Please Pass the Recipe

from one generation to the next

STELLAR COOKBOOKS part 1

A few weeks ago Chef Mimi published a post telling us about her favourite cookbooks.” Fae’s Twist and Tango” and a “Pug in the Kitchen” followed on with their lists, so I thought I’d contribute my own list to the discussion.

I’ve had a huge issue deciding which books from my large collection are worthy of mention. One thing that became evident in my first draft of this post was that I had two distinct groups of books.

Firstly there is a group of classic books from which I learned about tradition and technique. They vary in age from 40 years to just a few months old. The recipes are simple and seasonal, use basic techniques and ingredients, and focus on household cuisine. The second group is a collection of books that have a modern professional approach to highly crafted food, high quality restaurant food.

The other rather strange observation I made about my cookbook favourites was that every “old” book had a more modern day counterpart.

General Cookbooks:

The very first recipe book I owned was an engagement present. Four decades ago, my aunt and uncle gave meThe20130423-120438.jpg Complete Margaret Fulton Cookbook” and to my intended, they gave a can opener! I learned to cook food my mother never made from that book, my husband, he learned to eat well! To those of you outside Australia or aged under forty, Margaret Fulton was THE foodie we all turned to. She was the first Australian of the modern genre of cookbook writers. She introduced us to well cooked, simple tasty food at a time when most Australian dinners comprised over cooked meat and three veg reduced to mush. Her food was new and exciting, used ingredients that were easy to procure and her recipes were reliable.

Stephanie coversteph insideAustralian brides since 2004 have been asking for a copy of Stephanie Alexander’s revised “Cook’s Companion,” a monumental work of 1100 pages based around 90 core ingredients, and including every kitchen basic recipe you are likely to need. Beside the clear and concise recipes, there is advice about choosing ingredients and resolving technical issues. My favourite feature is a side bar on each page with a list of complementary flavours and quick ideas incorporating the focus ingredient. This book is absolutely indispensible!

A Melbourne girl is documenting her cooking journey through this book in the style of “Julie & Julia.” Visit her blog here to follow our local Juile’s journey through the Cook’s Companion.

escoffier

You’ll never be stumped for an idea if you have a copy of “The Complete Guide to the Art of Modern Cookery” by Escoffier. This tome was compiled by the legendary Auguste Escoffier during a culinary career beginning in the mid to late 1800s and ending only with his death in the 1930s. While this is a book full of recipes, there are no quantities, no glossy photos. Each entry is merely a list of ingredients with a method outline to set you on the path to make classic French food.

 

Cake, Biscuit & Bread BakingWW

In the late 1970s, “The Australian Women’s Weekly” magazine began publishing soft back compilations of their recipes illustrated with glossy photos, a practice they continue today. I regularly go to the baking books from the original series, “Big Book of Beautiful Biscuits” and “Cakes & Slices” for home style treats.

Cake bible

“The Cake Bible” by Rose Levy Beerenbaum (1988) solves every cake baking disaster you have ever experienced! She analysed her baking results with microscopic diligence and resolved each issue with equal attention to detail. The recipes in her book range from lunchbox style loaves to grand occasion gateaux. Beginners may find Rose’s approach a little technical, but I no longer see cake baking as a hit and miss experience, its more like alchemy!Davis bread

Bread and Yeast Cookery” (1977)by Elizabeth David, a Penguin paperback without illustrations, is a social history and technical guide to cooking with yeast. The pages abound with reliable recipes for yeast leavened baked goods. The blue cheese tart with a yeast crust is nothing short of sensational!

Italian Baker

“The Italian Baker” by Carol Field (1985) is a comprehensive guide to making rustic Italian breads, pizzas, cakes, tarts, and biscotti.The recipes are simple, delicious and foolproof.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

14 comments on “STELLAR COOKBOOKS part 1

  1. marymtf
    April 30, 2013

    I’ve still got the Margaret Fulton Encyclopaedia of Cookery. Brougt back memories. i might look it up.

    Like

    • ladyredspecs
      April 30, 2013

      I used to make the “Heavenly Hash” frequently. It was a fun dessert at the time but tastes have changed enormously since those days, not sure it would have too many fans now!

      Like

    • ladyredspecs
      April 30, 2013

      Used to make the “Heavenly Hash” from there, it was a fun dessert at the time, but tastes have changed so much, I don’t think it would be popular now!

      Like

  2. Karen
    April 30, 2013

    I have Rose’s Pie Bible…her books are great.

    Like

  3. ohlidia
    April 29, 2013

    I LOVE cookbooks and have a pretty nice collection myself, including The Italian Baker and Elizabeth David’s Bread and Yeast Cookery.

    Like

  4. Pingback: Favorite Cookbooks | Fae's Twist & Tango

  5. Fae's Twist & Tango
    April 28, 2013

    – I think we are from the same generation. My mother did not own a cookbook or any written recipes but had an impressive repertoire of Persian dishes and know-how of cookery all by heart. Since I had learned from watching her, I never paid much attention to cookbooks or the authors, other than enjoying their photos. Anytime I used a recipe, it was a disaster. Getting the idea of what the dish was suppose to be, I made the tweaks. This post not only is interesting about the books you own, but also the contemporary history that goes with each book and how recipe writing and science/arithmetic of cooking has developed. Thank you for the education/treat.
    – I will include/link this post to ‘Related Articles’ on my cookbook post.
    Fae.

    Like

    • ladyredspecs
      April 28, 2013

      Thanks for the pingback Fae. I love the social and cultural history aspect of good cookbooks, a whole lot more than recipes and glossy photos

      Like

  6. dollyandoatmeal
    April 27, 2013

    my mother has the cake bible. i remember always asking her to make this decadent chocolate cake. i’ll have to look for it this weekend when i visit her. great post!

    Like

  7. Just Add Attitude
    April 27, 2013

    I love the idea of this post telling us about your favourite cookbooks. I might do a post like this one someday although I know I would find it hard to pick my favourites!

    Like

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This entry was posted on April 27, 2013 by in Food, The Cookbook Guru and tagged .
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