What makes a great Cookbook? Wonderful recipes, of course, but we found we gravitated to books that were more than that. Find great recipes but get to know the passion that drives some of the greatest figures in the culinary arts. Here are our current favorite books covering Cookbooks, Food and Wine.
The Joy of Cooking
A kitchen is not a kitchen without this – a classic written and edited by the same family for over 75 years. Famed for its familiar and unfamiliar recipes (squirrel anyone?), everything in here approaches the definitive. Note: the New England Clambake recipe is an insane amount of work, but can be considered the center-piece of the ultimate beach gathering.
The Way to Cook
Julia Child's masterpiece is Mastering the Art of French Cooking and that is one of the most important books in the genre, and while her artistry is as fresh today as it was in 1961, we, the amateur cooks have changed. This, her second masterpiece, translates much of her talent into terms we, a society with less time and fewer stay-at-home family members, can use.
The Essential Cocktail
James Beard's American Cookery
Diet for a Small Planet
Windows on the World Complete
New York Times Cookbook
Kitchen Confidential: Adventures in the Culinary Underbelly
The Gourmet Slow Cooker
What could be easier—toss ingredients in a slow cooker, go to work and come home to a fabulous meal, ready to eat. Only it usually turns out an overcooked, brown/grey mess. Lynn Alley tames this tool and presents it not so much as a devise of convenience, but more as a tool render incredibly tender dishes.
Chef Paul Prudhomme's Louisiana Kitchen
One of the first celebrity chefs, Paul Prudhomme did more than almost anyone else to make the staples of Cajun cuisine renowned worldwide. Some of the fundamentals of Cajun cooking fly in the face of other styles, but there is no one better than this late, great chef to guide both novice and season cooks alike.