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- Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisineby Rick Bayless
I highly recommend this book for anyone interested in creating authentic Mexican at home. Rick's writings are very interesting, and besides, he's a great teacher in his descriptions of what to look for in texture, color and scent as you are cooking. I'd love to go through this book with a group!
2 likes Can’t Like Unlike Like 2 likes - Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Funby Ina Garten
SticksForksFingers voted for:Orzo with Roasted VegetablesThis is a fantastic recipe that I've made dozens of times in the last many years. I often add butternut squash to the list of roasted veggies. Everyone loves this dish, it feeds a crowd, and hold well for several days.
3 likes Can’t Like Unlike Like 3 likesand commented on:Spinach GratinThis recipe is delicious, but makes enough to feed 18, not the 8 servings that are proclaimed in the book. It is details like that that make me approach a book, or author, with trepidation.2 likes Can’t Like Unlike Like 2 likes
- The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefsby Karen Page
Bible is the just-right name for this tome. So useful in so many ways, from transforming the ordinary into something really special or to figure out how to make use of some unusual ingredient. Everyone from novice cooks to masters should own this book.
- The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolutionby Alice Waters
Salsa VerdeThis herby, tangy sauce (one of Alice's four essential sauces) is one of those kitchen essentials everyone should have down. Alice suggests using in it on roasted meats, grilled vegetables and fish, but it's also great on pasta. The variation including salt-packed anchovies is phenomonal.
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