That last post about my devotion to using cookbooks was easy peasy. This follow-up which I promised, not so much. Not because I have a hard time sharing some of my favourites but because there are so many that I go-to but usually for very specific recipes or types of recipes.
If you’ll forgive me, I’m likely going to go a tad basic simply so I don’t get carried away or so I don’t frustrate myself in deciding which to tell you about and which to leave out.
I use cookbooks for different purposes. Sometimes I’m simply browsing for ideas — a starting point for my creativity. Other times I’m looking for something quite specific such as a particular ethnic dish or maybe the perfect brownie.
I’m going to begin with the one with the most nostalgia. This is my mother’s copy of “Better Homes and Gardens New Cook Book” and I can’t for the life of me find a publication date. I’m going to guess it was either very late 1940’s or perhaps 1950 or 1951. It was my mom’s ‘how-to’ guide when she got married and it’s the cookbook I used when I began cooking at ten and well into my teens. My mom bought me my own updated copy when I got married many decades later.
The other one I still use as a go-to when I’m wanting to make chicken and dumplings, or homemade egg noodles, Johnny Cake, or any number of other sweets or savouries, is Edna Staebler’s “Food that Really Schmecks.” I also have “More Food that Really Schmecks” both of which my mom bought me because I used hers all the time when I was still at home. Both versions of my copies are well used with all kinds of notations on multiple pages and in the index as well. There are enough splatters on the pages, I could likely make a meal out of those alone.
Now on to a few of the ones I always rely upon when looking for appetizers or for something sure-to-please when we’re having friends over for dinner. A few decades ago I bought “Everyone Can Cook Appetizers” by Eric Akis and I still use many of the recipes in this one. Speaking of dinner parties, Ina Garten’s “Barefoot Contessa Foolproof” has numerous appetizers, mains, and desserts I have served to great accolades to a variety of guests over the years. Any time I’ve served the Tomato Crostini with whipped feta or (my favourite) the lobster corn fritters, guests always love it and want the recipe. My tip: since we can’t get lobster (besides it’s cost prohibitive here) I always make mine with shrimp. The lamb shanks and Amelia’s jambalaya are always a hit. I also think Ina’s sticky toffee date cake is the best.
If you come into my pantry, you’ll notice I have an entire series by Shelley Adams entitled “Whitewater Cooks” and for good reason. Just like Ina’s recipes, there isn’t a single one that won’t make you look amazing, whether you are or not. Although I have the entire series, the two that get used all the time are Whitewater Cooks with Friends and Whitewater Cooks at Home. Those two, for me, offer the most diverse and most desirable of dishes. Like Ina’s Foolproof book, these cover everything from appetizers through entrees to lovely desserts.
Speaking of desserts, I’ve learned that amazing desserts really can be the crown of a good meal. Although I’ll pick a dessert from one of the books mentioned above, the two cookbooks that deserve to be at the pinnacle are a little more recent in publication. If you want to make dynamite cookies worthy of awards — and ideal for gift giving — get yourself Sarah Kieffer’s “The Vanilla Bean Baking Book” but don’t stop at her cookie recipes. You’ll want to make her cakes, loaves, oh and the n0-churn ice cream recipes! I don’t own an ice cream churn but when I make one of the no-churn ice creams, well guests think I’m genius! Please don’t tell them otherwise.
And finally, “Ready for Dessert” by David Lebovitz is priceless. I love reading his interesting stories and preambles as much as trying the recipes. Believe me, if you want to serve something special or make something special to gift to someone, this book is invaluable. Unlike some of the other cookbooks, some of his dessert recipes may take a bit more effort and time, but not all of them are that way. Although I’m reluctant to pick one single item, I must tell you that his Fresh Ginger Cake is (to use a very tired cliche) to die for. Oh man. Oh and the Orange-Cardamom Flan — well, it melts in your mouth as your taste buds hit a euphoria they’ve never known.
Brownies. You’re likely wondering why I haven’t mentioned brownies because isn’t everyone always looking for the perfect gooey but crinkle-top brownie? Of course. I’m incredibly fussy about my brownies. They can’t be cakey and should never ever be dry. And absolutely no icing. After trying oodles upon oodles of recipes over the decades, I finally found THE brownie. … where, you ask? Well, I can make the brownies from either “Ready for Dessert” or “The Vanilla Bean Baking Book” and they are absolutely perfect.
Gift Giving. On occasion I give a cookbook as a gift. Sometimes it’s a hostess gift; sometimes it’s for someone I feel would appreciate that kind of thing. Although I’ve also given other cookbooks as a gift, the ones I recommend considering are any of the “Whitewater Cooks” cookbooks. The reason is because, especially if it’s one of the two noted above, the recipes are easy to make, simple ingredients, and with excellent results. Whether it’s for someone wanting to get out of a rut and try something new or a real foodie, these make welcome gifts.
So, there you go. I still feel guilty about not including certain other cookbooks, but I’m quite satisfied with this small list.
We all like to eat, and cooking for others is a great way of reaching out to one another. Whether it’s comfort food, celebration food, or nibbles over a quiet conversation — we can be grateful for a wide variety of amazing cookbooks at our fingertips.
Now it’s YOUR turn. Tell me if you have a favourite cookbook or one you turn to for making a special meal or maybe just that one perfect recipe that you love.
A fellow cookbook lover here! I have gotten rid of more cookbooks over the years than most people have ever owned. My most used book is also the red checked Better Homes & Garden Cookbook. Mine is from 1971, a gift from my mother. It is worn and splattered and much loved. I bought a newer addition a couple of decades later and was interested to see what some of the updates were. Such as the cranberry orange bread (was it muffins?) that had more sugar added in the later edition. Our collective sweet tooth must have grown.
I also love the church cookbooks that used to be regular thing for church women to do. My most treasured is one put together by my mother’s Sunday school class. I know nearly every lady who contributed to it. And I think all of them have passed on now. What a legacy they left! The funny part is seeing a couple of recipes that my mother included–and I have zero recollection of her ever making them!
my life of cooking has been different from most people. growing up in the northern part of the US and then as a young adult, moving to the southern part of the US has forced me to combine my early cooking skills with the spicy, flavor filled spices of the south. in recent years i began to wish i could go to culinary school; not to be a professional cook, but to be a skilled cook. since that was a pipe dream : – ), i began watching Jacques Pepin on youtube and although i don’t care for many of his recipes, he taught be about technique and he taught me about what flavors compliment each other the best.
so, i’ve taken my cooking skills; first taught by my mother, then in high school to a new level. i do love to cook and now i no longer like to eat at restaurants and i’m very particular about whose home i would eat in. now that i’ve become so aware of the difference between throwing a meal together and preparing dinners, i’ve found that not very many women in my life actually ‘cook’.
it’s very refreshing to know that you and others who visit your site take pride and find enjoyment in preparing meals. the women who surround me, laugh at me when i say how fun it was to remove the skin of red peppers by heating them and placing them in a brown paper bag.
oops, i just fell off my soapbox : – )