I still love a good cookbook. I stopped buying them as often purely due to room and because I find myself finding ideas and recipes at my fingertips online.

Every year I buy a few more because I can’t help myself. A few faves that I become obsessed with are Palomar, Zaitoun and Zahav. The stories are as good as the recipes.

For years and years I cooked many meals for the family. I certainly had a repertoire depending on the season and at least a few times a month I got creative. Trying out recipes from around the globe.

These days I cook less but probably enjoy the act of making a meal now more than ever. Aimlessly cooking all afternoon is one of my favorite activities. The return of flipping through amazing cookbooks seems to have returned too.

I have become more calculated in the decision to buy a cookbook so I have upped the game. Next on the docket is My Mexico City will be making its appearance on my kitchen counter on April 30th.

Comments (Archived):

  1. awaldstein

    one of my brother’s sent me an ancient file card with my mom’s handwritten recipe for mandelbraut recently.probably written 60+ years ago at the kitchen table of my aunt molley on cabrini a handoff of culture, too cool currently the experimental eater of a series of modular recipes lianna is putting together. a great job i have!happy spring!

  2. Pointsandfigures

    I have done the lion’s share of cooking in our family since we got married. I love a good grocery store and actually like to go. When I shop it’s “hunting and gathering”. One stop isn’t enough. Rick Bayless original cookbook, Julia Child’s original, Serious Eats, Cook’s Illustrated, Jacques Pepin, and Patricia Wells are my go to’s. But, yes almost all this stuff is online now if you search for it. I followed the recipe for Serious Eats Bolognese and it’s awesome and addicting….. One of these days I will take a cooking class on knife skills.

  3. William Mougayar

    Do you follow recipes diligently or improvise / change along the way, leading to interesting discoveries that sometimes flop or shine? I can’t follow a recipe to the letter, although for deserts you have to. I like to refer to recipes as inspiration for thinking of ingredients, then I improvise.

    1. awaldstein

      When you add things like Ketogenics or moreso even, FODMAP to both both cooking and health, your relationship to cookbooks and food science and nutritionhwill change.Or maybe it never will for you which then you should consider yourself fortunate.

      1. William Mougayar

        I’d like to learn more about that. Where shall I start reading?

        1. awaldstein

          I’ll ask Lianna.She is the most knowledgeable person I know on this.Been working on a cookbook, modular with a series of ingredients that allow for a select variation of choices to suit these nutritional/dietary approaches.We can get together some time when in NY.