Just for fun - if you could have one, name ONE AND ONLY ONE favorite cookbook

[Mousie29]

Just for fun, what is ONE cookbook you would have if you could only have one? I'm starting to buy some more and want to stop :-). Plus having some of the African Children's choir singers in our home reminds me of how MUCH we have. Thanks!

Mine is COOKING LIGHT COMPLETE

[kima]

Oh what a toughie!! I guess I would have to say The Moosewood Low Fat Cookbook. Actually anything that says Moosewood, Cooking Light or Canadian Living in the title. I know that is more than one but I have a fel there will be alot of "cheaters " with this one!!

[KValley]

Honestly (and this is not a paid advertisement for CL) I rarely use any cookbooks anymore, except for those I purchase from CL, and my CL back issues. It's taken me a long time to gain confidence in the kitchen and I've found that confidence through CL. Why make life more complicated than it is already? http://www.cookinglight.com/bbs/smile.gif

THe one exception is "The New Basics Cookbook" by Julee Rosso and Sheila Lukins. It's a wonderful reference, covers most major food groups and styles, innovative recipes, easy to follow.

60 seconds later:

I've come back to say that I know exactly what's going to happen as this thread fills up: you all are going to list these great cookbooks that will make me want to go out and experiment! And make me wonder why my Moosewoods are collecting dust!

[This message has been edited by KValley (edited 03-30-2001).]

[mandarin2j]

"How to Cook Everything," by Mark Bittman. I think it covers the same bases as "The New Basics," but I'm sorely tempted to go ahead and buy "The New Basics" just in case. http://www.cookinglight.com/bbs/biggrin.gif

[SusieO]

Moosewood Restaurant Cooks at Home.

[lorilei]

Well, here's the deal -- I have two options. One is purely practical, the other would give me ultra-super-duper-sensory satisfaction. I can't really decide.

If I had to pick only one...

PURELY PRACTICAL me would take Deborah Madison's "Vegetarian Cooking for Everyone". A great book with great recipes. Succulent veggies. Aromatic dishes.

SENSORY OVERLOAD LO would take Michael Chiarello's SEASON BY SEASON Tra Vigne cookbook (Oops! That's Seasons in the California Wine Country). Man, that's good stuff. The eggplant lasagnette with goat cheese is pure heaven...

[This message has been edited by lorilei (edited 04-02-2001).]

[hka]

I'm with Mousie29..the Cooking Light Complete Cookbook! I have made so many things from that book and I've enjoyed them all!! http://www.cookinglight.com/bbs/smile.gif

[valeriek]

As an avid cookbook collector (I read cookbooks for fun - what is wrong with me???, if I could have only one it would be the one I have created myself from all the recipes I would like to try from CL. I'm a recipe clipper, and I put all the recipe's I've clipped in a three-ring binder. I've put these into categories (vegetarian, pasta, pizza, soup/stew, etc. etc.). I've now added to this book all the recipe's I've gotten off this board. I've been doing this for about three year's now, so it is an extremely big binder full of recipe's I want to try (it is also always changing because once I try it, the recipe either goes into my permanent recipe box or in the recycle bin!). So, if I could have only one, this would be the one.

In all honesty, I couldn't give up the others!

[noni liedtke]

There isonly one!! The Doubleday Cookbook by Jean Anderson. I have had mine 50 years and I have given away dozens of copies.

[noni liedtke]

I forgot to say that I must have 50 other cook books, but I coould not survive without Doubleday. It is basic and exotic, a real encyclopaedia. Nuff said!!

[schuh]

If I could keep my recipe box with clipped Cooking Light recipes, I'd keep my set of Cooks Illustrated bound issues. (I'm counting the set as one book as it has one index. http://www.cookinglight.com/bbs/smile.gif)

[Wendy w]

As one who has many, many, oh way too many cookbooks, I have to give this some thought as this is a toughie.

[Ohioan]

Can we paste ten or twelve cookbooks together, cover them with oilcloth or something, and call them "one book"? If not, I'm stumped. http://www.cookinglight.com/bbs/frown.gif Wahhh, don't take my cookbooks away!

Avariciously,
Phoebe

[emilycat]

I know, Phoebe!

I'm sorry, but I'm afraid I cannot participate in this poll -- my indecisive nature will not allow it. http://www.cookinglight.com/bbs/smile.gif

[lindrusso]

I'm definitely in the "can't pick" category. I glean a little here and a little there. No one cookbook has my complete devotion. Fickle, fickle.....

