Times up! If you haven’t gotten all of your holiday shopping done, I’m afraid you may soon be out of luck. But, if you’re reading this and it’s not quite Christmas morning yet, then you may have one last shot at your local bookseller.
Here’s the last part of our 12 Days of Cookbooks recap:
That’s it for this year. Hope you’ve had as much fun checking out our holiday cookbooks as we have had bringing them to you. Have a great and safe holiday. Happy cooking!
Well the big day is almost here. So, it’s time to give you a flashback of what we have been recommending for your holiday gift giving this year. We’ll have part two tomorrow. Today is the last day you can order any of these books for overnight delivery. Tomorrow it’s the mall!
Here are the first five:
Well, there you have it. That’s the rundown. Just in case you missed any of the first five days. Tomorrow we’ll recap the final five for you. Now, get out there and shop!
Do you have a geek living under your roof? Do you know someone who has a geek living under their roof? Odds are that the answer is yes to one or both of these questions.
Guess what? Geeks like to eat too! Really they do. And, if you’re not cooking for them, that means they’re fending for themselves. This holiday season give the geek on your list a gift that will help with their general welfare and survival. The Cooking For Geeks cookbook.
Author/geek/cook Jeff Potter unravels some of the great mysteries of cooking science with his take on what a cookbook should be all about. It’s not just a bunch of recipes thrown together and bound into a book. It’s just what the tag-line suggests: Real Science, Great Hacks and Good Food.
Got a geek on your holiday list? Surprise them with a gift that doesn’t have a power cord or a Lithium-Ion battery. They will be happy that you have recognized their geekness and impressed that you care enough to buy a suitable gift.
Author: Jeff Potter Publisher:O’Reilly Media Pages: 432
Re-Released: August 2, 2010
I’ve got one or two in my kitchen, you probably do too. My first one I got as a birthday gift a bunch of years ago. Since then I’ve picked up a dutch oven and a couple of smaller pans. And, I love using all of them.
What? The humble cast iron skillet of course. It’s one of the oldest (regularly used) pieces of cooking equipment that I own. Now, I’m not saying I break mine out everyday or even every week. But, there are certain dishes that I don’t think I could make without it.
We have all seared steaks and made fried chicken or a fantastic dark roux, but, how about Pecan Sticky Buns? Thought so. That’s where The Cast Iron Skillet Cookbook comes in.
This book probably isn’t going to replace any of the tried and true cookbooks in your collection. But, it does have some interesting ways to use that heavy piece of iron. How about attempting the Dungeness and Tillamook Cheddar Souffle? A little less daring? Then maybe you could whip up a Classic Grilled Reuben.
In addition to a bunch of new recipes, Sharon Kramis and Julie Kramis-Hearne have some helpful tips on how to keep your iron in tip top shape.
Did you buy someone a cast iron skillet a while back and notice that’s it’s been collecting dust ever since? This might be the perfect thing to help get that pan out of the back of the cabinet and onto the top of the stove.
Author: Sharon Kramis and Julie Kramis-Hearne Publisher:Sasquatch Books Pages: 192
Re-Released: October 4, 2004
This is going to be a really short post. Why, well look at the title. What more could possibly be said about one of the most reviewed, written about and discussed cookbooks out there? That’s right, theJoy of Cooking.
The 75th anniversary edition of this kitchen classic contains 4,500 recipes in 1,152 pages. It’s BIG. It’s intimidating at first and it’s loaded with culinary information that you can use for a lifetime.
If it’s possible that you know someone who doesn’t own a copy of the Joy of Cooking (I would find that hard to believe), you should right that wrong this holiday season. You might was to consider delivering this one yourself, don’t want to weight down Santa too much.
Author: Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker Publisher:Scribner Pages: 1,152
Re-Released: October 31, 2006
Bet you’ve been waiting for one like this. OK, the New England Soup book was up this same alley, but, it’s hard to beat a one pot meal at this time of year.
As a matter of fact, I usually have the crock pot going pretty much every Sunday. It’s not only easy, but, you usually end up with a pretty fantastic one pot meal. I call it the lazy man’s way to cook. I’m not saying I’m lazy or anything…
The Not Your Mother’s Slow Cooker Cookbook helps you get the best from your one pot. It’s really kind of amazing, a bunch of loose, uncooked ingredients go in… 6-9 hours later a wonderful meal comes out.
Learn how to make, The Easiest Beef Short Ribs, Mexican Black Beans with Pork, Parmesan Risotto or maybe try your hand at Crock Poached Salmon with Hollandaise. That last one sounds interesting.
Authors Beth Hensperger and Julie Kaufmann have put together a nice collection of simple comfort food recipes.
This is an awesome book for anyone on your cold weather gift list.
Author: Beth Hensperger & Julie Kaufmann Publisher:Harvard Common Press Pages: 512
Released: January 25, 2005
Looking for a great foodie read? Then you have found it right here.
