You are currently browsing the tag archive for the ‘Craig Claiborne’ tag.

A few more cookbooks from my bookshelves ūüôā

Native

Hopi Cookery, by Juanita Tiger Kavena. ‘A compendium of more than 100 authentic recipes of the peace-loving Hopis’ says the book cover.¬† Recipes include Pinto Beans with Watermelon Seeds, Blue Corn Dumplings-and Piki-, the famous tissue-thin cornbread of the Hopiit.

Colonial

Old New Orleans Cooking (I’m researching the identity of the author)- This modest 60 page volume from the first half of the 1900s contains ‘hundreds of secret recipes that helped this historic city to establish its fame.¬† I received a photo-copy of the fragile volume in 16 double-sided pages.¬† From Jambalaya and Crayfish Bisque, to 3 kinds of Pralines, you had better believe this is authentic, old-school N’awlins cooking.

Groundbreaking publications (19/20Centuries)

Miss Beecher’s Domestic Receipt-Book (1846), Catharine E. Beecher.  By an American writer, suffragist,  anti-slavery activist, proponent of Kindergarten education and a member of one of the most prominent families of the era.  An authoritative volume of early American cookery, with no index or illustrations.

Classic American

Farm Journal’s Country Cookbook (Revised, Enlarged Edition), by the Food Editors of the Farm Journal, ed. Nell B. Nichols.¬† When you think about old-fashion American country food, this is one of the sources you would be well-advised to seek.¬† It can often be found in a good used-bookstore for a pittance, and it will turn out a rich selection of history and know-how.

Comprehensive Cuisine

The Jewish-American Kitchen, Raymond Sokolov.  I have pored over this beautiful and interesting recipe book- and I have referred to it elsewhere on this blog- namely when I overcame my fear of making Chopped Liver.  It is almost a coffee table book, with big, beautiful photos, clear writing, and amusing style.

Vegetarian

the vegetarian epicure, by anna thomas.¬† The title and author may appear in modest, lower-case letters, but this is a collection of 262 recipes that made itself known in CAPITAL LETTERS, since it appeared in the early 1970s.¬†¬† It’s smart, sophisticated, down-home and international all at the same time.

Baking

World Sourdoughs from Antiquity, by Ed Wood.  This is  a history of cuisine and an actual cookbook.  Lots of amazing recipes, as well as a culinary reconstruction of  both ancient and early modern bread making techniques.

World Food

The Thousand Recipe Chinese Cookbook, Gloria Bley Miller.¬† Craig Claiborne, a famed restaurant critic and gastronomic writer for the New York Times, said of this book, “A labor of Love…Should be treasured by anyone with a serious interest in the Chinese cuisine.”¬† He’s right.¬† True Bird’s Nest Soup?¬† Ten Precious Rice?¬† Braised Porkballs & Lilly Buds?¬† It’s all here.¬† I used to live in China for a half-year, and I did manage to learn some cooking techniques and recipes- but that was merely scratching the surface.

Reference

Wild Plant Family Cookbook, by Particia K. Armstrong.   This book seems to be 1/2 reference, 1/2 actual cookbook; and it is a staggering achievement.  It features and highlights wild foods from the Midwest of the United States- foods that have been consumed here by Native Peoples for thousands of years before colonization.

Desserts

Biscuits & Slices; and a bonus volume:¬† The Big Book of Beautiful Biscuits, from the Australian Women’s Weekly Home Library.¬† These large sturdy paperback editions reflect an aspect of- and love for sweets that are unique to English sensibilities- these cookies and bars are appropriate for High Tea, after-school and midnight snacks.¬† Some metric measurements (see below).

Food Writers

Kitchen Confidential, Adventures in the Culinary Underbelly, Anthony Bourdain.¬† This book became a literal and literary overnight sensation.¬† And anyone who has watched Chef Bourdain’s TV series (No Reservations) will see that this nearly world-weary, brilliant funny foodie is a formidable figure in world food consciousness.¬†

Quirks

Metric Cooking for Beginners, Binevera Barta.  Liters, mL, grams, kilograms and Celsius in your recipes bumming you out?  I found this instruction guide-cum-recipe manual from the 1970s  for a dollar at a used bookstore.  I do have a combination kitchen weight scale that I use, and some of my measuring implements also show metric gradations.  If you use international recipe sources at all, some are strictly metric.  You can always get yourself a metric calculator too- that might actually be easier, but it can set you back US$40 (cf http://www.amazon.com/gp/product/B000FONJN6?ie=UTF8&tag=sciencemadesimpl&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000FONJN6 )

image courtesy of http://www.clipartof.com/details/clipart/229985.html

Advertisements

Cookbook Gazette from my bookshelves

Native:

Northwest Native Harvest, Carol Batdorf.  A beautiful publication by Hancock House & full of Indigenous food ingredients and approaches to traditional food preparation

Colonial

I will repeat a reference to:  The Little House Cookbook, by Barbara M. Walker.  This writer & historian has contributed something very important to the story of American Food

Groundbreaking publications (19/20Centuries)

The Boston Cooking-School Cook Book (am I repeating myself again?), Fannie Merritt Farmer

Classic American

I’m including The Tassajara Bread Book (Edward Espe Brown) on this list, and if you don’t somehow find a copy, I’ll be mad at you. ¬†This is why god made Ebay. ¬†Any old copy will do, but plan to wear it out.

Comprehensive  Cuisine

The New York Times International Cook Book (I have a 1971 Edition).  A treasure trove of lots of recipes, adapted for American kitchens, and probably popular at your local country club 40 years ago, for all the right reasons.  Very good.  I love Craig Claiborne.

Vegetarian

Fast Vegetarian Feasts, by Martha Rose Shulman (her dad a well-known writer) is a book I’ve worn down to a nub. ¬†Lots of wonderful, creative, delicious and informed, do-able recipes.

Baking

A World of Breads, Dolores Casella, AND a bonus amazing volume, A World of Baking (1966 & 68).  These are 2 books that inspired me in high school to pay attention to baking- besides the women in my family.

World Food

Himalayan Mountain Cookery:  A Vegetarian Cookbook, Martha Ballentine (1976).  Spiral-bound, priceless)

Reference

The Rituals of Dinner, Margaret Visser (ever wonder why you’re should scoop your soup away from you? ¬†or why you keep your knife-blade pointed toward you? ¬†It’s polite.) ¬†My friend Hortensia gave me this book nearly 20 years ago.

Desserts

Sweet Maria’s Italian Cookie Tray, A Cookbook, Maria Bruscino Sanchez. ¬†So many of my cookbook finds have been in used book-stores. ¬†This is one of them. Classic Italian cookie making. ¬†Great Biscotti recipes.

Food Writers

American Food, Evan Jones.  Paperback, stunning, informative, comprehensive, delicious, historical.

Quirks

Wild Foods Field Guid Cookbook:  An illustrated guide to 70 wild plants and over 350 irresistible recipes for serving them them up, Billy Joe Tatum.

Okay. ¬†I have reduced my cookbook entries to one per category. ¬†But I’m going to do it again, since I promised I would. ¬†There are more where these came from, and I would marry any one of these books- but that’s impractical.