The First Annual Christmas Cookbook Contest Page Two

Thanks to all of you who entered the contest. Entries are now closed, but please feel free to scroll through the comments on this page, and ‘Page One’ of the contest for some interesting reading on our Canadian cookbook preferences.

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73 Responses to The First Annual Christmas Cookbook Contest Page Two

  1. Linda Dzubas says:

    Cookbook Contest,

    C.B.C. Windsor, Ontario listener.

    My favourite cookbook is Traditional Ukrainian Cookery by Savella Stechishin. When I use this book for recipes such as “Easter Babka” and “Pirohy”, I remember my grandmothers cooking. Even though I am a good cook, I still don’t think I compare with her expertise in the kitchen. This book always returns me to my grandmother’s kitchen.

    Linda Dzubas, 3190 Wahcna Drive, Windsor, Ontario, N8T 2A1.

  2. Dara Tomasson says:

    Currently my favorite cookbook is New Recipies From Moosewood Restaurant. I grew a garden this year with a friend and we were very successful in growing all types of squash and zuchinni and not much of anything else. I don’t own this book yet, however I thought that after signing out a library book and renewing it over the period of four months there should be some sort of earned ownership, alas. Christmas is coming and I can only hope. I love this cookbook because the recipes are simple, natural ingredients so my 11 month old can eat with us, there is a variety of world cuisine and the recipes are so good that my husband will eat it all-squash included.

  3. Shirley Dye says:

    My favourite cook book is called, “Alex’s Guide To Good Food” it was made by my 5 year old grandson as a gift to his mother and other grandmother.
    Sample recipes
    Chicken
    Cut off his beak after you shoot him. Pull all the feather out and the brain. Put it in the oven and cook it. Then rest it and eat eat.
    Kool – Ade
    You put a bag of kool-ade, but don’t put the bag, in a jug. Put plain water in it and sugar in it. Pour it in a glass. Drink it.
    Moose
    Cut the moose up. Take all the guts out and the heart, take all the slime off. Throw away the bad bits. Put it in the oven. Take out. Rest it. Eat it.

    Alex dictated these 11 recipes to me, I wrote it down as accurate as I could. (he was 5)
    Other recipes include: BAnan Bread, Milk, Chicken, Bread, Cookies, Kool-Ade, Carrots, Pizza, Chicken Noodle Soup, Drum Sticks

  4. Jan Newman says:

    As a young bride, just arrived in Alberta from Australia, I received from my husband his already well-used copy of “Joy of Cooking”, by Irna Bombauer, and a cast iron frying pan. I have used this wonderful cookbook (1962 edition)for just on forty years. The lamentable lack of a Pavlova recipe reminded me that I wasn’t in Oz any more, but then, I already knew how to make a Pavlova. Ms. Bombauer was my neighbourly adviser on North American food. Both her book and the frying pan served me well — and never as a weapon.

  5. Betsy Neily says:

    My current favourite cookbook is “Simple Vegetarian Pleasures” by Jeanne Lemlin. The recipes contain ingredients I have in my kitchen, are generally fairly quick to put together and always reliably delicious. As a long-time vegetarian, I have many vegetarian cookbooks on my shelf (including two other excellent ones by the same author). This book is the one from which I’m consistently asked to share recipes with non-vegetarian friends. (Even the tofu recipes!)

  6. Cynthia Pang says:

    Hi Don,

    Being a long time foodie, I’m always searching for
    the latest trends in restaurants, cookbooks and
    gadgets. Although I sometimes think my cookbook
    collection rivals Barbara-Jo’s, I’d have to say my
    favourite (or certainly most utilized by the
    number of dog-earred and food splashed pages) is
    LaVarenne Pratique, by Anne Willan. It’s a
    fabulous quick reference book for looking up such
    things as how to de-bone something that you
    haven’t tackled in years or how to identify those
    chanterelles that we discovered on a fall walk in
    the woods. It has lots of good photographs and
    has been a staple in my library for over 10 years.

    Love your program. It just needs to be longer.

    Happy holidays,
    Cynthia Pang

  7. Kathe Izen-Mondlak says:

    My favourite and most used cookbook is Diana Kennedy’s “Mexican Regional Cooking”.
    My husband is Mexican and unfortunately in Vancouver, the only really good Mexican food
    available is made at home. Mexican food is so diverse and uses so many ingredients besides
    cheese and tortillas. While some of the recipes are quite laborious, they are well worth the time and effort.

  8. Roz Walls says:

    Its hard to think of a favourite cookbook as each of my well worn books has at least one loved recipe so it came to a sentimental choice rather that exquisite recipes. When my mother passed away in 1999 I inherited her well worn Watkins Cook Book. This cook book had been well used by her as she raised her 6 children on home cooked meals and canning. She made special notes and messages about recipes she loved and changes she made to specific recipes are written in her special and often unreadable scrip,food spills are found on pages as is some of our childish scribbles. It holds her in the pages and provides me with memories of her nurturing and love of good food.

  9. Marilyn Szarko says:

    My current favourite cook books are a two volume set of a regional 4-H recipe collection, “4-H Favourites”. I enjoy the regionally compiled tried and true recipes from the contributing cooks from many surrounding communities and these books involve everything from salads and soups to homemade breads, desserts and pastries and use ingredients most of us currently have available in our cupboards. Recipe compilation books are always interesting to me and these are a real treasure trove of good food ideas!

  10. Glen Plummer says:

    There are a number of great cookbooks that have influenced my cooking over the years – The New Basics, The Joy of Cooking, Beer Can Chicken, and many others. My friends and I love to cook and, like many cooks, we are eclectic in what we cook. I really can’t point to any single cookbook as being the be all, end all. However, one site that has been an influence on my cooking lately is http://www.8legged.com. I love this site with its great recipes, excellent tips and the humour with which it is all tied together. Happy cooking.

