A note about MY COOKBOOKS ~ that ridiculously long list on the left column of this blog

Just so y'all don't think I'm completely whacked or to confirm that I am indeed completely whacked, here's the scoop: This ridiculously long list to the left is a partial listing of all the cookbooks I have accumulated over the years and I believe I am hovering around 200. Some people buy shoes, I buy cookbooks (and shoes). No, I have neither read through nor cooked from all of these cookbooks nor have I worn all my shoes. Has Imelda worn all of her shoes?  I think not... But I do believe they (these cookbooks) all have some and many have a lot of intrinsic value.

When a woman shops, no logic is required nor often used. Please spare me the flame mail - you know it's true! At least it is for me so I usually buy a cookbook based on how hot the chef is or if I met them and had them sign it or if the book has anything remotely to do with Italy, France, cooking or wine. It's an occupational hazard and Amazon loved me for it. Since most of my books are buried in a storage unit in San Francisco and I am (not buried) in Paris, I had to list these by memory. As the light bulb goes on, I will continue to add to the list...

By the way, I am not listing the cookbooks I don't like or that have little to no culinary value...and there are many, ie: that Nigella Bites piece of you-know-what, sorry excuse of a cookbook. Maybe I'm jealous because I can't suck cake batter off my finger and voila, sell millions of very bad cookbooks... but I digress...

I am listing the books I do like and feel can help the poor schmuck who burns water (like I did!) make a decent meal.  Take, for example, Sauces. You can use it to ballast a boat however... James Peterson's Sauces is without a doubt one of the most informative, thorough cookbooks ever written.  Save yourself $35,000 and a year of your life in hell, er...I mean cooking school, and buy this book. It was 75% of my culinary education.  The other 25% was French chefs messing with my head, but more on that later...

Comments

[John Barnhill]

Wow! You've sure got 'em' girl. As you continue your way through this focus of yours (cooking), your attitude and some good tasting food should get you where you want to go (that's my reaction to it). I like your sense of confidence in the expression of your opinion. Particularly speaking about the worst cook book from the big breasted so and so. If you can keep up the cooking press while making a living, I think you have more than half a chance.

Blog-On!

- JB

PS. Have you thought about sending a petit announce to the previous chefs, schools, and distinguished cooking colleagues of the past few years re the CT-Blog (drawing there attention to the summary of the mutual experience/time together)?

[Auntie M]

I have some of your cookbooks. I tend not to buy them anymore with the internet making recipes so available. I have most of Patricia Wells, which I regret buying. I see Baking with Julia... I love Dorie Greenspan. I've met her a couple of times and think she and her cooking are wonderful.

[Alex Costa Claes]

Greetings from Brussels!
This is a wonderful site! Congratulations! I just stumbled on it by pure chance, while looking for recipes with caramelized pineapple (just bought a huge pineapple!) and voilà! There you were!
Will come come back!
Thank you for sharing those tasty-looking recipes!

[Miss Mimi]

Bless you for explaining to otherw the how and why of buying cookbooks (and shoes). I, too, feel as if I am bringing a friend into my home with the purchase of a cook's book. Not all are created equal-one has to know their own style of cooking to connect with the published cook. i am not the squab type, but do
love casual cooking and great food with good friends. All the best to you, with thanks, Miss Mimi