Cookbook Corner: Try It, Test It, Taste It!

by Marsha Eilers

CookBookNewer350The holidays have passed, and with them the cooking and baking traditions. On to a new year and new creations from the kitchen! Beginning cooks and cooks aspiring to increase their expertise may well find some great tips, techniques, and skills to acquire in this eclectic selection of cookbooks. These books teach how to cook and the science behind why cooking works — a chef’s chemistry lab in every reader’s kitchen. Experiment!

BEGINNERS

Ckbk-How toHOW TO COOK EVERYTHING. THE BASICS: ALL YOU NEED TO MAKE GREAT FOOD: WITH 1,000 PHOTOS  by Mark Bittman.  Wiley, c2012.  641.5 B624hc (M)

THE STARTER COOK: A BEGINNER HOME COOK’S GUIDE TO BASIC KITCHEN SKILLS AND TECHNIQUES by Linda Johnson Larsen.  Lyons Press, c2012.  641.5 L334 (M)

GOOD TO GREAT

ckbk- keysAIDA MOLLENKAMPS’S KEYS TO THE KITCHEN: THE ESSENTIAL REFERENCE FOR BECOMING A MORE ACCOMPLISHED, ADVENTUROUS COOK by Aida Mollencamp.  Chronicle Books, 2012.  641.5 M726 (M)

COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA.  Revised edition.  Houghton Mifflin Harcourt, 2013.  641.5973 C773hc (M)

200 SKILLS EVERY COOK MUST HAVE: THE STEP-BY-STEP METHODS THAT WILL TURN A GOOD COOK INTO A GREAT COOK
by Clara Paul.  Firefly Books, 2013.  641.5 P324 (M,PMB)

SCIENCE OF COOKING

ckbk-culinaryCULINARY REACTIONS: THE EVERYDAY CHEMISTRY OF COOKING by Simon Field.  Chicago Review Press, c2012.  664.07 F456 (M)

GREAT KITCHEN SECRETS: + THE SCIENCE BEHIND THE SECRETS: GRANDMA’S KITCHEN & COOKING SECRETS by Tony Notaro.  Telebrands Press, c2012.  640 N899 (M)

THE KITCHEN AS LABORATORY: REFLECTIONS ON THE SCIENCE OF FOOD AND COOKING.  Columbia University Press, c2012.  664.07 K62 (M)

THE SCIENCE OF GOOD COOKING: MASTER 50 SIMPLE CONCEPTS TO ENJOY A LIFETIME OF SUCCESS IN THE KITCHEN.  America’s Test Kitchen, c2012.  641.5 S416 (M)

TECHNIQUES & TIPS

ckbk-choppedTHE CHOPPED COOKBOOK: USE WHAT YOU’VE GOT TO COOK SOMETHING GREAT.  Clarkson Potter/Publishers, 2014.  641.5 C549 (M)

THE HOMEMADE PANTRY: 101 FOODS YOU CAN STOP BUYING & START MAKING by Alana Chernila.  Clarkson Potter/Publishers, c2012.  641.5 C521 (M)

HOW TO COOK EVERYTHING FAST: A BETTER WAY TO COOK GREAT FOOD by Mark Bittman.  Houghton Mifflin Harcourt, 2014.
641.555 B624h (M,DB)

SECRETS OF THE BEST CHEFS: RECIPES, TECHNIQUES, AND TRICKS FROM AMERICA’S GREATEST COOKS by Adam D. Roberts.   Artisan, c2012.  641.5 R643se (M,OB)

THE STOCKED KITCHEN: ONE GROCERY LIST, ENDLESS RECIPES by Sarah Kallio.  Atria Books, 2011.  640.73 K14 (M)

TOOLS

ckbk- wood firedFROM THE WOOD-FIRED OVEN: NEW AND TRADITIONAL TECHNIQUES FOR COOKING AND BAKING WITH FIRE by Richard Miscovich.  Chelsea Green Publishing, 2013.  641.815 M678 (M)

THE MIXER BIBLE: 300 RECIPES FOR YOUR STAND MIXER PLUS OVER 175 STEP-BY-STEP PHOTOS by Meredith Deeds.  Third edition.   Robert Rose Inc., 2013.  641.589 D311t (M)

THE NEW CAST IRON SKILLET COOKBOOK: 150 FRESH IDEAS FOR AMERICA’S FAVORITE PAN by Ellen Brown.  Sterling Epicure, 2014.  641.589 B877 (M,DB)

PRESSURE COOKER PERFECTION: 100 FOOLPROOF RECIPES THAT WILL CHANGE THE WAY YOU COOK.   America’s Test Kitchen, 2013.  641.587 P935 (M)

Speak Your Mind

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