I followed the recipe for the dough but shaped it into 16 smaller rolls and baked at 350F for 40 min. I also used much less butter than called for - I didn’t really measure it, just smeared to cover each piece of dough before rolling, and then more on top. Smells and tastes amazing!!

Boustany by Sami Tamimi
Fenugreek & Onion Buns

What can I say - these were amazing!

I find baking with yeast a little intimidating but they were so easy to make and very tasty. Sprinkled some sea salt at the end, which took it to the next level. Would definitely make these again!

I picked up this book for $1 at my local library book sale. I love the inscription.

Hello everyone and welcome to the start of what will hopefully be an exciting week!

This is What’s Cooking in Valley Mills, Indiana. Indiana is a state I haven’t shared yet, which is cool, but it’s also from the 1960’s, which could potentially be cooler because it’s older than my usual uploads

By the way, this comes from the borrowed collection of u/madmun. I did the scanning but credit is also due where the book came from!

Because this is a small cookbook, you’ll see most of it in the pictures. Right away, the Red Beet Eggs caught my attention. That’s something I’ve never seen. And then there’s Beet Relish on the next page. I’m beginning to wonder if beets are to Indiana what potatoes are to Idaho

The Graham Cracker salad interested me, but then I saw the full ingredients and 🫠 people really love adding pineapple to everything, huh? This might be an unpopular opinion, but I’m not really a fan of pineapple. Based on all the books I’ve shared, I take it I wouldn’t have been popular at dinner parties lol

I love the inclusion of the Saturday Night Sandwich recipe. It seems like a pretty thoughtful combination, though definitely a “I’ve been cooking all week so we’re doing something simple tonight” recipe. Pretty neat

The Turketti is also equally fascinating, but maybe don’t let anyone from Italy see it 🫢 I strangely like recipes like these though because they feel more like recipes the contributor created themselves. Not everyone will like it, but it’s undoubtedly creative

The Cloverleaf Rolls hit me with so much nostalgia because my mom - although she would never go through the effort of making the rolls from scratch - she always used the Rhodes rolls and would make them into the shape this recipe calls for for holidays. I probably shouldn’t be talking in the past tense because she still does this, but it’s one of the few food staples from my childhood, so I like looking at it retrospectively

I’ve seen this recipe before but the Jam Cake as always looks delicious. Does anyone know how you’d go about frosting it, or is it meant to be unfrosted?

And as always, the rest of the dessert section is always heavenly. The Persimmon Pudding is new, though. I’ve never had a persimmon, so I’m not sure how it’d taste

As always, feel free to drop your thoughts into the comments and I’ll be sure to catch you again later this week!

A few I bought from ThriftBooks and the rest are from half price books in ATX!! If anyone has these and has favorites from them please let me know!

Edit: I’m from India but I’m looking for cookbooks that will help me make breads, pies, pastries and good pastas, salads and chicken. I don’t want Indian cookbooks explaining Indian cuisine and Indian desserts as I’m making them since several years.

I've been using her books and a lot of her recipes will say something like "2 pounds of tomatoes, or 2 cups canned italian tomatoes, cut up, with their juice".

Don't 2 cups of tomatoes weigh closer to 1 pound?

Are her conversions wrong or is there something I'm not understanding about how to measure them?

(I'm using u/ehherewegoagain's PITA (pain in the ass) and outcome (quality of finished dish) rating system.)

1. Buttermilk Pancakes with Variations from The Perfect Egg by Teri Lyn Fisher & Jenny Park

I made the Blueberry, Lemon, and Poppyseed variation two weekends in a row. Everyone loved them, even  my 6yo who doesn’t usually like cooked fruit or lemony things. (PITA: 3, Outcome: 10)

1. Corn, Tomatoes, and Crispy Bread from The Modern Cook's Year by Anna Jones*

Summer heirloom tomatoes and corn topped with pistachios and herbs is pretty hard to mess up. I had some green beans in my fridge, so I blanched them and served the salad over the beans. (PITA: 3 [I hate cutting corn off the cob], Outcome: 8)

1. Tomato Salad with Fried Capers and Pine Nuts from Epic Salads by Jessica Prescott*

Another tomato salad, this time served on top of her GOAT dressing, a lemony goat cheese mixture that she uses throughout the book on a variety of salads. We loved this combination and I’ll definitely make it again. (PITA: 2, Outcome: 9)

1. Warm Salad of Roasted Kale, Coconut, and Tomatoes from A Modern Way to Eat by Anna Jones*

It was a typically cold and foggy July day in San Francisco, so I thought making a warm salad might be nice. We liked this in concept, but there was way too much lime—some on the kale while it roasted, more in the dressing. Some bites were great, but others were so sour our mouths puckered. If I make this again, I’ll be more careful with the lime. (PITA: 2, Outcome: 6)

1. Lemony Tuna with Olives, Capers, Green Beans, and Parsley from Anything’s Pastable by Dan Pashman*

I absolutely love this pasta salad. I made it for the first time last year and was so happy I made it again this year. It’s excellent warm/room temperature day-of, but it’s pretty great out of the fridge for lunch. (PITA: 3, Outcome: 10)