  11. Adam Jackson says:

    What a great question! I have to mention two: A Return to Cooking and the French Laundry – (both pretty expensive, but worth the price) Not only are these books by North America’s finest (Rippert + Keller respectively) but they are full of recipes and presnetations that foodies dream of. Jam packed with sexy and colourful photos and mouth watering ingredients. If you can pull any of these recipes off for your dinner party without revealing your source, your guests will heap endless praise upon you. And if you never cook a single dish from the books they still serve as amazing coffee table conversation pieces.

    So far you’ve got some great comments, I look forward to following the posts.

  12. Mary Lane says:

    The “Maritime Inns and Restaurants Cookbook” by Elaine Elliot and Virginia Lee (Formac Publishing, 1990) is definitely a favorite. It features great recipes from some of the best eating places in the Maritimes…you know, you go somewhere and have a great meal and think, wow, I sure wish that I could have that recipe….well, here they are!
    It’s a real treat to take friends out to dinner at one of the restaurants mentioned because, invariably, someone chooses the recipe that you know is in the book and viola, you can give them their favorite recipe to take home.
    I’ve also found,as a transplanted Maritimer living in Ft. McMurray, that I use this cookbook when I want to prepare something tasty from “down home” for special company. I guess the cookbook is special not only for the food but for the memories that come from sharing the food in ones own kitchen or on the road in one of “their” kitchens!

  13. Richard Orr says:

    C.B.C Listner Calgary Alberta
    Hi Don,
    My absolute favourite cook book of all time is a very battered and gravy stained copy of Delia Smith’s Complete Cookery course published by the BBC in 1983.
    Delia rescued my new bride and I from the countless culinary disasters we produced for both ourselves and friends during the first year of our marrage.
    ‘Delia’ came to us in the form of a christmas gift from a kindly Aunt who had experienced a sample of the best we could produce up to that point. We had not actually poisioned anyone you understand, however the only clean plates to be seen in our house after a meal up to that point were the ones which had just had their contents scraped off into the garbage!.
    Delia’s book was easy to follow and is full of very useful hints how to produce wonderful meals in an unpretentious manner.
    We can now produce many of the standards without reference to the book however when our much loved but tired copy is set on the counter it will inevitabley fall open at one or so of our growing family favourites. How do we know it is a favourite? Simple, the page will have a splash or two of stock /gravy from being too close to the stove while being consulted for the the next step!.
    I could never retire ‘Delia’completley afterall she has given us 20+ years of such fine service and she has moved with us through a sucession of homes and a move from Ireland to Canda 10 years ago. Perhaps however she does deserve the occasional rest while we try out some new meal ideas.
    Richard Orr, 176 Silverview Way N.W. Calgary Alberta T3B 3K3

  14. Carolyn McDougall says:

    My favourite cook book is the “Looney Spoons” cook book. It was given to me by my mother when I first went away to college. The recipes are low fat and easy to follow. Everything I have made, from stuffed peppers to chicken thighs made with grape jelly, have turned out fantastic! I love to cook and this book is never out of reach!

  15. Johanna Griffith says:

    I love to read all kinds of cookbooks, but when knife comes to fork, some of the best recipes lately have been from Mollie Katzen’s Vegetable Heaven. I have all of her cookbooks, but I find this one has the simplest recipes with the fewest ingredients and the freshest flavours – sometimes it’s just a little twist on a classic dish, but oh, so tasty.
    And for those of you who like the outdoors as much as you like food, try to find a copy of Recipes for Roaming: Adventure Food for the Canadian Rockies. A little gem of a book with good recipes and great advice.
    Bon Appetit!
    Johanna Griffith, Quebec

  16. connie saulnier says:

    I love to cook and I love browsing through cookbooks. My favorite cookbook is Krishna Jamal’s heartsmart, Flavours of India. Having spent some time in India and having developed a love for their cuisine I wanted to be able to recreate some of my favorite dishes. I have found that her cookbook is very easy to follow with step by step instructions and best of all, all the receipes I have tried have turned out. To me that is a successful cookbook.

  17. Norman Gludovatz says:

    My favourite cookbook is called the Tassajara Bread Book.

    It is one of those legendary cookbooks that does not simply pass on recipes, but it passes on passion and technique. Many books are filled with colourful photos, and stylized print, but this book is filled with simple drawings that capture the art of making good warm bread. Bread that when taken out of the oven simply calls out for a dab of butter to be applied to the first slice, and savoured with each bite.

    Whenever I pass by a used bookstore, I often venture to the cookbook section to see if this book is on the shelf. It is truly one of the classic cookbooks that should find it’s way onto your shelf.

  18. Rita Tosolini says:

    I couldn’t pinpoint a favourite cookbook because I enjoy so many, however, if I had to choose it would be The Martha Stewart Living Cookbook. You may not believe this, but, I was introduced to her by a colleague a few years ago. I don’t watch too much television although I was very interested to see what other people are cooking and creating. This book contains alot of different ideas from desserts to main courses and believe me when I tell you, I have used it alot. I also enjoy her mother’s recipes because she reminds me of my own mother. One could not have too many recipes!
    Rita Tosolini, Thunder Bay, ON

  19. Fiona David says:

    My favorite cook book is How to Cook Everything by
    by Mark Bittman. The reason I like it is that it is very chatty and informative, and covers just about everything you need to know. He also gives you ideas to take things off on a tangent.

  20. michael roberts says:

    My favorite cook book is Nick Stellino’s Mediterranean Flavors. Although it is hard to narrow it down to one book, I would have to say this on is it. I take a liking to this book because the receipes are fairly easy/fast with easy to find ingredients. This i not to say that is cook book is bland, just easy to work with. The receipes are very tasty, the color ilistrations are helpful and pleasing to the eye. I also like the fact that are authors notes to make it more personalized like Nick is in the kitchen with you. Also helpful is wine suggestion at the bottom of every receipe. You may laugh but the cover is inviting that you just wish you where there. That alone draws me into the book itself. Mike Roberts (Montreal, Quebec)

  21. Kaye Ehses says:

    Enjoy your show as we both love to cook. Our favourite cookbook of all time is “Joy of Cooking”. Have used recipes from it since the sixties, updating copies over the years. We keep returning to it as one of the best reference books for North America. If we need to know how to do something, it’s probably in “Joy”.(Terrace, B.C.)

