Books I Love

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Two Books: Plenty and Jerusalem by Yotam Ottlenghi are my current most-favorite cook books ever. I can’t even describe the physical beauty of the book – its feel and photos (you won’t understand until you look at it). First and foremost, the recipes are incredible. Clearly written, not too complicated and delicious. The photography is just beautiful.

How to Cook Everything Vegetarian by Mark Bittman. The Bible. Bittman’s recipes are spot on and the book is comprehensive. I might love this book more than the Joy of Cooking but not sure yet. But I love this book and I love Bittman. Everyone in the world should have this book.

The Savory Way by Deborah Madison.  Madison is the genius behind Greens Restaurant in San Francisco – down on the water.  One of my all time favorite restaurants.  The recipes in this book are stellar.  Subtle, not complicated but complex.  Delicious.

Joy the Baker Cookbook by Joy Wilson.  I bought this book after I took a cupcake class at Gourmandise cooking school at Santa Place thegourmandiseschool.com.   I bought it not just because it’s just beautiful – which it is; not just because it has good recipes – which it does; but also because Joy writes about the science of cooking which is interesting to me to understand how the ingredients affect what I cook.  Sugar makes cookies spread.  Egg whites are dry and make cookies puff.  Egg yolks make cakes moist.  When to use baking soda and when to use baking powder; and how to make buttermilk.  All good stuff.

The Tuscan Sun Cookbook by Frances Mayes and Edward Mayes.  This book was a gift  from Adrian Newell and provided cherry tomato inspiration among other inspirations.

Mesa Mexicana by Mary Sue Milliken and Susan Feniger

Ready for Dessert by David Lebovitz.

Amy Neiman