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?

  • Grand Central Oyster Bar Cookbook: 
  • 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: 
  • Molto Italiano: ribs braised in red wine
  • Le Bernadin Cookbook:
  • Avec Eric: smoked salmon dip (first blogged about here)
  • The Les Halles Cookbook:
  • 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:
  • Made in Spain: migas with mushrooms, white sangria
  • Tapas: romesco sauce
  • The Barcelona Cookbook: gambas al ajillo

  • Vietnamese Home Cooking:
  • Autumn in Piemonte:
  • 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: 
  • 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:
  • A Feast of Ice and Fire:
  • The Wiseguy Cookbook: marinated mushrooms
  • Emeril’s TV Dinners:

  • Mugaritz:
  • The Gramercy Tavern Cookbook: 
  • 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:
  • Catalan Cuisine: 
  • The Book of Sant Sovi:
  • Cuina Facil dels Grans Xefs:
  • Cocina Catalana:
  • Canal House Cooking, Vol 4: quick-cured salmon
  • Canal House Cooking, Vol 5:
  • 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:
  • El Secret del Gintonic a Casa:
  • Nueva Salsa:
  • A Work in Progress:

  • Fine Cooking Annual, Vol 1:
  • Cooking Fresh: Catalan Mushrooms
  • Cooking Appetizers: stuffed mushrooms with sage and shallots, prosciutto-wrapped shrimp with rosemary oil
  • Barcelona:
  • Rome: tonarelli cacio e pepe (first blogged about here)
  • Mixing New Orleans Cocktails & Legends:
  • Rustica: 
  • Everyday Italian: chickpea and sundried tomato dip
  • Giada’s Family Dinners: mustard-glazed salmon
  • The Cheesemonger’s Guide
  • The Food You Want to Eat:
  • Toro Bravo: Jerez Negroni 
  • Tapas:
  • Small Plates:
  • The New McCall Cookbook:
  • Gordon Ramsay’s Fast Food:
  • I’m Just Here for the Food:
  • Spanish Country Kitchen: grilled spring onions
  • Food Made Fast – Weeknight: 
  • Eating in Maine:
  • Tacos:
  • The New Italian Cooking:
  • Liquid Intelligence: turmeric gin
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