MY cookbook collection

I have had great fun on uploading my Cookbook collection to LibraryThing. I decided to list my favourites and my tagging system. Hope you enjoy.

My collection divides as follows:-

A: Area e.g. British, Welsh, Irish, Mexican, Mediterranean, Basque, Polish, Indian etc
T: Type e.g. General, Baking, Bread, Cakes, Pies, Soup, Jam&Chutneys
M: Method e.g.Tagine, Wok, Skillet, InstantPot, AirFrier, BBQ, SousVide, Bakestone, Plating
R: Reference e.g. “Done”, The Flavour Thesaurus,
I: Ingredient, e.g. Sweet Potato, Chillies, Chocolate, Caramel, Turmeric, Risotto, Marmite
E: Education/Courses e.g. Shrager
S: Speciality: Diabetes, Budget, Juices&Smoothies, Health, Spice
P: Professional / Presentation techniques and examples, advanced cooking
F: Favourite
H: Historical e.g. Ballymaloe Cookbook (Paperback), Farmhouse Cookbook (how to skin a rabbit etc)
U: Disappointing or unreadable

My favourites are:-
** Indicates below very important reference book/course

**The Food Lab by Kenji
**Salt Fat Acid Heat by Samin Nosrat
**Classic home cooking Shrager (excellent techniques, good teaching book)
**Sift by Nicola Lamb (Baking par excellence)
**Flour, Water, Salt, Yeast by Forkish (The definitive Bread making book course)

**How to Cook the Perfect…. by Marcus Wareing
**”Done” by James Peterson (A cook’s guide in Pictures to when food is perfectly cooked)

** River Cottage Veg Every Day by Hugh Fearnley-Whittingstall (get latest edition)

**Mich Turner’s CakeSchool by Mich Turner
**Janes’s Patisserie and Janes’s Patisserie Everyday both by Jane Dunn
**The Great British Bake Off: A Bake for all Seasons : 
 The official 2021 Great British Bake Off book. (others are good too)

**Tagines by Le Creuset (excellent)
**Modern Tagine by Basan

** Herbs by Judith Hann. (Unusual reference)
** Flavour Thesaurus by Segnit (both volumes) and
**Cooking by James Peterson (Definitive teach you cooking / reference for serious amateur)

Flavour by Ghayour. (Mediterranean) Prefer her to Claudia Roden
Basque by Pizarro (Basque)
Wild Honey and Rye (Polish)
The Sicily Cookbook by Cettina Vicenzo (Sicilian)

Ginger Pig Christmas cookbook (not just Christmas, excellent recipes)

Pie 1 Angela Boggiano (Straightforward pies)
Pie 2 Pies and Tarts for All Seasons by Annie Rigg (More complicated pies)

Handmade Loaf by Dan Lepard. (but See SIFT and Forkish above)
Bread by Hollywood

Cranks recipe book. Paperback (very old, but better than Cranks’ later hardback versions)

Sweet Potato cookbook by Thomas
Salted Caramel Dreams by Timms.

1000 recipes Quick Food by Rebo

Welsh Baking Stone booklet by Bobby Freeman (Historical)

Roasting Tin Series(Red/Yellow/Green) by Rukmini Iyer. Easy recipes when learning to cook .

Super Food Family Classics by Jamie Oliver (2016). {Easy recipes}
Oh Cook!: 60 easy recipes that any idiot can make by James May and video series (Which taught me it was OK to make mistakes)
——————————————————————————
These are well written and have a different style to most

The 7 Day Basket by Ian Haste
Perfect Plates in 5 Ingredients by John Whaite
Comfort: Food to soothe the soul by John Whaite
Together by The Hubb Community

——————————————————————————-
These are the next level with some nice recipes, all clearly explained

Simple effortless food big flavours by Diana Henry
From the Oven to the Table by Diana Henry
A Change of Appetite: Where delicious meets healthy by Diana Henry

Once upon a Chef by Segal. (Easy style)
Good Tempered Food by Tamasin Day-Lewis
Proper Pub Food by Tom Kerridge
Home Cook by Thomasina Miers
Chilli Notes by Thomasina Miers
Pinch of Nom: Enjoy by Kate and Kay Allinson
Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People by “Food52”
————————————————————————
Presentation ideas and recipes at a more professional level
Terre a Terre by Powley
Great British Cook Book - 200 Chefs 200 Recipes (presentation and recipes)
The New Art of Cooking by Frankie Unsworth
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Worth looking at
How to Eat Better: How to Shop, Store & Cook to Make Any Food a Superfood 
 by James Wong. (Some surprising information)
Risotto "round the world by Tamara Milstein
The Turmeric Cookbook by Aster (Author)

My tagging system is ....

AREA
A_GLOBAL
A_BRIT
A_IRISH
A_WELSH
A_MEX/TEXMEX
A_CAJUN
A_CARIB
A_CREOLE
A_MED/Persian
A_BASQUE
A_ITALian
A_POLISH
A_SICILY
A_INDIAN


A_ASIAN
Chinese
 Japanese
 Thai

A_AFRICAN
A_OTHER

TYPE
T_GENeral
T_VEGetarian 
T_BAKING
T_BREAD
T_CAKES
T_PIES
T_JAMS
T_SOUP


PRIMARY METHOD
M_AIRFRYER
M_IPOT
M_PLATING
M_PRESSure
M_SKILLET
M_SLOW
M_SVIDE (SousVide)
M_TAGINE
M_WOK
M_BAKESTONE


PRIMARY INGREDIENT
I_CHILLI
I_CHOColate
I_MARMITE
I_RISOTTO
I_SWEETPotato
I_TOAST
I_TURMERIC


PRIMARY SPECIALITY
S_BUDGET
S_DIABETES
S_HEALTH (& Diet)
S_JUICES
S_SPICE


OTHER
E_COURSE (Educ)
F_FAV
H_HISTorical
P_PROFessional
R_REFerence
U_UNREADABLE

PUBLIC LIBRARY
L_2BORROW
L_2DO
L_2READ
L_2BUY
L_READ
L_AVOID
L_POOR


AmazonRating
AZn.n

Hope this gives you some ideas.

>1 JonathonL88: Sounds like a great cooking library. If you edit your posts and add touchstones to the titles of your books, brackets on either side, then it creates a link to that book on LibraryThing, which makes it easier for others to see what it is.

Did not know this. Have added touchstones for 99% of titles...
not quite working for some entries...will tidy up tomorrow

>4 JonathonL88: It doesn't look like your touchstones worked. None are linked. Make sure you use the square brackets:
[ ]

>5 lesmel: They were live yesterday when I looked. That was a lot of work!

Touchstones fixed. I had " " in wrong place...

>7 JonathonL88: Job well done! :)