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Cookbooks we recommend.

"Outside of a dog, a book is a man's best friend. Inside a dog it's too dark to read." - Groucho Marx

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The Versatile Grain and the Elegant Bean, Sheryl and Mel London, This cookbook covers a lot of territory, from Amaranth to Teff, from Adzuki beans to Winged beans. It has a lot of good recipes, and the spices are fairly spot on.

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The New Basics, Julee Rosso and Sheila Lukins, The cookbook we use as our reference cookbook for a lot of things. What is valuable, in addition to many excellent recipes, are the sidebars and notes that say why one does something in a recipe, or that contain additional stories or information.

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Flatbreads and Flavors - A Baker's Atlas, Jeffrey Alford and Naomi Duguid, This is a cookbook and travelogue in one. Dozens of different types of flatbreads recipes are given, and many more dozens of accompanying recipes. Besides great recipes from many different cultures, the stories of their travels are really interesting. The photographs in it are almost as eye-catching as the food you can create with it.

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Moosewood Cookbook, Molly Katzen, A fairly decent vegetarian cookbook, with a few caveats. The spices in most of the recipes are weak, and in many cases have to be doubled or tripled. We've found it to be fairly reliable as long as we keep that fact in mind. In it's defense, as some people have pointed out, it was written in the seventies back when anything other than salt and pepper was 'weird'.


next up previous contents index
Next: Glossary Up: The Buson Family Recipe Previous: Desserts   Contents   Index
Dane Buson 2016-09-11