WiB asked me ages ago for some cookbook recommendations. Sorry, dude. Hope you have somehow managed to eat in the past few months. If it makes you feel any better, I swear I have not done any laundry since you asked. I have been that busy.
Truth be told, I don’t use that many cookbooks. My MacBook, Diego, is my most loyal companion in the kitchen. He has the splatters and marks that prove his status as my sous chef. I am always on the internet, flipping through various cooking websites and blogs, searching for something new or just trying to get ideas. As this posting would reach epic proportions if I listed sites and books, I plan on posting some of my favorite sites soon. See, WiB, you get a bonus entry for your wait.
So, without further ado:
Mark Bittman, How to Cook Everything: I know, right? I have recommended this a million times. It is that good. This is the only cookbook you need to own. For serious. It gives bare bones recipes and then provides the building blocks to make the recipes more intricate. Couldn’t be easier.
Mark Bittman, How to Cook Everything Vegetarian: Because even though I do not understand vegetarians or vegetarianism, you all need love too.
Bistro Laurent Tourondel, New American Bistro Cooking: Annie Birdie bought this for me for my birthday. Though I have yet to recreate an actual recipe in here, it has served as inspiration on multiple occasions. It also just won a prestigious James Beard award, proving once again Annie has an eye for the finer things in life. American bistro dishes explained well and thoughtfully can be found within.
Maryana Vollstedt, The Big Book of Easy Suppers: Easy is the key word here, but easy is not a bad thing. This is the perfect book for the novice chef or someone just looking for some new ideas for dinner. The basics of pizza making, stirfrys, soups and other essentials every chef should know are explained.
Rose Levy Beranbaum, The Cake Bible: I like cake. I am sure all of you like cake. When you decide to make me cake one day (I really am under appreciated), please use a recipe from here. It really is the only acceptable option.
OK, now I know you all have opinions and I could use some more options. Please chime in with comments of any favorites…