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Comments
The top of my list of essential cookbooks is "Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker and Ginnie Hofmann. Right behind it is the "Fannie Farmer Cookbook" by Marion Cunningham , "Complete Book of Breads" by Jr. Bernard Clayton, and "The Theory and Practice of Good Cooking" by James Beard.
Nov 27, 2010 at 8:59 AM
Agreed. "Joy of Cooking" has just about every recipe you could ever want to cook. I rarely follow recipes, but this book is a great stepping off place for when you're trying something new.
I was baking pies this Thanksgiving with my mom, and had forgotten to bring my copy of "Joy" with me. The recipes we used weren't nearly as good as the original "Joy" recipes, and the constant refrain coming from me was "That's not how Joy does it!"
Nov 27, 2010 at 1:39 PM
Well, I guess you know what you can give your mom for Christmas!
During the period when all my friends were getting married, I would give them the Joy of Cooking and the Fannie Farmer cookbooks as a gift.
Nov 27, 2010 at 2:27 PM
I have no education; only my experience and a passable wit. (grin) I seldom use a cook book, except as a reference, but I have good times reading them. I have Julia Child's "Mastering the Art of French Cooking", a two volume set, and it's a real gem of technique and comentary. The one all-encompassing reference book is The Complete "Joy of Cooking" by Rombauer and Rombauer-Becker. Joy of Cooking is THE book that gives me confidence to take on new dishes, though I do not actually follow the recipes. I also use America's Test Kitchen cookbooks and Cook's Illistrated magazines. Their recipes are good enough to use (if you want) exactly as they are printed. And I always find something that helps.
Nov 27, 2010 at 7:36 PM
I never use any of yours. I also own thousands more than I cook out of, but the ones I cook more than one recipe out of are Fannie Farmer, the Joy, Marcella Hazen, Nesta Ramazani's book about Persian cooking, Elizabeth David's book of breads edited by Karen Hess, China Moon, and _A Bowl of Red_, by Frank S. Tolbert. I cook a lot out of my own ethnic cookbook because it is anthology of the kind of recipes I like, and I'm always retesting.
Nov 27, 2010 at 9:25 PM
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