Books & Cookbooks

 My very first cookbook was the Alpha-Bakery Gold Medal Children’s Cookbook, given to me by my maternal grandparents when I was a wee lass of four. I may prefer King Arthur flour now, but I still love making honey bee cookies and turtle bread from this little gem of a book.

 The Good Housekeeping Cookbook was the first encyclopedic cookbook I owned. That and How to Cook Everything by Mark Bittman can answer every basic cooking question I could possibly ask.

 Jim Lahey’s book, My Bread, is a favorite. I’m still amazed that four ingredients, 24 hours, and almost no work can create such perfect bread.

 For all things ice cream, I have turned again and again to David Lebovitz’s The Perfect Scoop. The book features amazing step-by-step instructions on making the perfect custard. Recipes range from classic to seriously inventive. (Saffron ice cream??)

I’ve loved every single recipe I’ve made from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. This book has truly expanded my culinary horizons.

The bulk of my meals over the past six months have come from The Complete Vegetarian Cookbook by America’s Test Kitchen. I love how thorough the instructions are, and the recipes are all fabulous.

My favorite food blogger wrote a book! I love The Smitten Kitchen Cookbook and can’t wait for volume two.

 And, of course, I love Ina Garten. Whose kitchen would be complete without at least one of her gorgeous cookbooks?

 The following non-cookbook books have been incredibly eye-opening for me and continue to shape each and every decision I make in the grocery store:

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