This is the only cookbook that I’ve ever preordered. It’s written by Andy Ticer and Michael Hudman, two amazing chefs who had just been named one of Food & Wine’s Best New Chefs before I was fortunate enough to have them cook a meal for me (read my travel article on the experience here). I was so impressed with their talents that I knew I had to get my hands on their first cookbook. The recipes are as solid as their restaurants and it’s the one cookbook I actually still use regularly.
When I first learned how to cook it was the science behind it that really fascinated me (and still does). Cooks Illustrated was one of my favorite cooking magazines because it taught me why I should cook those mushrooms over a high heat instead of simply telling me to do so. When I went to Boot Camp at the Culinary Institute of America, I discovered “The Professional Chef” and I was instantly smitten (that’s where the book is from). Don’t let the word “Professional” in the title scare you off. While this is a bible of sorts for many professional chefs, the reason is because it holds every piece of information for just about anything you will ever need in the kitchen. From how to store salt to how to cook “en papillote” (a fancy term for cooking in parchment paper and an easy technique that I’ve taught in my cooking classes) to how to clean a fish properly, this book is your source for all things cooking. If you’re serious about taking your cooking skills to the next level, this is an economical way to gain knowledge without breaking the bank.
I had to include this cookbook filled with amazing-looking burgers; my 7-year-old daughter bought it for me for Christmas 2014 so it’s a little dear to my heart. She chose it because it said “Wicked” in the name and also because she knows well that I enjoy a truly good burger! There are a lot of great recipes and every one that I’ve tried has been fantastic. A great gift for the burger lover in your life!
I had the pleasure of visiting Morocco last year for a writing and photography assignment. While I was there, I picked up a tagine and have really enjoyed cooking with it. A tagine is both the name of the dish and the vessel that’s used to prepare it. Cooking in a tagine produces a healthy, well-balanced meal; it’s the ultimate way to cook a one-pot meal! This cookbook has some really great recipes for all skill levels.
I would be remiss if I didn’t include Julia Child’s famous (and deservedly so) cookbook on “Mastering the Art of French Cooking”. French food is my favorite and so much of the way we cook today came from the French. If you don’t yet have this amazing resource in your cookbook library, you really need to order it today!
There are so many things I love about this cookbook that I don’t even know where to begin. First, I’ve met Tess and she’s friends with many of my friends, too. She’s an absolute doll so, of course, I enjoy promoting her book. Having said that, I wouldn’t recommend something unless I truly loved it and I so love this book! There are so many answers as to why you should use your blender (I personally LOVE my Vitamix and have preached that many times here on this blog) as well as ways to get healthier by doing so. And that’s all before the recipes begin. All of which are fantastic (and we’re not simply talking smoothies, either)! I encourage you to check out her book and discover all the reasons it’s a necessary addition to your bookshelf.
I have no ties to this cookbook whatsoever with the exception that I’ve read Gina’s blog and have always been impressed. The quality of her recipes, photography and her creativity have catapulted her blog to pretty major success. The tagline for her book is “Light on Calories, Big on Flavor” which is exactly what she’s built her brand on. With overwhelmingly positive reviews on Amazon, I feel comfortable recommending her tasty cookbook.