The Home Cook: Recipes to Know by Heart: A Cookbook by Alex Guarnaschelli (2017)
The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.
For Alex Guarnaschelli—whose mother edited an edition of The Joy of Cooking , which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five- Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
Joy of Cooking - by Irma S. Rombauer (1931)
A St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking in 1931. Her daughter Marion tested recipes and made the illustrations, and they sold their mother- daughter project from Irma’s apartment. The span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.
Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: by Julia Child, Louisette Bertholle, et al. (2001) For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts
The Home Cook Book - The Hunter-Rose Co. Ltd. (1923)
A true Canadian cookbook compiled by cooks across Canada. Some of the fun recipes you’ll find include toast, Tongue Toast, Steamed Cornbread, and White Mountain Jelly Cake. There is also a section dedicated to housekeeping and a chapter that features everyday remedies for lightning strikes and salve for chilblains. This one’s a keeper!
to beginners who love good food and long to reproduce the savoury delights of French cuisine, from historic Gallic
masterpieces to the seemingly artless perfection of a dish of spring green peas. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honour in every kitchen.
You can also download a PDF file of the entire cookbook.
https://archive.org/stream/homecookbook00unse_1#mode/2up
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