Classics

My favorite all time shredded barely holding together cookbook is: The Classic Italian Cookbook by Marcella Hazan.  As far as I'm concerned, you can't make Bolognese without Marcella. (Katherine Reback)

Buy The Classic Italian Cookbook

In addition to hundreds of brand-new recipes, this Joy is filled with many recipes from all previous editions, retested and reinvented for today's tastes.

Buy The Joy of Cooking

I had never heard of M.F.K. Fisher until I started working at One for the Table. She was/is apparently one of the most famous food writers of the last century. I rarely read about food, only branching out occasionally to pick up Gourmet, Food & Wine or Cooking Light depending on what recipe was featured on the cover.

In recent months I discovered I was one of the only ones not familiar with her work, because her name kept popping up in various pieces on this site as one of THE people everyone consulted when it came to enjoying good food. Finally, intrigued by her reputation and tired of reading murder mysteries, I decided to see what all the fuss was about...and found a new friend.

For most of my life, I was never really INTO food, eating mostly what was put in front of me without much consideration. Up until about 5 years ago, I was a very picky eater and though I still don't like the various foods on my plate to touch, I am proud to say I have overcome many culinary hurdles and will now try just about anything once.

James Beard's American Cookery
Don't you just love the word cookery? It's so old-fashioned. Sometimes old-fashioned is a good thing, especially when it means solid, classic, regional American recipes.

Bookmarked recipes: Watermelon rind pickles, Wilted dandelion salad, Blueberry cake with bourbon cream

Why?
Some recipes should not be lost. They are part of our heritage and more importantly, delectable! I have also NEVER failed with a James Beard recipe.

Who?
Anyone who appreciates the diversity of American cuisine.