Cookbook Corner

March 30, 2014

You can find pretty much everything online these days but I still love the way my favorite authors explain cooking techniques and recipes. It’s nice to have that all in one book. Here are a few that I have in my kitchen. Click on the book images to learn more.


The Betty Crocker Cookbook

by Betty Crocker

Where else are you going to start? The end all of cookbooks. Easy to follow, time tested recipes along with helpful tips to guide the brand-new home chefs.


Sauces: Classical and Contemporary Sauce Making

by James Peterson

Mmm! Peterson shows you how to make hundreds of different sauces. There are easy to follow charts and recipes for making the sauces as well as a scattering of sauce favoring meat and vegetable dishes. The latest version includes an Asian Sauces chapter in the book.


The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs

by Karen Page, Andrew Dornenburg

Nothing more than a list of ingredients with other ingredients they pair well with. Doesn’t sound very exciting but it is incredibly helpful when trying to come up with your own recipes or even just using up things in your fridge. I love this book.


Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes

Mark Bitterman

The most used ingredient in your kitchen, Salted takes you through the history and variations of salt, and a variety of ways to use this mineral.


The New Best Recipe

Cook’s Illustrated Magazine

Cutting edge recipes and great pictures from Cook’s Illustrated.


Slow Cooker Revolution

The Editors at America’s Test Kitchen

One of the best cookbooks for singles and working couples. Easily start dinner as your leaving for work in the morning and by the time you come home, it’s ready, homemade, and fantastic.


The Smitten Kitchen Cookbook

Deb Perelman

The Queen of food blogging has her own Cookbook.


Top Secret Recipes: Creating Kitchen Clones of America’s Favorite Brand-Name Foods

by Todd Wilbur

This guy shows you how to make great clones of restaurant food in your own kitchen. You’ll never eat out again! Easy to follow recipes with had drawn illustrations.This was my first ever cookbook.

Modernist Cuisine: The Art and Science of Cooking

Nathan Myhrvold, Chris Young, Maxime Bilet

Wildly expensive and as much an art book as a a recipe book. Some of the recipes and cooking tips in this book use tools well beyond what you will have in your kitchen but that doesn’t mean you shouldn’t still get it. In this five book collection they explain scientifically how cooking food works and they have tons of pictures to illustrate that.