What invaluated elements would you get from the disaster? It is an alerting question that thousands of angels were forced to answer when forest fires burst throughout the region in January.
That experience was curious about our own emotional attachment to cookbooks and titles that have had the greatest impact on our kitchen. Our food writers, and a handful of local chefs and culinary figures, recently gathered 62 kitchen books without which we cannot live, covering memories, out of printing pamphlets, collector articles and upcoming releases.
We also invite Times readers to share the cookbooks that most appreciate, including the recipes that they cannot have enough. These are some of your answers:
“I also lost my collection of kitchen books in the fire of Palisades. My daughters published a photo of my kitchen books on their Instagram and the kitchen books began to arrive from all over the country,” he wrote Amy Lebenzon.
Lebenzon names “abundant” and “much more” by Yotam Ottolenghi as two favorites, and in particular the bread of bread and ottolenghi tomato, barley and grenade salad and cabbage and kohlrabi salad recipes.
Barbara ThompsonThe five best kitchen books and recipes include: Blueberry Lemon Verbena Galette of “Pie School” by Kate Lebo; Croissant Pan “Barefoot Contessa” by Ina Garten; General recipe instructions in “how to cook everything” by Mark Bittman; Cream corn and magical carrots of “The Los Angeles Times California Cookbook” by Betsy Balsley; and “Nordstrom Entertaining at Home Cookbook” by John Clem.
“All my cookbooks burned in the fire of Palisades,” he wrote Janet Davis. “I have replaced my two copies (1976 and 1998) by 'Joy of Cooking', a couple of cooking books from Sunset and 'The Vegetarian Epicure Book 2' by Anna Thomas.”
Davis adds that “all my thanksgiving dinner is marked in the 1998 edition of 'Joy of Cooking': blueberry sauce, yam with apples, cream onion, spinach salad, sauce. The 1976 edition has the best pea soup recipe; my family is waiting for a lot.”
“When my house burned,” he wrote Kim JanssenSenior Director of Content Strategy here in The Times, “the only personal possession that I kept, beyond a small clothing bag during the night, was a kitchen book that my mother did to me by hand when my wife and I bought our first place in Chicago a decade ago. When she died last year, I scanned and made a lot of copies to give people at her funeral. I loved it. “
Amateur baker Jim Potter, Who lost his home in the Fire of Eaton, told us about his five books of essential bread: “The perfect bread: the crafts and science of the bread of fermented mass, the sweets and more” of Maurizio Leo, “a homemade baker who left his job as a software engineer to devote himself to BREAD. Leo maintained the perfect website for the bread of the loo. Images of the scientific explanation and the Smatperations of the cases and the service time of the cases of care and the care service.
“Trained as a chemical engineer, Melissa Weller changed career after baking all recipes in the 'Brea' breads of Nancy Silverton. Her subsequent training, and her experience as bakery head, on Per Se, she shows himself in the precision of her recipes in 'Good Bake'.
“My first bread book was 'Tartine' by Chad Robertson. And here is the great irony: the recipes in this book and their sequelae are deeply unclear and practically impossible to follow. However, somehow 'Tartine' taught me and innumerable to others how to make a beautiful bread, and I will fall in love with the oven. I will always be grateful.
“Jeffrey Hamelman, the main baker of King Arthur, approaches his work with reverence. In 'Bret', he writes,” I think that, in the life of many bakers, an immense internal dignity develops from the daily immersion in the work of the oven work. ” Useful tips.
“Apollonia Pailâne has the best history of origin of any author of Breed Book: who can compete with her by directing the best bakery in Paris while he was a first -year student in Harvard? Along with Peter Reinhart and Éric Kayser, Pailâne Valida using Sourdough and Commercial Yaest. (90 to 100 grams each).
Kitchen books and recipes that Katie Lipsitt I cannot live without Son: Minestrone soup, tomato sauce and meatballs “Essentials from Marcella Hazan's” essential Italian cuisine; Serum chicken of “heat of salty fat of fat by Samin Nosrat;” All the pizzas “of” The River Cafe Cookbook “by Rose Gray and Ruth Rogers; vegetables and flat salads of” Nothing Fancy “by Alison Roman; and the shelter meatballs with” Jerusalem “yogurt of” Jerusalem “by Yotam Ottolenghi.
“I have the copy of my grandmother of 'The Settlement Cook Book' and My Mother's 'Joy of Cooking', which ATESORO. and Girls'. Margot Tobias.
Heidi Haaland Call these five mandatory “reading books, particularly during stress times”: “Christmas Memories Kitchen Book” by the Connie Colom, Lynn Anderson editors and Lois Klee with illustrator Lynn Anderson and a list of chefs and writers of the 80s; “The Country Kitchen Cook Book” by Edward Harris Heth; “Pure & Simple: An Incircle Cookbook,” published by Nieman Marcus; “Christmas gifts from a field kitchen” by Mary Reynolds Smith; and “A Child's Christmas Cookbook” of the Denver Museum of Art.
“When I was 18, I went to France to take care of four children like Au Pair. The family lived in Alsacia. The mother was an American woman named Carol and married to a French man. I had a copy of 'Domain the art of French art' I asked, I still have an original copy that I bought. Charles Thompson.
Deeann Wong It refers more frequently to “Burma” by Naomi Duguid for its Japanese cucumbers in pickle, tomato and spinach salad, eggplant salad and egg curry recipes; and “Jerusalem” by Yotam Ottolenghi for roasted chicken with Ouzo and Clementines.
According Beth Glazener“I use a ton of recipes that come from several magazines, kitchen books and the recipe repository in the United States test kitchen, the illustrated websites of Cook's Country and Cook. Quiche, molasses of spice cookies, maple syrup cake and brunette sugar and Bourbon whipped cream (it is to die at the top of the nueces cake).”
Barbara FelsingerThe title of “The Moosewood Cookbook” is Mollie Katzen. The peas soup, the spinach ricota cake, the rebellious stuffed potatoes and the gazpacho are their favorite recipes.
Anne Whitacre Wrote That, “I Cooked My Way Through to 1973 Saint-Jacques Printanier, Blueberries in Lemon Mousse;
The most beloved titles of the former Times cartoonist for restaurant reviews, Donna Barstow, Include, “an early edition of 'Joy of Cooking' of my grandmother who is falling apart. The original chocolate mousse recipe is written as if it were perfectly normal to yearn for such a decadent dish, without implicit guilt. And 'The Bible of the cake' by Rose Levy Berangaum, because in the preface, he explains that she fell into love with her husband when he said that he The same recipient with the container.
“My trip to appreciate the literary qualities of the kitchen books came from my own work as an author. When I finished a draft of my first book, I had spent hours and hours in the libraries investigating and, as a relief, I wanted to start a project that involved more physical. We had just welcomed our second child to our family, so I also wanted a project to do at home. Menu cookbook. Tom Kemper.
