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Major cookbook collection downsize


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If I had my way, every square inch of my flat would be covered in cookbooks.  

 

The fact that it isn't means that I've managed to exercise some form of self-control.

 

I'm considering getting rid of some of my non-food books to make room for more cookbooks.  It does help though that I am extremely picky.  Otherwise I'd have run out of room a long time ago.

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On 01/08/2016 at 9:46 PM, MArkF said:

I just got rid of more than 120 cookbooks effectively eliminating my collection. I get so many recipes on line now that I virtually do not use them anymore.

 

i just wonder if I did the wrong thing.......

 

thoughts?

 

Mark

 

I've been giving mine away but  not to any random person. I bring with me cookery books/mags on holiday to give to owners of the lodging. They can use them or leave them in the lodging for others to read. My beer glasses are given away in the same way. I want an empty house (it's a bit hard when the partner is a hoarder)! I don't cook with them, just read them like novels.

 

Howeverrrrrr... I won't part with these. All right, I can part with 2. OK, 3. But only the person I want to give them to wants them. The 2 I want to keep will go in the incinerator with me. These are no cookery books, although they do contain some recipes. Beautiful photography, exhaustive research, good translation (originally in German), every page brings you closer to the country and its people. THIS is how you learn about a country (its culture and history) through food and drink - its heart and soul!

 

5k7qpDF.jpg

 

Unfortunately, no one on here lives in the country where I'm going to next. And my big trip next year also. I'm pretty sure no one here lives there.

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You can also "release" cookbooks into the wild, so to speak, through BookCrossings.com (click...then click on "more" under the third step shown on the home page).

I have a friend who is a member of the web site and she releases books. She leaves cookbooks in the lobby/waiting areas of restaurants. 

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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4 hours ago, Toliver said:

You can also "release" cookbooks into the wild, so to speak, through BookCrossings.com (click...then click on "more" under the third step shown on the home page).

I have a friend who is a member of the web site and she releases books. She leaves cookbooks in the lobby/waiting areas of restaurants. 

 

What a great idea!  We've tuned in to the unofficial book exchanges at many parks, and the slightly-more official book exchanges called "Little Free Library" - all of them on a philosophy of "take one, leave one" without anyone counting - but I've never seen a system for tracking one's releases.  That makes it even more fun.  :smile:

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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  • 7 months later...
8 minutes ago, FrogPrincesse said:

Interesting article from Eat Your books about downsizing - Managing your [cookbook] collection to make it work for you.

 

 Wonderful article and she has some very pertinent points.   I am at the stage now where I don't want to bake in the big oven because it will take me half an hour to empty it. How sad is that? Not sure how I'm going to handle that.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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On 6/26/2017 at 3:30 PM, FrogPrincesse said:

Interesting article from Eat Your books about downsizing - Managing your [cookbook] collection to make it work for you.

 

Interesting post. It's almost exactly the opposite of my approach. I like big references, and try to stay away from "picture cookbooks." I have references for French, Indian, and Italian cooking, plus Joy and a couple of Bittman books. I have a couple of the "picture books" from before I realized that I never cook anything out of them; Hazan or Jaffrey just feel like much better "space investments," so to speak. Photos of interesting food (and videos of people preparing it) can be found online if need be; I don't need them occupying my home.

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I'm afraid I'm in the "too many books" camp, and that blog post has me nailed.  Her first rule made me laugh with rueful self-recognition: "Don't open the book. Once you open the book - you are screwed - that looks good, I'll make that some day...". That is exactly what happens to me every time I start to cull.  I just made my annual Friends of the Library donation and sent a couple dozen cookbooks, along with even more non-cookbooks, to find new homes and make a few bucks for the library.  There are at least 5 books still on my shelf that I opened, looked at, thought "oh yeah, I wanted to make that!" and put back.  This time around I marked the recipes. I am getting better, however, at using the "let this book go free so somebody else can enjoy it" attitude.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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I'm with you...I have tons of cookbooks and I really don't use them anymore.  I have thousands of recipes stored in my Living Cookbook software and I reference those.  Aside from that, I get most of my recipes these days off the web.  While I still have an attachment to all those lovely cookbooks, I just need to find a worthy place to donate them.

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I find that I don't use very much cookbooks written by authors who also  have big name restaurants ( with a few exceptions ). I am keeping mostly classics. I get many recipes online and find that I can get most of what I need.

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