"Kent" > wrote in message
. ..
> I'm sure this has been asked many times before, but now and then one must
> search for what is new, and what people think.
> When I want to find a recipe I sit in front of our 300+ cookbooks , and I
> almost always reach for the Rombauers' "Joy of Cooking", 1975 edition,
> before anything else. This never ceases to amaze me. It's still the
> starting point, 300 cookbooks later.
> Following that it's almost always Julia Child;s "The Way to Cook". Next,
> depending on what I'm wanting to cook, are any of Marcella Hazan,'s
> books["Classic Italian Cooking], any of Michael Field's books["Cooking
> School", "Culinary Classics and Improvisations"]. Only after the above,
> for almost everything else, do I open any of the remaining 290 books.
> What are your favorites? Especially newer favorites published in the last
> 5-10 years.
> Many thanks for any advice,
> Kent


For anything dessert-wise, any book by Maida Heatter.

-Scott