Cookery books

Want to recommend a wonderful book to other members? Please do so ... whether it's food or not, we'd love to find out more.


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Cookery books

In my year of cooking discovery I've bought a few books, really cheap from Amazon, Ebay and charity shops...

My faves so far are Madhur Jaffrey's. I love spices. Am cooking my way through quick n easy Indian cookery and the others... The 'Spice Men' are also good.

I've discovered Simon Hopkinson and his super delicious recipes. Sometimes a tad faffy but worth it.

I've invested in Welshcookie's recommendation of 'Home preserving of fruit and veg' was 99p...well worth it! I've also taken ALL of Anastasia's advice and recipes to heart.

I have also been reading a bit about the history of food. Elizabeth David wrote some brilliant essays....'An omlette and a glass of wine' is currently absorbing.

Just wanted to say thank you to all you lovely forum regulars who have responded to my queries and how do I do that? I think you may have made a budding cook from someone who was not that bothered and is now very interested...

Anyone recommending any cookery books that ever was/were any good? I've inherited Delia's... So that's sorted : )

sam from worthing

cook books

just catching up with this thread.

You may want to try some Nigel Slate books.

real cooking
fast food.

the issues i have are just like a paper back book, ie no photos a dear friend sent me those and i love them, there are many splattered pages.

he is very similar in writing style and technique to Delia. they always work.

and i have to say jamie olivers "cook with jamie" is very good, some lovely and seasonal recipes in there. I also quite like his "Jamie at home".


Cook Books

Great. Thanks Sam. I will look for those.

Manon Lescaut

Cookery books

Absolutely essential for any cook's kitchen bookshelves are Jane Grigson's books:-
English Food
Good Things
The Vegetable Book
The Fruit Book
Fish Cookery
The Mushroom Feast
Charcuterie and French Pork Cookery

Although if you are just dipping your toes in matters culinary you may find the last is a bit beyond your requirements as it is mainly about preserving and curing meats.

Yes, Jane Grigson was Sophie Grigson's mother.

JG acknowledges her cooking debt to Elizabeth David and her books are not merely lists of recipes but include comments on ingredients and methods as well as a little historical, cultural and sometimes literary background. Elizabeth David returned the compliment by recommending JG to "The Observer" newspaper as a food writer.

IMO no kitchen should be without ED and JG

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