[Tiger]

I really like to de-clutter and have sold alot of my cookbooks at yardsales. sorry!
Since I try only to cook low-fat I did kept those books and I do have to say The CL Complete is probably my favorite. And I also would never get rid of my local church cookbook. Those are the best, when everyone submits their favorite recipes!
I'm curious about the Moosewood Cookbooks. I saw the low-fat one at BJ's and I heard alot about them from these boards. What makes their cookbooks so good?

[This message has been edited by Tiger (edited 03-30-2001).]

[funnybone]

Other than Cooking Light, I love my Canadian Living Cookbooks. I think I have all that have been out in the last 20 years. Also, since I live in the US now, I am able to find "different" recipes - such as Empire Cookies, Butter Tarts, Nanaimo Bars, ...

[chefbec]

Originally posted by Tiger:
I really like to de-clutter and have sold alot of my cookbooks at yardsales. sorry!
Since I try only to cook low-fat I did kept those books and I do have to say The CL Complete is probably my favorite. And I also would never get rid of my local church cookbook. Those are the best, when everyone submits their favorite recipes!
I'm curious about the Moosewood Cookbooks. I saw the low-fat one at BJ's and I heard alot about them from these boards. What makes their cookbooks so good?

[This message has been edited by Tiger (edited 03-30-2001).]

I probably have well over 100 cookbooks, and my favorite is the original Moosewood Cookbook. I have the first and second editions (a few recipes were added to the second and some things were changed for fat reduction), but I think it's on it's third edition now. Whenever I go to Ithaca, NY, I always MUST go there to eat. So the answer to why they're such great cookbooks is that the recipes are incredibly delicious and easy. And when you go to the restaurant, they let you know what cookbook your dish is from! Then you can go home and make it again (good sales ploy).

[Saralee]

Good topic! I have to be devlish here, I know this is a cooking light forum, but...my favorite cookbook is "The Cookie Book" by Debbie Fields. Ummm......cookies.... http://www.cookinglight.com/bbs/smile.gif

Seriously, cookies are my favorite thing to make, and I've made just about every recipe in the book (my family likes to be my guinea pigs). Nearly all of the recipes were delicious and there are several different categories of cookies. Some cookies were fancy, others filled, some just yummy, etc. I highly recommend it, even if it's just for an occational splurge.

[kwormann]

Well, since we have the bb, Mastercook and cl search, Id have to say my fav cookbook is Neuvo TexMex!

kim

[woodsl]

Saralee,

I agree. I also love to bake cookies and The Cookie Book is great. However, one of the best cookie recipes I have is from a different cookbook. The cookies are called "Chocolate Whoppers" and they are wonderful. If you would like the recipe, I would be happy to post it or email it to you. I do pretty well cooking and eating "light" when it comes to main dishes, veggies, salads, etc. But I have a true weakness for baking desserts, and I have a lot of non-healthy, but delicious, dessert recipes. Chocolate Whoppers is definitely one of them.

[This message has been edited by woodsl (edited 03-31-2001).]

[woodsl]

Originally posted by lorilei:
Well, here's the deal -- I have two options. One is purely practical, the other would give me ultra-super-duper-sensory satisfaction. I can't really decide.

If I had to pick only one...

PURELY PRACTICAL me would take Deborah Madison's "Vegetarian Cooking for Everyone". A great book with great recipes. Succulent veggies. Aromatic dishes.

SENSORY OVERLOAD LO would take Michael Chiarello's SEASON BY SEASON Tra Vigne cookbook. Man, that's good stuff. The eggplant lasagnette with goat cheese is pure heaven...

Lorlei, is SEASON BY SEASON connected with the Tra Vigne restaurant in Napa, CA? If so, I'm sure it is wonderful because that restaurant is fabulous.

Also, unless someone can get me into a 12 step program for cookbook addiction; there's not a snow ball's chance in h___ that I could live with only one cookbook. I have so many; it's truly ridiculous!

[This message has been edited by woodsl (edited 03-31-2001).]

[junietoo]

Stuck on a desert island with a complete kitchen but I can only have one cookbook?!?

Ummm...probably revised Joy of Cooking.

But, I'm with KValley. I'm going to be watching this thread to decide what new books I must have.

I, along with Phoebe, am:

Avariciously,

Barbara

[JA]

I would have to say my CL books are my favorites.
I had the original Moosewood book, and actually gave it away because everything looked so difficult and fattening. Now I'm regretting that, thinking that I should have tried a little harder to make those things. I have been contemplating the new low fat Moosewood book.
I've gotten lots of good things out of Jane Brody's Good Food Gourmet.

