2646 replies to this topic

[judiu]

Threestars, what have you got, and what type of food do you want to learn about and/or cook? I'm sure you can get some helpful advise here!

[Cyberider]

Hundreds, and I haven't counted them lately. Heavy on baking as that's my main interest. About a dozen new ones since the beginning of the year. I found eGullet when my search engine brought up this thread!

[toolprincess]

I'm estimating around 75 but adding more everyday (and I thought I had a lot and then I read this thread).
Latest acquisitions:
Prudhomme Family cookbook (thanks to PopsicleToze)
James Beards American Cookery
Some Bread Machine books given to me by my MIL along with her bread machine.
and today I ordered
Supernatural Everyday by Heidi from 101 Cookbooks blog.

[threestars]

@judiu:
Just some super old cook books from my mom but some of them are still good, some of them are from my uncle who used to love buying cookbooks when he is still alive.. :) Anyway, I'm thinking of buying some new cook books this month and start from there. :)

[Genkinaonna]

Add two for me:

Asian Dumplings by Andrea Nuguyen (can't WAIT to try out some of these recipes!)
Olive Trees and Honey by Gil Marks

Trying to break out of the baking book rut!

[Darienne]

One more from "Gently Read Books": Homemade Cream Liqueurs. Dona and Mel Meilach.

[maggiethecat]

179, 443. I'll make a managerial decision and say "Modernist " counts as six.

[Wholemeal Crank]

ok. Will do a recount and check back in soon. Modernist = 6.

[andiesenji]

Just received "Cooking With Jane Austen" the first in the Feasting with Fiction Series from the Greenwood Publishing Group.

This cookbook published in 2005 - 414 pages with original recipes and modern versions.
There are also a lot of engravings from the period - most satirical - especially those by Rowlinson and Cruikshank.

The second in the series is Cooking With Shakespeare was published in 2008 - I haven't yet ordered this one.
I'm a big fan of Jane Austen so decided to add this one to my collection of JA peripheral books.
I already have The Jane Austen Cookbook and Tea With Jane Austen.

[ChrisTaylor]

Additions, small and great

Slater - Tender pt. 1 & 2
Ottolenghi - Plenty
Redzepi - Noma
Hazan - Essentials of Classic Italian Cooking
Von Bremzen - New Spanish Table
Besh - My New Orleans
Robuchon - Complete Robuchon
Tsuji - Japanese Cooking: A Simple Art

[ChrisTaylor]

And, too, Morimoto's book and Foie Gras & Black Pudding.

[andiesenji]

I just ordered the recently published Encyclopedia of Sandwiches cookbook after looking at the book one of the members of my book club purchased a few days ago.

I do have several other sandwich books (Nancy Silverton's, etc.) but this one has some content that appeals to me and the photography is exceptional - and inspiring.

[minas6907]

Heres my list:

1. On Cooking (My general go to book)
2. The Professional Chef
3. The Professional Pastry Chef
4. The Advanced Professional Pastry Chef
5. Sauces, Classical and Contemporary Sauce Making (This was one of the first cook books I got, I dont use it much anymore though)
6. Garde Manger from CIA (I dont know why I got this book, it was a bit disappointing)
7. Foie Gras, A Passion (Love the pictures)
8. Europes Master Chefs (I saw this book a long time ago at a Barnes and Noble and found a used copy online)
9. Chocolates and Confections (Probably my favorite book right now)
10. Joy of Cooking 1975 edition (I always thought this was a good book to have, and I there are many copies on Amazon for just a few dollars.)
11. Mastering the Art of French Cooking (This is a very very old copy I found on my Grandfathers bookshelf)
12. A Taste of Tradition (Book on Jewish cooking, given to me by a close friend from Israel)
13. The Multi-Cultural Cusine of Trinidad and Tobago and the Caribbean (Given to my by a friend from Trinidad and Tobago)
14. Modern Greek (Given to my by my mother)
15. Culinary Artistry
16. Cooking Basics for Dummies
17. Bartending for Dummies (Got this when I turned 21)
18. Food Lovers Companion
19. Best Czech Recipes (Given to me by my Czech friend when he visited the Czech Republic)

[kayb]

New one this week: Bernard Clayton's New Complete Book of Breads. I think I like it better than the Breadmaker's Apprentice.

[ChrisTaylor]

A couple more

Ducasse's Flavours of France, Kennedy's Art of Mexican Cooking and, the one I'm most excited about, Bras' Essential.

