FAMOUS COOKBOOKS
- vincent8484
- Apr 1
- 4 min read
Mastering the Art of French Cooking
By Julia Childs
For so many budding chefs, watching Julia Child on PBS was the gateway to a career in cooking, and this is the book that got the culinary icon her TV show. First published more than 60 years ago, the simple guide to classical French cuisine changed the way America cooks, and it’s still going strong.
“When I started reading the book, I felt like I was learning a different language,” says Michelle Weaver, former executive chef at The Charleston Grill. “Julia was my bridge from home cooking to professional cooking. Mastering the Art of French Cooking will always have a special place in my heart.”
The book is also a formative one for Patrick O’Connell, chef at the three-Michelin-starred Inn at Little Washington in Virginia. “Every recipe works perfectly, and as a wonderful bonus, Julia’s enlightening anecdotes bring to life the stories behind each dish,” he says. The book’s rolled omelet recipe, a deceptively simple classic, has become his go-to test for cooks. “A prerequisite for landing a job in my kitchen is to make a proper, rolled, French omelet. That simple dish perfectly illustrates how Julia forever altered America’s understanding of French cuisine.”
Essentials of Classic Italian Cooking
Essentials of Classic Italian Cooking
By: Marcella Hazan
What Julia Child did for bringing French cuisine to America, Marcella Hazan did for Italian food. Often called "The Queen of Italian Cooking," Hazan packed pretty much everything you need to know about Italian cuisine into one volume when she published Essentials of Classic Italian Cooking in 1992. "Every Italian classic dish I learned to make came from this book. And I credit it with my understanding of Italian cuisine and ingredients," says Food & Wine senior testing editor Jennifer Zyman.
If you're curious about learning a bit about Italian cooking or consider yourself an expert, this book will become your new go-to. "Not only was it one of my favorite cookbooks at the start of my career, but it is also one that I still look to for classic Italian recipes to this day," says Zyman. It includes some of Hazan's best-known masterpieces, like her famous tomato sauce with onion and butter, and a Venetian-style smothered cabbage.
The New York Times Cook Book
Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.
Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts.
Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.
The Joy of Cooking
“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat
“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table
In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.
John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores.
You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.
A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.
This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
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