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Entries tagged with 'classic cookbooks'

Classic Cookbooks: Elizabeth David's Ratatouille

Serious Eats Robin Bellinger 9 comments

One of my guilty secrets as a food person and a word person is that I have never fallen for Elizabeth David. When Summer Cooking and A Book of Mediterranean Food were reissued by NYRB Classics in 2002, I bought... More

Classic Cookbooks: Edna Lewis's Oven Brisket

Serious Eats Robin Bellinger 2 comments

My family has a dinner-table tic: whether we’re at a restaurant or at home and especially good bread is served, someone always says, “You know, I could just eat bread for dinner. This is all I need.” When my father... More

Classic Cookbooks: Ham Biscuits

Serious Eats Robin Bellinger 6 comments

“The women of Freetown were amazing because they participated in the work of the fields and barnyard and yet would step right out of the field work when an unexpected friend or traveler turned up,” Edna Lewis writes. “They would... More

Classic Cookbooks: Steamed Chicken in Casserole

Serious Eats Robin Bellinger 8 comments

Whenever you hear about how people don’t have time to cook because we’re all so busy with work and kids and the gym and eight hours per day of reality television and internet surfing and whatnot, don’t you think, “Hey,... More

Blueberry Cake with Blueberry Sauce

Serious Eats Robin Bellinger 1 comment

When I made Edna Lewis's blueberry cake with blueberry sauce from her cookbook The Taste of Country Cooking I used a 9 x 9 x 2-inch baking pan, and my cake bubbled over a bit; next time I’ll set it... More

Yellow Vanilla Pound Cake

Serious Eats Robin Bellinger 6 comments

In her cookbook The Taste of Country Cooking, Edna Lewis says there was always pound cake on special summer occasions to eat with whatever berries and fruit were left over from canning and preserving. This cake is dense and delicious,... More

Classic Cookbooks: Scalloped Salmon

Serious Eats Robin Bellinger Post a comment

When I read an older cookbook, I am drawn to the recipes that sound a little funny and old-fashioned: stuffed breast of veal, pork chops flambé, Indian pudding. I’m pleased to say that not once did this method lead me... More

Classic Cookbooks: Spoonbread

Serious Eats Robin Bellinger 2 comments

While your other correspondents were dolled up and hobnobbing at the Beard Awards Sunday night, I was just a few blocks and a world away, wearing an old Mexican dress and perusing The James Beard Cookbook. I thought I should... More

Classic Cookbooks: The James Beard Cookbook

Serious Eats Robin Bellinger 2 comments

About a month ago a headline on Gourmet.com caught my eye: What Ever Happened to James Beard? Once indisputably the central figure in American food, today James Beard is for most people the name attached to a cookbook award or... More

Classic Cookbooks: Tuscan Tomato Soup and Homemade French Bread

Serious Eats Robin Bellinger Post a comment

The first time I really sat down and read Entertaining was when I was planning my wedding. I opened it looking for ideas and closed it thinking, “Yes, I could make all the food for our wedding, wouldn’t that be... More

Classic Cookbooks: Alexis's Brown-Sugar Chocolate Chip Cookies

Serious Eats Robin Bellinger 6 comments

[Photograph: Christine Tsai] When I was five, my mother bought a new kind of cookbook because she was entranced by the pictures within: here were elegant parties and rustic feasts; there was the author working her massive garden, feeding "part... More

Classic Cookbooks: Delicious 'Dry' Potatoes

Serious Eats Robin Bellinger 3 comments

Spending a month with An Invitation to Indian Cooking has reaffirmed my love of Madhur Jaffrey. I feel strongly that anyone who likes Indian food should find a copy, as should anyone interested in charming but unpretentious stories about food... More

Classic Cookbooks: Mulligatawny Soup

Serious Eats Robin Bellinger 1 comment

Until last week I never met a mulligatawny soup I liked. It wasn't that I hated the ones I was introduced to; it was more that they were watery, wan, and forgettable. Usually they were included as part of some... More

Classic Cookbooks: Chana Dal with Lamb

Serious Eats Robin Bellinger 3 comments

Although I love dried legumes and pulses more than most non-vegetarians, and although I love the vegetables and meat dishes in An Invitation to Indian Cooking, I tend to avoid the chapter on dals. I think this is because the... More

Classic Cookbooks: Chicken with Sliced Lemon and Fried Onions

Serious Eats Robin Bellinger 2 comments

One of the first Madhur Jaffrey meat recipes I ever tried was a goat stew. Although she recommends that Americans replace the goat with lamb, I’m open to new meats, and someone at the Greenmarket was actually selling goat for... More

Classic Cookbooks: Madhur Jaffrey's Cauliflower with Ginger and Chinese Parsley

Serious Eats Robin Bellinger 1 comment

I didn’t discover Indian food until I was 21 and living in New York City for the first time, and I didn’t try cooking it until my husband and I started dating a few years later. His family, he explained,... More

Classic Cookbooks: Bread Pudding

Serious Eats Robin Bellinger 4 comments

For me, one of the pleasures of being a young adult was discovering that many of the foods I had rejected as a child were actually edible and, in fact, rather tasty. My mother says I wasn’t a picky eater,... More

Classic Cookbooks: Kasha Varnishkes

Serious Eats Robin Bellinger 13 comments

As an undergrad, I spent a semester studying in Russia. Our host mothers urged hot kasha (referring to any kind of porridge) on us in the sub-zero mornings, and they served a different kind of kasha (buckwheat groats) as a... More

Classic Cookbooks: Shepherd's Pie

Serious Eats Robin Bellinger 4 comments

As JerzeeTomato pointed out last week, chicken divan is a great way to use leftovers. Joy of Cooking is chock-full of wonderful ideas about what to do with the remains of last night’s dinner; I just wish that in my... More

Classic Cookbooks: 'Joy of Cooking' Chicken Divan

Serious Eats Robin Bellinger 8 comments

As I wrote long ago in another forum, Joy of Cooking has never much appealed to me. A prudish child, I was, I think, put off by the way its title echoed The Joy of Sex (a subject I would... More

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