  22. LM Donner says:

    Hello

    I hightly recommend Claudia Rodin’s Book of Jewish Food. Of course, she is a great food writer, so it is well-written and the recipes are delicious. But it is much more than a cookbook. She tells the stories of Jewish communities around the world (including three distinct communities in India) through their food.

  23. Ann Wardle says:

    Hello Don,
    my favorite cookbook is “The Encyclopedia of food & cookery” by Margaret fulton,not only does it have great recipies but it also has lots of useful information on food & dishes from around the world.Ann wardle Ottawa Ontario

  24. Henri Jover says:

    My love affair with cooking began more than two years ago, when my late, beloved grandmother, 93 years old, gave me her tattered copy of the Joy of Cooking.
    At the time, I was a divorced bachelor, and getting some unruptured eggs with bacon on the table was the highlight of my week.
    I swear, I’m a changed man. The Joy of Cooking is my bible, and it’s guided me through cooking and baking basics. I think, though, it’s time to graduate.
    I am ready to dive a little deeper, take on more into culinary adventures. Thanks to grandma’s old Joy of Cooking I view the art of eating and making good meals in a new and refreshing light.

  25. Ann Wardle says:

    Hello Don,
    my favorite cookbook is “The Encyclopedia of food & cookery” by Margaret fulton,not only does it have great recipies but it also has lots of useful information on food & dishes from around the world.Ann wardle Ottawa Ontario

  26. Joseph Dark says:

    I’m writing for my partner, I’ve found her stories about her mother’s cook book very interesting, we thought about publishing something similar. During my partner’s childhood her mother worked, not arriving home until after 5:00. It was up to her and her two sisters to cook supper for five five days of the week. Her mother’s cook book had enough detailed receipes for these young girls to prepare a different meal each night for a number of weeks. Although, if was published some revision would be required. You see, her mother cooked like my mother, like the whole generation of mother, everything was overcooked and dry. But what a wonderful system her mother had to have a family meal every night.

  27. Noha Mandour says:

    I love my ‘Washington Parish Free Fair Cookbook’ which I acquired at the Fair, which is held annually in Franklin, Louisiana!

    Each recipe is a gem, easy to follow and cites ingredients that are easy to find (except maybe the crawfish! The dishes have turned out great every time I have made them!

    The recipes are compiled by the ‘women of the Parish’ and are true home-cooking type recipes ranging from easy and tasty meatloaf to zesty chicken gumbo and crawfish bread on the Cajun side to those wonderful Southern classics like cornbread and pecan pie!

    It even has little bits about the Parish’s history, helpful cooking hints, tips on how to can vegetables, jellies and preserves, including how to make your own lye soap!

    I recommend it to anyone (fi you can get a copy from the committee) – look up Washington Parish Fair on the web.

    I also recommend for readers of French – the classic Jehane Benoit cookbook which has every imagineable recipe in it – a true cooking encyclopedia for beginners and experts – by the famous French Canadian cook!

    Regards, Noha

  28. B. Dunne says:

    My favorite recipe book is “A Treasury of Newfoundland Dishes”,which I received in 1971 as a gift.The book was compiled of a number of recipes chosen out of thousands sent in from all parts of Newfoundland and Labrador, and was put together by the Newfoundland Home Economics Association. As is said in the message from the association, the book “preserves the distinctive cooking art of our island.” Its recipes are practical and rarely require ingredients not found in everyday kitchens. Many pages contain sayings unique to our province, and remember, if you try out one of the recipes, be sure to make “lashins”.

  29. Marg Gorrie says:

    The cookbook I reach for to prepare a fast and tasty dinner is Donna Hay’s Off the Shelf – Cooking From the Pantry. My sister-in-law gave this to me for Christmas last year and several of it’s fine photos are now splattered with lemon zest, capers and other bits of the ingredients she often calls for!

  30. Lynn Weaver says:

    My favorite cookbook is The New and Complete Encyclopedia of Cooking by Madame Benoit, published in 1972. My mother had the great fortune to win this book at a bonspiel and has finally passed it onto me. I, like many of your listeners with a passion for good food and entertaining, also collect recipes, food magazines, and cookbooks. However it is this library of Canadian Cooking that I refer to time and time again. It offers a complete, practicle guide to Canadian Cuisine from Fiddleheads to perfectly Roasted Beef with all of the trimmings. The recipes are simple and easy to follow. The ingredients also can readily be found at any Canadian grocery store. Canadian cuisine is seldomly recoginzed and very often overlooked. That is why this comprehensive cookbook is invaluable to me.

  31. Janet Curran (Ontario) says:

    What a wonderful forum! Thank-you. Like many before me, I am torn between functionality (Nellie Lyle Pattinson’s Canadian Cookbook – updated from the 1923 edition), and aesthetics (Boxer & Traeger’s A Visual Feast: The Year in Food). The former is a well-worn favourite given to me by my mom; the latter, a gift of beauty from a friend whose wedding I helped with. You choose!

  32. Erica Fava says:

    My favorite cookbook is Ultimate Bread by Eric Treuille and Ursula Ferrigno. The recipes work, the pictures are beautiful, and a bit of background is given on each bread. They also describe with words and photos some of the basic bread techniques. There are a wide range of breads… from the everyday to the festive ones. The only thing missing is the wonderful aroma and taste of these breads!

  33. Suzanne Lavigne-Schmidt says:

    Bonjour Don,

    Thank you for your wonderfully informative segments and your website…

    Now about this contest…

    Let me tell you…

    At first, I was thrilled at the prospect of submitting an entry only to be quickly disheartened when I had to go through the selection process.

