I don't organize my cookbooks in any fashion such as alphabetical, by subject or type of cuisine. The ones that get used most just end up on the most accessible bookshelf, and I have a sense of where they are. Here's a shot of the current configuration of cookbooks that have migrated to the "most accessible" shelf.
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Club Member
- May 2017
- 2560
- La Crescenta, CA
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Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
I really like Salt, Fat, Acid, Heat. Not sure about that Meathead cookbook
Here's my cookbooks that have been getting perused. Paul P's Louisiana Kitchen, The Mile End Cookbook and Zahav are the most used recently. Zahav has a skewered chicken with Harissa/Onion puree that is fantastic.
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This is my go to books....really like the ones by Chris Lilly..he dives into details..and i have a family connection with Big Bob..so tilted a bit i am..i also have several binders of lessons ive learned cooking and travling around on the different circuits....i really dont cook the same way everytime..the dish kinda speaks to me at the time on what i need to change up..
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