falvegas wrote:Not really, Pix, but there's a transition one goes through during the learning process, reading endless cookbooks until you master your personal skills [takes time].
Later on the more credible cookbooks in your library become a general 'Reference', because often favorite recipes have become committed to memory, some replaced because you found a better way, ways to improve, incorporate better & healthier ideas. And there are those cookbooks one learns over time to stay away from; no author credibility, no traceability to Testing, too many obvious errors, and so on.
I accumulated just over 200 Cook Books over the years; my son now has about 75% of them. They are so full of notes entered to improve a recipe, enter alternatives and substitutions, to make corrections, and add clarifications.
Today it's difficult because out there we have a marching army of what I refer to as 'Celebrity Chefs' ...they're not really seriously accredited chefs, they are more in the category of great cooks, often merely good cooks, or own their own restaurant or 'Just Happen To Have The Right TV Personality' and can somewhat cook.
But the Cook Book Libraries remain critical to one who loves to eat good food, and loves to cook their own food, especially those books that have Stood-The-Test-Of-Time; NY Times, Julia Child & Simone Beck, Thomas Keller, Paul Bocuse, Culinary Institute, Bon Appetite, Williams Sonoma, Martha Stewart and a dozen others with proven credibility....and there's the Ole Standards which one should always have in their Library; Fanny Farmer, Good Housekeeping, Better Homes & Gardens etc. and there's the modern publications by Food & Wine and other notable food magazines ...and when new to an area, the local 'Community League or Church' will often have credible Historical Recipe Publications to find out what the culinary preferences are in an area.
One must be cautious of the increasing super-modern Food Publications, many saturating the market with what I call 'Creative Swill' , Chefs throwing just about anything together to be different, and because of some sort of notoriety, push it on the market for $, and $ only. There's a lot of crap cookbooks out there, some look very fancy, many very expensive.
For sure, I never use on-line or televised recipes, goes back a long way, I was burned a few times. The Library of Credible Cook Books is the best culinary friend one can have.
Williams-Sonoma, Martha Stewart, Paul Bocuse, Thomas Keller, Fannie Farmer, Joy of Cooking, Americas Test Kitchen (I can't live without that one!!!!!).
No home should be without Joy of Cooking this is the most essential cookbook for a beginner. If you can only afford one cookbook that should be the one.
Now, for me personally, if I could only keep one of my cookbooks, if for some reason I had to give up every cookbook but one, I would keep Americas Test Kitchen. I have NEVER had one of their recipes go wrong... now, I know you have been the most generous friend in sending me FABULOUS cookbooks that I have said I wanted for whatever holiday but the cookbook that is my "go to" any time I am looking for a fool proof recipe is Americas Test Kitchen. Please don't hate me!
Now, I cannot find every recipe in Americas Test Kitchen so believe me when I say I use the cookbooks you have sent me... but, my safety net is Americas Test Kitchen.
I agree 100% that you have to be so careful of the TV cooks... so many of them have HORRIBLE recipes.
I can't remember which thread but somewhere in this forum I list several whose recipes stink!