    A lifetime of collecting receipes…from my family…to…friends…to…all those
    incredible cookbook authors and magazine writers…who should I pick to be my favourite without seeming like a traitor?

    So I asked myself some questions…
    Which book addresses my current lifestyle?
    Is quick and simple yet passionate about food?
    Has made the greatest impact on me over the last ten years?…the answer became very clear…

    HOW TO EAT The Pleasures and Principles of Good Food by Nigella Lawson

    Ms. Lawson’s no-nonsense writing style is reminiscent of Katherine Hepburn (re: her
    brownie receipe from the Ladies’Home Journal
    many moons ago…an outstanding receipe). Everything about this book is practical…the differently colored sections, the highlighted ingredients, those little details that count when you are in a rush…and then there are the very very practical things you do not expect…

    One night, in an effort to impress upon my husband how terrific her writing style is, I had him read the segment on chicken (p.183-184) before we went to bed…m-m-m… The next day, I found him reading the cookbook as though it was a novel. Grandmaman could never have come close to having that kind of impact.

    Enjoy!

    Suzanne from Montréal

  34. Lucie Girard says:

    Dear Don,

    I hardly remembered how wonderful and exciting life at Home (and All Day Radio listening) could be… I am taking a six months Sabatical during which I intend to brush up on my long set aside cooking skills, relax and feel creative again. I have heard you a couple of times alreay and look forward to new “Episodes” Until then, I understand you want to know our best kept secret receipes. Well… as much as I like to explore and try new receipes, my all time “quicky” and sure bet for basics is Five Roses Guide to good cooking (mine is a battered, food-splattered twenty-fifth edition. Nothing fancy but always handy when you run out of ideas and supplies. Only basics required!!!

    Hoping to win! Warm regards,

    Lucie, Québec City

  35. Drew Duncan says:

    Dear Don,

    The name of my favourite coodbook is “Fresh,” by
    Michele Cranston. Each recipe has its own high-quality colour photo. And the book is divided into seasons, which helps me find the right kind of recipe whenever I grab it–year-round. It also boasts unique cobinations, such as pear and cardamom tart, and lemaon lamb.

    Keep up the good work on the show!

    Yours, Drew

  36. Diane Cathro says:

    I cherish all my cookbooks, especially my collection of Anne Lindsay’s, but my favouite is The Working Wives’
    (Salaried or Otherwise)
    Cook Book by Theodora Zavin and Freda Stuart.
    My brother gave it to me when I first got married in 1968. All the recipes are ‘make ahead’. It has a great ‘Cooking for Company’ chapter which saw me through my early adventures into entertaining, inspite of the time I left the Boeuf Bourguignon baking in the oven all night. I persuaded my boss to give me the next afternoon off so I could start again!Many of the recipes are old fashioned but I have been able to adapt them using more health conscious techniques.
    I’d love to win. One can never have too many cookbooks.
    Bon Appetit! Diane Cathro, Victoria,
    British Columbia

  37. Vicki Webster says:

    I have lots of beloved cookbooks, but having a sweet tooth, I think I would have to say my favourite is The Good Cookie. I have made many, many recipes from this book, and they have all been terrific.

  38. Penny Hannah says:

    Dec 19,2003
    Dear Don,

    The first cookbook I ever got was “The Joy of Cooking”. In 1977, my husband and I had just gotten married and his Aunt Joan gave me The Joy of Cooking, informing me that all young brides should have a copy of this book. As it turns out, she was quite right. This book has been a gold mined of information, from the history of the food, how to measure, what to substitute, and how to cook from the basic to the gourmet.I have spent many hours reading it from cover to cover. I have passed on many useful tips to my son, like how to make perfect muffins, how to get fluffy light pancakes and how to make awesome Florentines.26 years later the well worn food stained copy sits nuzzled against newer, more modern cookbooks. But I still returnto it, its like visiting an old dear friend.

    Love your show. Merry Christmas from Penny Hannah

  39. Grant Taylor says:

    Hi, Don. My favourite cookbook is the Joy of Cooking. It was given to me many years ago when I was a bachelor and really didn’t know how to cook (I still don’t – but that’s another story) Anyway, my good friend gave the book to me with the following inscription: “Here’s to weiners wellington and jello cordon bleu”. I have used and treasured the book for years. I like it because it is basic and prepares one for the plethora of books which follow…. (especially $250.00 worth of cookbooks which would make a lovely Christmas present). Happy Holidays to you and all your listeners – Rick Cluff too.

  40. Sandra Cull says:

    I have been using the same cookbook for thirity seven years.A Guide to Good Cooking has been a dependable receipe book for everyday and special celebrations.I always estimate the worth of a cookbook by the number of receipes you actually use and my copy of a Guide to Good Cooking has splatters on every Page.This book contains many traditional receipes that have stood the test of time and still seem to fit into modern day cuisine

  41. Scott Benjamin says:

    Richmond, Ontario listener.

    Geetings,
    my favourite cookbook, by far, is “Food That Really Schmecks” by Edna Staebler. This Mennonite cookbook is chock full of COMFORT FOODS. The recipes are easy to prepare and contain basic ingredients that I often have in the house. I would have to say that 90% of the recipies I have tried have turned out very well. You must be careful, however, not to prepare too many items from this book because too many comfort foods can easily make the waistline grow.

