What’s on My Cookbook Shelf: Second Edition

I’ll be the first to admit that I’m a little old-fashioned. My organizing system is mostly paper-based, I like to send Christmas cards and handwritten notes, and I believe there’s some truth behind old adages. (That’s how they got to be sayings in the first place, right?!)

Cookbooks, too, seem like they’re becoming things of the past with the proliferation of cooking shows, recipe sits and foodie blogs. (Gulp.)

There’s something to be said, though, about the sheer pleasure of reading a physical cookbook. It’s not just about reading the recipes- it’s the layout, the photos and the stories that make reading a cookbook such a unique experience. They’re still my go-to source of inspiration whenever I’m looking to bake for the blog.

I share some of the titles that have a standing reservation on my bookshelf last year, but today I thought I’d share a few more recent additions that have been getting my taste buds going.

One of my favorite places in Toronto has finally published their first cookbook. Bobette and Belle, located in the up-and-coming neighborhood of Leslieville, is famous for its fabulous cupcakes and French macarons. I’ve yet to attempt any of their classic recipes, but if they turn out even half as decent as the originals, I just might have to open my own shop.

Further north of the city of Toronto is the region known as Muskoka, or what Torontonians like to call “cottage country”. We Canadians live for our cottages and summer homes, so it’s not surprising that Marty’s World Famous Bakery, located in the heart of it all, would become just that- world famous. Chef Marty’s specialty- the butter tart- is a Canadian favorite, but I’m personally head over heels for his carrot cake. It’s about the best I’ve ever tasted.

Some of the pleasure of poring over a cookbook is the photography and Hello Cupcake! doesn’t disappoint. Of course, it’s easy to take good photos if you have amazing art direction, and the cupcakes featured in this book pretty much put every cupcake I’ve made to shame.

I do a lot of baking, but I like reading cookbooks just as much, if only to gain inspiration. (I’m not a very ambitious cook, I’m afraid.) However, I have attempted a few recipes from David Rocco’s La Dolce Vita and they’re surprisingly simple, delicious and oh-so-Italian. Some of these dishes have even made it to my own cooking repertoire (which is saying something)

But I wasn’t always so adventurous- when I was first learning how to cook I relied heavily on The Joy of Cooking (which contains recipes for just about everything, including possum) and How to Cook Everything (which is geared towards a more modern crowd and to the best of my knowledge contains no possum). They might not be the most fascinating reads, or are the prettiest of cookbooks, but these ones were valuable to my culinary education and I’d recommend everyone get at least one of them- even if it’s just to brush up on the basics.

I love to read and I love sharing my favorite books with you. (For more reading inspiration click here or here.) These lists are totally my own creation and I was not paid or perked to share my opinions with you by any author or publishing company. Full disclosure: I do receive a small commission from Amazon when you choose to buy from my site. It keeps this blog running and food in my dog’s bowl, but rest assured I would never suggest you buy something I wouldn’t buy for myself. Enjoy!

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The Legend of the Book of Yum

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When I went away to university it was the first time I had been away from home. I wasn’t sure what to expect: would I love the freedom? Would I totally freak out? Either way I knew that I was going to be really homesick.

My solution was The Book of Yum and it started out as kind of a joke between my university friends and I.

In anticipation of missing my mom’s cooking, I painstakingly wrote out some of our family’s favorite recipes in a small black binder, organized using homemade construction paper dividers. Also included were some helpful cooking hints for myself on how to make the basics; for example, tips on making rice nice and fluffy, and how to make your basic white sauce. I was reluctant to call it a recipe binder because it felt more like a compendium of my mother’s advice, and a piece of my family’s culinary history. So I called it “The Book of Yum”, made some dorky labels for it and took it to college with me.

Anyone who has had roommates knows that it’s hard to keep a secret from them, so it didn’t take long before people started to take note of the little binder I was always toting into the kitchen with me. Maybe it was the colorful labels, or the fact that no one I knew had completed a similar project.

Mostly I think The Book of Yum caught people’s attention because I was one of the few people in my group of friends that could actually cook. And bake.

This was the start of a whole new college culinary adventure. While a lot of kids were out partying you could often find me at home with my roommates attempting to develop a garnish for fish, bake a pie from scratch, or experiment with a foreign food. (Ok, maybe I found some time for partying too.)

In some ways, it was my college years that fostered my love of cooking and food. I tried every kind of food, in every kind of restaurant in town and I always had a hungry mouth nearby willing to try whatever it was I was making that day. It was a time of firsts: my first pastry dough, my first experiment with phyllo, and my first roast.

It was also during these years that I discovered how cooking for others felt like a gift more to myself than a gift for them. Nothing gave me more pleasure than watching my friends enjoy something I had created and nothing made me appreciate food more than the act of making it myself.

More than anything, though, The Book of Yum was a way for me to honor my family; both my love for them and the traditions that we build and maintain.

I still have it too, even though it’s expanded to accommodate my expanded culinary horizons. Even though that little black binder has transformed, it still opens a floodgate of sense memories as soon as I lift the cover. No matter how successful I end up being in my writing career, I’ll still consider one of my favorite books that I’ve written.

You may not know it, but you’ve read part of The Book of Yum too! If you were looking at it now, you’d recognize these Chocolate Brownies, these Butterscotch Brownies, these Banana Muffins, these Chocolate Banana Cookies, these Sugar Cookies, these Maple Syrup Muffins, this Apple Pie and this Zucchini Bread. I hope you enjoyed them as much as my family and friends have!

KBwB-BFlower-50I’d love to hear about your own recipe collection. Which childhood recipes do you still include in your repertoire? Email me at keepingbusyb@gmail.com or comment below. I’d love to try one out!

I try out a new recipe every two weeks or so and blog about the results, so if you need even more baking inspiration, you can find the complete list in alphabetical order here.

 

Baking with B: Homemade Applesauce

KBB_baking_homemade_applesauceWhat is it about apples that make it seem like autumn has arrived? I know for most people the all of quintessential fall foods have something to do with pumpkin spice, but for me it’s the smell of apples baking in the oven in a pie, or simmering on a stovetop that brings me back to my childhood when my parents used to drive my sister and I out of the city to pick our own apples.

And nothing says childhood more than making your own homemade applesauce which is (somewhat) nutritious, delicious and easy as pie…except that it’s applesauce.

Homemade Applesauce (makes 6 cups)

4 lbs. apples (my favorite is Gala)

¼ c. lemon juice

3 tbsp dark brown sugar

This recipe is so simple you’re not even going to think it’s real but it is: just peel, core and slice your apples. Pop them in a large pot with lemon juice and 1 ½ c. water. Bring to a boil, then reduce heat and simmer until apples are very soft and falling apart. Mash with a potato masher or pulse in a food processor. Add sugar. If you’re feeling super fancy, you may want to add a pinch of cinnamon or nutmeg, or both! Let cool and transfer to an airtight container. It keeps for 5 days in the fridge or you can freeze the leftovers for later, up to 2 months.

Happy baking!

B

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.