• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

maggiethecat

Cookbooks – How Many Do You Own? (Part 1)

599 posts in this topic

Just a drop in the bucket....15

FM


E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

Share this post


Link to post
Share on other sites
Lily, that's

14940

including s'kat's notebooks and Marlene's pending order.

Thanks for the math, Archie dear. OK, 14955 . And counting.

So assuming that cookbook height averages 12", we have 2.83 miles of cookbooks end-to-end.


Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Share this post


Link to post
Share on other sites
including the dozen or so that are stuffed sideways into the space above the standing books.

I think you've touched on a universal book storage technique.

I only have about 40 cookery books. I never, ever thought I'd feel embarrassed about this. Until now.

Share this post


Link to post
Share on other sites

Tack on another 50 or so for my house.

Share this post


Link to post
Share on other sites

how much money could we raise if we sell them all on ebay?!? :smile:

Share this post


Link to post
Share on other sites

SELL THEM?!?!?!?!? :shock::shock: Would you sell your children? (Oh, maybe better not to put it that way :wink: ) Anyway, the answer is NONE, because I would buy Scottish Chef's, and he would buy Maggie's, and she would buy Crumbs's, and so on around with merely a re-distribution of books and money. :laugh:

Anyway, we haven't determined how many duplicates we have, taken all together. How many of us have Mastering the Art I and II? Larousse Old and/or Larousse New? How to Read a French Fry? I wouldn't take that number out of the total end-to-end, but I'll bet it would cut down some on the number of titles.

Share this post


Link to post
Share on other sites

Add 150 to the total from me.


Stop Family Violence

Share this post


Link to post
Share on other sites

I'll do a count when I get home but I have a question about the parameters - can we count my Art Culinaires? They're hard bound and rather large AND (there's more? yes!) the only periodical we have to-have to keep.


Share this post


Link to post
Share on other sites
I used to read the classics.

Such as "Mastering the Art of French Cooking?" or Larousse?

Share this post


Link to post
Share on other sites

Err, I've just measured them - about 75 ft of bookshelves. I reckon that s about 1000 books.

Share this post


Link to post
Share on other sites
SELL THEM?!?!?!?!?    :shock:  :shock:  Would you sell your children?

There are days! :biggrin:


Marlene

cookskorner

Practice. Do it over. Get it right.

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

Share this post


Link to post
Share on other sites

300ish...plus many scraps of paper.and assorted notebooks from places that I've worked,here and there.The funny thing is,I never cook very often from recipes at this point...just use them for ideas,a sense of time and place, people &countries that I've never known,or visited a few times,a sense of the person who wrote them,...and great pictures!

Share this post


Link to post
Share on other sites

131 plus 4 on the way.

Please don't tell my husband !!! :biggrin:


<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites

About 80, but clearly I'm a neophyte.

Prominently displayed in the collection: How to Cook Without a Book by Pam Anderson.

Share this post


Link to post
Share on other sites

I have 47.

And of those two are more my cooking journals from when I was growing up - recipes in a large childish hand and collages and so on.

So maybe 45. Sigh.

I feel deprived. That's it - I'm going to the favorite cookbooks thread and ordering 5 more.

That's it. Amazon, here I come.

Excellent idea, maggiethecat.

Share this post


Link to post
Share on other sites

Since I've been outed by Jason and NSM, I admit to having rooms full including some that are on loan to other eGulleteers. I tried counting, but I felt a little like Rain Man. So, I did an estimate and I think there are about 3750 in my apartment. They cover 3 rooms and a hallway and I know where to find most titles. I enjoy them all, even the way they look on the shelves. Over the years, I've sold and given away hundreds more. People often ask me which I'd keep if I could only have 5 or 10 or 25. My answer changes often, but always includes my signed Julia Child's and my mother's Toll House Recipes. I know many people say that a good cookbook should be covered with stains from use in the kitchen, but I like to keep mine clean. I copy a recipe that I want to use onto a 5x8 index card to take into the kitchen. Then I can file it or toss it depending on the result. All in all, not a bad little hobby.


