The New Moosewood Cookbook
I love the original Moosewood Cookbook. The recipes are easy to follow and always turn out well. They also have the added benefit of being fairly healthy and inexpensive to make.
"...Larousse Gastronomique, Julia Child's favorite book and quite possibly the one book you should have in your cookbook library. Well, other than Mastering the Art of French Cooking. Larousse Gastronomique is not precisely a c... "...Larousse Gastronomique, Julia Child's favorite book and quite possibly the one book you should have in your cookbook library. Well, other than Mastering the Art of French Cooking. Larousse Gastronomique is not precisely a cookbook but an encylopedia, a catalog of culinary terms, techniques and recipes. First published in France in 1938, the book was edited by Prosper Montagné, contained a preface by Georges Auguste Escoffier, and numbered 1087 pages. Larousse was translated into English in 1961, and in 2001 an updated version, expanded a few hundred pages to include more cuisines and photographs and overseen by culinary luminary Joël Robuchon. The book covers a lot of ground, from abaisse (a sheet of pastry) to zuppa inglese (a 19th century Neapolitan dessert), weighs a hefty 8 pounds (useful to weight terrines), and packs in a surprising amount of recipes. It's an awesome book, pleasurably daunting in its scope, and you can see why Child revered it. "If I were allowed only one reference book in my library," she wrote, "Larousse Gastronomique would be it, without question."
This book, a legend in itself has saved my butt and tought me so much. The first two cookbooks i received were this, and a rustic and well worn copy of Betty Crocker. I still have both and cherish them equally.
This is the new english translation of Italy's best selling cookbook for something like 50 years. If you love italian food, this is a treasure.
Marion Cunningham is one of my very favorite food people out there and I often turn to my squat paperback edition of the Fannie Farmer Cookbook just to read her words and immerse myself in her wonderful food philosophy.