This feature would be about all the types of books out there or within my library, involved with food and cooking no matter how bizarre, common, unknown or popular. Kicking off, we have my huge hard-cover Italian cookbook.
I have a confession to make….well, two; first – I’m a sucker for cookbooks that has step by step photos, second – I like to purchase cookbooks that focuses on specific ingredients, its definition, origins and how they vary within the same family. I find that by understanding ingredients, you are able to comprehend recipes better because with the Internet, you can get any recipes by the dozen but have you ever stopped halfway and ask; ‘What’s that?’ from their ingredients? I used to think capers were dried fish.
So, needless to say, this book has the best of both worlds.
The ingredients’ section (above)
Clockwise (above); 1 and 2 – pastas, 3 – Italian cheeses, 4 – many types of liquors, 5 – Vegetables and herbs, 6 – dried, cured meats.
And not forgetting your recipes…. (above)
One of my favourites….. (above)
