Hello Lovelies! In case you did not know, I collect cookbooks. As far as I’m concerned, cookbooks are just as good to curl up on the couch with as any novel you could pick up. There have been many nights, as I’m trying to meal plan for the week, where I have cookbooks surrounding me while I choose to combine this part of one recipe along with another part of this other recipe… All that being said, there are few things I cherish more than my cookbook collection. I was so excited at Christmas when I got 3 new cookbooks that I have been wanting for what feels like ages and I’m so excited to share them with you. You seriously need these….all of them..
1. Milk Bar by Christina Tosi
Some of my very favorite recipes for baked goods came from this cookbook. Fortunately you can get some for free online (here) which I have been doing for years but the cookbook is so worth buying. After making countless visits to Momofuku Milk Bar during my trips to New York City, there were recipes in this cookbook I had yet to try. Do not let the long list of steps or ingredients scare you away because the end result is more than worth the work!
2. Bouchon Bakery, by Thomas Keller
If you don’t have this one already then you’re really missing out. I mean a baking cookbook written by the creator of The French Laundry… holding award after award.. it was bound to be amazing. I’ve been making a close version of his macarons for years and it’s the best… the very best.
3. Heritage, by Sean Brock
For the first time I can remember a cookbook nearly brought me to tears. Sean Brock brings such a contagious passion to his cooking and honoring the age old traditions of the food in the South. For a Southern raised girl like myself, this cookbook and Sean’s stories brought up so many memories. Memories of my grandmother shucking peas from the her garden and my dad spending longs days out in the sun bringing a ridiculous amount of fresh watermelon back. I can almost taste that watermelon, fresh from the dirt and warm from the sun. You can only eat this type of watermelon with legs dangling from the back of a truck bed and you can only understand this experience when you were raised down South. Sean Brock is trying to lead a push back to the ingredients that were key elements in Southern cooking, most of which have nearly died off over the years. (Save your seeds!!) In this book he explains the ingredients and why each are so important.
In the mean time, I’ll be tending my garden, buying some chickens, and shipping some benne seeds in if you need me…
With Love ,