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ainjel
Guest
Surely a must have for any kitchen. I was given one when I moved out of the house. When I'm unsure how to make something, or of a certain technique I still refer back to this.
Cooking Forum
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B
Bandaloop
Guest
Better Homes and Gardens is a really good cookbook. I have some friends who go out and buy all the cookbooks from Emeril and Bobby Flay and all of those big name FoodTV chefs. Personally, I don't find them that great, plus they are way too expensive.
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pinkperson
Guest
Yes, this cook book is really expensive. I was supposed to give this as a gift for my cousin in her wedding but I'm currently out of budget. This is a really helpful book because it also contains information on setting up your first kitchen and color pictures explaining different utensils. I think the price is worth it.
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tcinsa
Guest
I just bought this cookbook and it's such a good reference. I'm not sure where you live but because it's a classic, lots of used and surplus book stores have it. I got mine at a half-price bookstore for $10 and it is brand new.
K
KYHeirloomer
Guest
Expensive is a relative term, too.
The average cookbook, nowadays, comes in at 35 bucks. That's a bunch of money. But, if that's the average, what's an expensive one? $50? $75?
The average cookbook, nowadays, comes in at 35 bucks. That's a bunch of money. But, if that's the average, what's an expensive one? $50? $75?
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gacherokee2002
Guest
When I moved out from "home" and started living on my own, Mom gave me grandmothers old cookbook (Better Homes & Gardens). It the first one I go to before looking elsewhere. Havent had to look elsewhere.
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tcinsa
Guest
It's true KY, expensive is a relative term. For me it's always relative to my bank account!
I don't really know what's an expensive one these days since I have a great discount bookstore within walking distance. I have noticed cookbooks have become quite lavish with beautiful photos - something I really appreciate. It helps when I know what a recipe is supposed to look like.
K
KYHeirloomer
Guest
Tcinsa, you can easily intimidate yourself with that idea.
The photos show one way the dish can look. Not how it is supposed to look.
It's supposed to look the way you want it to.
In the better cookbooks and magazines the pix are done with a team that includes food stylists and other graphics professionals. Their job is to make the dish look at appealing as possible.
No problem.
But often the photo you see is different from what the recipe author intended. I see a lot of high-end cookbooks as part of my work. In many of them the chef actually includes plating recomendations with the recipe. Then you look at the photo and wonder if the stylist and photographer actually read the recipe.
I love many of those photos, no question. But they concern me because many home cooks make a dish that doesn't look like that and think they have done it wrong. You don't want to fall into that trap.
The photos show one way the dish can look. Not how it is supposed to look.
It's supposed to look the way you want it to.
In the better cookbooks and magazines the pix are done with a team that includes food stylists and other graphics professionals. Their job is to make the dish look at appealing as possible.
No problem.
But often the photo you see is different from what the recipe author intended. I see a lot of high-end cookbooks as part of my work. In many of them the chef actually includes plating recomendations with the recipe. Then you look at the photo and wonder if the stylist and photographer actually read the recipe.
I love many of those photos, no question. But they concern me because many home cooks make a dish that doesn't look like that and think they have done it wrong. You don't want to fall into that trap.
T
tcinsa
Guest
I never thought about that KY, but now that you mention it, I have seen "how they do it" programs that showed the very interesting things that are done to make the food look perfect down to the last grain of rice. So maybe I shouldn't use those pics as the standard. (of course, I've never even come close!)
You mention your work - can I ask what field you're in?
You mention your work - can I ask what field you're in?
K
KYHeirloomer
Guest
Sure, you can ask.....
Seriously, I'm a freelance writer, with food and cookery among my specialties. Among other things, I am the Reviews Editor for ChefTalk.com, where I manage a team of about a dozen book reviewers, and write reviews myself. If you're interested, go to ChefTalk - Cooking Forums, Cook Book Review, Cooking Articles and Recipes by the chefs. The latest reviews will be on the home page. Or you can click on the cookbook review button, to access dozens more.
And, of course, you're more than welcome to cruise the forums.
But anyway, that's why I get to see so many great, high-end cookbooks. Trust me, if I had to buy them my collection would be considerably smaller.
Getting back to the photos, I didn't want to imply that you should ignore them. They serve many functions, not the least of which is teaching you plating possibilities. Food is in the eye as well as the mouth; perhaps even more so. Looking at the photos doesn't mean you have to replicate them. But they can inspire you to plate differently than you are doing.
It's like watching Iron Chef America. You may never make anything the way they do. But it might inspire you to cook something a certain way.