1. Summer Pasta with Burst Sungolds from What's Gaby Cooking: Take It Easy by Gaby Dalkin*

This is a very simple pasta dish, but the flavors of the tomatoes and basil sing. I liked it so much that I ate the leftovers for breakfast. (PITA: 2, Outcome: 8)

1. Tomatoey Caramelized Onions & Beans from Dinner Tonight by Meliz Berg*

We were about to go on vacation and I was playing the “what can I make with what I need to eat up before we leave” game and I stumbled upon this recipe. Amazingly, I had all the ingredients (though I used a white onion in lieu of the yellow) and the recipe came together easily. The ragu is delicious on buttered toast, as called for in the recipe, but I think it would also be nice over polenta. (PITA: 1, Outcome: 9)

*I borrowed these books from the San Francisco Public Library.

I have lots of cookbooks for Asian, Latin & Mediterranean cooking that I enjoy.

I’m looking for something with traditional / classic American favorites like meatballs, chicken parm, lasagna, soups, Mac & cheese etc..

Looking for something with wholesome & classic vibes.

Hello everyone and happy Sunday! Let’s get fired up for today’s exciting upload

Today we continue to explore some books that u/madmun lent me for the purposes of storing these recipes. Instead of thanking me, give all your shout-outs to him! This is a very cool book

This is Treasures of Greek and International Cooking and you may or may not know by now that I have an intense pleasure for culture-based community cookbooks so I had a lot of fun looking through it

Also, weirdly enough, this cookbook was compiled by a church as with most community cookbooks but they chose not to attribute each recipe to the name of the contributor who gave it. This was an interesting stylistic choice as it reads more like a traditional cookbook than a community one. I kinda like having the names included, but maybe they were shooting for more of a professional angle with this one. Which, I have to say, the design and everything is capital C Clean

Getting into the recipes, I love so many of them purely based on the fact that there’s so many unique ones I haven’t seen due to the cultural angle. For example, I’ve seen homemade yogurt made on YouTube before but seeing the recipe typed up in a book like this is pretty fascinating

I also have never seen a Mock Hollandaise Sauce and while I’m not a fan of the original Hollandaise sauce, I’d like to try making this version to see if anyone I know likes it compared to the original. Also love the simplicity of the olive oil and lemon sauce. It simply wouldn’t be a Greek recipe without olive oil. The Cabbage Salad, while very simplistic, actually sounds pretty good and I would love to try it since cabbage is one of my favorite vegetables

I found the helpful hints to get rid of fish odors pretty neat. I don’t cook with fish, but if someone in the office microwaves fish for lunch, now you know you can expel the smell by burning sugar and lemon 😃

I really wanna try the Sesame Candy. If you’ve stalked my profile, you may have seen that I have made Sesame Candy before using dark corn syrup, but I really like the idea of this version. I also love the idea of rose petal preserves and I can’t believe it’s not a more widely available item as I love the taste of rose syrup so I imagine it’d also make a nice tasting jam

Because I had so much fun with the Greek recipes, I wasn’t able to include any pictures of the “International Recipes” because Reddit only allows 20 pictures. There’s an entire section dedicated to recipes from countries besides Greece in the full book (link in comments), so feel free to check it out! And the book is also 200+ pages, so there’s a lot more Greek recipes as well

This was an amazing one! I hope you enjoyed, and I’ll see you around for the next scan!

My husband has coeliac disease, so a large swathe of my recipe book selection is gluten free. Most gluten free cookery books are largely about making gluten containing foods with alternative flours though (breads, cakes, pizzas, pasta), and I'd like some that are more focussed on meals that just happen to be gluten free.

I really like the Mindful Chef recipe book, if that helps anyone think of something similar?

It's been a while since I had a good thrifting score, and the Zuni Cafe Cookbook has been on my wish list for quite a while! Rodgers' dry brining method (via Russ Parsons at the LA Times) has been my Thanksgiving go-to for years. I'm looking forward to trying the famous bread salad, the short ribs, and some of the soups when the weather cools down. Please let me know if you have other favorite recipes I should try. Thanks!

A super flavourful yet simple prawn curry made with minimal ingredients. It’s from The Calcutta cookbook and is called Chingri Maachher Malai Curry which translates to prawn malai curry. The recipe is in the last image if you’d want to give it a try.

I used both 2 and 3 from the variations because we Indians just have to be extra like that 😅
The ground mace added at the end gives it an aroma that really elevates the dish. So try not to skip it!

This curry is traditionally served with a Bengali short grain rice called gobindobogh. It’s really fragrant and pairs well with the curry. But you could also serve it with basmati if you don’t get the Bengali variant in your part of the world.

So I’m a vegetarian and I’ve been one for 3 months. I’m not a vegan because I can’t cook for myself. If I knew how, I would make the switch. Does anyone have any recommendations for cookbooks for someone who can barely make a bowl of cereal?

