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Cookbook Recommendations

post #1 of 38
12/8/09 at 10:37pm
Thread Starter 
I'm looking for stuff that's simple and easy, but has flair. I know Jamie Oliver gets a lot of love around here -- any of his books good? I'm not looking to reinvent the wheel, but I need to do more cooking around the house and I need a place to start. I eat a lot of pasta and vegetables.
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post #2 of 38
12/9/09 at 12:55am
Mark Bittman's books I use a lot, most often How to Cook Everything. He's not a chef by trade, which I find reassuring, and he's pretty pragmatic for a guy who's jumped on the healthy living bandwagon ("To not eat meat at all? I don't see any reason for it").


http://www.markbittman.com/
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post #3 of 38
12/21/09 at 10:40am
Quote:
Originally Posted by Subotai View Post
Mark Bittman's books I use a lot, most often How to Cook Everything. He's not a chef by trade, which I find reassuring, and he's pretty pragmatic for a guy who's jumped on the healthy living bandwagon ("To not eat meat at all? I don't see any reason for it").


http://www.markbittman.com/
I'll second Bittman. And you don't need to get the giant How to Cook Everything (although it is awesome). Try Kitchen Express, which is perfect for the beginner to mid-level home cook. I just buy whatever ingredients look good at the market, and then reverse engineer something from Bittman's recipes, which are highly adaptable. Also, there are no pictures, which cuts down on the intimidation factor; the food is only supposed to look like what you imagine it to look like.
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post #4 of 38
12/21/09 at 10:53am
Jamie Oliver's Ministry Of Food is fantastic. His meals are healthy and varied - there's a little bit of everything - and every meal has detailed pics for the various preparation stages, which is useful when you're like me and sometimes worry that you might not be following the recipe correctly.
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post #5 of 38
12/21/09 at 11:01am
Bittman is good.

One of my favorite however, is Alton Brown's I'm just here for the Food. It covers cooking in the Alton way, so it's not just a recipe book.

Mind you, there's no flashy recipes in it, but it's gonna help you create and improvise recipes.
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post #6 of 38
12/21/09 at 11:37am
Nigella Lawson,

her old concept is simple, easy to make food.

http://www.amazon.co.uk/Nigella-Bite...1406231&sr=8-1


And of course it doesn't hurt that is is cute and smart.
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post #7 of 38
12/21/09 at 11:50am
Quote:
Originally Posted by RathBandu View Post
I eat a lot of pasta and vegetables.
You gotta mix that shit up, man. Reduce the carbs and add in some protein and healthy fats (i.e., fish).
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post #8 of 38
12/21/09 at 12:05pm
Love Jamie Oliver's cookbooks. Giada De Laurentiis' books are very good and the directions are generally pretty easy. Also, even though it is Italian, lots of light dishes and salads and balance to the recipes and books.

I love Anthony Bourdain's cookbook. Some the recipes might be a bit complicated, but damn if it isn't a great book with some fantastic recipes.

I will have to ask for the best New Orleans cookbook if you want something from down here. So many of our recipes are passed down through the family.
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post #9 of 38
12/21/09 at 12:42pm
Since we're throwing out names of people who are/have been on the Food Network, it's also not a bad idea to just do a recipe search on the network's website. That's where I found a lot of my go-to recipes. You can even search by ingredient. And it's free.
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post #10 of 38
12/21/09 at 4:29pm
I'll support Bittman's How to Cook Everything as well as his How to Cook Everything Vegetarian, which may even be better (although this may be because, with a vegetarian in the house, we use it more).

Another fantastic gigantic book is the Gourmet Cookbook. We've had this a lot longer than either of Bittman's books, so we've used it more - a ton, in fact. I think our success rate is something like 95%, with only a couple of dishes not turning out well.

Also, like jvc, we steal tons from the Food Network site and almost always have good results with Giada DeLaurentis recipes (almost always easy). Also, while you have to force yourself to forget who you're getting it from, Rachael Ray recipes are easy, tasty, and usually stop short of the pre-fab bullshit that people like Sandra Lee and Guy Fieri rely on. There are a few Rachael Ray recipes in our regular rotation.
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post #11 of 38
12/21/09 at 4:48pm
I'll 4th or 5th Bittman's How to Cook Everything. Great to educate the non-chef.
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post #12 of 38
12/21/09 at 5:58pm
Quote:
Originally Posted by Martin Savage View Post
Bittman is good.

One of my favorite however, is Alton Brown's I'm just here for the Food. It covers cooking in the Alton way, so it's not just a recipe book.

Mind you, there's no flashy recipes in it, but it's gonna help you create and improvise recipes.
I got that book from an ex and it is a great read. Both entertaining and informative. You won't get much out of the recipes themselves (Bittman's book is probably better for that) but you will learn a bunch about technique, esp if you're new to cooking. Having screwed up a bunch of recipes in my day, knowing why it got messed up and how to save it has been pretty useful.

