Don’t judge due to the Paul Hollywood Bread book; it was a gift. Admittedly, most of these belong to Mari Jo. She was collecting cookbooks before she was born and was bequeathed them by her forebears once she got culinary knowledge.
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Don’t judge due to the Paul Hollywood Bread book; it was a gift. Admittedly, most of these belong to Mari Jo. She was collecting cookbooks before she was born and was bequeathed them by her forebears once she got culinary knowledge. -
I realize this is sacrilegious, especially for those that like to hold the actual book, but all of our cook books have mostly been converted to a digital media because the books themselves take up way too much space. I would say we have 5-6 dozen different books ranging from family/church to Betty Crocker and all points in between. I guess the ones I like best are family recipes that I know by heart, but I do like some of Treebeard's cajun recipes. Anyway, here is the best picture of them I could get..
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I have quite a few of the ones already posted but here are my two favorite cookbooks...
Years ago my Mom and Grandmother created a cookbook titled "Please Have Some More" one of my Grandmother's sayings during family meals. A few years later they came out with "Please Have Some More Again"
They are family favorite recipes as well as many from others in the local community.
You can tell that the pink one is well used...
Last edited by BKYDBBQ; April 24, 2023, 01:07 PM.Comment
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My cooking has evolved over the years and now I get recipes from anywhere and everywhere (internet, AR, friends, etc.). I love buying cookbooks, but generally now I buy them to read to learn about the author, the history, specific technique or to get to know the geography before visiting, but not for recipes.
The pics below are the books that I still use to pull recipes from.Attached FilesComment
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Got Meathead’s, both Franklins and some others shown. Here are a few favorite go tos:
especially informative are the Lafrieda and the Meat Illustrated books.
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The Wok. J Kenzi Lopez-Alt
Fantastic techniques and recipes. Well written, and like Meathead, explains the science behind why things work. It’s a great read as well as a great cookbook.
Meathead: The Science of Grilling.
Well,duh! Do I need to elaborate? 😬
The Joy of Cooking. 1997 Edition. Best milk bread and best pot roast recipe ever!Attached FilesLast edited by Thunder77; April 25, 2023, 08:01 PM.Comment
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Got Meathead’s, both Franklins and some others shown. Here are a few favorite go tos:
especially informative are the Lafrieda and the Meat Illustrated books.
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Panhead John "Bonus Points For Pictures!"
How many bonus points did I get? You posted the above, did you Not?
How about bonus points for all posters who posted pictures? Do they get bonus points too, and if so, how many?
In the sprite of this thread, the following is a great read:
Extra points, I assume.
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Panhead John you can send the free Coors Light to me. I’ll use it to steam some clams. They don’t mind watery beer.
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My name is Karen & I am a cookbook addict. They are all over the house. These are the ones in shelves right now, I read them like novels. Excuse the dog hair, this is a daily vacuum house. No favorites, I tend to pull out 1 or 2 and use a while, then switch. Newest is ATK Outdoor Cooking, I've had few days so haven't looked at it closely yet. Sentimental fav, my aunt's JC Mastering the Art of French Cooking. Given as wedding gift ~1960, signed by JC herself. Carole was my aunt.Attached FilesComment
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acorgihouse my sister! I am the same way! I’ll take pictures tomorrow when it’s daylight.
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I don't think I have a need for the full Modernist Cuisine set anytime soon, but the photography is pretty amazing, from what I've seen. Maybe the single volume 'at home' edition is worth picking up a copy?:
Modernist Cuisine at Home https://a.co/d/3sbixubComment
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I have a copy of that edition, when I click on the amazon link it shows I purchased it Aug 12, 2016. If you look on my bookshelf photos above, it's in the white box in the M section, between Milk Street and Morimoto. It is indeed beautiful, and honestly I have barely opened it in the last 5 or 6 years. It is large, and really doesn't offer a lot of cooking info/inspiration that I can't get simpler by pulling out one of my more easily maneuvered books that I can peruse on the sofa.
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Chef Prudhomme's Louisiana Kitchen. I purchased this book while at a convention in New Orleans in 1986. I had dinner at K-Paul's one evening and asked if he still cooks at his restaurant. He was quite the rage at the time and spent a lot of time on the road doing TV, etc. The waitress said that "if he's in town, he's in the kitchen" and asked if I would like to meet him. She directed me to the kitchen where I found him sitting on his wheeled stool surrounded by a large number of large cast iron pans making the roux. He shook my hand, we chatted briefly and signed my book for me. What a genuinely warm person.
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Like some of you, I used to be addicted to buying cookbooks. Then I went all in on the “internets”. Stopped buying completely and mostly only cooked from things I came across while scrolling. Recent started going back through some of my old ones and it’s been fun rediscovering recipes I used to love but, for some reason, stopped making. And what I’ve really liked is discovering little recipes for sauces, side dishes, condiments etc that I missed in the past. I’ve also started buying new ones again 😬
These 6 have been consulted heavily at the JCBBQ household over the last year. I look forward to finding more missed gems in my older books.
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These are the ones that get used most often. Of course, there’s SE, FN, etc. maybe that’s another thread all together: go-to websites!
I helped on the preserving book. Delilah put me in the credits!
and the one that started it all. I got this before my mom passed away, so I must have been 7 or 8.
random sneak peek inside
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SheilaAnn Well, white sauce is white sauce. You like biscuits and gravy right? As for the dried pressed beef, that stuff is nasty out of the jar. But soaking for awhile gets rid of most of the salty flavor and transforms it into something quite good. Of course, you can also substitute minced beef which is my one of my top five breakfast foods (behind CFS which of course is another white sauce based dish.
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I have all Meatheads, and Franklin’s among many others, but this is by far my most interesting cook book.
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