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The Absolutley Best Cookbook Ever

post #1 of 15
Thread Starter 
One Rule: You're only allowed to mention ONE cookbook in this tread! If you need to mention another it's a reference so use that person's message in quotes. (Look at me ordering chefs around with my rule(s)...... it's just game folks.)

Raymond Blanc Le Manoir Aux Quat' Saisons
The Yacht Chef Network http://thechefsgalley.com
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The Yacht Chef Network http://thechefsgalley.com
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post #2 of 15
It seems apparent that most of us feel there isn't one best cookbook.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 15
Give me time.
Someday I may just write it.
:D
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #4 of 15
So you like a bit of discipline eh? He's my all time favourite chef.

Can we please:bounce: have a top 3?
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #5 of 15
Raymond Blanc
Rick Stein (for fish)
Nick Nairn


I've eaten at Le Manoir quite a few times - I have never eaten a whole meal anywhere else where each course has excited me so much. Other chefs are good - but for consistency? Can't beat Blanc!:D

I once had a pudding - well, it was a piece of chocolate in the shape of an artist's palette - with small balls of ice-creams and sorbets in bright colours - and with a couple of 'paint brushes' made of chocolate and biscuit... exquisite to look at and wonderful to eat.
post #6 of 15
Rick Steins good. I'll give you that Ishbel. I love watching his programmes, but he is so personal about his recipes. He cooks ONLY what he loves and seldom leaves his comfort zone unless its something someone else did first and he adapts it.

I'm so envious. I'd love to eat at Le Manoir. 2 years and i'll suck up to OH for a visit for our 20th.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #7 of 15
Just One!?

Really?

Okay.....

Here Goes.......

I'm gonna say............

Umm...........

All of'em....TaDa!!!!

(define "cook"..........then define "book")

Essentially, we are what we eat, so I like ME (and you too).

~flash

p.s. - keep on cooking...........your self.
"Do not be careless with poor ingredients and do not depend on fine ingredients to do your work for you but work with everything with the same sincerity." --from the Tenzo Kyokun
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"Do not be careless with poor ingredients and do not depend on fine ingredients to do your work for you but work with everything with the same sincerity." --from the Tenzo Kyokun
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post #8 of 15
ok now dont laugh.

30 odd years ago when I started to cook I was given a copy of "The Fanny Farmers Cookbook". This book is is such poor shape today because I literly learned to cook from its pages.

If someone told me I had to get rid of all my cookbooks but one that would be the one I would pick.

I also make it a point to get a copy for my granddaughters when they get intrested in learning to cook. Best all around book I have ever seen.
post #9 of 15
Why would anyone laugh, PJ.

When it comes to teaching people how to cook, Fanny Farmer and The Settlement CB are the hands-on leaders of all time. Literally millions of women, who otherwise couldn't boil water, earned their cooking chops with one or both of those books.

Plus there's nothing wrong with the recipes; with a little rewording they are just as "modern" as anything seen on the Food Network.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #10 of 15
Thanks KYH

It is no fancy french cookbook but I have loved it for years.
post #11 of 15
My mother's recipe rolodex :D
post #12 of 15
I LOVE my Fanny Farmer cookbook! It's received years of use in my kitchen and has taught me so much over the years. It's in my 3 top of all cookbooks.
post #13 of 15
I'd have to do it by category, not overall. Kind of the way the Beard Awards break things down, you know?

So... a few:

To Read:
Lin Hsian-ju and Lin-Yutang, The Art of Chinese Cuisine.

To Learn How:
James Peterson, Sauces.

To Set The Bar High:
Alain Ducasse, Grand Livre de Cuisine.

To Find Something To Cook Tonight:
The Silver Spoon.

To Challenge Expectations:
Murata Yoshihiro, Kaiseki.

Note that the only one I would ordinarily use to cook dinner is The Silver Spoon.

And this eliminates a bunch of other favorites, like Julia Child, Jacques Pepin, Paul Prudhomme, and Alfred Portale.
post #14 of 15
Modern French Culinary Art, by Henri-Paul Pellaprat. Also published under the title, The Great Book of French Cuisine. Preferably not the latest edition edited by Jeremiah Tower, but one of the earlier, more complete editions -- one with lots of photographs.

BDL
post #15 of 15
ONE ? I am not partial, so there must be more than one . Forgive me.....:D

French Provincial Cooking by the great Elizabeth David
1080 Recipes
My inherited, Larousse Gastronomique
Moro
Modern French Culinary Art by Pellaprat
My newest addition which I just love, The complete Robuchon, the man is genius.

I have a few more but I hold back for now.

Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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