The Frankies Spuntino Kitchen Companion and Cooking Manual. This book is as readable as it is cook-able. You’ll find lots of great stories between the covers of this cookbook. But, even better than the stories, is the cooking information that you can use day in and day out.
The Frankie’s (Falcinelli & Castronovo), along with Peter Meehan, do a fantastic job of storytelling and most importantly, giving you some unbelievable Italian dishes to make for yourself. They tout their recipes as “everyday Italian-American cooking” and they really are.
There are recipes included here for all cooking skill levels. And, I do mean all. Frankie’s BLT recipe is featured in the sandwiches and soups chapter. It doesn’t get much easier than a BLT. But, I have to admit, I’ve had some not so great ones in the past. So, maybe there is some technique there.
There are lots of great drawings to accompany the recipes and stories. It also has a very useful section on equipment.
Obviously, a trip to the restaurant would make an awesome holiday gift. But, if that’s not possible a copy of the The Frankies Spuntino Kitchen Companion and Cooking Manual would be the next best thing.
Author:Frank Falcinelli, Frank Castronovo and Peter Meehan Publisher:Artisan Pages: 256
Released: June 14, 2010
It’s soup time, BIG time! I think at least 80% to 90% of the country could go for a piping hot bowl of soup right about now. And, it’s not even January yet…
Anyone who knows me, knows that I love soup. Not just like, but, LOVE. I could (and pretty much do), have a bowl every day. It’s something about the comforting feeling that you get from eating it that makes it so irresistible to me. I even like cold soups. Not at this time of year of course, but, on a hot summer day a cold soup is super refreshing.
Up in Massachusetts, there’s a restaurant. Not just any restaurant mind you. But, one that has elevated soup to a culinary art form. The New England Soup Factory. It’s run by the husband and wife team of Marjorie Druker and Paul Brophy. They have been serving fantastic and creative soups to their customers since 1995.
You say, “Well that’s great, but what does that do for me? Here’s the answer. Now you can bring more than 100 of their awesome soups right into your own home without the trip east. The New England Soup Factory Cookbook spills all the secrets. Actually, you’ve been able to cook these soups in your own home since 2007 when this cookbook was first published, but, hey you can add it to your 2010 holiday list right now!
I’m sure anyone living north of, say, Atlanta, will be most appreciative of this potentially warming gift.
Author:Marjorie Druker and Clara Silverstein Publisher: Thomas Nelson Pages: 256
Revised Edition Released: September 11, 2007
When they say Anniversary Edition, they really mean it. Let’s talk, 100th Anniversary Edition!
This is THE classic American cookbook. This book is a MUST for every, and I mean every basic home cookbook library. If you don’t have a copy of your very own, then this holiday season is the perfect time to correct this horrific oversight. Let Santa (or an elf) know that you’ve been pretty good and have a giant gaping hole in your cooking reference section.
OK, what can you really say about this book that hasn’t been said at least a thousand times over the past hundred years? It was originally published back in 1896 as the Boston Cooking-School Cookbook. At the time Little, Brown & Company had so little confidence in the success of the book that they only ordered 3,000 copies printed. WOW, were they wrong. Over 100 years later the Fannie Farmer Cookbook is still going strong.
It doesn’t matter if your an experienced chef or a beginning home cook, this book has something for you. It runs the gamut from appetizers through candies and just about everything in between.
This 13th edition even has a section on microwave cooking. I wonder what Fannie would think about that? Boy, how things sure change in 100 years or so. I wonder what the 200th anniversary edition will contain.
Author: Marion Cunningham Publisher: Knopf Pages: 896
Revised Edition Released: September 6, 1996 (13th Edition)
What college kid couldn’t use a good meal? Most college students find out that once you’ve cut the cord from the university meal plan things get a little more interesting (and complicated).
Sure, you can grab fantastic cheap eats on every college campus in America. But, what about when the craving a good home cooked meal hits and your home is 1,500 miles away? That’s the problem that the Starving Students’ Cookbook has been helping clueless college kids and newly minted graduates to solve since 1983.
Revised in 2002 this cookbook contains easy to make dishes that will make even the most novice student cook look like, well.. OK, not Eric Ripert, but, maybe at least Howard Johnson. That’s a start, right?
Highlights from the book include, one pot meals, meals in fifteen minutes and even a pretty good selection of vegetarian dishes. Let’s face it, if you’ve never really cooked before you have to start somewhere and this is a pretty good place.
The Starving Students’ Cookbook would be a great beginning to your college students or new grads cookbook collection. You never know, if you play your cards right, you may be rewarded with a big heaping plate of Tequila-Soaked Fish or Hungry Dave’s Beef & Beans during winter break.
Author: Dede Hall Publisher: Grand Central Publishing Pages: 192
Revised Edition Released: July 1, 2002