Julie

[Terrytx]

I take 90% or more of my recipes from CL. Looney Spoons is my current favorite other than CL. I also have a jillion cookbooks, but rarely cook from them anymore.

[kima]

Hi Woodsl! Would love the choclate whopper cookie recipe when you get a chance!! http://www.cookinglight.com/bbs/smile.gif

[woodsl]

Originally posted by kima:
Hi Woodsl! Would love the choclate whopper cookie recipe when you get a chance!! http://www.cookinglight.com/bbs/smile.gif

Here it is. These are not light, but they are great. By the way, they are from Maida Heatters Book of Great American Desserts

Chocolate Whoppers

2 ounces unsweetened chocolate
6 ounces semisweet chocolate*
3 ounces (3/4 stick butter)
1/4 C. flour (right, only 1/4 C.)
1/4 t. baking powder
1/2 t. salt
2 large eggs
3/4 C. sugar
2 t. powdered instant coffee or espresso (this does not make them taste like coffee; it just enhances the chocolate flavor)
2 t. vanilla
6 ounces semisweet chocolate chips*
1 generous C. walnuts, broken into large
pieces
1 generous C. toasted pecans, broken into
large pieces**

Preheat oven to 350 degrees. Line cookie sheets with baking pan liner paper (first choice) or aluminum foil shiny side up (second choice). Melt the unsweetened chocolate, 6 ounces of semisweet chocolate, and the butter in the top of a double boiler. Set aside uncovered to cool slightly.

Sift together the flour, baking powder and salt and set aside. Beat the eggs, sugar, coffee and vanilla at high speed for a minute or two. Beat the melted chocolate and butter (which may still be quite warm) into the sugar mixture on low speed just to mix. Add sifted dry ingredients and again beat on low speed just to mix. Stir in the chocolate chips, walnuts and pecans. (I usually let this mixture set until it reaches room temperature and thickens slightly before I put the dough on the cookie sheet and bake).

If you want to make large cookies (hence the name Chocolate “Whoppers”), use a 1/3 C. measuring cup to measure the amount of dough for each cookie. You should only put about five of these large cookies on a baking sheet, one in each corner and one in the middle. Do not flatten the tops of the cookies. Bake for 16 to 17 minutes – no longer. The surface of the cookies will be dry and shiny (sort of like brownies), but the insides will be soft and gooey. Because these are so rich, I usually measure the dough with a tablespoon to make them smaller (the tablespoon should be very full of dough). I bake these smaller cookies for 8 to 10 minutes. If you cook these too long, they will burn on the bottom and dry out. You might want to test a few, baking them one at a time, until you figure out how long to cook them in your oven.

Once the cookies are done, if you have a cookie sheet without raised rims on one edge, slide the paper or foil off of the cookie sheet onto counter or cooling rack to cool. Once cookies are completely cool, carefully remove the cookies from the paper or foil and place on a cooling rack to let the bottoms dry out a little (they will crumble if you try to take them off when they are still warm, which is ok if you want to eat them RIGHT THEN). If your cookie sheet has 4 raised edges, you will need to let the cookies cool completely on the cookie sheet before removing them from the paper or foil.

This recipe is suppose to make 15 "whoppers". I really can't remember how many smaller cookies it makes, but I think about 2 doz. It's hard to remember because anyone who is around when I bake these, including myself, starts eating them the minute they are cool.

*I usually buy a 12 ounce bag of semisweet chocolate chips, melt half with the butter and save the rest to add as chips.

** To toast pecans, place them in a single layer in a pan. Bake in 350 degree oven for 5 to 10 minutes. Watch closely so they do not burn or get too brown. Pecan halves will take longer to toast than pecan pieces (seems like common sense, but I learned this the hard way). I think pecans are so much better toasted; so, I used "toasted" pecans in almost any recipe that calls for pecans. If you are making a CL (or other light) recipe that calls for pecans, they have so much fat in them, the recipe won't call for many. So, I think the flavor goes a lot further when you toast them.


[This message has been edited by woodsl (edited 03-31-2001).]

[BosunsWife]

I don't think I could just pick one. Although it does seem like I cook out of my CL cookbooks the most.

[Lynn B]

Fun thread! And great question!
I guess I would have to pick my CL "Complete". But ohwhattatoughchoice that would be!
All my other cook books would have to be TORN from my arms and viselike grip... http://www.cookinglight.com/bbs/smile.gif
Lynn

[schuh]

chefbec, I have the original Moosewood Cookbook and rarely use it -- except for the cornbread, which is really nice. Can you suggest the best recipes from it? Maybe I need to give it another try.
Thanks.