    Warmest regards,
    Scott

  42. Patricia Sullivan says:

    My favorite cookbook is “Cooking Favorites of Minto” (circa late 50′s early 60′s) of the Catholic Womens League,Minto New Brunswick. It is my favorite because it contains the only original recipe of my mother’s Do-Nuts for which she was famous. My 9 siblings(8 brothers 1 sister) and I were not allowed in the kitchen when she would make 6-8 dozen at a time. Only when we were old enough to take our turn in sugaring the cooling Do-Nuts did we get to be involved in the process. After visits home we each left with hugs and kisses and a bag of do-nuts (some of the boys with 2 bags,1plain and one sugared.Such great memories never to be forgotten.
    Patricia Sullivan
    Athens,Ontario

  43. Willadeane Sweeting says:

    Hello Don, As I glance over my extensive library of cookbooks, my eyes are drawn to the cookbook that was left to me by my Grandmother. As I do use many of my other cookbooks but my heart is in this cookbook. I recognize her hand writing and memories come flowing out. To keep with the season I am currently making her shortbread. As I smell the butter I remember milking cows with her. We would then later in the day churn the butter to make the cookies, oh what anticipation for a little girl. Memories are what I have when I open this cookbook. Merry Christmas

  44. Jeannie Collingwood says:

    Don -wow, it’s very hard to chose my favourite cookbook – I take recipes from all my books that I’ve collected over the years. I guess living in the North, one of my favs is the Blueberries and Polar Bears series. I first heard about these gals (Helen Webber & Marie Woolsey) from Churchill, Man on CBC. Now I own all four of their books – easy, fail-proof, great for hearty home-cooking for large groups. Game meat can be substituted for any type of meat.

  45. Jim McKever says:

    To me, a favorite cookbook should be like wire fencing, tying the fence posts of life’s moments and memories together, so that it creates the opportunity for you to revisit these times every time it is opened. I love to cook. I’m not that good at it, but I try, and I enjoy doing it. My favourite cookbook is one entitled “The All-Star Country Cookbook”. I purchased it from a sale bin in a grocery store several years ago, when I was a single parent with three boys at home. At the time, the boys were all in school and I was struggling with my home business. Needless to say, I looked for recipes that were simple and easy to make, nutritious yet able to satisfy the hunger pangs of growing boys. This cookbook is full of recipes that fit that description. Just before I found this cookbook, I started dating a single mother who liked country music. I never really cared for country music, but after we started dating and watching CMT together, I became a fan. The recipes in this cookbook are from country music entertainers, and each section contains a short, unpretentious bio about that entertainer. So there are two reasons why this is my favourite cookbook, but there is one more. Like most people my culinary likes and dislikes can be traced most times to my Mother’s cooking. Mom made some scrumptious dishes that I have tried to emulate without success. However, there was one dish she made that I could not develop a taste for – meatloaf. The first recipe in this cookbook is one entitled “pinwheel cheese meatloaf”. One day, while trying to find a different, yet quick meal for my three sons, I tried this recipe. Not only was it a hit, it restored my interest in meatloaf. I can’t tell you why I did not like my Mother’s meatloaf; perhaps it was her combination of ingredients. The recipe in this cookbook changed all that. So “The All-Star Country Cookbook” is my favourite for the simple, yet wholesome and nutritious dishes; the country music entertainer bios; and for restoring my liking for meatloaf. It allows me to visit these memories and moments on a regular basis.

  46. Tim Baker says:

    I reside in Quebec. For the last 10 years my favourite cookbook has been Paul Prudhomme’s Cajun Cooking. It is a small softcover and it blatently promotes his own ‘Magic Spices’. However the book has great recipes. They are an adventure in hot foods, but never too hot, just risque. I bought the book for my wife during a trip to New Orleans. The reason I originally bought the book is the pictures of life in rural louisiana in the 40′s and 50′s. Great recipes and excellent history. Tim Baker

  47. Simon Garber says:

    My favourite cookbook, bar none, is called “Second Helpings, Please!” published by B’Nai B’Rith Women, Montreal (1968). My mom gave copies of it to all her kids and grandkids, but I got the prize (I must be her favourite). She gave me her own copy – the copy with her annotations. Comments like “excellent” or “very good” are recommendations that shouldn’t be taken lightly. Hidden in the pages of this book is what I thought was her own cheese blintz recipe (the best you’ll find anywhere), and kneidelach to die for. And holiday treats for every Jewish holiday – the chopped liver recipe is marked “excellent” – mmmm… She would cross out ingredients and change quantities to suit her taste. She noted when a recipe can be safely doubled. She often reduced the amount of sugar in a recipe, but it is clear from her notes that she is a chocoholic.
    Without a doubt, the best Jewish cook book on the planet.

  48. Hilary McLaughlin says:

    Some volumes in my large collection of cookbooks are more for reading than for practical use.
    My father, knowing my affection for mystery stories as well as cookery, once bought me The
    Lord Peter Wimsey Cookbook, which is a great little tome (with some workable recipes) but it is
    one I am more likely to haul out if I have just watched a Wimsey video and feel like “going
    Piccadilly!).

    Similarly, Five Hundred Years of English Cooking is a glorious social history, but while the
    recipes are adapted for contemporary use, there are usually easier versions in some of my other,
    less-carefully-stored, books (the ones with the spatter stains and the steam-creased pages bent
    back to favourite recipes).

    I have many cookbooks that, after much perusal, have yielded up only one or two recipes I like to
    make – but they are too good and too useful to make me give up the book. Others are as
    appealing just for the quality of the writing and the asides as for the useful, and usable, blueprints
    for a good dish (Claudia Roden’s Middle East Cookbook tends to operate in this category for
    me), or for excellent illustrations that show me what I’m aiming to produce.

    Out of my massive archive, how to elect a champion? It is necessarily one that meets several
    requirements: it is clearly-written, it is well-illustrated, with a picture of every dish, it explains
    fiddly techniques (like how to peel chestnuts), and it makes me want to cook my way through it,
    from page one to the end. A bonus is if the recipes are easily adaptable, in the event that one or
    two ingredients may not be to hand or I don’t especially like something.

