Five Favorite Cookbooks - General.

I'm a Chef so I have a ton of cookbooks. The other day I was thinking about the most loved/used books in my collection and thought I would share them with you.

I have many, many books and they all serve different purposes - some provide basic recipes, some  provide ideas for menus and plating, some inspire me to create new dishes and some are just a joy to browse and read.

I use all my books in different ways and have books that fall into different categories. I've classified this particular selection of books as 'general' as they each contain a little of everything - a selection of cuisines from different countries as well as both sweet and savory items. Of course I couldn't pick just one so here are five of my favorite general books.

Roast Chicken and Other Stories by Simon Hopkinson.

Not only does this book contain a great selection of recipes it is a delight to read. Each chapter is named after an ingredient (Cilantro, Eggs, Scallops etc)  and starts with a little essay about that ingredient or an anecdote related to it followed by a handful of excellent recipes. No photos in this one (although there are some pretty illustrations) but it is amazingly instructive.

It feels like a very personal collection of recipes and there is an equally wonderful follow up called Second Helpings of Roast Chicken.

A New Way to Cook by Sally Schneider.

This isn't a health or diet cookbook but one that looks at healthier ways of preparing flavorsome foods. There is an emphasis on vegetables and grains but there are also plenty of recipes for meat and even desserts. What I really like about this book is the lengthy section on rubs, sauces, marinades and dressings. And there is a stellar recipe for Gravlax in here that's a cinch to make - it's so good it's worth getting the book just for that.

Keep it Simple by Alastair Little.

This has a great introductory section on basics and then four seasonal sections each divided into starters, main courses, sides and desserts. For the most parts the recipes take their cue from France and Italy, but there are a few Asian inspired ones also.  There are some great dessert recipes here as well. 

Although this is just over twenty years old the recipes still look fresh and modern.  I have cooked many many recipes from this book and they always please.

The Gourmet Cookbook edited by Ruth Reichl.

When I moved here from Europe I wanted to get a comprehensive American recipe book. One that would work with American ingredients as well as provide me with recipes for traditional American foods.  This big fat cook book was the one I bought and it's a great resource. It has recipes for almost anything and as well as having all the American classics it has a good selection of dishes from all around the world.

Plenty by Yotam Ottolenghi.

Plenty is a collection of vegetable, grain and pasta recipes that can be served as either a main dish or a side. The photos in it are stunning and they makes me want to cook something that's fresh and interesting. It is one of those books that I reach for when I want to be inspired, I don't cook the recipes exactly as they are here but use them as a basic idea and adapt them as I wish.