Cookbooks

I'll be adding to this page as I go along. Also see my list and recipe reviews on Cookbooker.

Cookbook Comments
Joy of Cooking, 1975 My cooking bible when I set up housekeeping on my own, and until New Joy appeared.
Joy of Cooking, 1997 Lower fat, more international, with more recipes that I actually use than old joy. But the typeface and index are much less readable.
Jane Brody's Good Food Book Down to earth, lots of good, healthy recipes. Many of the soups have become standards.
Jane Brody's Good Food Gourmet More of Jane, and really no fancier than the first. 
Moosewood Restaurant New Classics This book has contributed several standard recipes to my repertoire.
Moosewood Restaurants Cooks at Home Easy and fast vegetarian and fish recipes. Just don't trust the fish cooking times. 
Sundays at Moosewood Restaurant Some great vegetarian and fish recipes from all over the world, including stews and stuffed vegetables.
Vegetarian Cooking for Everyone
by Deborah Madison
This book has a very good press, but I find the recipes to be very basic. More a resource of ideas for how to cook something you don't use that often. However, there are some gems and I am starting to use it more to uncover those gems.
The Cooking of India This is part of an old Time-Life series in which each volume consisted of a hard-cover book with lots of pictures and a little spiral-bound recipe book. I bought only the recipe book in a little second-hand shop in Victoria, PEI. I've just rediscovered it and think I'll be doing some more cooking from it. It's actually quite good.
Moro: The Cookbook A restaurant cookbook, for which the verdict is still out. I've only cooked a few recipes from it and have not been amazed yet.
Essential New York Times Cookbook This is a great cookbook! A huge variety of recipes, menu suggestions with each recipe, and although the recipes span a large amount of time, they have been clearly updated and tested with good author intros, cooks tips, and even comments from users who recommended them.
Plenty
by Yotam Ottolenghi
Innovative vegetarian recipes from a London-based Israeli chef. It has introduced me to shakshuka and for that alone I'm gratetful. (Although I hate the padded cover. Why do they do that?)
Jerusalem
by Yotam Ottolenghi and Sami Tamimi
A fascinating book with recipes from both Jewish and Palestinian traditions, and background information about the recipe's origins or inspiration. The roasted eggplant soup is amazing.
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