I don’t think I really appreciated how many cookbooks I had until late last year when I was doing a lot of rearranging to squeeze the last of my holiday haul onto the one bookcase we’ve devoted to all things food. (In all fairness, this also includes things like issues of various cooking magazines such as Lucky Peach, Cherry Bombe, Food & Wine and Fine Cooking.) In realizing we had so much, though, I made a goal for myself: no new cookbooks until I’ve cooked at least one thing from every book we currently own on this shelf. The subdued nature of the first few weeks of the year made me jump into this with relish, and in order to keep track of my progress, I’ve decided to track it here. Ideally, I’d love to have at least one blog post to go with each book, but let’s take baby steps with this, you know?

Edit 10/5/17: As of 10/4/17, this project is DONE!! 105/105 cookbooks complete!

 

  • Grand Central Oyster Bar Cookbook: oyster pan roast
  • Momofuku:  pan-roasted mushroom salad
  • Momofuku Milk Bar: corn cookies
  • Lucky Peach: 101 Easy Asian Recipes: Chineasy cucumber salad
  • Num Pang: sambal-glazed chicken wings
  • Think Like a Chef: pan-roasted mushrooms
  • Craft of Cooking: fennel salad
  • ‘wichcraft: black chile oil
  • Ivan Ramen: chicken teriyaki
  • Molto Italiano: ribs braised in red wine
  • Le Bernadin Cookbook: tuna carpaccio and squid with peppers
  • Avec Eric: smoked salmon dip (first blogged about here)
  • The Les Halles Cookbook: endives aux lardons, chicken liver vinaigrette
  • Moro: harissa, tabbouleh
  • Appetites: white gazpacho, yogurt-marinated chicken
  • Antojitos: spiced peanuts
  • The Essential Cuisine of Mexico: chicken legs scented with cumin and garlic
  • Viva la Vida:  mango gazpacho
  • The Foods and Wines of Spain: bananas with honey and almonds, gazpacho
  • Made in Spain: migas with mushrooms, white sangria
  • Tapas: romesco sauce
  • The Barcelona Cookbook: gambas al ajillo

  • Vietnamese Home Cooking: Mama’s meatballs
  • Autumn in Piemonte: chicken liver spaghetti
  • Ottolenghi: chilled red pepper soup
  • Jerusalem: A Cookbook: roasted chicken with shallots and Jerusalem artichokes
  • Hawksmoor at Home: tomato-cucumber salad (first blogged about here)
  • Polpo: bresaola-arugula wraps
  • Tuscany: Arentina-style roasted chicken 
  • Puglia: strascinati with tomato and basil sauce
  • Made in Italy: chargrilled cremini mushroom salad
  • Made in Sicily: ditalini with sun-dried tomatoes, breadcrumbs, and garlic
  • Franny’s: casarecce with pancetta, chile, and ricotta
  • Mallman on Fire: tuna tartare
  • Seven Fires: Cooking the Argentinian Way: grapefruit-arugula salad
  • Never Trust a Skinny Italian Chef: tortellini from the Tortellini Walking on Broth
  • Culinaria Spain: salad of celery, orange, and tomato
  • A Kitchen in France: coddled eggs (first blogged about here)
  • French Country Cooking: mushrooms with egg yolk

  • Mexico From Inside and Out: bass al pastor
  • Zahav: chicken thighs in onion-parsley marinade, Israeli salad, Israeli salad water martini
  • Heston Blumenthal: In Search of Perfection: tomato sauce and toppings for pizza
  • A Feast of Ice and Fire: honeyed chicken, Sansa’s salad
  • The Wiseguy Cookbook: marinated mushrooms
  • Emeril’s TV Dinners: roasted chicken stuffed with chorizo

  • Mugaritz: gazpacho with impregnated cucumber
  • The Gramercy Tavern Cookbook: Mezcaliente
  • Arnaud’s Restaurant Cookbook: French 75
  • Galatoire’s Cookbook: escargots bordelaises, first blogged about here
  • Nigellisima: roasted pork belly with fennel
  • Home: spring onions with spiced goat yogurt and rhubarb puree
  • Girl in the Kitchen: skirt steak with salted goat’s milk caramel
  • EverydayCook: roasted chicken, chicken parm meatballs
  • Rachel Khoo’s Kitchen Notebook: chicken liver parfaits with orange marmaladechilled cucumber soup
  • A Little Kitchen in Paris: pork rillettes, palmiers, tartines
  • Sicily: cart-driver’s pasta (made with farro), Ragusan meatballs
  • Treasures of Sicilian Cuisine: pesto trapanese
  • Catalan Cuisine: shrimp all-i-pebre
  • The Book of Sant Sovi: lemon sauce with roasted chicken
  • Cuina Facil dels Grans Xefs: pa amb tomaquet – fonduta style
  • Cocina Catalana: snails with allioli
  • Canal House Cooking, Vol 4: quick-cured salmon
  • Canal House Cooking, Vol 5: chicken with mushrooms
  • Canal House Cooking, Vol 6: Perro cocktail
  • Canal House Cooking, Vol 7: parsley and mint meatballs
  • Pasta: pasta with five-herb pesto
  • Antipasti: bacon-wrapped prunes with mint
  • Teoria i Practica del Vermut: vermouth with parsnip xips
  • El Secret del Gintonic a Casa: gintonic with orange peel and juniper berries
  • Nueva Salsa: shiitake mushroom salsa
  • A Work in Progress: a plate of freshly-shucked shellfish

  • Fine Cooking Annual, Vol 1: fennel and mustard-crusted chicken thighs
  • Cooking Fresh: Catalan mushrooms
  • Cooking Appetizers: stuffed mushrooms with sage and shallots, prosciutto-wrapped shrimp with rosemary oil
  • Barcelona: pork loin with peaches
  • Rome: tonarelli cacio e pepe (first blogged about here)
  • Mixing New Orleans Cocktails & Legends: French 75
  • Rustica: white beans with wild mushrooms
  • Everyday Italian: chickpea and sundried tomato dip
  • Giada’s Family Dinners: mustard-glazed salmon
  • The Cheesemonger’s Guide: tomato-peach salad with burrata
  • The Food You Want to Eat: The Brazilian
  • Toro Bravo: Jerez Negroni 
  • Tapas: lemon-garlic chicken
  • Small Plates: five-herb, tomato, and mozzarella salad
  • The New McCall Cookbook: gnocchi Parisenne
  • Gordon Ramsay’s Fast Food: pork chops with piquant sauce
  • I’m Just Here for the Food: shrimp scampi
  • Spanish Country Kitchen: grilled spring onions
  • Food Made Fast – Weeknight: chicken and mango salad
  • Eating in Maine: sun-cooked tomato sauce
  • Tacos: calamari with blackened tomato, baja-style tempura-fried fish tacos
  • The New Italian Cooking: pasta with chicken livers
  • Liquid Intelligence: turmeric gin
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