Q. “Do you hold any cookbooks sacred? There are SO many on the market, I’m not sure what to choose.” —Becky, Omro
A. Like many of you, I own hundreds of cookbooks. The cookbooks in my collection range from very general and all-encompassing to specific topics like baking intricacies and a myriad of ethnic cuisines. Do not even get me started on how many BBQ cookbooks I have! However, there are two specific cookbooks that I recommend every cook has in his or her arsenal. The first is the “Joy of Cooking” by Irma Rombauer. First released in 1931, I find this cookbook to be a gold mine for quickly sourcing thousands of basic recipes. I have a copy at home and a copy at work. The second cookbook I recommend is the “Larousse Gastronomique” originally written as a French cookbook. Do not be intimidated by the title. This book is one of the world’s best culinary encyclopedias, and since it has been translated to English, it is an extremely useful alphabetical resource for all things culinary. It would make a great gift for any culinary enthusiast. I was first introduced to this amazing resource in the ‘80s, and currently own three versions of it.