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Cookbooks – How Many Do You Own? (Part 3)

chile_peppa

By chile_peppa
in Cookbooks & References

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bloviatrix

bloviatrix

Posted
Posted

I finally got my copy of McGee's On Food and Cooking! (Blovie had been ordered to give it me as a chanukah present :laugh:)

Joy! Rapture!

"Some people see a sheet of seaweed and want to be wrapped in it. I want to see it around a piece of fish."-- William Grimes

"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs

YKL

YKL

Posted
Posted

well it's been two months since I last posted on this thread so feel quite restrained that I only have five books to declare (or that I can remember)

so we have Casa Moro by Sam and Sam Clark ... a beautiful looking follow up to the Moro cookbook ... and a set of 4 cookbooks from the Woman's Institute again .. based on healthy eating(!)

However - may have to buy a copy of "First Peel the Otter" for myself shortly - bought one as a Christmas present for a friend and is very gruesome!

BTW - would restaurant guides count? I figured not ... else there may be some other recent acquisitions!!

cheers

Yin

2roost

2roost

Posted
Posted (edited)

183 - that's just the ones "in use", I estimate I have at least another 350 in my storage shed.

Edited by 2roost (log)

''Wine is a beverage to enjoy with your meal, with good conversation, if it's too expensive all you talk about is the wine.'' Bill Bowers - The Captain's Tavern, Miami

Jake

Jake

Posted
Posted

Add one more for me! All Mayhaw Man's fault, I just had to pick up Cotton Country Collection by the ladies of Monroe LA. What a great read!

Barbara Laidlaw aka "Jake"

Good friends help you move, real friends help you move bodies.

Marlene

Marlene

Posted
Posted
Add one more for me!  All Mayhaw Man's fault, I just had to pick up Cotton Country Collection by the ladies of Monroe LA.  What a great read!

Agreed! It's all his fault. My copy of this book arrived a couple of days ago. Plus the two Suzi sent me (thanks Suzi!). Add three more for me.

Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

torakris

torakris

Posted
Posted

My copy of The Gourmet Cookbook just arrived and I picked up another Japanese one, I had been doing so well.... :blink:

Kristin Wagner, aka "torakris"

 

Sartain

Sartain

Posted
Posted

I started culinary school a month ago. Last week I finally got all my cookbooks together. 130, give or take, is the count - and 6 more on the way from Amazon (egullet link, of course). All nicely organized just in time to take it all apart again for the holidays... :biggrin:

Cognito ergo consume - Satchel Pooch, Get Fuzzy

MicBacchus

MicBacchus

Posted
Posted

Add 3 for me - early Christmas presents!!

Burgundy makes you think silly things, Bordeaux makes you talk about them, and Champagne makes you do them ---

Brillat-Savarin

heyjude

heyjude

Posted
Posted

My sister had 9 waiting for me when I got to NYC, including the original 2 volume boxed set of Mastering the Art of French Cooking and a 1st edition of Flo Braker's Simple Art of Perfect Baking.

Judy Amster

Cookbook Specialist and Consultant

amsterjudy@gmail.com

  • 2 weeks later...
ronnie_suburban

ronnie_suburban

Posted
Posted

I expect this thread to be hit hard over the next few days :biggrin:

I received 4 more for the holidays:

Bouchon

On Food and Cooking (new edition)

Best Food Writing 2004

Nancy Silverton's Sandwich Book

I also received some "bookable" gift certificates, so I'll likely be back soon :wink:

=R=

"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

bloviatrix

bloviatrix

Posted
Posted

I forgot to mention that I got a copy of Les Halles at Chanukah. Bourdain calls for an awful lot of pig product in the book, I don't think it's going to get much use.

"Some people see a sheet of seaweed and want to be wrapped in it. I want to see it around a piece of fish."-- William Grimes

"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs

maggiethecat

maggiethecat

Posted
Posted

76,941.

Blovie, I agree about the plenitude de porc in Les Halles, but there are a solid beef and fish sections too. And you don't have to add lardons to everything, much as I adore them. The onion soup, for example, would be wonderful without them -- hey, Pepin doesn't use them is his recipe.

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Marlene

Marlene

Posted
Posted

Add 5 more for me. Yay Christmas!

Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

culinary bear

culinary bear

Posted
Posted
Add 5 more for me.  Yay Christmas!

My records say 242, but that doesn't include some I have in storage in the parental vaults. Put me down for that many for the moment. :rolleyes:

I'm only 29 - the 242 represents about five years of casual acquisition and about 2 of the serious variety. Bugger, I'm going to need a big house to retire in. Sod the wallpaper, I'll just have bookshelves!

Allan Brown

"If you're a chef on a salary, there's usually a very good reason. Never, ever, work out your hourly rate."

judiu

judiu

Posted
Posted

Four more for me! 3 "varietal" printed in Australia, and a cooking history that I'd been wanting for ages!

"Commit random acts of senseless kindness"

elswinger

elswinger

Posted
Posted

add a few more for me:

American Pie

Grilled Cheese

The Iron Skillet Cookbook

"Homer, he's out of control. He gave me a bad review. So my friend put a horse head on the bed. He ate the head and gave it a bad review! True Story." Luigi, The Simpsons

Marlene

Marlene

Posted
Posted

One more today. Alton Brown's "Im Just Here for More Food"

Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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