Cecilia Hae-Jin Lee: Eating Korean
I would place this cookbook in my top 10 of all time. The recipes are delicious and each section is packed with the best of Korean home cooking. The stories are wonderful, too. Highly recommend.
Angelo M. Pellegrini: The Unprejudiced Palate
My favorite food-writer by far. A big thanks to childbearinghipster for turning me on to his writing. So inspiring. Start a garden and eat from it!
Irma S. Rombauer: The Joy of Cooking
(not the "All New", the old school one) I don't so much like this for main dish and salad recipes as for baked goods, sauces, and jams. I have my mother's copy, and when I was about 12, my favorite thing to do was to make tea sandwiches from this cookbook. Every weekend I'd make a couple of different kinds until I worked my way through all the spreads and fillings. A good basic cookbook.
Jacques Pepin: Jacques Pepin's Complete Techniques
This man has been teaching me to cook (on TV) since I was 9 years old. My Saturday mornings forever have been spent watching him on Public Television. I love him like he was one of my family.
Peter Berley: The Modern Vegetarian Kitchen
My most favorite veggie cookbook, and definitely in my Top 20 cookbooks list.
Anthony Bourdain: Les Halles Cookbook
O how I love this man.
Michael Ruhlman: The Making of a Chef
Not a cookbook, but still a must-read for anyone interested in cooking, chefs, and restaurants like I am.
Jamie Oliver: Jamie's Kitchen
The best of the Naked Chef bunch, IMO.
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i make this salad often sometimes i use canned mandarins if i haven't got any other types of citrus. my family loves blood oranges too. do you make orange and fennel salad ever, mmmm, so good.
Posted by: Porter | March 29, 2007 at 10:50 AM
Blood oranges are hard to find in my area, so I end up using a lot of pink grapefruit as a substitute. Do you use a plain knife to get your onions that thin - or do you have a mandoline?
Posted by: Kat | March 30, 2007 at 08:04 AM
*mouth watering*
This looks delish. It's just that...(try not to gasp)we don't eat onions. What else might work to spice up the tangy fruity, pine nutty flavas?
Posted by: Grrrlfriend Jess | March 30, 2007 at 01:16 PM
That is a beautiful salad. Blood oranges make me happy.
Posted by: Karen | April 02, 2007 at 06:16 AM
Kat, I use a regular ole knife. I am the crazy sharp knife lady. I get lots of satisfaction from slicing things suuuuper-thin. I go slow...I'm afraid of mandolines, maybe I'll get one when the kids are older...
Posted by: Stefania/CityMama | April 04, 2007 at 12:35 AM
Can orange mold growing in discrete spots cause shortness of breath, what is the best way to remove it?
Lately I've been wheezing after running and in general feeling like it's harder to breath, is it possible orange mold is causing this?
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