Anyone who’s tried their skills in the kitchen has likely used a cookbook of some sort. Cookbooks are wonderful tools for the aspiring chef and casual cook alike. There are thousands of cookbooks in the world but some are far better than others because of the quality of the writing, tips given, format, photos and of course, the recipes themselves and here we will discuss some of the best cookbooks ever written. Everyone has their favorite cookbook for one reason or another but these are hands down the best cookbooks for they are loved by both casual cooks and professional chefs alike.
French Provincial Cooking - First published in 1960 and written by Elizabeth David this book is a favorite of most chefs for they say she was the one who truly invented the modern cookbook. It has a huge number of recipes, but it is her techniques and history that bring the book to life and really give it its value. Anyone can pick up this book and learn something about how to actually cook in general, not just cook a single recipe.
Mastering the Art of French Cooking - A flesh and bones cookbook this one illustrates and explains each step but doesn’t try to dumb things down and make it all sound like it’s easy, for it’s not. Written by Julia Child, Louisette Berholle and Simone Beck in 1961 the techniques are classical cooking and will teach you how to cook most anything.
A Guide to Modern Cookery - The bible of cookbooks this book published in 1907 and written by French chef Auguste Escoffier, has over 3000 recipes. The book is broken down into chapters for each type of food that can be cooked such as "beef dishes," "vegetables," and "pasta." But considering there are 21 ways to cook an egg alone you know you can pick up a thing or two by simply skimming alone.
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Cooked to Perfection - Published in 1997, Anne Willan shows you photographs of what food should and shouldn’t look like. It’s practical and tells you how to rescue food that has been overcooked or improperly cooked so you don’t have to just toss it.
Joy of Cooking - Written by Irma Rombauer and Marion Rombauer Becker in 1931 the Joy of Cooking has been printed more than any other cookbook in history. It is all about American food and how to best cook it, season it and make it your own.
So whether you are a professional cook, a chef or just the casual cook who enjoys a good meal, the books listed above are among the best cookbooks ever written. So before you step another foot into the kitchen, make sure you are prepared to cook the best meal possible.
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cooking,
kitchen