Pat's Favorite Cookbooks

To give you a further idea of the cooking here, to offer a little amusement, and in hope of a few online sales, here are the cookbooks most frequently in use here.

Simca's Cuisine

I have this from the 1970s in hardcover and paperback, both well worn. There are a good number of recipes here that have stayed part of my own 'standard' repertoire. While Simca (Simone) was a partner in Julia Child's Mastering the Art of French Cooking series, her approach in this and subsequent cookbooks of her own is quite different. Not a book on technique, but a presentation of themed menus she might serve when entertaining casually at home. The recipes are quite special and mostly simple - a few do take a fair bit of work, but they are not difficult, just delicious.

The Escoffier Cook Book : A Guide to the Fine Art of Cookery by Auguste Escoffier

I continue to refer to this classic for many things. My crème caramel recipe comes from this; crème anglaise; classic preparations of duck and pheasant; pastry; ...

Cotton Country Collection

One my mom found on a trip to New Orleans in the 1970s; it was new then, and it quickly became our favorite. There are a number of recipes we both still use from this great collection, and many more of fond memory. Great desserts: an easy and wonderful chocolate mousse, using Baker's German chocolate; an easy Grand Marnier frozen mousse; terrific 'Strawberry Fitzgerald' dessert crêpes; brandied carrots (we hardly cook them any other way!) ... I made a lot of use of this when I was in college, and recommend it for busy folks who do want good food. Lots of recipes you can use for entertaining, and as you'd expect from a Junior League collection, none require more than a very average level of cooking skills. Nice variety of very appealing dishes.

The Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine

I reviewed this for Cookbook Digest and loved it. The dozen major varietal grapes (plus sparkling and dessert wines) are evaluated for their flavor components and the kinds of foods that would complement them. Well-thought-out and quite inspiring. The recipes use a good number of ingredients for some complex tastes, but most items would be on hand, and the techniques are simple: usually roasting or grilling. Lamb with coffee, vanilla and mint? You have to make it to find out how good it is with a cabernet (my choice) or pinot noir (author's first pick).

Roger Vergé's New Entertaining in the French Style

Can replace the out-of-print Cuisine of the South of France which I've enjoyed using.

Le Cordon Bleu Complete Cook: Home Collection

Perhaps the best substitute for The Dione Lucas Book of French Cooking (published by Little Brown & Company December 1973, and out of print) which was one of the first French cookbooks I learned from and one I continue to rely upon. Her cold cream of broccoli soup is still unbeatable, as are all her soufflé recipes. Others find the Cordon Bleu book just as satisfying. (D. Lucas taught at Cordon Bleu.)

Talisman Italian Cookbook

I'm cheating: I haven't actually used this book ... only because I got Ada's Cucina Regionale Italiana when I lived in Italy. I'm so glad to find out that it's available here - and at what a bargain price! While the cover and format are different, this is Ada's classic work on regional Italian cooking. The recipe for Ribollita is what sold me - it matches what I enjoyed in Tuscan restaurants. This book is full of very flavorful recipes for much of the best of traditional Italian cuisines - which go far beyond what is familiar in America, but will bring fond memories to travelers.

Couscous and Other Good Food from Morocco

Her recipes for tagines (Moroccan stews) are wonderful. They're easy, unusual for many of us, need little tending, and make big hits with guests. Good couscous recipes, too, of course!

Classic Indian Cooking

One of my first three Indian cookbooks, and a great one to start with.