The Guardian reprints a list of the top ten cook books – in order, no less – from Waitrose Food Illustrated. The list includes some classics, as well as some tasty-looking obscurities. These would look so nice on that shelf in my kitchen:
- Roast Chicken and Other Stories by Simon Hopkinson with Lindsey Bareham (“its diminutive size belies its incredible value”)
- Delia’s Complete Cookery Course by Delia Smith (beloved in Britain)
- Real Fast Food by Nigel Slater (the ultimate book for quick cooking)
- The River Cottage Meat Book by Hugh Fearnley-Whittingstall (my favorite book title, author name and book cover art on this list)
- A New Book of Middle Eastern Food by Claudia Roden (in 1968, this book helped bring Middle Eastern food into the mainstream)
- Leith’s Techniques Bible by Susan Spaull and Lucinda Bruce-Gardyne (a cooking textbook of sorts)
- Elizabeth David Classics by Elizabeth David (has been called “the best food writer of her time” by The Times Literary Supplement)
- Rick Stein’s Seafood School Cookbook by Rick Stein (proprietor of the Seafood Restaurant and the Padstow Seafood School, also a TV chef in England)
- Chez Panisse Cafe Cookbook by Alice Waters (an American classic)
- The Cook’s Companion by Stephanie Alexander (of Australia)
