Book It

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.

Maybe not.

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.

Applehood and Motherpie by Junior League of Rochester; an upstate staple, and an endless resource for amazing homemade dishes from appetizers and soups to entrees and desserts.

The Essential New York Times Cookbook by Amanda Hesser; includes 1,000 plus recipes from the lauded newspaper's unrivaled history of culinary journalism. Available October 2010

Martha Stewart's Cookies by Martha Stewart Living Magazine; every cookie I have ever tried from this book has been incredible. So reliable.

Mastering the Art of French Cooking by Julia Child; because well... duh.

Joy of Cooking by Irma S. Rombauer; this is a kitchen standard and has a recipe for everything you have ever wondered how to make.

Someday I’ll add to this list “Food E. says EAT IT by Lauren E.” but for now… well… there you go.

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