Best-selling Cookbooks for Your Kitchen
Must-have cookbooks for every cook!
Every time before I buy a cookbook I crazily search internet and consult my friends who have some experience with that book. And once I buy it it's me and my kitchen. Being obsessed with my habit I picked out some bestselling cookbooks which are selling on many online and bookstores across the world. These are the must-haves for every passionate cook!
Image Source/Credit: Real Simple I don't own this image.
Stir: Mixing It Up in the Italian Tradition
By Barbara Lynch (Photography by Deborah Jones)
This amazing cookbook is the debut by 2003 James Beard award-wining chef and owner of the Boston restaurants No. 9 Park, the Butcher Shop and B&G Oysters. The food served at Lynch’s restaurants is considered rival to the best of Italy and No. 9 Park is considered the one of the best restaurants in whole America (despite the fact that she has no connection with Italy except for her skills in its food –Lynch is an Irish-born American).
In her first cookbook Lynch shares some of her all-time famous recipes served at her restaurants. Her recipes are perfectly delicious since she is a self-taught. Here she shares 150 recipes illustrated beautifully with 60 colored photos.
Some of the featured recipes include Little Lasagnas with Chicken Meatballs, Potato Gnocchi with Peas and Mushrooms, Lobster Rolls with Aioli, Baked Cheese and Tomatoes, Slow-Roasted Beef Tenderloin with Thyme, Chicken and Vegetable Soup with Caraway Gnocchi, Green Bean and Seared Shrimp Salad with Spicy Curry Sauce, Lemony Breaded Chicken Cutlets, Torn Pasta "Rags" with Spicy Clams, Prosciutto-Wrapped Chicken with Taleggio, Creamy Vanilla Bread Pudding with Caramel Sauce, and Gorgonzola Fondue.
Along with recipes Lynch also offers tips on various issues like heating of dishes before serving to name a few and how to make recipes to save time. All in all, it’s a must-have cookbook to have on your book shelf!
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Mastering the Art of Chinese Cooking
By Eileen Yin-Fei Lo (Photography by Susie Cushner)
In October 2009 the acclaimed educator, chef and author of 11 cookbooks Eileen brought out her yet another authentic Chinese cuisine cookbook that was sold like hot cakes online. Her way of writing the cookbook is much like teaching as each section seems like a lesson from her.
The book starts with the discussion about the essential ingredients and equipments used in Chinese cooking along with the places to get them. Next the basic Chinese cooking is discussed with the simple recipes for the starters. The rest of the book contains recipes that are based on these simple ones ranging from the simple to party treats. The 384-page book contains 100 recipes beautifully combined with helpful illustrations and 60 colored images. Some featured recipes are Ma Po Tofu, Hunan Hot, Spicy Shrimp, and Shark's fin Soup.
The best thing about the cookbook is the way of writing and how she discusses ingredients at the start of each section. Altogether this book should be in your cookbook collection if you want to master this art!
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By Mary Cech (Photography by Noel Barnhurst)
This much-waited baking book is authored by one of the top award-wining America’s pastry chefs. The main target of this book is the people without a sweet tooth and it clears this out to everyone that baking is not about sweets only.
The 168-pages book contains 75 recipes for every skill level including biscuits, crackers, pastries, scones, tarts, popovers, soufflÃ©s, and strudels, decorated with 24 photos. Some featured recipes include Peppered Pear and Goat Cheese Scones, Sharp Cheddar and Cherry Muffins, Sour Cream Fig Spiral Cookies, Cambozola and Pear Cream Tart, Canadian Bacon Bread Pudding, New York-Style Parmigiano-Reggiano Cheesecake, Confetti Corn Bread Crusted Creole Shrimp, Fingerling Potato, Crispy Bacon Pizzas, Cauliflower and Pancetta Puffed Crepes, Baked Pomodoro Dumplings on Olive Salad and Thyme Lemon & Sea-Salt Shortbread.
The good things about the book are: firstly it has something for everyone to like and there’s a separate section for fillings, spreads, dips, relishes, sauces and chutneys to combine with each delight; secondly most of the recipes call for ingredients that are easily available in your kitchen. So, if you’re in love with savory baking this book is your ultimate guide!
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Peter Reinhart’s Artisan Breads Every Day
By Peter Reinhart
This great cookbook is from a generous bread-baking instructor who has been known as the “Leonardo da Vinci of bread”. Peter’s baking books are known for their textbook style which teaches the reader to the extent that many people like me develop the hobby of baking.
The book starts with a nice detailed section "Baking Basics" which is more than enough for starters that want to learn how to knead, score, stretch and fold the dough for breads. Here Peter shows great illustrations with the techniques to make it more instructing in nature. The rest of the book consists of 50 mouth-watering bread recipes that can be baked with minimum effort and time. Some of the featured recipes include Cheese Bread, Onion and Wild Rice Bread, San Francisco Sourdough Bread, Many-Seed Bread, Soft Rye Sandwich Bread, Cinnamon Raisin Bagels, Soft Pretzels, English Muffins, Pain a l'Ancienne Focaccia, Neo-Neopolitan Pizza Dough, Coffee Crumb Cake, and Chocolate Croissants.
The good thing about the book is that all the recipes are quite easy to make and Peter uses the minimum of expensive bakery tools. On the whole, it’s a very good book if you’re serious learning about the bread baking!