[Genkinaonna]

You can add Under Pressure and Sous Vide for the Home Cook to my list...guess what two pieces of kitchen gadgetry I just bought!

[DanM]

Two new books... River Cottage Everyday and For the Love of Food by Denis Cotter.

Regarding Leek and Potato Soup...

"It is a scientific fact that eight out of ten people prefer their potato soups just a little bit lumpy. Of the other two, one likes it really lumpy and the other is French."

-Denis Cotter

[rebecca]

I've got only 25. A meager collection, but it is in its infancy!

Tragically, my uncle (with a collection I am not capable of estimating) recently sent me a box of books by media mail (probably another 15-20 at least knowing him ;-) that go lost by the post office!!! What a bummer.

[ChrisTaylor]

Korean Table - Debra Samuels, Taekyung Chung
Seven Fires - Fracis Mallman
Catalan Cuisine - Coleman Andrews
Serendip: My Sri Lankan Kitchen - Peter Kuravita
Culinaria Germany - Christine Metzger
Essential Cuisines of Mexico - Diana Kennedy, because I loved Art so much
New Book of Middle Eastern - Claudia Roden
Pier - Greg Doyle and others
Made in Italy - Giorgio Locatelli
Momofuku - David Chang
Becasse - Justin North
Dashi and Umami - various (the cover lists Blumenthal and Nobu and such but I'm pretty sure they just wrote forewards and introductions and prefaces and prologues)

[ChrisTaylor]

Culinaria Hungry
Culinaria Greece
Culinaria South-East Asia: Singapore, Malaysia & Indonesia
Taste of Nepal - Pathak
White Heat - White
Cooking of South-West France - Wolfert
Moroccan Food - Wolfert
Book of Jewish Food - Roden
Tetsuya - Wakuda
Real Cajun - Link
Ad Hoc at Home - Keller
Formulas for Flavour - Campbell
Indulge - Clark

Edited by ChrisTaylor, 07 May 2011 - 10:01 PM.

[Panaderia Canadiense]

Apart from the old standbys - Joy (1952 edition) and NY Times (1954 edition), I have:

Fanny Farmer (1960)
Food that Really Schmecks (The Mennonite cooking bible!)
The 1922 Purity Cookbook (love this one)
Cooking in the Clouds (which I'm currently working on revamping and re-issuing, along with the Damas of Ecuador - this is a compendium of traditional Ecuadorian and Altitude-Friendly recipes)
Bread.
The Ultimate Encyclopedia of Chocolate
Tibetan Cooking
and five large binders full of handwritten recipes from at least 100 different chef/caterer friends.

That's it. I should probably expand, but really, the best food on my table has come from seat-of-the-pants experimentation....

[Broken English]

I have about 120. Favourites include...

Nutmeg and Custard - Marcus Wareing
Becasse, Inspirations and Flavours - Justin North
The Big Fat Duck Cookbook - Heston Blumenthal
Under Pressure, Cooking Sous Vide - Thomas Keller
Quay, Food Inspired By Nature - Peter Gilmore

All pretty mordernist, but great books nonetheless.

[Alex]

Two more: Dorie Greenspan's newest book plus one about smoothies.

[Genkinaonna]

Oooh Alex you're in for a treat! Every recipe from Around My French Table that I've tried has been great. We had the Vegetable Pot Au Feu and the swiss chard pancakes for dinner last night.

You can add two more to my list:

The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
Sugar Baby

[chefhenry]

Current collection only runs about fifty or so, all the usual suspects; most of Keller's works, Alinea, Noma, a couple from Ruhlman, elBulli, and most recently added Modernist Cuisine. Years down the road though, I think the one I will cherish the most is a signed copy of Natura, purchased at my first Starchefs congress.

[ChrisTaylor]

Kennedy's Bocca and someone else's Basque Table push my total to one hundred twentysomething.

[MNMoody]

4; Alinea, Momofuku, New York Times Cookbook (1950-1960), and another i cant remember the title.

[cookbookfetish]

I've got 140 or so and growing...

[minas6907]

Just got:

Bread Bakers Apprentice
Art of the Chocolatier
On Baking (and included on the cd-rom of On Baking is the entire 11th edition of "Food for Fifty." in .pdf format)

[Darienne]

One more for us: Fany Gerson. Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas.