Good Reads

Not every cookbook is created equal.  Maybe I'm too old fashioned, but even though I use the internet extensively to research recipes, I still love buying a really good cookbook.  But with today's prices it can be difficult to justify investing in a new book.  Here are a few of my favorite go-to books that have been an excellent investment and would recommend them as an addition to any collection.

How to Cook Everything Vegetarian by Mark Bittman

"Simplicity is only important because it’s the way to learn to cook; it’s very difficult to start cooking with complex dishes. For people to learn to cook, they must start simply--the way everyone used to cook. ... Even the simplest cooking is rewarding, enjoyable, and - obviously - the healthiest and best way to eat."  --Mark Bittman

Mark Bittman is my kitchen hero.  My love affair with his philosophies and recipes began with lazy Saturday mornings spent watching his PBS show "Bittman Takes On" where he went head-to-head against America's greatest chefs.  This book has been a fantastic resource for any kitchen because if you're interested in cooking it, its in in there.  And if you're wondering about how to shake it up, those suggestions are in there too.  It's brilliant!  

And Mr. Bittman, in the unlikely event you ever read this, one of my biggest dreams in life is to cook a meal with you.  If you're game, have your people call my people!

Cooking Light Way to Cook Vegetarian

This book has been a welcome surprise in my kitchen.  I love its full color photographs and glossy pages, and the recipes are very good too.  It does have a few prissy recipes in there, but it's nicely balanced by some simple, core vegetarian dishes and useful how-to tips.

Artisan Bread in Five Minutes a Day

My mother-in-law makes the most amazing homemade bread, but I never had the time or discipline to invest one full day every month to filling my freezer with carbohydrate-laden goodness.  But after starting school and facing the decision to cough up $5 for a loaf of decent bread or choking down split-top wheat, I started looking for a better way.  I stumbled across an article in the New York Times featuring Joe Hertzberg's Master Dough recipe, and after one batch I was sold and proceeded to go out and buy this book.  They are not overstating the premise by saying "the discovery that revolutionizes home baking" because their methods make bread making simple.  Highly recommended!