I enjoy cooking and love looking for new recipes. However on a daily basis I rely on cookbooks for ideas, ingredients and measurements. Here are the ones I often use:
– The Book of Jewish Food by Claudia Roden
This is a really nice book. It has a lot of tasty recipes as well as numerous historical and anecdotal information. Since the majority of recipes come from the Sephardi world, Rosen’s family is from Egypt, many of them include vegetables. I also enjoy the variations she suggests. Thus, if you want to cook “stuffed tomatoes”, she’ll give you a basic recipe and then provide the Turkish and/or Tunisisan versions. In addition the ingredients are easy to find and healthy (no ready-made mix here).
– Healthy Helpings by Norene Gilletz
I guess a number of peope know this one. Norene is a food consultant, food writer and columnist, cooking teacher and lecturer. Her emphasis is on healthy food, so little sugar and fat. Similarly she favors “brown”(flour, rice …) over “white” whenever it is possible. The book is packed with recipes (800 of them) and, like Claudia Roden, she provides alternatives for almost each one.
– The Jewish Kitchen by Clarissa Hyman
This cookbook is not quite as comprehensive as the others yet the recipes I have tried are good. For instance she suggests a wondeful avocado and egg bagel schmear, a delightfl spicy Lybian fish and a refreshing borscht. The photos are great and mouthwatering.
What about you? What are your favorite cookbooks?