Cookbooks

You know you have a good cookbook when the pages stick together from the drips and smudged fingers that show how often you have used the book.  The following is a list of my favorite and most-used cookbooks by some of my favorite chefs and authors.  You might sometimes see recipes on my site adapted from their genius or a link pointing you to their recipe.  Most have their own blogs as well.  Don't forget to check out the links.

The Smitten Kitchen Cookbook by Deb Perelman
Absolutely one of my favorite and most-used cookbooks.  The recipes are original, fresh, and almost always easy to prepare.  I enjoy her stories and background for each recipe just as much as I love salivating over her beautiful pictures and photography.  Do yourself a favor and buy the cookbook first and then step over to her website for even more fantastic recipes:  http://smittenkitchen.com.

The Bread Bible by Rose Levy Beranbaum
The name says it all.  Rose Levy Beranbaum is well-known for her "bibles".  She has a baking bible, cake bible, pie and pastry bible, among others.  And, Rose doesn't just throw the word around.  For those who are dough-challenged, like myself, she provides very detailed step-by-step instructions and measurements for every type of bread you could dream of making.  The best part is that she goes into detailed explanations as to what is happening chemically in the process and why you go through all of the extra steps to get the perfect biscuit, the loaf of golden challah, or the tasty focaccia to turn out just right.  Baking bread is a true science, and Rose is a creative chemist in the kitchen.  Check out her blog, too, for a list of more of her books, http://www.realbakingwithrose.com.

My Paris Kitchen by David Lebovitz
Oh, David, David, David.  I love this man.  No, I love this man and his food.  This is another cookbook that reads like a book.  David writes fluidly and tells a story for each recipe about his life living in Paris, from his early days to the present.  He mixes French cuisine with his own spin, making use of the ingredients, flavors, and food available in Paris at certain times of the year.  He is the reason I have a constant supply of almond flour in my pantry and has opened my eyes to the wonders of the apricot.  Don't think that French cooking is something to gawk at in pictures or store windows.  David Leibovitz will inspire you to dine like a Francophile:  http://www.davidlebovitz.com