For the Cook

Real Cookbooks

Rombauer & Becker: The Joy of Cooking
THE STANDARD ! Want to cook Sardines and Hearts of Palm
in a Lemon Dill Sauce with Capers on a bed of fresh Arugala ?
Don’t look here. To learn how, why, and when to cook real food,
look here ! The major problem with JoC is finding the one that
has all of Aunt Tillie’s recipes in it. Most used book stores spec-
ify the year of printing near the price. Check with Auntie before
you buy your personal copy.

Julia Child: Mastering The Art of French Cooking
Yes, Louisette Bertholle and Simone (Simcha) Beck also had
something to do with this masterpiece, but everyone remembers,
and loves Julia, whether it be from her old PBS shows a hundred
years ago, or the more current TV shows. Although MTAOFC is
the most used of her books, Julia Child & Company is another
wonderful manual for the cook.

James Beard: Beard on Bread
James Beard is another household name, but he tends to get too
carried away with frills. His Beard On …. series are more for the
cook who wants hands-on knowledge of ingredients and technique.

Margaret Rudkin: Pepperidge Farm Cookbook
All-American cooking on all the pages. Aunt Tillie had this mainstay
in her kitchen, too. Where else can you find a recipe for Finnan Haddie ?

Fannie Farmer: The Fannie Farmer Cookbook
Get the original, not Marion Cunningham’s FFC revised for the nineties.
Aunt Tillie struck again with this one on her kitchen shelf.

Craig Claiborne: The New York Times Cook Book
Not only great recipes and technical information, but every one of
Claiborne’s books is a winner. Consider his Kitchen Primer for your
favorite neophyte cook.

Escoffier: Basic Elements of Fine Cookery
Read and heed, even though he’s French.

Cook’s Illustrated Magazine Annuals
Cuisine for the Unpretentious Lifetime
Achievement Award. No Advertising. No Bull.
Just Real Cooking