Judy Amster

Cookbook Specialist and Consultant

amsterjudy@gmail.com

Share this post


Link to post
Share on other sites
All in all, not a bad little hobby.

That, Jude is an understatement. And I admire your steps to make sure your collection stays in good shape.

But, a good point. Collectors collect, whether it be bottlecaps, art or, as Sir Peter Wimsey used to say: incunabula. (Sp.? Always loved that word)

Thanks to your motherlode, we are at 20,585. 3.89 miles.

Thanks, Indiagirl!


Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Share this post


Link to post
Share on other sites

maggiethecat - the engineer in me wonders - what average dimensions are we using for these cookbook to mile conversions?

and are we laying them end to end or stacking them like they would be in a bookshelf.

yes, I know, if the engineer in me was also not as lazy i would go figure out through some simple division but lazy i am .....

:P

Share this post


Link to post
Share on other sites
maggiethecat - the engineer in me wonders - what average dimensions are we using for these cookbook to mile conversions?

and are we laying them end to end or stacking them like they would be in a bookshelf.

yes, I know,  if the engineer in me was also not as lazy i would go figure out through some simple division but lazy i am .....

:P

I am using a totally unscientific average for height of book: 12 inches. And I am laying them out end-to-end.

But, hmm, if we averaged the thickness, and stacked them....how long to get to the moon?


Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By boilsover
      My Breville BSO 800XL  just died on it's second birthday, after only *extremely* light use at my beach house.  Just won't power up.
       
      Reading online, I learned that a common failure mode is the thermal fuse blowing -WHICH IS DESIGNED TO BLOW AT <450F.  This is a $3 part at Radio Shack, and there is a detailed instruction on how to replace it here:  http://virantha.com/2014/03/02/fix-your-breville-smart-oven-by-replacing-the-thermal-fuse/
       
      So I guess I'll give fixing it myself a try and report back.  Has anyone here done this repair?  Was it successful?  And why would Breville use a fuse that is lower than the appliance's top heat settings?
       
      Thanks!
    • By CanadianSportsman
      Greetings,

      I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly. 
    • By Franzisaurus_Rex
      I've had an idea flowing across my brain waves over the last few months. It's on every channel and I'm getting ready to pull the trigger. 
      I'd like to try to braise a dish in my smoker. I am thinking of braising a rabbit, but the I'm not looking for guidance on the protein/ingredients, rather the technique. I turn to you, o internet, in hope you will tell me your secrets.
      Has anyone ever braised in their smoker before? I've done some research, but I haven't seen much on the "how to" for the technique. Here's my plan:
      - Brown the rabbits on skillet (stovetop)
      - Get the aromatics/other stuffz sweated browned, etc.
      - (MEANWHILE) Smoker heats up to 300-325 degrees.
      - Add stock to rabbit, bring to a simmer on the stove top.
      - Transfer to smoker, braise uncovered for 1-2 hours, then cover with foil to finish for as long as necessary.
      I've seen folks smoke and then braise, but I haven't seen much on the idea of braising something IN the smoker. I saw something on CookingwithMe.at about doing something similar with pork belly, but that's about it.
      All I know is that after using stock+drippings from a smoked turkey created this CRAZY MIND-BLOWING flavor, so I'm basing this a lot off that idea.
      -Franz
    • By boilsover
      The 2017 iteration of the International Home & Housewares Show is being held March 18-21 at McCormick Place in Chicago.  This is the world's 2nd-largest tradeshow for the cookware and housewares industry, close behind Ambiente in Frankfurt.  It is a cornucopia of what's new and what's coming down the pike in the world of cookware, and if you've ever wondered about why makers do the things they do, this is your opportunity to talk with execs and their product development people (e.g., you can discuss ceramics with the 6th-gen owner of Emile Henry).  It takes an able cookware geek a full two days to cover all the booths.
       
      Are any eGulls or eGuys besides me attending? 
    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
  • Recently Browsing   0 members

    No registered users viewing this page.