With the rising popularity of celebrity chefs and cooking competition TV shows, home cooking is making a comeback. Throw in the rising prices of groceries and most home cooks would agree, cooking dinner at home is much better than going to a restaurant.
Not only is it cheaper to cook at home, but home cooks have the ability to choose fresh produce, cook healthier meals and avoid putting unwanted additives in their food. Those with gluten or dairy allergies can also rest assured that they are eating food that is safe for them.
Home cooking has had a reputation in the past of being dull. The typical meat and three veg combo is considered a staple of home cooks, but this is a misconception, home cooking does not have to be boring. Cooking gourmet meals, entertaining guests and being creative in the kitchen is possible for any enthusiastic home chef, and with the availability of cookbooks there is a whole world of cuisine to sample.
China – Simple Chinese Cooking
Simple Chinese Cooking (Studio, 2007) written by Australian celebrity chef, Kylie Kwong, is the perfect guide to cooking easy, fresh and tasty Chinese cuisine. Written as a companion to her second television show, Kwong has created a cookbook for those new to Chinese cooking, which is easily accessible, simple to follow and beautifully put together. Beginning with the basics of Chinese cooking, Kwong explains ingredients, techniques and cookware. This is followed by a variety of Chinese recipes which are great for the beginner. Even advanced home cooks will love this one. A must for any kitchen.
France – Larousse Gastronomique
Larousse Gastronomique (Octopus Publishing Group, 2009) is a French encyclopedia of gastronomy. First published in 1938, and translated into English in 1961, Larousse Gastronomique is considered a must have for any serious chef. This book focuses on French cuisine and cooking techniques, with the modern editions also containing some recipes and ingredients that are not French. The updated edition of this cookbook also contains biographies of respected French chefs and the history of French cooking.
Germany – The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
The German Cookbook (Random House, 1965), is designed to make authentic German recipes accessible for American cooks. Measurements, temperature settings and ingredients have all been adapted to suit American expectations. From basic recipes to gourmet, The German Cookbook contains something for everyone, from the experienced German cook to the beginner. This cookbook is a great introduction to German cooking and is a must have for any home cook, wanting to try their hand at this cuisine.
Greece – The Foods of Greece
The Foods of Greece (Stewart, Tabori and Chang,1993) was written by Athens-born cookbook writer, Aglaia Kremezi. It won the Julia Child's award for 'Best First Cookbook', from the International Institute of Culinary Professionals. The Foods of Greece contains 135 authentic regional recipes, insights into Greek gastronomy, beautiful photographs and a little bit of history. This cookbook is a great addition to any kitchen.
India – Indian Cooking
Indian Cooking (Barron's Educational Series, 2003) is written by Madhur Jaffrey, an Indian chef who is considered an international authority on Indian cuisine. Jaffrey has been writing cookbooks since the 1970s and really knows her stuff. Indian Cooking contains over 100 recipes for the home chef, with step-by-step instructions. It also contains an introduction to spices, cooking techniques and Indian cookware. Everything you need to know to get started with Indian cooking is included in this book and it is great for the beginner and more advanced chef alike.
Italy – The Silver Spoon
The Silver Spoon Cookbook (Phaidon, 2005) is considered the bible of authentic Italian cooking. It has been Italy's best selling cookbook for over 50 years. It contains over 2,000 recipes and the best part, the translators have included suggestions for alternative ingredients for those that are not widely available outside of Italy, making it easily accessible for the home chef. With recipes sorted into course, a comprehensive index and menu suggestions by some of Italy's most respected chefs, The Silver Spoon is a must have for anyone who loves Italian cooking.
Thailand – Thai Food
Thai Food (Ten Speed Press, 2002) written by Australian chef, David Thompson is a comprehensive cookbook on the Thai cuisine. Not only does it contain over 300 authentic classic and regional Thai recipes, but Thai Food also contains explanations of Thai cookery techniques, ingredient substitution ideas, a history of food in Thailand's culture and society, and 50 menu ideas. Coupled with beautiful photography, this book is a must have for any lover of the Thai cuisine.
Cooking Around the World
There are so many great cookbooks out there from every country around the world. Enthusiastic home chefs can sample the flavours of the globe without leaving their kitchen. The following cookbooks are also great resources, containing great recipes, explanations of technique and history from their respective countries.
- Tokiko, Suzuki. The Essentials of Japanese Cooking. Japan Publications Trading. Japan, 1995.
- Kennedy, Dianna. Essential Cuisines of Mexico. Random House. New York, 2009.
- Shaida, Margaret. The Legendary Cuisine of Persia. Grub Street. London, 2000.
- Owen, Sri. Indonesian Regional Cooking. St. Martin's Press. United States, 1995.
- Beard, James. American Cookery. Little, Brown and Company. New York, 2011.
- Uvezian, Sonia. The Cuisine of Armenia. Siamanto Press. United States, 2001.
Rachel Ives - Rachel Ives is a writer from Sydney, Australia. She holds a bachelor degree in communications (journalism), a post graduate degree in ...
Join the Conversation