Five Favorite (Food) Books
Number of Cookbooks I've owned: Right now about 86, 25 of these being Creole and/or Cajun. I've owned more cookbooks in the past, which I've donated to the library during moves.
Last book that I bought: Great Restaurants of the World: Commander's Palace
Last (Food) book I read: What Einstein Told His Cook by Robert L. Wolke
Cookbooks: I'm Just Here For The Food by Alton Brown
Bouchon by Thomas Keller
Five Cookbooks that mean a lot to me: I love all of my Cookbooks, I use all of them at least on a weekly basis, not to mention the 10 or so I usually have out from the Library. But here is my list.
1.) Chef Paul Prudhomme's Louisiana Kitchen
2.) All of Mario Batali's books, Molto Italiano is getting to be one of my faves.
3.)Both Commander's Palace cookbooks, the 1984 by Ella & Dick Brennan, and the 2000 by Ti Adelaide Martin and Jamie Shannon.
4.)The Picayune's Creole Cookbook - A reprint of the 1901 edition with notes from Marcelle Bienvenu
5.)The Joy of Cooking - Always my first resource when I have a question.
6.)The Food & Wines of Spain by Penelope Casas
7.)Creole Gumbo and All That Jazz by Howard Mitcham
Which Five People would I most like to see fill this out: (I don't think any of these folks have done this yet.
1.)Jill at Cookies In Heaven
2.)Caryn at Delicious! Delicious!
3.)Chuck Taggart at The Gumbo Pages (Looka!)
4.)Kevin at Seriously Good
5.)Carolyn at 18thC Cuisine