As girls, most of us were too busy planning our corporate ascent to bother with cooking lessons from Mom. But suddenly it’s hip to be a foodie, and with an appreciation of good grub comes some subtle expectations: One, you should know how to make something in the kitchen. And two, it should be sort of spectacular. Yikes! Luckily, there are tons of tomes out there to help you on your path to culinary enlightenment. Here are five that no kitchen cabinet should be without:
The Joy of Cooking, 75th Anniversary Edition, by Irma S. Rombauer, Marian Rombauer Becker, and Ethan Becker (Scribner; $30). Also known as “the bible of basic American cooking,” this book’s got recipes for everything (banana bread, apple sauce, rack of lamb), as well as extensive reference sections. Last week at the market I bought fava beans but had no idea what to do with them. Hours later, fava beans roman-style was simmering away on the stove. Voilà!
2,4,6,8 Great Meals for Couples or Crowds, by Rachael Ray (Clarkson Potter Publishers; $19.95). Maybe you’ve heard of Rachael Ray? Rachael has all the qualities of a great cook: She has good technique, works efficiently, and knows her ingredients. This book is a must-have because it offers suggestions for cooking for crowds of varying sizes— from a romantic tête-à-tête to your entire family. Try the three-mushroom rigatoni or the sausage and tortellini soup for a fresh twist on the traditional Sunday supper.
Seriously Simple: Easy Recipes for Creative Cooks, by Diane Rossen Worthington (Chronicle Books; $24.95). The photographs in this cookbook are so beautiful that it’s easy to believe you really can be a creative cook. And it’s true! Rossen Worthington’s recipes are simple but not basic. Try the grilled rib-eye steak with red wine onion marmalade, add in a summer chopped salad with arugula vinaigrette, and serve crispy baby potatoes on the side. Especially handy are Rossen Worthington’s notes for how to stock a pantry and her “the clever cook could” section at the end of the recipe, where she offers different serving suggestions and substitutions.
Latin Chic: Entertaining With Style and Sass, by Carolina Buia and Isabel Gonzalez (Rayo Publishing, $34.95). From tapas-style hors d’oeuvres to multicourse feasts, Latin Chic has recipes and menu ideas for parties large and small. Dishes feature colorful and interesting ingredients with signature Latin twists. Trust us: The manchego stuffed mushrooms and salsa recipes are ridiculously simple to prepare and taste divine. Your guests’ happy tongues will be wagging well into the evening.
Just a Bite: 125 Luscious Little Desserts, by Gale Gand (Clarkson Potter Publishers; $32.50). If you pick only one book to devour, make it this one. You may discover your inner baker in the process. The book is divided into sections—fruit bites, chocolate bites, cookie bites, etc.—so it’s easy to find just what your sweet tooth desires. The tiny angel cakes with lemon confit are mighty tasty, but for a more refined taste bake a batch of the raisin-anise biscotti.
