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Quintessential Cookbooks --> Top 10
- Authentic Mexican Cooking by Rick Bayless
Comments
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Charcuterie by Michael Ruhlman__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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You need something on there by Adam perry Lang in my opinion, I like 25 and charred and scruffed, I want his book serious BBQ but I don't want to spend the coin on it right now. Also, check out their Modernist Cuisine at home, great techniques in there
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Breath of a Wok, by Grace Young.
LBGE since June 2012
Omaha, NE
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Here is a BBQ list in alphabetical order: A few years behind.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1038303&catid=1
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Good selections, here is what I have on my Kindle Fire:Texas Backyard BBQ, Wicked Good BBQ, Ribs, Chope, Steaks & wings: Irresistible Recipes for the Grill, Smoke & Spice, and my favorite - The Big Outdoor of Outdoor CookingEnjoy!Scott
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Peace, Love, and BBQ by Mike Mills
LBGEGo Dawgs! - Marietta, GA -
I'm a huge fan of Cook's Illustrated magazine (and their PBS cooking shows) and, of the 65+ cookbooks I own, their The Best Recipe is the one I'd keep if I could have only one. They explain the variations tried, and the science, of every recipe.Other favorites include:Smokin' with Myron Mixon, my favorite barbeque book;The Sunset Cookbook, from Sunset magazine;Feast of Santa Fe, Huntley Dent. THE book on the chile pepper/New Mexican cooking;Coyote Cafe, Mark Miller (New Mexican neauvoe);Molto Mario, Mario Batali (italian);Best of the Best, Food & Wine Magazine;Pizza, BuonassisiBaker's Companion, by King Arthur FlourHave fun! I keep vowing to quit buying cookbooks, and I've definitely slowed down, but every so often...">_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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The new professional chef. Also raichlens sauces rubs and marinades is good as well as charcuterie. I haven't even had time to crack the new professional chef its over 1100 pages.
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Southern Living has an annual cookbook. I have several of them.
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I like these two.I like my butt rubbed and my pork pulled.
Member since 2009 -
I have a LARGE collection of cookbooks and by far my favorite is a Houston Junior League cookbook " Stop and Smell the Rosemary".Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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May I add:Land of Plenty - Fuchsia DunlopAmerican Pie - Peter Reinhart#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Charleston Cuisine by Louis OsteenBBQ 25 by Adam Perry LangBistro Cooking @ Home Gordon Hammersly
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I am a big fan of Grady Spears "Cowboy in the Kitchen" series of cookbooks
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For years, about the only cookbook I used was "Joy of Cooking." Never learned very much about cooking from it, but it was a staple for just about any kind of recipe.
I definitely like "Peace, Love, and BBQ." Good recipes, good stories.
For fine technique, and recipes, anything by J. Pepin.
For helping to understand what I'm doing when cooking something, not just repeating a recipe:
"Cookwise" by Shirley Corriher Likewise, her "Bakewise."
"What Einstein Told his Cook" pts 1 & 2 by Robert Wolke
"Keys to Good Cooking," by Harold McGee. Or, his "On Food and Cooking" for a full understanding.
"Modernist Cuisine at Home" by Mhyrvold & Billet. Or better, if you can afford it, "Modernist Cuisine vols. 1 - 5"
And, yes, the net has proven to be a vast trove of recipes. I've "clipped" about 1500 pages of them so far. Have bookmarks to maybe 50 recipe collections.
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I also have a huge collection of cookbooks. Here are the ones that have earned a permanent spot in my kitchen:Planet Barbecuej, RaichlenPlenty (all veggies), Yotam OttolenghiA Year in a Vegetarian Kitchen, Jack BishopFish, Rich MoonenFoods of Vietnam, Nicole Routhier (sadly, out of print but by far the best Vietnamese cookbook I've ever seen)I've had Fish only about a month. I've never done fish well and didn't really know all the virtues of the various kinds. This has raised my game considerably.*******Owner of a large and a beloved mini in Philadelphia
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why does it keep not letting me post? (some sort of approval needed)
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Sorry for the delay, wrote up responses and forum kept erasing/preventing them for some strange reason.Tjcoley said:Charcuterie by Michael Ruhlman
I love cured, aged, and/or smoked food, so I will get this one eventually. I have been looking a few different ones, so thanks for advice!
U_tarded said:You need something on there by Adam perry Lang in my opinion, I like 25 and charred and scruffed, I want his book serious BBQ but I don't want to spend the coin on it right now. Also, check out their Modernist Cuisine at home, great techniques in thereAPL seems to have some good stuff, but why him? (not trying to argue, just wanting more info) I would love to get a Modernist cookbook, but they are expensive for the good ones! Maybe I will wait until price comes down.
