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Chef's Picks: Great Cookbooks
Pick # 1
The James Beard Cookbook
By Isabel E. Callvert, James A. Beard, John Ferrone (Editor)
Synopsis:The recipes in this revision of the classic work by a man who revolutionized the way we think about food incorporate use of food processors and other technological advances and reflect the evolving eating habits and preferences of Americans today.Winner of the R.T. French Tastemaster Hall of Fame award, this cookbook has been a favorite with beginning and advanced cooks for more than 35 years.
Pick # 2
James Beard's American Cookery
By James A. Beard, Earl Thollander (Illustrator)
Synopsis:James Beard, one of America's greatest authorities on food and one of our best loved chefs,put practically everything he learned about cooking into this single maginificent--now classic--volume.Here is Beard's very best, including more than 1,500 of his favorite and most successful recipes, as well as his advice on dozens of cooking questions. 144 illustrations.
Pick # 3
Craig Claiborne's the New New York Times Cookbook
By Craig Claiborne, Pierre Franey
Synopsis:Reflecting the revolutionary changes that have occurred in American kitchens, more than one thousand regional, ethnic, and haute recipes are accompanied by black-and-white drawings throughout.
Pick # 4
The New Joy of Cooking
By Irma S. Rombauer, Marion Rombauer Becker,
Ethan Becker, la Maestro
Synopsis:The most enduring and trusted cookbook of all time, revised for the first time in more than 20 years--with thousands of great new recipes that will keep home cooks reaching for Joy for years to come. 1,000 line drawings. Ribbon marker.
Pick # 5
Larousse Gastronomique :The New American Edition
of the World's Greatest Culinary Encyclopedia
By Prosper Montagne, Jenifer Harvey Lang (Editor)
Reviews:Reference Editor's Recommended Book. Some books hang around long enough to become part of the language, and then they're considered classics,but the real classic earns its status with overwhelming merit; such is the case with the Larousse Gastronomique.
It's been around since 1938, with 8,500 recipes, over a thousand pages of encyclopedic knowledge from A (Abaisse--a pastry making term) to Z (Zwieback--a kind of biscuit), and the final word in matters culinary. Handy for cooking terms, kitchen queries, and "hey, did you know ..." Sunday afternoons, the Gastronomique deserves respect and a big place on your cookbook shelf.
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