    I have a few of these, but the very best, a much-used, much-loved volume that has given me one
    good meal after another, comes from a surprising source, (though I found it on a remainder table
    and have never seen another; ALL my friends would love a copy). It is Fresh Ways With
    Vegetarian Dishes, by The Editors of Time-Life Books. I eat all sorts of food, but I love
    vegetarian dishes, especially imaginative and delicious offerings like these: Lentil Soufflés baked
    in Sweet Pepper Cases; Gingered Black Beans with Saffron Rice; Chestnut-Stuffed Sweet
    Potatoes with Chili Sauce.

    The greatest thing about this book? No matter what’s in the house, if I haven’t done a major
    shop recently, this book will have a way to take those random items and turn them into a real
    meal. And it passes the ultimate test: I can do a meal from here for friends who generally do not
    think they have been fed until they strike meat, and have them rising from the table without
    realising they never did!

  49. Lana Charlton says:

    My favorite cookbook : JELL-O fun and fabulous recipes. I find the kids love the recipes/ easy to find ingredients.
    Lana

  50. Sabrina Charlton says:

    My favorite cookbook is The Complete Microwave Cookbook. It has a diverse range of types of food. And many of them can be made quickly with little fuss, yet tast great. I think the cookbook was very well photographed.
    Sabrina Charlton

  51. Jennifer Charlton says:

    The Cookbook I love the most is Mrs. Fields Cookie Book. I found so many great recipes that tasted great. The cookies always held thier nice soft texture. But even more than i liked the cookies, it was the first real cookbook i ever got. It was a christmas present from my gramma. You can always tell the best recipes, by all of the splatters of ingredents in the pages… the more the mess the more it got used. And being as young as i was when i started with the book, it had many splatters on it.
    Jennifer D. Charlton

  52. Tana Clarke says:

    Hi Don, I’m glad the other entries are posted, I’m making a list of all the wonderful books already mentioned.
    My favourite cookbook is not the flashiest or latest but it’s the book that taught me all the things that I didn’t know I should ask until the food was already on the go and I was stuck. It’s called, “Let’s cook it right” by the Ontario Agriculture & Food Department. No date just publication #514. Maybe 35 years old or so. It tells you all the things a very new cook needs to know. Simple things like how to braise, choosing storing and cooking times of veggies, choosing meats etc. All of the things you only realize you don’t have a clue about the company is coming the next day. The recipes are simple, homey and can be changed as you grow more confident. I was told that I was a good cook when in reality, I was a good reader. Now I’m a daring cook because this little gem gave me a wonderful foundation.
    Look forward to seeing the next bunch of entries. Thanks,
    T.Clarke

  53. Karen Lerner says:

    Of all my favorite cookbooks, the one I rely on the most has got to be, “The Pleasures of your Food Processor” by Norene Gilletz.
    When I married into a Jewish family almost 13 years ago, my mother in-law, who was a marvelous cook, gave this to me. It is known as “the yellow book” in the community and it has taught this Catholic girl how to be a good Jewish cook!
    As I prepare for our Hanukkah dinner party tomorrow night, I am once again pouing over the ear marked pages. The recipies in this book are easy, fool proof and always delicious!

  54. Sherri Wretham says:

    Wow….. what a wonderful trip across the country and through time it has been to read all those letters….. Thank you for this forum.
    Like most others, it is a challenge for me to chose my favourite cookbook.
    I have narrowed it down to 3.

    The “Joy”…. no kitchen would be complete without that marvellous reference book. When my husband brings me wild game – I go to the Joy. When the hens go crazy and lay eggs non stop! – I go to the Joy…..When nature gives me far too many cherries/pears/apples or I can’t remember how to convert a bushell to square centimeters, or how to get around a lack of baking soda – I go to the Joy!

    next : Betty Crocker….. my first bright red and “spiffy new” cook book from the sixties.. now a poor thing stained with many an ingredient – held together with a large, wide, green elastic band, because I have ripped through the duct tape that held the back on after I broke the spine sometime in the early eighties… this cookbook gave me Coquilles St. Jacque, and Shrimp de Johne….. and a section on cakes that is so good I have never looked for cake recipies elsewhere……..

    and last but not least — Looney Spoons…. This cookbook has so much going for it. Written by 2 Canadian sisters – this is Canada at it’s finest. I have read each and every page of this book, and laughed out loud often (groaned sometimes too)! The slapstick humour here is simply wonderful – and the recipies are great low fat marvels that have never failed me.

    That is as close to “a” favourite as I can come.

  55. annette meagher says:

    I really enjoy reading new cookbooks, imagining the feasts I will prepare for family or other guests, but when the date is set and company invited,I always rely on my favorite cookbook,The Canadian Living Cookbook(1987).With the help of this book,I can cook a perfect turkey or the creamed potato casserole that goes so nicely with it.I know that the classic cheesecake will be a success and that I will be able find necessary ingredients easily.For a very special occasion I like to make the Shrimp and Scallops with julienne vegetables in cream sauce.M

  56. Brenda Smith says:

    I heard your book review on my way home and decided I had to share my favorite & most unique cook book. Its called “ The Peoples Home Library and was purchased by my Grandfather in 1917 . The book is divided into three sections, The People’s Home Medical Book, The People’s Home Recipe Book and the People’s Home Stock Book. It was not only a great cook book but helped you diagnose and take care of your family and your farm animals. This book is full of practical and reliable remedies that my Grandfather and his family used throughout the years.

    The cook book section includes many wonderful recipes like , Clover Leaf Rolls , Quince Preserves, Watermelon Pickles & Elderberry Wine just to mention a few. It also includes items like the housekeeper’s creed , what constitutes household management, housekeeping a profession , home expenditures and accurate records & organization and division of labor.

    I love this book my Grandfather and I looked at this book many times together and it reminds me of him. As I turn the pages this morning I find his membership certificate which entitled Grandfather five years of free consultation with Dr. W. Fair, concerning the diseases, symptoms, treatment, breeding or feeding of any live stock , I also found a lovely Valentine Card sent to my Grandfather by my Grandmother.

