Top Cookbooks of 2010
January 5, 2012
•Le Cordon Bleu
•Austin
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Top Cookbooks of 2010
Every year thousands of cookbooks are published by publishers large and small. Some are written by seasoned culinary professionals, while others are written by novices who have more talent for the written word than they do with pots, pans, and knives. Whether you are a seasoned Austin culinary school graduate or newbie looking to learn something new, there is a multitude of books to choose from on any topic that interests you.
Writing a cookbook is a culinary art in its own right. And there may be as many practicing this culinary art as there are those who cook professionally.
So how is one to choose? By author? By subject? By style of cooking? That choice, of course, is up to you and your personal tastes. But if you’re a little overwhelmed by the sheer numbers of cookbooks out there, don’t let it keep you from picking your next favorite. We’ve put together this short list of cookbooks to help you pare down the number of choices. Each will add a little something to your kitchen skills and technique.
My New Orleans: The Cookbook
– Chef John Besh
New Orleans chef, John Besh, is a hot commodity right now. He is the owner of six restaurants and has appeared on top programs on The Food Network and Sundance. He is also a regular on NBC’s Today Show. Besh is a native of New Orleans and has the best grasp of its eclectic cuisine since Paul Prudhomme. With a combination of culture, history, and personal insight, Chef Besh brings the cuisine of Louisiana to life. Besh will show how to cook with the ingredients and traditions of New Orleans.
Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
– Barbara Fairchild
Former Bon Appetit editor-in-chief, Barbara Fairchild put together this delectable sampling of the best desserts from the pages of her magazine. With over 600 recipes to salivate over, this book has everything. From cakes to cookies, pie to sweets, and puddings to holiday treats; you will stay very busy trying to create all of these tempting dishes.
In the Green Kitchen: Techniques to Learn by Heart
– Alice Waters
Each of the recipes in this slim and to-the-point book feature only a few simple ingredients, which allows each to really shine through. Waters has put together a terrific book that is not just a collection of recipes but a how-to manual from some of the best world-class chefs like Lidia Bastianich, David Chang, and Traci Des Jardins. Any Austin culinary school student would love this as a birthday or holiday gift.
Eating Local: The Cookbook Inspired by America’s Farmers
– Sur La Table and Janet Fletcher
This beautifully photographed book highlights the bounty and the beauty of local ingredients produced by local and artisanal farmers around the country. One hundred fifty recipes showcase the delicious ingredients we can all find now through Community Supported Agriculture and farmers’ markets.
One Big Table: 600 Recipes from the Nation’s Best Home Cooks, Farmers, Fishermen, Pit-Masters, and Chefs
– Molly O’Neill
Yes, that’s a long title, but the subject matter of this lovely book deserves it and then some. Famous chefs and restaurants may push the envelope in the culinary world, but no one controls what we eat on a day-to-day basis more than the home cook. In this grand effort at telling the home cook’s story, Molly O’Neill, traveled the length and breadth of our country to find out what’s cooking. The result is a cookbook that is as much cultural anthropology as it is a cookbook.
This article is presented by Le Cordon Bleu College of Culinary Arts in Austin. Le Cordon Bleu College of Culinary Arts in Austin offers culinary arts and pâtisserie and baking training programs in Austin, Texas. To learn more about the class offerings, please visit Chefs.edu/Austin for more information.
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