I was fortunate enough to attend a panel discussion with some very influential people in the food writing world, including writers from The Kitchn, Tasting Table, and the New York Times. During the course of the discussion, there was much debate about the future of food writing and cookbooks. In ten years will printed books be obsolete? I am a total paper nerd and have to admit that I love the smell of an old library book, the weight of the Sunday New York Times under my arm, and the food-splattered pages of my oldest cookbooks. If you’re a traditionalist like me, you’ll wholeheartedly agree. Maybe you just let out a resounding “HEAR HEAR!” at your desk.
In any case, below are my recommendations for cookbooks that you should not be without. You can Google “souffle recipes” but it just ain’t the same.
Someday I’ll add to this list “Food E. says EAT IT by Lauren E.” but for now… well… there you go.