He we are me dears as promised with a little rummage through my library of cookery books. Ms. First Nations was kind enough to show us hers. (click to see) It's well worth a look. Here are a few of my 336 cookery books.
Joy of Liberace - recipes from America's kitchiest kitchen; by Michael Feder & Karen Feder 2007. A fun book not meant to be taken seriously methinks.
Guide to Modern Cookery A. English translation of Le guide Culinaire by Auguste Escoffier. first published 1903 mine 1966.
This is the book I would recommend to anyone starting out on there own or setting up house for the first time. I have known and loved it all my life
The Penguin cookery book, by Bee Nilson; first published 1952 mine 1976. It has been so well loved and used that it is falling apart but No I do not want a new copy.
My mother didn't have proper cookery books but booklets like this. This is not her copy but I bought it because it reminds me of being with her in the kitchen when I was little
Trex Cookery - 1st edition, 3rd Impression 1954
The Food of Spain by Claudia Roden 2012. I adore Claudia Roden and this book is a masterpiece.
Modern cookery for private families by Eliza Acton, first published 1845 mine 1966. Far superior to Mrs Beaton.
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I used to adore him as a nipper and he probably inspired me to be a chef
Graham Kerr cook book by The Galloping Gourmet. first published 1969 mine1972
Jane Grigson's Vegetable Book, first published 1978 mine 1980. A treasure trove of information and history
Le Repertoire de la Cuisine by Louis Saulnier, first published 1914 mine1960.
Before smart phones and the world wide web every chef had a copy of this in their bag. It was essential.
Fanny and Johnnie Cradock Cookery Programme- full set of 80 magazines in 5 Binders
and I am very proud of them.
The Cooking of South West France by the American food writer Paula Wolfert 1987. I adore this book, just looking at the cover makes me want to pick it up cook something from it.
A dear departed friend bought this for me and got them both to sign it. It is treasured
Ms. First Nations posted her favourite Italian cookery book (The Art of Italian Cooking by Maria Lo Pinto & Milo Miloradovich) which is now book 336 in my collection and I love it.
This is still my fave The Essentials of Classic Italian Cooking by Marcella Hazan first published 1992 mine 2011.
Just one more book to go and it is a cracker. It was written 1948 for the wives of the engineers working on the Panama Canal and living in the Jungle.
Tropical cooking in Panama by Gladys Graham. First published 1948 mine 1983
I would try the Raccoon recipe but I don't like Sweet Potato.
Ttfn
and Toodle loo
Liberace had a cookbook? Do the recipes contain sprinkles?
ReplyDeleteAnd racoon and skunk?!?!?!?!?!?!?!? I'll starve thank you.
I had no idea either until Jon bought me this book.
DeleteLiberace was passionate about cooking and entertaining. The book is full of information, photos and recipes. He even had restaurants (where he was hands on not just a sleeping partner) that were frequented by the rich, the famous and indeed Royalty.
He hated to see a bare dinner table and he had his fully set at all times in every one of his homes. His Dinner parties were as as camp, outrageous and over the top as he was.
I now wish I posted his 'Decorative Crab Balls' recipe.
Une merveilleuse collection de livres de cuisine.
ReplyDeleteThe delicious cuisine of south west France is overlooked by cooks and the région by touristes. The cookbook by Escoffier is the cooking Bible in French kitchens :)
In France we had the tv cooking shows Art de magie de la cuisine with Raymond Oliver and Catherine Langeais and Le variété est au fond de là marmite hosted by his son Michel Oliver. On trips to Londres we would watch Graham Kerr and Fanny Craddock on télévision, they were very good at préparation and présentation.
Your cookbook of Panama reminds me of the exotic recipes my grand-mère and great grand-mère collected when the family worked for the colonial administration of France in Africa, the Caribbean and Indochine 1928-1962.
There are never enough cookbooks :)
Monsieur Dutronc 🇫🇷
Le guide Culinaire by Auguste Escoffier is indeed the Holy Bible and Escoffier is a God of chefs. There were great chefs before him like Antonin Carême but Escoffier organised, codified and created the brigade de cuisine. He created the modern Haute cuisine kitchen; right down to our chef whites.
DeleteFrench regional food is and has always been my passion since I was a baby chef (and that was a very long time ago).
The South West of France has a special place in my heart perhaps due to Paula Wolfert who was an American fascinated by finding the definitive Cassoulet. An impossible and futile task but the journey that she went on to do to find it led to a wonderful book.
Ha! I knew you'd throw your proverbial hat into the ring sooner rather than later!
ReplyDeleteI reckon you could do one of these compendia posts once a month and still be going in a few years ... Jx
Noblesse oblige.
DeleteThank you for all of your additions to the collection.
WAIT. You were inspired to become a chef???? You are a proper chef??? In a restaurant??? I have said it before, my mum loved The Galloping Gourmet and I can relate to him being your inspiration.
ReplyDeleteMy favourite cookbook is on published by Stork Margarine circa 1970s - I still have it and refer to it if ever I make a cake [rare these days].
I love the font used on Le Repertoire de la Cuisine by Louis Saulnier! I'm inspired to get my nibs out!
Sx
DeleteMy holy Grail is - The Art of Home Cooking by Stork Margarine Cookery Service Vintage 1954. That was was my mum's go to book. When I was told that it was thrown away with the rubbish it broke my heart. Today you would be lucky to get an old battered one for less than £25
PS
DeleteI still am a Proper Chef and have been since 1975
My brother gave me "The Galloping Gourmet" for a birthday many years ago.The Man and I still say "time for a short slurp"
ReplyDeleteI like to cook with wine
DeleteSometimes I even put it in the food.
Slurp !