I love cookbooks. I would go so far as to say I collect them to a certain extent. The problem is, there are some I haven’t opened since I got them. Much like my husband Mick who collects musical instruments and sometimes doesn’t try them out. I called him out on it and last December, I gave him a challenge that would make him use all the instruments he hadn’t played before. 10 Weeks – 10 Sounds was very successful and led to really interesting music and a brand new instrumental album.
Now here I was, challenging him to play unused instruments when I still had cookbooks that sat unused on the shelf. There are three that I always use, you can find the reviews below. I can only warmly recommend to get them all. But this time, it’s about other books.
This time, the tables are turned. Now he is giving me a challenge to use the cookbooks that have – so far – only sat on my shelf. Here is the challenge:
You should create one dish from each of the following cookbooks, photograph the process and blog about each one. Let us know a bit about the book, why you chose the recipe, what (if anything) and why you had to change any ingredients or processes. What was difficult? What did you learn? How did the final result taste?
1. Haggis, Whisky & Co. (leave out a single ingredient)
2. Paul Bocuse Standardkochbuch [The Paul Bocuse Standard Cookbook] (use an ingredient you have never used)
3. Austro Tapas (use breadcrumbs)
4. Crèmes Brûlées (change an ingredient)
5. Gordon Ramway’s Great British Pub Food (pick a recipe that contains alcohol (it’s pub food, after all!))
6. Natürlich Jamie [Jamie at Home] (add something red)
7. Macarons (something that goes well with coffee)
8. Vive la France (add vanilla)
9. La Cuisine Grecque [The Greek Kitchen] (served with a feta side dish)
10. Plachutta – Meine Wiener Küche [My Viennese Kitchen] (traditional, but different)
Now my Favourite Cookbooks:
La Bonne Grand-Mère (The Good Grandmother) – for French recipes.
No matter if it’s Coq au Vin, Crème caramel or Bouillabaisse, for everything French this is the go-to book. As much as I love full-colour cookbooks with photos, in my experience, the ones without are the ones I end up using most. Like this – there aren’t any photos, merely small sketches that really don’t do anything to help with the cooking. That might make you surprised at how some things actually look in the end, but that’s ok. The cookbook is just that good!
Die Gute Küche (The Good Kitchen) – for Austrian and other basics.
One of the authors, Ewald Plachutta, is the beef king and Christoph Wagner knows his food too…! Whenever I need a recipe for a dough, a dumpling, any of the basic things that I grew up with and love – this is my go-to book. It’s not just Austrian recipes, also all-time favourites.
Süßes aus dem Sacher (Sweets from the Sacher) – for dessert and cake recipes.
Get it for the Sacher cake – and then try out all the other recipes as well. If it’s poppyseed noodles or the fantastic lemon meringue pie, Austrian or international desserts… The dishes are really fantastic and one can spend many weeks cooking and eating their way through it all!