SaltySam said:Breath of a Wok, by Grace Young.Will definitely get this after I get through her other book I am getting!
@ all, so many good BBQ books! Have read through some Raichlen stuff and it's good. Thinking about Peace, Love, & BBQ right now, but also hear alot of good from MM & Smoke/Spice.
Also looking at The (new) Professional Chef, J. Pepin, Cook/Bakewise.
Eventually, I will get into more vegetarian options.
What is everyone's favorite baking book/guide? We want to do it right (by weight, sifting, right kinds of flour, etc)
Thank you for the great ideas and keept them coming!
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Big Bob Gibson's BBQ book - Chris Lilly
On Food and Cooking - Harold McGee ( not a cook book, no recipes but to really understand what is happening in the food you cook)
The Flavor Bible - excellent flavor pairing suggestions for people that like to make their own recipes
Planet Barbecue or The Barbecue Bible - Raichlen
Joy of Cooking
Knoxville, TN
Nibble Me This -
I have all 3 of APL's books. He is very eggcentric & most recipes are written with directions for a ceramic cooker. His recipes have multiple layers of flavor, a brine that consists of a lot more than salt water & sugar, a flavor paste, a rub, a glaze & a board dressing. You have to be willing to prep & tend, but the results are most often incredible. I would recommend 25 to everyone, it is basic techniques on basic cuts. Serious Barbecue is currently out of print,but APL says it will soon be rereleased, if you can find a reasonable priced copy grab it.
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
This is not a book of recipe but list of ingredients that go well together. I find it to be usefull when you have a bunch of odd ball ingredients left over.
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@Z_Eggineer : I think the approval deomns strike when you try to quote multiple posts in a reply. Its been happening to me recently too. Very frustrating.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:@Z_Eggineer : I think the approval deomns strike when you try to quote multiple posts in a reply. Its been happening to me recently too. Very frustrating.
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Z_Eggineer said:Sorry for the delay, wrote up responses and forum kept erasing/preventing them for some strange reason.Tjcoley said:Charcuterie by Michael Ruhlman
I love cured, aged, and/or smoked food, so I will get this one eventually. I have been looking a few different ones, so thanks for advice!
U_tarded said:You need something on there by Adam perry Lang in my opinion, I like 25 and charred and scruffed, I want his book serious BBQ but I don't want to spend the coin on it right now. Also, check out their Modernist Cuisine at home, great techniques in thereAPL seems to have some good stuff, but why him? (not trying to argue, just wanting more info) I would love to get a Modernist cookbook, but they are expensive for the good ones! Maybe I will wait until price comes down.
SaltySam said:Breath of a Wok, by Grace Young.Will definitely get this after I get through her other book I am getting!
@ all, so many good BBQ books! Have read through some Raichlen stuff and it's good. Thinking about Peace, Love, & BBQ right now, but also hear alot of good from MM & Smoke/Spice.
Also looking at The (new) Professional Chef, J. Pepin, Cook/Bakewise.
Eventually, I will get into more vegetarian options.
What is everyone's favorite baking book/guide? We want to do it right (by weight, sifting, right kinds of flour, etc)
Thank you for the great ideas and keept them coming!
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So of all the Adam Perry Lang books, which is best? Maybe a bad question, if they are all different. I want to start with one of his, and go from there.
I like my butt rubbed and my pork pulled.
Member since 2009 -
500 said:So of all the Adam Perry Lang books, which is best? Maybe a bad question, if they are all different. I want to start with one of his, and go from there.
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Amazon has 25 for $13.95 while Serious Barbecue is $205.00
easy decision huh
LBGEGo Dawgs! - Marietta, GA -
Occasionally I'll dip into Bubba Gump's cb and we have a pioneer cb full of simple comfort food. I really just find my recipes here. Might tweak it some but there's plenty here to keep me busy for a while.Green egg, dead animal and alcohol. The "Boro".. TN
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I would say start with 25. It is 25 basic recipes of the most common cuts of meat you would work with from hamburgers & hotdogs to rib roast & leg of lamb. It is worth the price for his chicken recipes. Serious Barbecue is good also, but hard to find & most sellers are very proud of their copies. If you can find a copy anywhere near the cover price grab it. Scruffed has some great techniques, but not things I would use everyday as I do the techniques in 25.beteez said:500 said:So of all the Adam Perry Lang books, which is best? Maybe a bad question, if they are all different. I want to start with one of his, and go from there.
I started opposite, I was comfortable with meat cuts and the basics and was looking for things like his board sauces, basting recipies, and finishing salts that are in charred and scruffed. I did get 25 like a week later and it is great too. -
SmokinDAWG82 said:Amazon has 25 for $13.95 while Serious Barbecue is $205.00
easy decision huh
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