When in doubt, I go to the Food Network site for my recipes. What I love about it is you can see how 3-4 different chefs prepare any given dish and then mix up the recipes to suit your budget/taste.

ETA:
Just skimmed the amazon page for the Bittman book, and now I wants it.
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post #13 of 38
12/21/09 at 7:40pm
Rath, really, if you're stuck in the pasta/veggie rut, the Bittman How to Cook Everything Vegetarian is great. Lots of good ideas for whole grains and legumes. I wouldn't necessarily trust him for desserts, though.
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post #14 of 38
12/21/09 at 8:18pm
If you find yourself, as I do, at the Internet a bit more than is probably healthy, I recommend skimming foodgawker and tastespotting. Ostensibly they're food porn sites, but about 3/4ths of the pics link to the recipe. Plus they have search engines which makes for finding, say, a pasta recipe and then about 4 different ways to make it, easy. Which then, in turn, lets you tailor to your own food preferences.

I know these aren't books, but it's where I've migrated after getting a couple of cook books for Xmas last year.
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post #15 of 38
12/21/09 at 11:36pm
Thread Starter 
I got the Bittman "How to Cook Everything: The Basics." I've already cooked chicken and made a salad from it. I've also experimented with tacos and pasta. I went into this whole venture knowing that pasta was cheap, and I'm surprised at how inexpensive certain meats can be, so I'm definitely looking at cooking more stuff with vegitables.

Thanks for the suggestions, all.
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post #16 of 38
12/22/09 at 12:30am
Weird, I was going to suggest Bittman's How to Cook Everything before anyone else posted, but I didn't because I don't consider it cooking "with flair," although it covers the basics very well.

The best recipes I've ever seen come from independently-published spiral-bound community cookbooks that collect traditional local recipes. They are common in Texas and throughout the south, but I don't know about up north, although I imagine cookbooks like this can be found at used bookstores everywhere. They're never healthful recipes, of course, but they often contain generations worth of family kitchen wisdom.
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post #17 of 38
12/26/09 at 3:05pm
Here are some good ones for you, Rath. Hope these match up with your eating style



(if you can get past the PETA connection)

And last but not least....

The greatest cookbook of all time:



You MUST buy this book. The cookies are insane. And dare I say it? UNLIMITED!*


*Cookies limited by baker's resources


PS: Rath, the curry book has my favorite cookbook cover photo of all time.
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post #18 of 38
12/26/09 at 3:09pm
Quote:
Originally Posted by Martin Savage View Post
Bittman is good.

One of my favorite however, is Alton Brown's I'm just here for the Food. It covers cooking in the Alton way, so it's not just a recipe book.

Mind you, there's no flashy recipes in it, but it's gonna help you create and improvise recipes.
My mom is big into Alton Brown
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post #19 of 38
12/26/09 at 3:13pm
Everyday Greens by Annie Somerville has great seasonal vegetarian recipes and even tips on how to be more environmentally green by composting your scraps and waste in the back. If you're ever in SF, her restaurant, Greens, is one of the better vegetarian establishments in the Bay Area and has an absolutely stunning panoramic view of the Golden Gate Bridge from the dining room.
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post #20 of 38
12/26/09 at 3:18pm
This one says it's for kids, but nothing could be further from the truth. I've been cooking with it for as long as I can remember.

It can teach you how to make some great mini-pizzas, with pizzas that look like the face of a clock, or even a mouse or creature. The book lays out everything you'll need to cook, and even describes the different tools and devices you will encounter as you learn to prepare your own food. It's pretty good info to have in the kitchen, and a great resource for chefs of all ages.




ps the food they teach you to make is very healthy as well.
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post #21 of 38
12/26/09 at 8:30pm
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post #22 of 38
12/28/09 at 2:05pm
Quote:
Originally Posted by Martin Savage View Post
Bittman is good.

One of my favorite however, is Alton Brown's I'm just here for the Food. It covers cooking in the Alton way, so it's not just a recipe book.

Mind you, there's no flashy recipes in it, but it's gonna help you create and improvise recipes.
Quote:
Originally Posted by Pop Zeus View Post
I got that book from an ex and it is a great read. Both entertaining and informative. You won't get much out of the recipes themselves (Bittman's book is probably better for that) but you will learn a bunch about technique, esp if you're new to cooking. Having screwed up a bunch of recipes in my day, knowing why it got messed up and how to save it has been pretty useful.
My wife just hooked me up for Christmas with I'm Just Here for the Food: Version 2.0 and also Good Eats: The Early Years, with recipes from the first 80 episodes and tons of cool stories and facts. I can't put down IJHFTF. It's informative and really entertaining.
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post #23 of 38
12/28/09 at 2:10pm
Haha, jvc. You're such an AB whore. Not that I should talk.

