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Just wanted you to know how much I enjoyed the European Series. I really appreciate the effort that you put into each class, from the menus/recipes to the background pages. It really helps to have the historical reasons behind the cuisine. |
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—Student of our Summer Cuisine of Europe Series |
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Recommended Cookbooks: Basics
The number and variety of cookbooks available for the beginning
cook is enough to make you just go out for dinner. The selection can be very daunting, and
it's hard to know where to turn.
We recommend these books for every cook's bookshelf; they will come in particularly handy
for the beginning cook.
Please note that the books below are selected VERY carefully. Each one of these volumes is a book
we own and use regularly; selection is limited because we truly believe in and back each book.
The New Joy of Cooking by Irma
Rombauer
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The Joy of Cooking is a cookbook that will last you the rest of your life and can take
you from a beginning cook who can't boil water to an experienced home chef. Joy contains
recipes for just about every classic American dish, yes, but that's not even its strongest suit.
The gems in Joy are the thorough descriptions of everything, often including illustrations,
from how to roll a pie crust to how to truss a chicken and everything in between. We refer to this
book constantly for simple, easy explanations and descriptions of ingredients and techniques and
for notes on food history. A must-have.
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How to Cook Without a Book by Pam
Anderson
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OK, it may sound cheesy to buy a book called How to Cook Without a Book, but it does make
sense, we promise. The premise of this book is the same as that of our Techniques series: that
people should understand basic culinary techniques in order to be able to cook without recipes.
This book focuses on teaching those techniques, from steaming to sautéing, vinaigrettes to
simple sauces, and everything else needed to found a solid culinary education. It's a great
idea with wonderful execution.
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Back to the Recommended Cookbooks main page
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