My Top 10 Cookbooks

I was sitting here daydreaming about my Christmas list when it occurred to me that quite a few items were cookbooks. This doesn't really surprise me though. I have something like 50 cookbooks. I haven't counted lately so it may very well be more than that. So, I was sitting here thinking what my favorites were. Then I thought...maybe you guys had someone that needed/wanted/would like a new cookbook for Christmas but didn't know which to get. The following books, in no particular order, may not be on the top of Google's or Amazon's bestseller list but these are my definite, all-time favorites.

The Santa Fe School of Cooking Cookbook by Susan D. Curtis
Written by the owner of the Santa Fe School of Cooking, a recreational culinary school specializing in foods of the southwest. Has recipes for all the favorites and really explains the cuisine. Has a full reference for southwestern spices and ingredients as well as where to find them.

New Baking Book by Better Homes & Gardens
Full of consistently great baking recipes.

In Nirmala's Kitchen: Everyday World Cuisine by Nirmala Narine
Written by a cook and world traveler. Includes her adaptation of recipes from around the world along with breathtaking photos. I kept this on my night stand for weeks and still carry it around the house.

The Pie and Pastry Bible by Rose Levy Beranbaum
Thorough, in-depth, reliable pie making techniques and recipes for everything from fillings to crusts. Better than the Cake Bible in my opinion.

The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
American and International recipes for everything cookie; lots of tips and techniques and easy-to-follow instructions.

Calling All Cooks by Telephone Pioneers of America Alabama Chapter
Member submitted Southern home cooking recipes, untested but comprehensive. One of my "go to" books when I need to know something now.

The Complete Meat Cookbook by Bruce Aidells and Denis Kelly
A very knowledgeable, comprehensive book with 4 sections: beef, pork, lamb, and veal. A manly kind of cookbook with straightforward comments, historical tidbits and explanations of what to do as far as shopping, preparing, and cooking meat, and most importantly, why.

Southern Living Annual Recipes Cookbook 1998
Every recipe printed for 1998 in Southern Living Magazine. I like this edition better than other years for the recipes, easy to reference indices, and unmessed-with instructions and layout.

Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes by Steven Raichlen
Everything you need to dress up, flavor and season all things grilled straight from a grill master. Contains how-to on regional as well as international flavors.

Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers & Up by Mollie Katzen and Ann Henderson
Written by an author and an educator. Contains complete step-by-step instructions firstly in color drawn pictures for the little kids and then in simple, easy-to-follow words for adults or older kids. There are twenty fun and nutritious recipes perfect for children old enough to stand at the kitchen counter and help. My 4 year old nephew absolutely loves this book. I think it's great because it helps introduce kids to science in a very practical way.

Just in case you were wondering which cookbooks I want this year. (hint, hint)

Spain...A Culinary Road Trip by Mario Batali and Gwyneth Paltrow

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

The Hungry Scientist Handbook: Electric Birthday Cakes, Edible Origami, and Other DIY Projects for Techies, Tinkerers, and Foodies by Patrick Buckley and Lily Binns

Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child

Pork and Sons by Stéphane Reynaud

Cake Memorabilia

I was going through some old pictures the other day and they brought back a lot of memories. I figured that I would share some of them on here. Hopefully you'll get a few laughs out of it.

The Smurf Cake, see the recipe here.

Wait, don't cut it! I don't have a picture yet.

Yes, that is supposed to be a pumpkin.

Just a really weird cake.

It does taste better covered in wax, thank you very much.

Hey, who put their shoes on the table?

A very girly girl cake, complete with fluttering butterflies.

This is what happens when you travel over 100 miles with a cheesecake in your trunk in order to share a birthday with a hippy in a hotel room. It was a great night.

Proof that cakes can be beautiful and tasty without frosting.

And finally, why drink rum when you can get drunk by eating it?

Stand Mixer vs. Food Processor - The Quick and Dirty Version

I have had many friends ask me over the years if they were to buy only one kitchen accessory which would be a better buy, a stand mixer or a food processor. That's a really hard, complicated question and it often flusters me. I've thought long and hard about this quandary. Here, finally, are my thoughts and opinions. Since I own a KitchenAid Classic Stand Mixer and a Cuisinart Pro Custom 11-Cup Food Processor these are what I will refer most to.

Usually the first thing I reply with when asked this question is "well, what kind of cooking do you mostly do?". This may seem like a broad question but if you do mostly baking (cakes, pastries, cookies, etc.), then in my opinion a mixer would be better because it will give your poor mixing spoon and arm a vacation. Not that having Popeye arms are a bad thing but letting the machine do the kneading makes the experience so much more relaxing. Now, if you prepare lots of stir-frys, salads, purees, and like to grind your ingredients to a pulp then a food processor would be a more suitable choice. A food processor will shred 8 oz of cheese in about 10 seconds. I don't mean to undercut the single most valuable skill that one can have in the kitchen, knife-work. Sometimes, though, when you get home from work late and you're tired you just want it chopped or sliced up, the faster, the better.

I have been really fortunate to have received both a KitchenAid Stand Mixer and a Cuisinart Food Processor as gifts. This brings us to my second reply to people, "how much do you plan to spend?". Most high quality stand mixers have essentially the same features: a choice of color (KitchenAid has over 50 to choose from), dishwasher-safe, variable speed adjustment, tilt head, attachments (mixer blade, dough hook, whisk, etc.), and different accessories that fit into the power shaft of the motor via a hub. These accessories are usually sold individually but Amazon.com has a nifty package deal. Most "professional" models also feature a bowl-lift, which is handy for adding ingredients but in my opinion, unnecessary.

The main variable that affects cost is power. The more watts that a mixer has the stronger and subsequently, the more expensive. KitchenAid has 3 different models: Classic-250 watts, ~$200; Artisan-325 watts, ~$275; and Professional-575 watts, ~$300. Viking makes 2 impressive models one with 800 watts (~$400) and the other with 1000 (~$525). I've been more than happy with my Classic for about 9 years now. No problems. I've even made large batches of cookie dough (enough for 7 dozen) in my 4 ½ quart bowl and been fine. The only concern that I have ever had was when making brioche. I was supposed to let the machine knead the dough for 20 min. After about 10, the motor started to get hot and in an attempt to protect my baby I finished it by hand. If you make a lot really stiff doughs that you'd rather not mix by hand, choose a higher wattage.

On to food processors. Generally you'd want only as large as you need because excess volume only leads to needless counter-space loss, fruitless cleanup and energy loss. Food processorsCuisinart Pro Custom 11-Cup range from minis (~$30) to large 20 cup monsters (~$800). The like I have runs about $160. Obviously, the more stuff that you put into the bowl the harder the blade must turn, but it's all relative. Generally, unless you're talking about a mini-chopper or a handheld version then the power is going to be pretty consistent across different brands. Most include a chopping blade, and slicing/shredding discs with a detachable disc stem. What you're really paying for is the larger capacity and the additional convenience features such as extra-large feed tubes (which supposedly hold whole fruits and vegetables, although I have never been able to fit anything whole in mine), different blades, such as the dough blade, and alternate speeds. Most models are either ON/OFF or Pulse. Every brand that I have ever seen comes with a non-breakable, dishwasher-safe bowl and feeding tube.

I hope this helps. If you do a fair amount of cooking and can afford it I would get both a stand mixer and a food processor. Otherwise, you'll have to weigh your options, desires, and needs and choose for yourself. Good luck and have fun!