First food book I ever bought and read was by Lynn Rosetta-Casper of The Splendid Table fame and was entitled How to Eat Supper. I got to meet her in person became a foodie after that. Peter Reinhart’s The Bread Baker’s Apprentice enlightened me about artisan bread baking. I also got to meet him. I’ve recently read the Ken Forkish book Flour, Water, Salt, Yeast and really enjoy his approach to artisan bread baking. Seriously, I also think Meathead has done as much as anyone to enhance my culinary skills vis a vis BBQ and related foods. I’ve recently enrolled in the Chefsteps Studio Pass so will be interested in how they influence my cooking.
-
-
Diving deep into this carnivore diet has been a bit of work. I have picked up a book of recipes on it. But there is definitely some juggling of the mind with this way of eating & cooking. One thing I knew would come but did not expect this magnified was the weight loss, 9 lbs in 8 days. I feel very energetic & great! I need to gather sources for meals & snacks & “eating out”.Comment
-
Wow, so thought provoking… I am all over the board on this, because I am interpreting the question so many ways.
local LA people that I am proud to call friends
Gustavo Arellano
jonathon gold
evan kleiman
writers/authors I love
Charles perry (not biased because he is the president of my culinary historians club)
Peter Meehan
Ruth Reichel
anthony bourdain (had nothing to say about him as a chef until I read what he wrote…💕💕💕. )
the staff at Lucky Peach
toni tipton martin
Edward Lee
michael w. Twitty
Elizabeth david
anne willan
sarah loman
I love this post because I read cookbooks like they are novels… I love it when the book tells a story. While I respect the heck out of Joy or BHG, those are truly recipe books, nothing personal or intimate….And my copies are dog-eared to death. But I love the stories from the authors I mentioned above.
thank you Richard Chrz for this.,
Comment
-
I forgot Kevin Belton and Rodney Scott. And the entire staff at Cook's Country. I guess I have kind of went beyond the original question though lolComment
-
I have only a few BBQ books and only 1 or 2 cookbooks. But I have YouTube and Paprika.
There is the White Trash Cookbooks White Trash Cooking: 25th Anniversary Edition [A Cookbook] (Jargon): Mickler, Ernest Matthew: 9781607741879: Amazon.com: Books
Who really would not enjoy Pop-Open Biscuits slathered with mayo?Comment
-
One of my favortite food writers/aggregators is David Joachim (pronounced j'wok-im). I like his humor and since I know him fairly well he is a very good dude in real life (and he's a drummer in a great band). Robert Moss is another, for the same reasons except the dummer part.Comment
-
Off the top of my head a couple writers I haven't seen on this thread....Mark Kurlansky and Matt GouldingComment
-
More...
Fuschia Dunlop, Food Of Sichuan. Far more than a cookbook, she takes time to tell you the history behind things and the many ways of cooking sichuanese food. https://www.goodreads.com/book/show/...zYITwp0&rank=1
Paula Wolfert (most of her stuff) - The Cooking Of The Eastern Mediterranean. Again, as much a travelogue as a cookbook. https://www.goodreads.com/book/show/...fGxxYZj&rank=1Last edited by rickgregory; November 4, 2022, 05:47 PM.Comment
-
I kin rite bout food wiff da best of em, yeah! Whataya wanna no.Comment
Comment