{Double Batch} Cookbooks I Love

After weeks of deliberation, brainstorming, harassing Joy and Tracy for advice, some major writers’ block, and many cups of coffee, Molly and I FINALLY came up with a name for our Tuesday blogging series!!!   Thanks to the brains of a Joy the Baker podcast listener, Lin, we’re calling this project “Double Batch.”  Head over here to read the full tale!

Every Tuesday, Molls and I will be blogging about the same recipe or topic together, yet separately.  For now, I’m posting from Southern California and Molly is posting from Northern California.  However, in about a month, this series will become a cross-country operation when I move back to the east coast.  Blogging from states 3,000 miles away from one another is bound to be filled with new inspiration and challenges, and I’m really excited about it!

This week, Molly and I are sharing our cookbook collections!  I have quite the cookbook collection, but these seven are my favorite as of late.

I love cookbooks

101 Things I Learned in Culinary School — This tiny book is a great handy kitchen reference for all kitchen basics from which knives to use to how to boil water to how why.  It’s also filled with fun facts like this:  cherry seeds, when crushed, can produce a form of cyanide (don’t tell your enemies). Also, just so you know, sweetbreads are not breads and headcheese is not cheese.

The 3-Day Cleanse  — If you’re going to do the Blue Print Cleanse (or any cleanse for that matter), I highly recommend investing in this book.  There are a ton of awesome, simple, (mostly) vegan recipes like roasted red pepper soup and raw chocolate milk to aid you in both prepping and coming off a cleanse.

Spork-Fed — The lovely sisters of Spork Foods, Jenny & Heather, demonstrate that seitan really isn’t too difficult to make from scratch, and radishes were originally black when they originated in Egypt 4,000 years ago.  Peppered with health and history facts, these girls translate their cooking classes into a cookbook complete with suggested menus for every event from a 50s-themed party to a veganized Thanksgiving.

Jeni’s Splendid Ice Creams at Home — My mom and baby sister introduced me to Jeni’s when they sent me six pints of ice cream for my 23rd birthday.  I then sent six pints to my dearest ice-cream loving friend Sarah for HER 23rd birthday.  Well, for my 24th birthday this past February, Sar came to California to celebrate with me and gave me Jeni’s book about how to make your own ice cream!  I have yet to dive into ice-cream making, but I read this book cover-to-cover the first day.  I love this cookbook because Jeni provides little anecdotes about all of her vendors — from where she buys her milk to sourcing the best cocoa beans.  She and everyone at Jeni’s Splendid Ice Creams really care about their products — they preach and practice a true ‘a cow to cone’ business.

Joy the Baker Cookbook — Do I really need to explain why you need this book as a staple in your kitchen?  No?  K great, that means you’ve read this blog so you know how much I love Joy.  But actually, Joy wrote this lovely book that is 100% her style and voice.  And seriously, she has recipes for both ‘Single Lady Chocolate Cake’ and ‘Man-Bait Apple Crisp.’  This girl certainly knows where it is.

Cooking from the Farmers’ Market — This cookbook is my produce encyclopedia.  Every vegetable you could ever hope to find at your local farmers’ market is examined, explained, and executed.  I’m not sure I’ll ever have reason to purchase a persimmon or a quince, but if I’m ever so moved to experiment, I’ll know the best way to prepare those strange fruits.

The Mozza Cookbook — My Double Batch partner-in-crime gave me this cookbook and boy is it a beauty. We had the pleasure of dining at Osteria Mozza back in March when Molly visited, and it was definitely a home-run of a meal. Nancy Silverton, co-owner of the Mozza Empire, clearly loves her craft and wants the food from the Mozzas (both Osteria and Pizzeria) to be translatable into a home kitchen.  She also states that ‘balsamic vinegar may be the most misunderstood condiment of our time’, and that something with which I agree wholeheartedly.  I have yet to make her pizza dough, but the next time I try to cook a meal reminiscent of Italy, I’ll use this book as a guide.

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