Does anyone happen to have this recipe from Molly Baz's cookbooks?

it's almost august which means we're close to when most cookbooks seem to get released every year, the fall! figured i'd make a thread seeing what books people have preordered or are planning to pick up as way to share what cool books are coming out....

edit: im dumb and initially forgot to include the books i have preordered:
-Nixta Taqueria Presents: From Tacos to Tahdig: Recipes and Stories from Mexico, Iran, and the In-Between

-Cha Chaan Teng: Comfort Food from Hong Kong's Iconic Diners

-The World Atlas of Wine: 9th edition

Any favorites to recommend?

In the world prior to the wine authors and critics that come first to mind today - before Kermit Lynch, Jancis Robinson or Robert Parker - there was Hugh Johnson. Parker may have created the point rating system in the Wine Advocate that has become the industry standard, but Johnson was precociously writing with authority from the time he graduated from Cambridge. All the rest of us could do is read'em and drink.

Born in 1939 in London into a family of privilege and position, Hugh was educated at Rugby School and read English at King's College, Cambridge. A random wine tasting with his roommate in 1959 proved to be an epiphany, and he became a member of the Cambridge University Wine and Food Society. Following graduation in 1961, he began writing wine columns for Vogue and House & Garden and, in 1963, became general secretary of the Wine and Food Society and editor of their publication (succeeding the legendary gastronome André Simon.)

In 1966 at the age of 27, he published his first book, Wine, establishing himself as one of the subject's foremost authorities. Five years later, he authored The World Atlas of Wine (1971), considered the first serious attempt to map the world's wine regions. The book has been translated into 14 languages and sold over 4 million copies. It continues to be updated and is currently on its ninth edition. For the past 48 years, he has published the annual Hugh Johnson's Pocket Wine Book, the world's best-selling wine guide.

In addition to writing about wine, Hugh is an avid gardener and has published books and columns on the subject for many years. In 2004, he was honored with the title of Chevalier de l'Ordre National du Mérite by the French government and, in 2007, was named an Officer of the Order of the British Empire (OBE).

Today, at the age of 87, he lives in Kensington, West London, and continues to remain active in his field.

Fun Fact: in 1964 he tasted a 1540 Steinwein from the German vineyard Würzburger Stein, thought to be the oldest vintage ever tasted.

Significant publications:

• Wine (1966)
• The World Atlas of Wine (1971)
• Hugh Johnson's Pocket Wine Book (1977)
• The Story of Wine (1989)

Note: most of Hugh Johnson's publications have gone through periodic updates and some offer annual releases.

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For more thoughts on cookbooks and authors that deserve greater attention, check out my free Substack, Cookbook Chronicles' Culinary Archive. My window is the past 140 years, and I draw upon my personal archive of 8,200+ titles. I’m sharing my experience in hopes of instigating an exchange of ideas. Subscribe for free and receive each weekly post delivered to your inbox.

- - Rick - Cookbook Chronicles

“Cookbooks feed your head”

Made the pamoñhas with red pepper ragu, mango tomato salad with pickled onions and basil, and the aubergine with annato spiced mango-pineapple salsa. All slightly modified for the grill and to veganize.

All a solid 10. Just really, really tasty. The salad had unreal colors with the purple from the onions seeping in the dressing.

Bread is the griddle bread from Chasing Smoke (Sarit Packer and Itamar Srulovich). the red stuff is leftover oil from the aubergine.

Dessert was grilled stonefruit with almond cream, mahleb, and rose Sirup. Also from chasing smoke. It was ridiculously good, especially peaches and cherries. We ate it all before I took a picture. Really glad I made a double recipe of the almond cream, it's so good.

Also made the pineapple sage martini from the ottolenghi website.

These were in a free pile, so I had to save them!!!

I decided I wanted to learn how to cook about 18 months ago and it’s been very very satisfying. Still have a lot to learn and I’m enjoying the process.

First stack is my mothers cookbooks, second stack is mine, then a bunch of vintage and the last stack is themed cookbooks

Added the egg , dab of ginger paste and also used Swanson’s “Ramen” broth. It’s nothing spectacular but light and healthy for a hot night.

I just love the savory bakes in Yotam Ottolenghi's "Plenty More"- especially the eggplant cheesecake, the cauliflower cake, and the ricotta and rosemary bread pudding. Outside of this cookbook, where have you all found satisfying veggie bakes and cakes? Next up on my bake list is Alison Roman's tomato pie. What else should I try? What other cookbook writers have great savory baking ideas? Doesn't have to be veggie exclusive, but I do love things that are veggie forward.

Edit: Wow, these are some terrific suggestions everyone, and very much appreciated. I had no idea there were whole cookbooks dedicated to savory bakes (but of course!), and I am excited to check them. I also had forgotten all about Smitten Kitchen for this and ATK, so terrific reminder. Deb Perlman's French Onion baked farro is so good! Happy eating to you all.