I recently went on a bit of an Amazon.com shopping spree for some new cookbooks. I only bought three new books but they are three thick, intense books full of some really great recipes and even better insight.
Here is what I bought:
The Bread Baker's Apprentice by Peter Reinhart
This is a textbook on how to make unbelievable bread. I first came to know Peter Reinhart's recipes when I made his Blueberry Bagels from scratch. The bagels were so good I nearly shed a tear. Reinhart's book is filled with beautiful images, easy to understand instructions and great insight into the science and chemistry of baking.
How to Cook Everything- The Basics by Mark Bittman
Mark Bittman is one of my all time favorite food writers. I follow his column in the New York Times and have made countless recipes he has recommended. What I really like about Bittman is that he always has a good story behind the food he is cooking. Also, Bittman's push for a more responsible food philosophy is something I respect. This cookbook on the basics is just that: basic. However, it covers a wide variety of food, techniques and preparations and is something no kitchen should be without.
The Complete America's Test Kitchen Cookbook
America's Test Kitchen is one of my favorite shows on television. (Thank you PBS!). Their scientific approach to recipes and food is fascinating to me. Additionally, since every recipe is tried, tried, and tried again in the test kitchen before printed in this book you are almost guaranteed a foolproof recipe. The book also includes the Test Kitchen taste tests and product recommendations to ensure you buy the best of everything from chocolate chips to stockpots.
I strongly recommend all three of these books. If you have any additional recommendations for me, please send them my way!
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