  57. Li-Shien Lee says:

    “What favorite cook book?“ This is what my husband asked when I told him that I’m going to write an article about my favorite cook book. After I listed all the wonderful dishes I have been making and told him that they are all from the same cook book, he said: “Wow! That is my favorite cook book, too!”

    This book is “Chinese Home Cooking Made Easy”. This is a “bilingual” cook book I brought back from Taiwan, where I grew up. The book is in English and Chinese, so my husband, who is British stock, can read it too. The Chinese title of the book is actually “Cook Book for Overseas Chinese Students”, therefore this cook book is designed for Chinese university students who are in North America, who don’t have much time to cook, usually don’t have access to Chinese grocery stores, and probably don‘t have a wok either. I learned to make roast pork and chicken, Chinese style, using the oven.

    I bought this cook book six years ago when we went to Taiwan for our honeymoon. Now, with three kids, I don’t have much time to cook. Living in the suburbs of Ottawa, the closest Chinese grocery store is thirty minutes away. “Cook Book for Overseas Chinese Students” is as perfect for a student as it is for a busy mom like me.

    — Li-Shien in Ottawa

  58. ambrose marsh says:

    Last minute entry because i found out about the contest at the last minute. rarely hear the food feature on the afternoon show because of work.Returning from a christmas party gave me the chance to hear about the books and then the contest.
    curiosly me favourite cook bok isn’t at all like the cookbooks offered as prizes.The book is Simple Cooking by John Thorne . not a new book ,published in 1987. It is the authour’s reflection on the celebration of food and cooking that inspired me.
    The book has no pictures and many of the pages have no recipes but his commentary of the role of food, celebration and of cook books.
    An example is the squabbling of all his Italian cookbooks and their authours in his kithchen as he read the different options to consider.
    Another line in his preface that connected to me was his goal as a cook ‘to just go into a kitchen ,take up what i fing there,and make a meal of it.

    my inspiration for cooking is a woman from San Fransisco who claims to dislike cooking ans yet does exactly that ‘makes a meal’ and then celbrates the meal with friends and conversation
    and finally the book gets to some specifics but rather than rare ingredients he starts with ‘close to his heart food’ and discussed their history to him and stories of the dish with some suggestions but no absolute recipe.he calls them ‘personalpassions and starts with a cup of cocoa and proceeds to things like bread and olives,tians ( at the time a new discovery 0 , macaroni and cheese and more.
    The read is what makes one htink about fod, meals ,cookking in a different light. (not like the gourmetocracy described in last saturday’s (dec.13) G&M.
    i could go on more about the book, but should answer why i should want these other books. well some more than others you described fit intot he place of reading a cookbook to add to ideas and encourage creation as much as copy ideas.John Thorne didn’t condemn cookbooks he suggested a new way to read them and then to celebrate meals alone or with friends and i will htank, enjoy ,ambrose.

  59. Francine Nantais says:

    After spending spending seveval hours in the library looking for the title of our favorite voyaging cookbook, I am sad to report that you are left with only the name of the author and the limerick that does not quite scan:

    Over wide oceans our sailboat we steered
    Our cookbook was small and revered
    Doing the voyage in wild stages
    We lost the first few pages
    So no title but written by Beard

    From Courtenay, B.C.

  60. Denise Flint says:

    There have been so many good ones over the years I decided that the only way to chose my all time favourite cookbook was by seeing which one is the most tattered. A cursory check of my shelves awards the palm to the Harrowsmith Cookbook Volume One, which is not only tattered but completely coverless. I can always find something for a quick meal, an elegant supper or a great snack between its covers (when it had covers). It isn’t full of convenience foods like so many compilations cookbooks are but it hasn’t succumbed to the smugness of the later volumes either. I love it.

  61. Marion Pawlovich says:

    My favorite ccokbook is Jeffery Alford and Naomi Duguid’s “Hot Sour Salty Sweet”. I find that most of the ingredients required for the varied recipes are already in my larder. The illustrations give one a clear vision of what the outcome should look like and the journey through South East Asia is not only a cooking lesson, but also one in history and geography – a trip through National Geographic. Most of these traditional ethnic foods are quite simple, as most traditional foods are – simple soul food.

  62. Hilary Green says:

    My favourite cookbook of all time would have to be a funky old paperback called “The Grub Bag”, by Ita Jones. Copyright 1971, the book embodies many of the attitudes of that optimistic time. I confess to sentimental value, as it’s one of the first cookbooks I ever splurged on for myself. The price printed on it is a whopping $1.95.

    But the recipes aren’t really the main attraction. In fact, many of them are downright strange, with difficult if not impossible-to-follow instructions (‘use a no. 303 can of fruit cocktail’ – a whaaat??). The appeal of it is its folksy philosophy – of cooking, of entertaining, of expressing love through food.

    One of my favourite pieces in the book describes the process of establishing a kitchen. Start a sweet potato plant, put some bits of coloured glass where the light will catch it…you get the drift.

    Chapter titles cover the spectrum, from politics to sweet cakes, to cloudy metaphysics: “The Rain Forest”; “The Concept of Casserole”; “The Eating Habits of the Rich”; “The Myth of the Eternal Return”. Whether she writes about cabbage steaming or soups that steam up the windows on a wintry night, Jones’ book provides food for eating, food for sharing, and an abundance of food for thought.

  63. Marla Hedman says:

    Don! Great combination…. good food and good talk radio. You and Cluffy get together and make our mouths water. Thanks. As far as favourite cookbooks are concerned; JOY is the must have bible, no question. BUT for “can’t wait ” excitement regularly, it’s not a cookbook but a magazine that I feel is outstanding. Taunton Press “FINE COOKING” magazine. I’ve been collecting them for years and each read is like going to cooking school. Every issue is full of the best tidbits, techniques, tools, where to’s and how to’s. I have friends, Elizabeth and Chris, who have Fine Cooking Challenge nights as a date night and I personally always turn to the back issues to create something spectacular for special evenings. Something about the writing and editing leads you to be a adventurous and confident foodie. Check them out. From Vancouver.

