Cookbooks: What's Old Is New - a list by seantimberlake

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This year marks the 75th anniversary of the publication of The Joy of Cooking, and a new commemorative edition was released. Today, cookbooks are dime-a-dozen, but the classics are still with us, and still worth getting.

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Viewing 1-10 of 12 Items

New York Times Cookbook

First to recommend

Description

A classic American cook book that leverages the most American of traits: Multiculturism. An excellent resource to dabble in a wide variety of cuisines in the home.

Updated Dec 4, 2006

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Mastering the Art of French Cooking

5 people recommended this item

Description

In an era when most American housewives were cooking shrink-wrapped food in convection ovens, Julia Child reawakened the world to the simplicity and satisfaction of home cookery, seen through the rarified lens of French cuisine.

Updated Dec 4, 2006

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Escoffier: The Complete Guide to the Art of Modern Cookery

First to recommend

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As good as it was at its release more than a century ago, Escoffier's techinques and recipes are foundational for chefs both in the professional arena and at home.

Updated Dec 4, 2006

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Larousse Gastronomique

4 people recommended this item

Description

"...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." (via Squid Ink)

Updated Jul 15, 2009

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Joy of Cooking: 75th Anniversary Edition

First to recommend

4 people recommended this item

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The Joy of Cooking is the ultimate go-to book for the kitchen. All the classic American recipes are represented and perfeected here, and the new 75th anniversary edition takes a slightly more modern approach

Updated Dec 4, 2006

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The New Moosewood Cookbook

3 people recommended this item

Description

This is a classic - been around since 1977!! This is a source book for most of the vegetarian recipe out there. Should be in anyone's recipe library. Cute drawings too.

Updated May 16, 2007

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The Fannie Farmer Cookbook: Anniversary

First to recommend

3 people recommended this item

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This is the book that embodies old-school. The original Fanny Farmer cookbook dates back to the late 1800s, but the contemporary edition shows that what's old is truly new.

Updated Dec 4, 2006

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The Silver Spoon

First to recommend

3 people recommended this item

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Incredible encyclopedia of traditional Italian cooking.

Updated Aug 21, 2006

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Betty Crocker Cookbook: Everything You Need to Know to Cook Today, Tenth Edition

First to recommend

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The name Betty Crocker is synonymous with great, straightforward American cooking. Like The Joy of Cooking, this book should be your bible when it comes to basics in the kitchen.

Updated Dec 4, 2006

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The New Enchanted Broccoli Forest

First to recommend

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Another example of a sequel that lives up to its predecessor, The Enchanted Broccoli Forest is a must-have for the vegetarian home cook.

Updated Dec 4, 2006

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