Cookbooks

Once I became a foodie, I did what I do with every other interest of mine. I started buying books about it. When we moved into our house, we had room in a kitchen corner to place a four-shelf bookcase, just for cookbooks.

As a culinary student, now books like Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen and David Kamp's The United States of Arugula sit beside the Barefoot Contessa and Betty Crocker. I'm discovering some great books recommended by the school's chefs. This summer, I checked out Madeleine Kamman's The Making of a Cook and Mark Bittman's How to Cook Everything from the library and have subsequently added them to my collection.

I know that the Joy of Cooking is a popular book, but I've never had the chance to peruse it. I picked up the seventy-fifth anniversary edition at the library yesterday and have already created a spreadsheet listing the recipes I need to try.

I think I might need a bigger bookcase. Or better yet, a bigger kitchen?