Seriously, I'm a freelance writer, with food and cookery among my specialties. Among other things, I am the Reviews Editor for ChefTalk.com, where I manage a team of about a dozen book reviewers, and write reviews myself. If you're interested, go to ChefTalk - Cooking Forums, Cook Book Review, Cooking Articles and Recipes by the chefs. The latest reviews will be on the home page. Or you can click on the cookbook review button, to access dozens more.
And, of course, you're more than welcome to cruise the forums.
But anyway, that's why I get to see so many great, high-end cookbooks. Trust me, if I had to buy them my collection would be considerably smaller.
Getting back to the photos, I didn't want to imply that you should ignore them. They serve many functions, not the least of which is teaching you plating possibilities. Food is in the eye as well as the mouth; perhaps even more so. Looking at the photos doesn't mean you have to replicate them. But they can inspire you to plate differently than you are doing.
It's like watching Iron Chef America. You may never make anything the way they do. But it might inspire you to cook something a certain way.
Cook Chatty Cathy
New member
I Love Cookbooks!
FUNNY I SHOULD RUN ACROSS THIS THREAD. I MUST ADMIT MY VERY 1st COOKBOOKS WERE BETTY CROCKER AND BETTER HOMES AND GARDENS. I TO THIS DAY LOVE COOKBOOKS THANKS TO THESE TWO VOLUMES.
HAS ANYONE EVER HEARD OF THE COOKBOOKS PUT OUT BY THE LOCAL SCHOOL HOME EC. DEPT'S.? WHERE I LIVED IN 10th thru 12th GRADE THERE WERE COOKBOOKS PUBLISHED EVERY YEAR BY HOME EC TEACHERS FROM OUR SCHOOL SYSTEM, AND BY GOLLY THESE WERE GREAT COOKBOOKS! CHOCK FULL OF GOOD RECIPES. IT IS A NEAT KEEPSAKE. MY FIRST PEACH PIE I EVER BAKED FROM SCRATCH WAS IN 12th GRADE AND TO THIS DAY I DO NOT REMEMBER ANYTHING TASTING SO LOVELY! AND I GOT THE RECIPE FROM ONE OF THOSE HIGH SCHOOL HOME EC. COOKBOOKS! KYH YOU HAVE A NEAT JOB, I NOW UNDERSTAND WHY MY HABIT OF TYPING WITH CAP LOCK ON MUST DRIVE YOU NUTS
CCCATHY
FUNNY I SHOULD RUN ACROSS THIS THREAD. I MUST ADMIT MY VERY 1st COOKBOOKS WERE BETTY CROCKER AND BETTER HOMES AND GARDENS. I TO THIS DAY LOVE COOKBOOKS THANKS TO THESE TWO VOLUMES.
HAS ANYONE EVER HEARD OF THE COOKBOOKS PUT OUT BY THE LOCAL SCHOOL HOME EC. DEPT'S.? WHERE I LIVED IN 10th thru 12th GRADE THERE WERE COOKBOOKS PUBLISHED EVERY YEAR BY HOME EC TEACHERS FROM OUR SCHOOL SYSTEM, AND BY GOLLY THESE WERE GREAT COOKBOOKS! CHOCK FULL OF GOOD RECIPES. IT IS A NEAT KEEPSAKE. MY FIRST PEACH PIE I EVER BAKED FROM SCRATCH WAS IN 12th GRADE AND TO THIS DAY I DO NOT REMEMBER ANYTHING TASTING SO LOVELY! AND I GOT THE RECIPE FROM ONE OF THOSE HIGH SCHOOL HOME EC. COOKBOOKS! KYH YOU HAVE A NEAT JOB, I NOW UNDERSTAND WHY MY HABIT OF TYPING WITH CAP LOCK ON MUST DRIVE YOU NUTS
CCCATHY
K
KYHeirloomer
Guest
Not only the home-ec books, Cathy.
Virtually any of the self-published, fund-raising local cookbooks---from garden clubs, and the Junior League, and county historical societies, etc.---are chock-a-block with tried and true family favorites.
These cookbooks lie on the opposite end of the continuum from the upscale, lavishly illustrated, celebrity chef cookbooks. Most of the time they have no illustrations, or very few. And the organization often leaves something to be desired. And they look cheap.
But so what? the recipes are from people who lovingly prepare those dishes for friends and family, and are, more often than not, well worth trying.
Virtually any of the self-published, fund-raising local cookbooks---from garden clubs, and the Junior League, and county historical societies, etc.---are chock-a-block with tried and true family favorites.
These cookbooks lie on the opposite end of the continuum from the upscale, lavishly illustrated, celebrity chef cookbooks. Most of the time they have no illustrations, or very few. And the organization often leaves something to be desired. And they look cheap.
But so what? the recipes are from people who lovingly prepare those dishes for friends and family, and are, more often than not, well worth trying.