Favorite Cookbooks

I have a large collection of cookbooks (pictured to the left is a portion of it). Most of my book collection is listed on Eat Your Books. I like cookbooks that are information-heavy, ethnic cookbooks that teach about ingredients, or ones that inspire me to try a new ingredient. I tend to like cookbooks which are written by home cooks and don’t mind whether or not they have pictures. Below is a short list of cookbooks that I adore — the ones that I have enjoyed reading and usually have cooked from many times.

General
- Time-Life “Foods of the world” series: The books in the series are a great way to learn about global cuisines from the historical perspective of the 1960s and early 1970s. These are my favorite cookbooks to read, but I don’t usually cook from them.
Western (American and European influenced or California Cuisine)
- “The Zuni Cafe Cookbook“ by Judy Rodgers: Insightful, observant, and thoughtful.
- “A Boat, a Whale, a Walrus“ by Renee Erickson
Japanese
- Washoku: Traditional Japanese food
  - “Washoku: Recipes from the Japanese Home Kitchen” by Elizabeth Andoh: I love all the informative details in this book and especially the frugal tips on how to use side products or little odds and ends to make other dishes.
  - “Everyday Harumi: Simple Japanese Food for Family and Friends” by Harumi Kurihara
  - “Izakaya: The Japanese Pub Cookbook” by Mark Robinson
- Sushi
  - “The Sushi Experience” by Hiroko Shimbo. This is a great primer on sushi. The ingredient section is especially useful. For example, it tells you exactly what sort of nori, variety of Japanese rice, rice vinegar, etc that you should look for.
- Yōshoku: Western-influenced Japanese comfort food
  - “Japanese Soul Cooking” by Tadashi Ono and Harris Salat: This book is a lot of fun to cook from, and it makes very satisfying meals.
Chinese
- “Asian Dumplings” by Andrea Nguyen and her accompanying website Asian Dumpling Tips: This is perhaps the best English language source for dumpling recipes and techniques (e.g. folding technique, flour choices).
Southern Louisiana
- “Real Cajun” by Donald Link

Below are some photogenic meals that I’ve made from my cookbook collection:

“Eggplant with Buttermilk Sauce” from “Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi” by Yotam Ottolenghi

“Miang Käm (Mouthful of Tidbits Wrapped in a Leaf)” from “It Rains Fishes: Legends, Traditions, and the Joys of Thai Cooking” by Kasma Loha-unchit

“Spicy Basil Chicken” by Kasma Loha-unchit

“Classic Tonkatsu” from from “Japanese Soul Cooking” by Tadashi Ono & Harris Salat

“Hiroshima-Style Okonomiyaki” from “Japanese Soul Cooking” by Tadashi Ono & Harris Salat

“Kelp and Mushroom Relish” from “Washoku: Recipes from the Japanese Home Kitchen” by Elizabeth Andoh

“Seasoned Salmon Flakes” from “Washoku: Recipes from the Japanese Home Kitchen” . These salmon flakes can be used in many dishes, such as a stuffing for Onigiri (Rice Balls) or to make “Rice Tossed with Salmon Flakes” (also from “Washoku”).

“Tatsuta-Age” from “Japanese Soul Cooking” by Tadashi Ono and Harris Salat. This is especially great if you serve it with lemon wedges (to squeeze over the chicken) and sansho salt for dipping (“Fragrant Pepper Salt” from “Washoku: Recipes from the Japanese Home Kitchen” by Elizabeth Andoh).

“Crawfish Etouffee” from “Real Cajun” by Donald Link and my recipe for collard greens with ham hocks

“Fried Chicken and Andouille Gumbo” from “Real Cajun” by Donald Link

“Seafood Filé Gumbo” from “Chef Paul Prudhomme’s Louisiana Kitchen” by Paul Prudhomme

“Cajun Seafood Gumbo with Andouille Smoked Sausage” from “Chef Paul Prudhomme’s Louisiana Kitchen” by Paul Prudhomme

“Spicy Yuba Ribbons” from “Asian Tofu” by Andrea Nguyen

“Cod Brandade with Tomato Confit and Fried Sage” from “Bouchon” by Thomas Keller

“Hoshigaki” (Dried Persimmons) from “Bar Tartine: Techniques & Recipes” by Nicolaus Balla and Cortney Burns. Made using Fuyu persimmons.

“Roasted Carrots with Carrot-Top Pesto and Burrata” from “A Girl and Her Greens” by April Bloomfield

Radishes with “Green Goddess Dressing” from “A Boat, A Whale, & A Walrus” by Renee Erickson (garnished here with sumac, za’atar, bee pollen, and mint)