On Dec 20, 3:14*pm, Sqwertz > wrote:
> I needed to upgrade the book case so moved in a utility shelf. *The
> bottom three shelves are my food references. *I hate calling them
> "cookbooks" since most of these are more than just books full of
> recipes. *If I want just recipes, the internet is full of them.
>
> http://img211.imageshack.us/img211/2227/goodco1.jpg
>
> My other bookscase is just outside the kitchen. *Those books are
> less valuable than these, and more plentiful. *These pictured here
> are the "Cream of my crop".
>
> Can anybody top the quality selection found here? :-)
>
> -sw
>
>
You have an older edition of the Joy of Cooking on your book case.
That's frequently the #1 book I reach for when I want to cook
something I haven't done in awhile.

While the internet has changed everything, I there are a few cookbooks
I have to have on hand on my main bookcase, including those below. We
have about 350 cookbooks.

1. Julia Child's "The Way to Cook", published in 1989. That's the
second book I reach for.
2 Marcella Hazan's "Classic Italian Cooking"
3 The Time-Life ingredient series, edited by Richard OIlney, and
containing recipes from a large variety of cookbooks.
4. The Larousse Gastronomique.

While the Internet has changed everything, I think you need to go back
to a benchmark recipe for what you're looking to make. It's then
easier to decide the validity of what you see on the internet. It's
great, however, to search out for something new and untried. Trying
something we haven't is great. Coming up with somethinig new on your
own is what it's all about.

Hope you and all had a Happy Holiday,

Kent