Here are my 10 top books. I have classified it. They are in no paticular order.

Fusion:

Momofuku by David Chang and Peter Meehan. ISBN 978-0-307-45195-8. US $40.

This is the mother of all fusion cookbooks. This is where you will get dishes with that “wow” factor – from ribeye steak to ramen. This is not for you if you only like stews or steak and chips.

Chinese:

The Modern Art of Chinese Cooking – techniques and recipes. Barbara Tropp. ISBN 0-688-00566-7. US $30 in the 90s

All the “old School” recipes are here. This is easily the “best” chinese cook book that I have ever come across in 40 years of buying cook books. Brabara spent many years in Taiwan learning the techniques. She used to run a restaurant called “Chins Moon” in San Francisco. Sadly, Barbara passed away 10 years ago. Also by Barbara Tropp – China Moon Cookbook. This is semi fusion – 90% oriental 10% westere.

 

Sicillian (Italian):

Sicilain Cookery by Eufemia Azzolina Pupella. ISBN 88-8029-596-9. £12.95 (10 years ago.

This book has everything – vegetables, pasta, meat, seafood etc. There are some amazing sauces to go with your pasta. For example, there are 3 recipes on tomato sauces – il Pomodoro,il Pomodoro Pelato and il Pomodoro Crudo Piccante. I saw a copy in Waterstone’s on Piccaddilly Circus only a month ago.

Curry/ Tandoori

Tandoor by Ranjit Rai ISBN 1-58567-144-4 £28.99

Mr Rai  (1923-1993) was obsessed with the Tandoor. This is  an amazing book on the history, various marinades and cooking methods. If you want to buy a tandoor, go to the link on suppliers on this site.

International/general

Great Dishes of the World by Robert Carrier. ISBN 0-7221-2147-4.     95 pence in 1971

This was my first cook book and I still use it. Very easy. Best general cook book ever?

Designer

Working the plate – The art of food presentation by Christopher Styler ISBN

0-471-47939-x £30

I was watching master chef (the professional series) when I saw the great Michele Roux telling one of the contestants that the cooking was superb but the presentation was awful. He still went through. By the next round, his presentation has improved beyond recognition. When asked how he did it. He mentioned that he found this book. A real treasure if you want to impress.

German

A cullinary voyage through Germany – edited by Hannelore Kohl. ISBN 0-7892-0321-9.  US$29.95  eight years ago.

Ok - so it by Chancellor Helmut Kohl’s wife – she was a well known german foodie. You never realised that German cooking is this good until you try the recipes – its not all sausages and potatoes.

Meat

Steaks, Chops, roasts and ribs by the exditors of cook’s illustrated magazine. ISBN 0-936184-78-7. US $35.

Fool proof (maybe) book . Every thing is tested several times. They roasted ribs at different temperaures just to see the effect. Buy an oven thermometer before you use this book as the temperature is quite critical. This is a definite for all you big pieces of meat fans.

French

Country Cooking of France by Anne Willan. ISBN-10 0-8118-4646-6 £35

A great cook by by someone who has lived in France for decades. Here you will find all the classical recipes and more. Very refined cooking.

Ripalles by Stephane Reynaud.ISBN 978-1741962345. £25.

Unlike Anne Willan, this is the rustic version -  Terre cooking. I have All his cook books.

That was my 10 but then……

Thai

Thai Food by David Thomson. Mentioned in the Oberver article. I won’t count this one.

Do you have a favourite cook book - do tell us. Please include the ISBN so that our readers can source another copy if they want to.

Eddie

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