Woodman1
Executive Chef
I have three: (in this order )
1)" Joy Of Cooking" (Rombauer and Becker )-it was my first and it covers everything to a degree. When you consider when it was put together, it was revolutionary. A great "jumping off" point for the beginning cook.
2)"The Food and Life of Oaxaca" (Zarela Martinez) real Mexican food from the State of Oaxaca on the Isthmus of Tehuantepec in southern Mexico. Some of the stuff is bizarre, like huitlacotche (corn smut fungus) and maguelitas (the worm in the Mezcal bottle, and dried shrimp (an aquired taste) but the Oaxacan's passion and penchant for earthy sauces made from nuts and seeds coupled with chiles and fruit ,like "moles" and "pipians" along with with their love of the indigenous chiles; makes their cuisine the most interesting on the continent to me. This book is filled with complex, difficult to execute recipes and hard to find ingredients which is precisely why I love it!
3) Smoke and Spice (The Jamisons) My first foray into BBQ. The reason I bought a Klose. The "Succor Rub" is great on butts. The Smoked Rosemary Walnuts" rock. Not the best BBQ book, but a great all around introduction to the art.
Woodman
1)" Joy Of Cooking" (Rombauer and Becker )-it was my first and it covers everything to a degree. When you consider when it was put together, it was revolutionary. A great "jumping off" point for the beginning cook.
2)"The Food and Life of Oaxaca" (Zarela Martinez) real Mexican food from the State of Oaxaca on the Isthmus of Tehuantepec in southern Mexico. Some of the stuff is bizarre, like huitlacotche (corn smut fungus) and maguelitas (the worm in the Mezcal bottle, and dried shrimp (an aquired taste) but the Oaxacan's passion and penchant for earthy sauces made from nuts and seeds coupled with chiles and fruit ,like "moles" and "pipians" along with with their love of the indigenous chiles; makes their cuisine the most interesting on the continent to me. This book is filled with complex, difficult to execute recipes and hard to find ingredients which is precisely why I love it!
3) Smoke and Spice (The Jamisons) My first foray into BBQ. The reason I bought a Klose. The "Succor Rub" is great on butts. The Smoked Rosemary Walnuts" rock. Not the best BBQ book, but a great all around introduction to the art.
Woodman