Bon Appétit – January 2009
BA Foodist – “What cookbooks do you consider best?”
BA Foodist Andrew Knowlton answers the question above with The Good Cook Series from Time Life books published between 1979-1985. He recommends the cookbooks not only for their detailed photos and cooking methods, but also for their recipes from out-of-print books and famous author/chefs. These cookbooks are out-of-print, but I looked online, and most titles are available on EBay and Amazon. I don’t know where I would put a collection of 24 books, but I’m a sucker for cookbooks. Maybe I can check them out from the library!
Molly Wizenberg from Cooking Life in Bon Appétit and her blog Orangette could make braised rocks with a side of gravel sound delicious, and she does it again with her recipe for pate. I can’t say that I’m a big fan of either meatloaf or pate, but I am going to try her recipe Pate de Champagne. Hmm…now I just need to find a reason to make 20 servings of pate. Pate anyone?
Bon Appétit shares New York Chef Andrew Carmellini’s method for making fresh ricotta cheese, and his recipes using the cheese. I need to go buy cheesecloth. I must try this recipe and the Fig and Onion Bruschetta you make with the fresh ricotta. I’ll let you know how it turns out.
Both Bon Appétit (1/09) and Food & Wine (1/09) have recipes for pasta dishes with eggs on top. I think I’ll try BA’s Fettuccine Carbonara with Fried Eggs. The recipe has pancetta and broccoli rabe and sounds great for a weeknight meal. It is the cover recipe, and looks like a comfort food meal.