I have more cookbooks than one person could use in a lifetime, but I can’t help myself! I read them for fun and when I find a terrific recipe, I put it into my MacGourmet program and eventually share it on Delishable.net.
Here are the names of cookbooks that I have found to be the most reliable and helpful, in alphabetical order. Click on the title to see more about each one. Read on!
The Complete Wok Cookbook – from Sunset Books. Fairly simple stir-fry recipes for everything from fish & meat to vegetables.
Fit for Life (for super healthy recipes) – by Harvey Diamond. Reliably good recipes for the health conscience. Even the ones with a long list of ingredients are not difficult.
Fleischmann’s Bake-It-Easy Yeast Book – My ‘go to’ book for a huge variety of reliable bread recipes.
How to Cook Everything: Simple Recipes for Great Food – by Mark Bittman. From boiling water to roasting meat, this book covers it all. Created for the novice cook.
Indian Cookery – by Madhur Jaffrey. Fantastic & authentic East Indian dishes. Not for the beginner.
Mediterranean Food of the Sun -by Jacqueline Clark. Excellent recipes for all kinds of dishes made with summer vegetables, from beginner to advanced.
Seasons of My Heart – by Susana Trilling. Authentic made-from-scratch Mexican recipes. All that I have tried have been delicious. Not for the beginner.
Secrets of Good Carb, Low Carb Living – by Sandra Woodruff. Mostly easy recipes, very tasty and terrific for GOOD food while cutting back on carbs and calories.
Southeast Asian Cooking – part of the California Culinary Academy series. Authentic recipes for all kinds of Asian dishes and homemade curries and spice blends. Every one that I have tried has been excellent. Not for the beginner.
Japanese Family-Style Recipes – by Hiroko Urakami, with fifty-three recipes that represent the best of Japanese home cooking, ranging from soups and main dishes to snacks and desserts.
Cooked: A Natural History of Transformation – by Michael Pollan. Fun to read, Pollan covers the science of cooking with lots of stories about the transformation of food ‘cooked’ by fire, water, air and fermentation. Although not a cookbook, the few recipes in it are excellent.