[LynnSC]

I also collect cookbooks and read them! http://www.cookinglight.com/bbs/smile.gif My one favorite would have to be the CL Complete since it is so thorough and healthy!! I am thinking of giving it for Christmas presents to family next year!

[Saralee]

Thanks for the recipe, woodsl. I've never used espresso or coffee flavoring in cookies, so I"ve got to try this. Time to get out the cookie sheets. (salivating)

[Debie K]

Good thread! Other than the CL ideas that come every month ohsohandy in my mailbox I use Encyclopedia of Cooking, and Bermudian Cookery, especially in the summer. Yummy!

[adb]

Valeriek - I am with you on the "homemade" cookbooks - I have been clipping CL and other mags for 6 years. I didn't start out very organized so I just went through grouped them. DH thinks I am nuts for spending so much time "playing" with my recipes. I have 5 binders that I couldn't possibly give up!

My current favorite on other cookbooks is The Wine Lover's Cookbook (can't remember the author at the moment).

[ashley]

Though I have a lot of cookbooks, and am always buying more http://www.cookinglight.com/bbs/smile.gif, the one favorite that comes to mind is "Stop and Smell the Rosemary" from the Junior League of Houston. Everything I've ever made has turned out fabulous! A lot of recipes aren't light, but for special occasions you can't beat it.

[chefbec]

Originally posted by schuh:
chefbec, I have the original Moosewood Cookbook and rarely use it -- except for the cornbread, which is really nice. Can you suggest the best recipes from it? Maybe I need to give it another try.
Thanks.

Try the Tabouli (I use half the lemon juice), Humus (I use 2 cans of chickpeas, add 1 t. cumin and yogurt or water to thin), Baba Ganouj, Vegetarian Chili (excellent), Swiss Cheese and Mushroom Quiche (and variations; excellent), Spinach-Ricotta Pie (a must try), Lasagne (the only one I ever make; I add sauteed veggies on top of the filling), Zucchini-Feta Pancakes, Spaghetti Squash, Sweet Potato Pancakes, Yogurt-Cream Cheese Pie, Apple Krisp, Ukranian Poppyseed Cake, Apple-Honey Custard Pie, No-Fault Pumpkin Pie, Crunchy-Top Peach Pie (last 3 are good for anyone who won't eat refined sugar). Let me know if you like any of them. I'll have to try the cornbread!

[KimKelly]

I would have to go like Lorelli.... practical and sensory!

Practical is the hardest, do I choose one of my all time favorite bread books or something more rounded? I thing I would have to go with the Bread Bible. It is a worn book with splattered pages, we eat so much bread.

The sensory is easy, Death by Chocolate by Marcel Desulinar (ok... my spelling may be off on that one!). I have not made many of the recipes as they are not the most healthy as you can imagine, and they mostly require a lot of time. With my 20 month old helping, a lot of time is not what I have. So that one is on the coffee table in hopes that someday I will do more than just look at it.

I also have one of those homemade books, I live by that one, it has all of our favorites... hmmm... maybe will have to change my practical - I'll cut out my favorite recipes from the Bread Bible and paste them into my book and I'm set!

Kim

[Saralee]

Maybe I"m breaking the rules here, as I already posted my favorite cookbook (mrs. fields cookie book), but I just thought of another one that I use all the time. It's the "Joy of Cooking" cookbook. Some of the recipes are really simple, basic techniques like poaching eggs, and other recipes are complex and unique. A keeper! http://www.cookinglight.com/bbs/smile.gif

[emilycat]

schuh,

I just wanted to add to chefbec's suggestions for the Moosewood Cookbook -- I love it!
First, I'd like to ditto her rec's for Hummus, Swiss Cheese and Mushroom Quiche,Spinach-Ricotta Pie and No-Fault Pumpkin Pie.

Also, I love the
Mushroom Bisque
Onion Soup
Lentil Soup (really delicious and sooo easy) Macedonian Salad (probably my favorite recipe in the whole book)
Sri Wasano's Infamous Indonesian Rice Salad, Stellar Mushroom Sauce (it really is!) Lentil-Walnut Burgers
Stuffed Eggplant (the 1970's alternative lifestyle version is awesome!)
Spinach-Cheese Calzones (these are to-die-for and so satisfying)
Spanakopita (insert previous parentheses' comment)
Ratatouille
Szechwan Eggplant and Tofu.

