6 of the best cookbooks of all time
Want to shake up your weekly dinner routine? Or maybe learn a fun new dessert? Why not take some inspiration from the most-esteemed names in the culinary world. From Julia Child to Jamie Oliver, we take a look at the cookbooks that everyone – regardless of their skill level – should own.
1. The Australian Women’s Weekly Children’s Birthday Cake Book
We have to start with an Australian classic. If you don’t own this book, chances are you’ve come into contact with it – or one of its recipes – at least once in your life. Now, it’s been reprinted in a vintage edition, bringing those deliciously whimsical cakes to a whole new generation – why not try one for your grandchild?
2. Mastering the Art of French Cooking: Volume One by Julia Child
Julia Child revolutionised the world of home cooking in 1961 when she released Mastering the Art of French Cooking, making traditional gourmet recipes like beef bourguignon, bouillabaisse and cassoulet accessible to even the most amateur home cooks. Even better, once you’ve worked through this one, there’s volume two waiting for you.
3. Jamie at Home by Jamie Oliver
Of the 20-odd books he’s produced in his two-decade-long career, Jamie at Home has to be one of his best. Described by Jamie himself as “no-nonsense, simple cooking”, the book encourages cooks to use fresh, local and even home-grown veggies to make healthy, flavoursome dishes. With more than 100 recipes to choose from, you really can’t go wrong.
4. Essentials of Italian Cooking by Marcella Hazan
Marcella Hazan is to Italian cooking what Julia Child is to French. Considered to be an authority on authentic Italian cuisine, here she shares tips and delicious recipes for everyone from beginner to expert. If you’re a lover of Italian food but want to know how to do it like the locals, this is the book for you.
5. The Flavour Bible by Karen Page and Andrew Dornenburg
If you think you’ve mastered the basics and are ready for a bit of creativity, The Flavour Bible is a must-read. This encyclopaedia of ingredients, listed alphabetically, delves deep into each flavour, texture, and innovative combination you can think of. Plus, you’ll learn how to recreate chefs Page and Dornenburg’s most imaginative dishes.
6. Joy of Cooking by Irma S. Rombauer
How could we not include this one? Published in 1936, more than 18 million copies of this iconic book have been sold. In fact, the New York Public Library named it as one of the 150 most important and influential books of the 20th century. Updated for our modern, fast-paced lifestyle, the food bible now includes quick and easy meals, guides to making jams, pickles, cocktails and so much more.
Tell us in the comments below, how many of these cookbooks do you own? Which is your all-time favourite?
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