In reading the recent foodie threads, I noticed a lot of food authors I’d never heard of or read before. It got me thinking; what authors or cookbooks do I consult often for recipes/techniques? What authors do you consider essential to understanding food and how to cook? I confess, unless it’s a pretty straight forward cookbook, I probably haven’t read it. No food critics, food philosophers, etc… . I’d like some recommendations there.
But as for my most used/recommended cookbooks I humbly submit:
The Joy of Cooking- Rombauer/Becker; simply my bible. Perhaps a bit dated, but has so many basic recipes and information it’s irreplacable.
Readers Digest Quick, Thrifty Cooking- Readers Digest; yep, that’s right. this cookbook taught me how to cook cheap stuff with few ingredients and make it taste good. It’s got very basic recipes and has a great table of substitutions for common ingredients that are terrific for someone with a limited kitchen.
Indian Cooking- Madhur Jaffrey; very accessible book on Indian cuisine.
China Moon Cookbook- Barbara Tropp; eclectic asian, but very instructive for some basic techniques.
Pink Adobe Cookbook- Rosalea Murphy; perhaps not the best Southwestern cuisine cookbook, but I have a few go-to recipes from it that are simple, flavorful and lend themselves to endless variation.
As a recent addition, I do like Cradle of Flavor, by James Oseland. Indonesian, Malay and singaporean cuisine. Well written and user friendly.
So, what are your cooking bibles for general reference, and for particular cuisines?