NON-BBQ Cookbooks

[Nate]

Curious what recommendations are out there for NON bbq (or bbq related) cookbooks.

Maybe it is technique related, the science of... recipes, styles, history, etc... Things like: The Food Lab, Fat Salt Acid Heat, How to Cook Everything...

Maybe it is a recommendation for a how to cook or recipe book for cultural, geographic, and/or ethnic cuisine...

Heck maybe you just found a cool recipe, church, town, school, work,
community, etc... cookbook... I always try to buy a cookbook that is a collaborative / recipe submitted cookbook that is usually a fundraiser of some sort.

*I skimmed the channel and didn’t see this topic... my apologies if it is a repost.

[klflowers]

You hit 2 of my favorites salt fat acid heat and how to cook everything. I also have a very old copy of the joy of cooking. I want a julia child book, just haven't got around to it.

[mountainsmoker]

One of my favorites is the NY Times cook book from about 25 or 30 years ago. Another is the Charleston Receipts that we bought in 1978 what a fun old cookbook with recipes going back to the early 1900's. The latest new one is a James Beard award winner by Kenji Lopez-Alt and his The Food Lab: Better Cooking Through Science, this one just came out two years ago. We also have Julia Childs 1st cookbook. I think we have about 40 in total. And we still reach for JoC first.

[JoeSousa]

Bravetart by Stella Parks is an excellent dessert cookbook. Love everything I have made from it.

[radshop]

I don't know if these exctly fit the NON-BBQ mold because they are both about meats & sausages, but anyway they have ahd had a huge influence on me:

Great Sausage Recipes and Meat Curing by Rytek Kutas

Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman

[Livermoron]

The Food Lab, La Methode/Technique (Pepin), Bravetart are among the latest. Also, "An Edge in the Kitchen"...not a cookbook, but all about knives. A must for us axe swingers that need to know more about cutlery...

[Mr. Bones]

Sweet Kitty!

[Livermoron]

@ Mr. Bones Speaking of cutlery...he carries a pretty impressive set with him, wherever he goes...

[fzxdoc]

Yotam Ottolenghi's cookbooks. The latest is Simple, which is wonderful.

Kathryn

[painter]

+1 on that. I have a number of his books and think they're all terrific. For French influence, try Dorie Greenspan "In my French Kitchen"

[fzxdoc]

I'm really liking Simple, painter , because he uses the word simple as an acronym for various recipe approaches. Sort of fun. S=Short on time. I=Few Ingredients. M=Make ahead. P=Pantry (use stuff from). L=Lazy. E=Easier than you think. His Nobu and Jerusalem cookbooks are wonderful as well. I don't own Plenty or The Cookbook.

Thanks for the tip on Dorie Greenspan.

Kathryn

[FireMan]

Jacque Pepin’s books are great, as mentioned Julia & America’s Test Kitchen is foolproof.

[grantgallagher]

I love alton browns books. There is a recipe buried in one of his good eats books for deep fried paprika chick peas that is just stupid good.

[Mr. Bones]

Reckon this is th first one I used, growin up: it's from 1950...still have it...

This one was th bible, when I was cookin institutionally, an a great reference when cookin fer th masses...

Both are very useful references, even fer an experienced cook...

[Nate]

Bones! I’m lovin’ the Betty Crocker book. I remember one (not sure which one) being in a cupboard at home. Also like the throwback in the other one.

[Oak Smoke]

The Joy of Cooking, mine is the 1975 edition. It's more than just recipes, it goes into the how to prepare something more than most. It's covers a lot of different foods. Believe it or not it even shows how it skin a squirrel.

[Skip]

Having a Joy of Cooking or a Better Homes and Gardens in the cupboard for a reference book on basic stuff is handy for me a few times each year. I agree with many of the ones already listed too. The old Church Cookbooks are always a fun read. They tell a bit of History and remind us of how things have changed.

[Donw]

The Elements of Pizza by Ken Forkish, , Deep Run Roots by Vivian Howard, Heritage of Southern Cooking by Camille Glenn, New Cook Book by Better Homes and Gardens, La Techniques by Pepin.

[AverageJoe]

Two of my favorite books happen to be one BBQ and one Non BBQ. The BBQ one that I go to a lot is the Barbecue Bible by Steven Raichlen. Go to it a lot to try out different rubs and sauces. The Non Is Straight Up Tasty by Adam Richman. His book is based off al the travels that he has done. Adding in a favorite page that I need to make again... soon.

[klflowers]

I used to watch Richman on man vs food religiously.

[Mr. Bones]

Th sauces book is a definite keeper in my collection, will haveta check out Adam's book!

[rgriffeath]

I second both books by Ken Forkish for bread and pizza. "The How’s and Whys Of French Cooking" by Alma Lach is the best French method book I have read. Hows and Whys of French Cooking https://www.amazon.com/dp/0785809260..._8Ss.CbMJRM0E0