Archive for the ‘Cookbooks of the Month’ Category

Recently a LinkedIn member asked what cookbook would you recommend to a friend if you had the opportunity? I thought about it for a second and could only come up with one, namely Betty Crocker’s Picture Cook Book. Okay, can you tell I’m a baby boomer.

Look, it’s one of the few books that has tried and true recipes and foods I’m  relatively familiar with. I have come to the conclusion that many of the cookbooks that are out today are just garbage. There I said it! Yep, garbage.

Celebs are in business to make money, not provide deliciously divine recipes so they really don’t count. Think about it, it takes days, sometime weeks to perfect a recipe and then all of a sudden one of those Food TV Network celebs has not only come out with a cookbook but a magazine filled with more recipes. Really? I guess if I had a slew of CIA grads busy trying this or that I could do it too.

No jealousy here, just wondering what it’s all for? You know, the pretty pictures of food that makes your want to drool, digital photography and a good food stylist can do wonders.

So if you would recommend a book to your BFF what would it be?

Does anyone remember Dione Lucas?

She was born in 1909 and died in 1971. I can remember when she died because there was a nice spread in the New York Times and I was reading it while in study hall in the library at Pershing High School in Detroit, Michigan. It’s amazing the things that really stay with us; I can still appreciated the fact I could read about people all over the world from my little high school library. Today of course there are computers.

Dione Lucas as an English Chef who was the first female graduate of Le Cordon Bleu establishing the first extension of the famous Paris Culinary School in London in the 1930s. I admired the fact that she was a born educator and her cooking was not for show but focused on educating the everyday cook about building a solid foundation in the culinary arts.

In fact I purchased one of her cookbooks in May of 1984; originally copyrighted in 1964 I prepared almost everything in the book for my dad many years later. The title of the book is Dione Lucas Gourmet Cooking School Cookbook and it is a classic; personally I prefer it over Julia’s book because it is truly a “how-to” cookbook and the Maple Cake, Stuffed Breast of Lamb and Souffle au Fromage (hot cheese souffle) are to die for… not to mention everything else in the book. I love the marketing list that accompanies each recipe and the little bits of wisdom she throws in from time to time. If you can locate a copy buy it and begin cooking from it immediately. The food is amazing! I am planning cooking classes for this spring and I am inspired to use this as the text students work from…if I can locate enough copies.

Look, everyone has to start somewhere, so if you are a novice cook or baker don’t fret. All those seasoned cooks and bakers on Food TV Network might have you believe that it’s as easy as pie, but the truth is learning to cook and bake is work, just like learning that job you go to everyday.

Nothing really gets those creative culinary juices flowing like cooking everyday, day in and day out. As a baby-boomer I grew up learning to cook at my moms’ hip, reading cookbooks like they were novels and watching Julia, Yan, Jacque, the Galloping and Frugal Gourmet. This was before celebrity chefs and when food was pure and cooking was about celebrating what you ate, drank and had for dessert.

Do we even do dessert anymore?

Below are some time honored cookbooks that should be in the library of every novice cook. It matters not where you live, there are some techniques and recipes you must have under your belt. Every novice cook should know how to make a great pot roast, chicken and dumplings, baked salmon, and heavenly vegetarian lasagna. Every novice cook should know how to braise, steam, sauté, and broil. Lastly, every novice cook should learn to bake. Yes, bake. Bake something, a pie, cake, cookies, custard, brownies or bread.

It is not necessary that you have all of the books listed, but start with one, just one and work your way through it. There really is something to be said about cooking your way through a cookbook like Julie Powell.

Betty Crocker’s Picture Cookbook – This cookbook has timeless reliable recipes and should be in every culinary library

The Joy of Cooking – Another staple that needs to be on the book shelf since it provides wonderful detailed explanations about food and cooking

Vegetarian Cooking for Everyone – This cookbook offers creative ways to prepare vegetarian meals that are easy and delicious

The Cake Bible – This is perhaps one book that stays open in my kitchen, only because I love making simple little pound cakes…great company pleasers.

The Silver Spoon – If you are lucky enough to locate a copy of this cookbook, buy it immediately. Italian cooks recommend this book and the sauces…well, have mercy! Yes, it is expensive, but it is well worth it…and I have found great recipes in little mail order booklets for $5 and grand sophisticated cookbooks for $70.

Where is the little health conscious cafe that serves really good vegetarian food?  Today, with so little opportunity to choose, it is really great when we have the opportunity to select something that is delicious and healthy. A number of food crafters are opting to specialize in gluten free, sugar free, preservative, additive and artificial flavor free foods; and that’s a good thing. Years ago I had the opportunity to meet Julie Jordan, author of the Cabbage Town Cafe Cookbook; and if you do not have a copy of this unique cookbook, you are missing out on some wonderful recipes that were purely delicious.  Julie was the owner of Cabbage Town Cafe in Ithaca, New York and if there is anyone still around that dined in that little cafe, you are sure to remember how delicious the food was there. I was a food stylist and caterer at the time Julie strolled across the metro Detroit area, promoting her book; the recipes were heavenly to make and eat. Seriously, this is the kind of food we need today, flavorful, filling and a welcome change from the artificial.

Where can we get a simple slice of homemade bread with cheese and perhaps a cup of vegetable soup? Is that just too much to ask? I once spoke to a young woman who wanted to open a lunch van that served fresh organic sandwiches, soups and cookies. She thought the community was just not ready and talked herself out of the idea. This was over ten years ago. Today, with all the processed food that crosses our daily paths I honestly wish someone would come up with healthy restaurant alternatives. Yes, people would eat there! And if there is one thing I know for certain, it will be the brain child of a food crafter, a purist, someone who takes pride in “designing” the food they serve the public. Great food is created by design, with purpose, care and to make the culinary experience better for all who consume it.

…email me when you open Cabbage Town Cafe II

One of the best ways to build knowledge is to either read, take a class, work in the industry, find a mentor, volunteer or all of the above. Let’s start with reading. I know many folks who have hundreds of cookbooks and love to look at the photographs or read through the recipes.

Many students ask how to increase their knowledge of their craft. Do you have cooking classes or baking classes? The answer is no, not at this time. There are few quality online cooking classes that I am familiar with and if someone knows of some please pass that information on, I would love to enroll and check them out for myself.

If you are willing to consider learning from a cookbook, there are some great books out there. Almost thirty years ago I was fortunate enough to live in Japan and had access to all sorts of exotic ingredients. I decided to cook like a professional and attempted to make everything that was in The Creative Cooking Course by Charlotte (edited by) Turgeon.

It was good old fashioned training that Julia Child would have been proud of and the sort of training every adult should experience. Building my knowledge of classic recipes and techniques, I covered recipes from every corner of the global, it was Food TV Network in book form and a journey that has taught me to experience food as it should be, one recipe at a time.

The next time you want to expand your horizons and learn more about your craft, a cuisine, the cultural background of food, find the best cookbook out there and go for it.

My favorite  savory recipe in the book is in the Pork Section/Number9, the Pork Casserole with Cider, the perfect fall day recipe.

My favorite dessert is the Baked Cheesecake in Pastry, one of the most luscious cheesecakes I have ever made. Dessert Section/ Number 92-93.