And these are just my favorites http://www.cookinglight.com/bbs/biggrin.gif

[schuh]

Thanks to chefbec and emilycat. I'll have to get the Moosewood cookbook out of the garage sale pile and give some of your suggestions a try http://www.cookinglight.com/bbs/smile.gif.

I do have a question for Emilycat (getting way OT here) ... when I tried to make that lentil soup, it turned out like very thick glop. Has this happened to you? Do you follow the recipe exactly or add extra liquid along the way? Also, do you freeze this recipe? I love lentil soup, but I'm the only person in my house who does.

[This message has been edited by schuh (edited 04-01-2001).]

[emilycat]

schuh,

I generally find that most soups are too thick for my taste; this one in particular, so I usually add more stock to begin with, and then add more at the end if I think it needs thinning out. If you use a good veggie stock, it shouldn't dilute the flavor.

[LGBurns]

When I first saw this question I thought: "Oh, that's easy Moosewood Lowfat Favorites." But then I thought: "But wait! How will I cook beans, make granola, or look up info on how to cook and buy vegetables without my Jane Brody's Good Food Book! Oh, and I cook so many wonderful recipes, particularly Gingered Greens and Tofu from my Moosewood Restaurant Cooks at Home. And what about that wonderful salad recipe...." I'll spare you the rest, but I decided that if I am allowed to copy some important pages from my other cookbooks then I could narrow it down to Moosewood Lowfat Favorites. Otherwise, I'm afraid I'd be caught doing quite a bit of smuggling onto that island.

Lorelei, could you please give us your insights on Deborah Madison's book on another thread? http://www.cookinglight.com/bbs/Forum1/HTML/005960.html

[This message has been edited by LGBurns (edited 04-01-2001).]

[lorilei]

First of all --

woodsl -- Yes, the Chiarello cookbook is based on his work at Tra Vigne (though, regrettably, he doesn't work there anymore). We just ate at Tra Vigne last week -- and omigoodness... everything was superb!

I actually think I got the title of the cookbook wrong, though.

It's actually called The Tra Vigne Cookbook: Seasons in the California Wine Country . And if I didn't buy it for the recipes, I'd buy it purely for the photographs http://www.cookinglight.com/bbs/smile.gif

LGBURNS - will get over to the other thread and try to give some input http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by lorilei (edited 04-02-2001).]

[MrsReber]

Another vote for the Joy of Cooking. It is such a reference book for me and it has everything in it. Even if I don't follow the recipes exactly, it gives me a good starting point and I can adjust things to my taste.

[comabri]

I'd have to also choose the Cooking Light Complete Cookbook. It really is complete, lotsa photos, great index, tips and hints... I seem to use it at least every day, whether it's for reference (how to carmelize onions) or specific recipes or the substitution list.

[kima]

I was perusing my vast cookbook collections and found one of my favorite books. I used this ALOT when my girls were little. I highly recommend it to all you with young families. The book is Whole foods for the Whole Family published by the La Leche League. It is great. One of my dear friends edited the Bread section and I can vouch for her incredible knowledge on this subject. The recipes are very healthy and very kid friendly. My copy is tattered and stained with some lovely scribbles on it-ah the wonderful memories .....

[Katie-pie]

Of course I love my Cooking Light Complete. But I must say that my favorite cookbook is called...brace yourselves...Intercourses. It claims to be an aphrodiasic cookbook. (I'll spare you concerning my findings) The main focus is on freshness. Some of the ingredients highlighted include basil, honey, avocado, strawberries, beans, oysters, artichokes, chiles, and chocolate. It really is a great one!

[Katie-pie]

Of course I love my Cooking Light Complete. But I must say that my favorite cookbook is called...brace yourselves...Intercourses. It claims to be an aphrodiasic cookbook. (I'll spare you concerning my findings) The main focus is on freshness. Some of the ingredients highlighted include basil, honey, avocado, strawberries, beans, oysters, artichokes, chiles, and chocolate. It really is a great one!

[lorilei]

Katie-pie...

No bracing required! "Intercourses" is a gorgeous cookbook! Well written and superbly photographed http://www.cookinglight.com/bbs/smile.gif

I have to laugh when I think of the book, though. Back when it first was published I was working in a bookstore. When one of the women unpacked the book from it's box she almost fell over backwards when she read the title. I think she thought it was pornographic http://www.cookinglight.com/bbs/smile.gif It still gets a smile from me every time I see it...