These are the books I grab when I want to know how long to cook a chicken, prepare grains and vegetables, turn a seasonal fruit into dessert, contemplate the rise (or fall) of bread, or simply need a good, basic recipe:
1. The Fannie Farmer Cookbook, Marion Cunningham
2. Vegetarian Cooking for Everyone, Deborah Madison
3. Chez Panisse Desserts, Lindsey Remolif Shere
4. On Food and Cooking, Harold McGee
5. How to Cook Everything, Mark Bittman
I still grab Joy of Cooking, every-now-and-then, when I’m contemplating skinning a squirrel or making some Cockaigne dish. (For you die-hard Joy fans, I have the 1975 edition, which is why this is my go-to book for retro/childhood favorites like canapes, meatloaf and cornmeal pancakes.)
What are your favorite kitchen reference books?
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything