I started teaching cooking to kids and adults to offset my cookbook habit.🙂 I recommend “bowl” by Lucas Volger the most. I get my Indian fix from Vegan Richa, mostly Vegan Richa’s Instant Pot Cookbook. I cook multiple times a week from Vegan under Pressure by Jill Nussinow and a few times a month from Miyoko Schinner’s Japanese Cooking …
I started teaching cooking to kids and adults to offset my cookbook habit.🙂 I recommend “bowl” by Lucas Volger the most. I get my Indian fix from Vegan Richa, mostly Vegan Richa’s Instant Pot Cookbook. I cook multiple times a week from Vegan under Pressure by Jill Nussinow and a few times a month from Miyoko Schinner’s Japanese Cooking Contemporary and Traditional. I’m also a heavy googler and NYT Cooking subscriber. We eat mostly vegan and my culinary inspiration waxes and wanes. I just discovered two podcasts “the recipe” with J.Kenji Lopez Alt and Deb Perlman, and “everything cookbooks” with multiple hosts including Andrea Nguyen.
I chose my university in Ithaca, NY because of the Moosewood cookbook.
My first cookbook was James Beard’s American cooking, the second was a Julia Child compendium.
On the pate de fruit front, we made them from a Jacques Pepin FoodTV recipe one Thanksgiving —huge hit! Now when I’m craving a special host gift I order from Yamina- yamiyami.com
I was looking through my cookbooks for a recipe and realized I had one more to mention- The Frog Comissary cookbook from a restaurant and caterer in Philadelphia in the ‘70’s and ‘80’s. No photos, cut illustrations and amazing recipes. I don’t make much from it now, when I was a kid the Chocolate Mousse Cake with Warm Grand Manier sauce or the Sachertorte or the Carrot Cake were the projects we embarked on for special occasions. In my twenties I’d make the NY cheesecake for parties.
I started teaching cooking to kids and adults to offset my cookbook habit.🙂 I recommend “bowl” by Lucas Volger the most. I get my Indian fix from Vegan Richa, mostly Vegan Richa’s Instant Pot Cookbook. I cook multiple times a week from Vegan under Pressure by Jill Nussinow and a few times a month from Miyoko Schinner’s Japanese Cooking Contemporary and Traditional. I’m also a heavy googler and NYT Cooking subscriber. We eat mostly vegan and my culinary inspiration waxes and wanes. I just discovered two podcasts “the recipe” with J.Kenji Lopez Alt and Deb Perlman, and “everything cookbooks” with multiple hosts including Andrea Nguyen.
I chose my university in Ithaca, NY because of the Moosewood cookbook.
My first cookbook was James Beard’s American cooking, the second was a Julia Child compendium.
On the pate de fruit front, we made them from a Jacques Pepin FoodTV recipe one Thanksgiving —huge hit! Now when I’m craving a special host gift I order from Yamina- yamiyami.com
I was looking through my cookbooks for a recipe and realized I had one more to mention- The Frog Comissary cookbook from a restaurant and caterer in Philadelphia in the ‘70’s and ‘80’s. No photos, cut illustrations and amazing recipes. I don’t make much from it now, when I was a kid the Chocolate Mousse Cake with Warm Grand Manier sauce or the Sachertorte or the Carrot Cake were the projects we embarked on for special occasions. In my twenties I’d make the NY cheesecake for parties.
Oh, and I adore Everything Cookbooks! I was on an episode last year to discuss my not-cookbook.
Lukas Volger is one of my absolute favorite recipe writers of all time. The way he writes is precisely how I think and want to read!
Thank you so much for all these suggestions and insights! I am going to look into all of these, especially The Frog Commissary Cookbook!
i love the frog comissary!! the illustrations are so cute.