My grandmother got all of the girls in the family this cookbook one Christmas (I think it was a remainder at Borders or something). As an established cook at the time, and someone deeply suspicious of the Martha Steward Enterprise, I contemplated returning it or selling it secondhand. But then, I needed a cake recipe or something and from there it has become pretty indispensible. This is my "Joy of Cooking." Its format is similiar and the presentation is very straightforward (and surprisingly, I don't find her writing narcissistic, bossy or annoying). I would classify the recipes as "contemporary' (circa 90s) American classic. It was written before Joy was revamped, so at the time it filled a much needed niche--basics and classics that didn't rely on processed ingredients. What little baking I do is from this cookbook--the recipes seem really well tested and come out reliably. I love all of her pie and pastry crusts. It's also great for entertaining--she has a lot of hors d'oeuvres and recipes that serve herds of people. It may not be a source of inspiration, but I return to it for the classics.

First off, I really like this cookbook--it's impressive. But I didn't like it as much as I thought I would--I wanted to LOVE it. I love his restaurants, have lived in Mexico, love Mexican food and respect the idea that someone is trying to do for Mexican food in the US what Julia Child did with French cuisine. But, many of the recipes are meaty (so is Mexican food generally, so that's not a fair complaint, just a reason I was disappointed) and rather complicated. It almost feels as though, in attempting to convince readers that Mexican food is a real "cuisine" he has chosen the fussiest, most difficult dishes to make. I'm not expecting a cookbook full of "nachos" or guacamole, but it's a cookbook I would use for making something for a dinner party, not weeknight cooking. And I prefer the simple (in terms of steps for preparation) recipes for sauces, vegetables and beans that I have learned from cooking with friends in Mexico and Guatemala.

So my quest for "the perfect Mexican cookbook" continues...

This cookbook (another gift, as I was adverse to the idea of pressure cookers) introduced me to the wonderful world of pressure cookers. I'll never turn back. I'm such a believer that I have three pressure cookers, all different sizes. Thanks to her instructions (not only recipes, but even just charts of cooking times), I now eat more beans, beets, soups, potatoes and other things that would normally be too time consuming for my usual weeknight dinner (I don't eat canned beants). Her bean salad recipes are awesome. What I like most is that this cookbook points you to how, and encourages you, to modify and create your own recipes. I've effectively transferred her techniques to other favorite recipes to make "pressure cooker friendly" versions. I lent this copy to my partner and it has changed his life, too.

This book was a revelation to me. I received it as a wedding present and have worked my way through every recipe. Some sound strange, but in my view, they all work. His dough (I do the partially whole wheat version) is the best dough recipe I've ever used. There are nice photos of every pizza and his recipes range from flatbread appetizers to desserts.

This is my go to cookbook for broccoli and other  cream-of vegetable soups--they are easier than most recipes and healthier. There is a really good mushroom soup--"Hunters" or Hungarian that kicks the ass of more complicated recipes I've encountered other places. I got this as a gift and was surprised to really like it as much as I do: when I think Moosewood I think 70s boring vegetarian.