So, I was at the Barnes & Noble yesterday and spent a good amount of time with the Bittman book. Its actually insanely in-depth when it comes to technique, filled with a bounty of recipes and covers a lot of different ground from the Brown book. They compliment each other quite well, actually. Its going on my must-have list.
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post #24 of 38
12/28/09 at 2:20pm
I'm a big fan of America's Test Kitchen on PBS. They're Cook's Country books are filled with lots of easy recipes. They have several books on sale for the holidays.
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post #25 of 38
12/28/09 at 4:13pm
Quote:
Originally Posted by Pop Zeus View Post
Haha, jvc. You're such an AB whore. Not that I should talk.
Dammit! I forgot to provide links!

I forgot to mention that my wife also gave me AB's Kitchen User's Manual. She couldn't remember which book I asked for, so she bought me 3. Gotta love that. Now, after reading this thread, I really want Bittman's book. Of course, my wife might be pissed if I brought that home after she just bought me 3 Alton Brown books. Dilemmas.
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post #26 of 38
1/3/10 at 8:56pm
I'd recommend "The Barbecue Bible" by Steven Raichlen. Even if you don't have access to a grill (if you live in an apartment, for instance), basic stuff like dry rubs and marinades can be used on any meat or fish prepared in any manner (why COULDN'T you pan fry, bake or broil something with a dry rub on it? No reason; I've done both). The rubs are especially easy. Just mix together some dry spices & herbs, and put them in an airtight jar. Prep is just as simple, as you just pat/rub them into the food right before serving. No marinating time required, and they're always ready whenever you need them after you make them. They'll keep for months, and they add a LOT of flavor to your cooking. SOme of Raichlen's stuff is regular go-to cuisine at my house.
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post #27 of 38
1/3/10 at 9:53pm
From the land Down Under comes my recommendation of these guys: Bill Granger, Donna Hay and Jill Dupleix. All simple, straightforward and damn tasty.
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post #28 of 38
1/4/10 at 6:36pm
My wife has been really digging this book lately:

The Complete America's Test Kitchen TV Show Cookbook

Lots of good recipes and a lot of tidbits and info to back them up.
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post #29 of 38
1/9/10 at 5:13pm
I need a recommendation for a good Indian cookbook, I don't like the one I currently have.
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post #30 of 38
1/9/10 at 5:15pm
Quote:
Originally Posted by The Alexor View Post
I need a recommendation for a good Indian cookbook, I don't like the one I currently have.
Already posted this one in the thread, but I figure it won't hurt to call more attention to it since you asked:
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post #31 of 38
1/9/10 at 5:24pm
Thanks Kate but I had already seen your suggestion. I'm looking for something broader, not just about currys.
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post #32 of 38
1/9/10 at 6:07pm
Quote:
Originally Posted by The Alexor View Post
I need a recommendation for a good Indian cookbook, I don't like the one I currently have.
It's sort of a cliche and not restricted to Indian recipes, but The Complete Asian Cookbook is a good one to have in the kitchen. Quality recipes from pretty much every nation on the continent.

Also, 5 Spices, 50 Dishes. I heard about it on NPR a couple of years ago, grabbed a copy, and have used it often since. Some say it's too simple, the recipes don't require a myriad of ingredients. Hasn't been a problem for me. One issue I have with the book is the book itself - I broke the spine a few months after I bought it. I hope future editions will be bound more securely. Nothing to do with the quality of the recipes, though.
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post #33 of 38
1/9/10 at 6:11pm
Quote:
Originally Posted by The Alexor View Post
Thanks Kate but I had already seen your suggestion. I'm looking for something broader, not just about currys.
No worries! If you like curry, that is a good one, but I'll check my bookshelf and try to look for others
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post #34 of 38
4/6/10 at 1:17am
Thread Starter 
Hey, people in the know, can I use soy or rice milk to make an Omelet? The google is useless.
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post #35 of 38
4/6/10 at 2:47am
I don't know about rice milk, but stay away from soy milk for your omelet. The best way I can describe it is the difference between regular mayo and Miracle Whip, with soy being the Miracle Whip.
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post #36 of 38
7/21/10 at 12:43am
A few months ago, I got Mark Bittman's How to Cook Everything and I highly recommend it. Simple and tasty recipes that go straight to the point. You won't need many other books if you get this one.
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post #37 of 38
7/21/10 at 12:53pm
Quote:
Originally Posted by The Alexor View Post
A few months ago, I got Mark Bittman's How to Cook Everything and I highly recommend it. Simple and tasty recipes that go straight to the point. You won't need many other books if you get this one.
And he's got an iPhone app available too for $4.99. Waiting for this to come to Android.
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post #38 of 38
7/21/10 at 10:55pm
I'm more of a baker than a cook, but for anyone looking for some great dessert recipes, I can't recommend The Pastry Queen highly enough. The recipes are a great mix of classic and simple to complex and impressive, but they're all easy to follow and nearly every one I've tried has gone straight to the top of my favorites list. I'm especially fond of the kolache recipe, as I've yet to find anywhere in L.A. that sells them.

After reading this thread, I guess I need to go pick up a Mark Bittman book.
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