Dear BA Foodist,I love to cook and have all the classic cookbooks, from Mastering the Art of French Cooking to The Silver Palate Cookbook to The Zuni Café Cookbook. What cookbook do you consider the best?
-Dana Dietrich, Hoboken, NJ
The book I return to again and again-my desert-island cookbook-is actually 28 volumes. Cheating, of course, but when I need to know how to bone and stuff a whole oxtail or prepare crackling for a British-style roast, I reach for The Good Cook series.
Published between 1979 and 1983, these volumes are organized by major ingredients or style of cooking (Breads, Cookies & Crackers, Hors d'Oeuvre, Fish, Pork) and follow a similar format: 80 pages of step-by-step techniques and preparations, followed by another 80 pages of recipes. But what makes the books so remarkable (dare I say "genius"?) are the amazingly detailed photos that accompany each cooking method, as well asRead More »from BA Foodist: The only cookbook(s) you'll ever need