams]

My latest read is Joanne Weir from tapas to meze or cuisine actuelle Joel Robuchon .IM interested in this Nancy Silverton Book but Living in England i,ve never seen it did she work with Jeremiah Towers ?? She got a recipe in his old book I was bought baking with Julia NICE book Ugly women

[nancya]

Just got Cookwise [trying to insert a link to the thread didn't work....there is a cookwise thread further down forum]

I'm enjoying reading the science behind cooking and it matches my philosophy of expermiental cooking.

[ July 07, 2001: Message edited by: nancya ]

I know this may sound funny but I actually use the Wayne Gisslen's Professional cooking or the Canadian equivalent On Cooking as well as the Canadian Pacific Hotels Cookbook which is a compilation of recipes from all the properties from across Canada. I really find Gisslen's and On Cooking very useful and they are both in my locker at work!