All thanks to the thousands of cookbooks in the world, anyone can be a chef from the comfort of their homes if they want to. However, some cookbooks are better than others and deserve a special kind of treatment because of their content.
In this article, you will discover cook books' masterpieces and see why they deserve to be kept in the museum like other national treasures. Let’s get started!
In this article, you will discover cook books' masterpieces and see why they deserve to be kept in the museum like other national treasures. Let’s get started!
1. 1. The Handmade Loaf by Dan Lepard (Mitchell Beazley, 2004)
This book was made to let the readers know that they can do anything with their hands. For a fashion photographer that turned into a master baker, Dan did an excellent job with this piece.
Dan put together an inspirational guide on how to make bread with wild yeast with your bare hands. The book gives a feel of how our ancestors made bread at the beginning of civilization.
2. 2. The Art of Mexican Cooking by Diana Kennedy (Bantam, 1989)
Mexican food is a delight, and having a book with all you need to know about them is beautiful. Mexican cuisine is fresh, spicy, and just like tequila- it makes you happy.
The big deal about this book is that it was written by someone who had lived in and loved the city of Mexico since 1957.
3. 3. Opera Dell’Arte Del Cucinare Bartolomeo Scappi (The Collected Works of Cooking Art 1570)
The Pope eats the best meals, and there is no denying the fact that there is a secret spice in those meals. That is why this book is a masterpiece.
Many refer to it as the translation of Michaelangelo and The Renaissance of Dante into the kitchen, containing 1000 recipes. It was translated into various languages in 2008.
4. 4. Mediterranean Seafood by Alan Davidson (Penguin 1972)
An extraordinary book like this deserves to be kept in a meaningful place like the museum. It was the first book of the chronicler of all things food, and it was perfect.
The book tells a story of fish he found on the Tunis dockside and details how it should be cooked.
5. 5. The River Cottage Meat Book by Hugh Fearnley-Whittingstall (Hodder & Stoughton, 2004)
Your local Butcher has probably cheated you a couple of times because you don’t know the first thing about meat. Hugh said no more when she put this masterpiece together.
After reading this book, you will have a do over with your local butcher because you will be packed with knowledge of everything animals, from slaughter to the final cooking.
6. 6. The Greens Cookbook by Deborah Madison and Edward Espe Brown (Broadway, 1987)
Vegetarians are sometimes forgotten when cookbooks are made, which is why this work deserves all the recognition it can get. This book features the famous Black Bean Chili.
The book revolutionized vegetarian cooking. Madison is a Californian graduate and a champion of local food. She knows her onions, and she gave it all in this book.
The book revolutionized vegetarian cooking. Madison is a Californian graduate and a champion of local food. She knows her onions, and she gave it all in this book.
However, vegetarian cuisine is remarkable and exciting: The book revolutionized vegetarian cooking. Madison is a Californian graduate and a champion of local food. She knows her onions, and she gave it all in this book.
7. 7. Pork and Sons by Stéphane Reynaud (Phaidon, 2007)
Pork is a good source of protein; that's why many people eat it. Those who do not eat pork believe it’s dirty meat because pigs are dirty, and they don’t trust the preparation process. Or they do not eat it because of their religious belief.
This book was designed to change the narrative, as the author uses illustrations to showcase all things pig rooted in his upbringing in Ardeche. It begins with the beautiful story of his first time at the slaughter when he was 7.
8. 8. The Complete Guide to the Art of Modern Cookery by Auguste Escoffier (John Wiley & Sons, 1983)
Imagine a 5,000-recipe guide from the father of French Food himself. The book was initially written in French, but he met translators while working at the Savoy and they helped him translate into various languages.
From Jam to sauces to games and salads, this book contains everything. Sadly, it is not helpful to novices, as it is more like a reference book for professionals.
9. 9. Moro: The Cookbook by Sam and Sam Clark (Ebury, 2001)
This book was put together by the brains behind the award winning East London Restaurant. It is a Mediterranean cookbook from the husband and wife classic team.
Written with love, this book contains very useful touches, and unlike others, it has an index of suppliers for the various ingredients in the recipes.
10. 10. An Invitation to Indian Cooking by Madhur Jeffrey (HarperCollins, 1973)
Indian cuisine is very much on-trend right now, getting a chef's treatment and climbing from street-food to gourmet. The author has been famous since the 70s and 80s for his first book curing a nation of ignoramuses.
This book contains recipes for authentic cooking from the subcontinent. It's a must for all Indian-cuisine lovers.