  64. Daina Balodis says:

    Upon hearing about your contest only one cookbook stands the test of time – the one and only Betty Crocker’s Cooky Book (sic) which was given to me in the late sixties. I was ten and all of a sudden my stomach and fantasies knew no bounds. This masterpiece not only gained me access to the kitchen (formerly under strict control of my Latvian mother and grandmother) but entry into the dazzling world of forbidden North American foods. Night after night I hunkered under my sheets, my flashlight illuminating the garishly colored photos of Merry Maker Cookies – (blue, purple & green), Christmas Bells, (alternating rolls of greern & red refrigerator cookie dough shaped accordingly) and Peanut Butter Crunchies just for starters. My raw greed and sugar lust fueled a bake-a-thon that lasted for years. Each recipe was prepared, adjudicated, cleaned up and consumed during my pre-teen years under the bemused scrutiny of my family. The bewilderment of the older generations was only matched by the cheers of my younger brother. No other cookbook comes close.

  65. Emily Thorson says:

    My Favorite cookbook is the Canadian Living Cookbook. I got it as a gift from my step mom 11 years ago and it is tattered from use. Whether its the pumpkin pie, Hot cross buns, or the virnatarta (I have icelandic heritage) everything is delicious. I love that it covers cooking from coast to coast. I’m originally from B.C. but now I live on the Gaspe Penninsula. Its a great Canadain cookbook.

  66. Colin Booth says:

    Hello Don, Well my favorite cook bok is not mine, as I don’t cook, but my dear wife Patricia always uses the following book even though it’s in tatters and very well worn and she has forty five others to choose from. It is The New James Beard Published in 1981 by Alfred Knoft of New York. I ask her why its the best for her and she stated that it covers everything she needs in todays kitchen and has a wonderful and comprehensive index.Which I discovered it indeed does when compared to some of the other cook books. We are from Vancouver so when we win it will be easy to come and pick up the cook books and hopefully met you . regards and have a Merry Christmas Colin Booth

  67. Ivan Idzan says:

    Oh, to pick a favourite cookbook – that’s a very challenging task since I have many. Not all are well used…yet. Others are well thumbed and occasionaly stained. Sometimes, they’re just fun to read for information and ideas, and other times they are guaranteed manuals for culinary ecstasy. Should I win, I am sure we can find room to squeeze in another seven cookbooks – although we may need another shelf. As for a favourite, well I thought about James Barber’s “The Urban Peasant Quick & Simple”, and then considered Emeril Lagasse’s “Louisiana Real and Rustic”, but finally settled on “The Great Chili Book” by Bill Bridges since a good bowl of red is a wonderful thing, and can definitely take the cold out of a BC winter.

  68. Mrs.Phaedra Idzan says:

    My husband, Ivan, told me of this contest and I have to say, I had NO problems coming up with a favorite cookbook. In fact, I have THREE favorite cookbooks. If my house should ever catch fire and I am unable to take much with me, the three things that I would take with me would be my pictures, my cats and these three cookbooks!!! They are The Harrowsmith Country Life Baking Book ( which has THE best Banana Bread loaf recipe which I have adapted as a Chocolate banana loaf recipe), my husbands first cookbook that he bought at the bookstore he worked at when we were growing up in small town Interior BC;Cooking without Mom ( which has THE best chocolate chip cookie recipe I have ever come across), and last, BUT NOT LEAST, The Canadian Living Desserts cookbook by Elizabeth Baird. This book has mine and my husbands “signature” cake that we make for special occasions ( we recently made it for our kids school fundraising auction and it brought in the most money!!!). It is a four layer chocolate cake with an Amaretto Cream sauce.MMMMMMMM my mouth is watering just thinking about all these yummy recipes!!!!!

  69. Judy Schwartz says:

    When I first married and didn’t know how to cook, my mother gave me a set of Good Housekeeping Cookbooks with illustrations for a novice cook to aspire to. That was how I learned to cook! However, my favorite is a no nonsence book with seven decades of information called the Settlement Cook Book. It has no beautiful pictures but lots of practical information. Even explains how to wash dishes by hand! Information on everything from appetizers to preserving.

  70. Kathy Moore says:

    My favorite cookbook of all time was given to me in a box of old cookbooks. The lady was leaving our valley and didn’t want to take them with her. In the box was a hardcover copy of ‘The New York Times Bread & Soup Cookbook’. The variety is amazing in this book. I have tried many of the recipes and have never been disappointed. I am, however, disappointed in the person that I lent it to who left the valley without returning it to me. I have been trying to get another copy ever since. It has left a big hole in my cookbook collection.

  71. Randi Winter says:

    My favorite cookbook is not one cookbook but a style of cookbooks..they are the cookbooks that each community church or synagogue or school puts together with pride to both show off the culinary prowess of their community and to raise money to support all the things that seem to fall between the cracks of a budget.

    Each one serves up the most important ingredients that no home should ever run out of-a pinch of generosity, a dash of wisdom, a spoonful of love, and a cup of encouragement.

    Randi Winter

  72. Brock May says:

    “All you have to do is tell me the name of your favourite cookbook and why you like it so much”.

    A straightforward request and answer for some, perhaps!

    For myself, the mention of Don Genova’s contest to name a favourite cookbook was all that I would need to have me quietly reflecting on my own lifelong interest in food.
    I would nostalgically remember the early days of my childhood, encouraged annually by my parents to load up the backseat of the family car (then a lumbering 1939 black Plymouth) with the autumnal bounty from our large backyard garden. Most years my portion of the harvest consisted of sweet corn, tomatoes, cucumbers, red and green peppers, carrots and onions, as well as a few baskets of raspberries and black currents. When the back seat of the Plymouth could hold no more, my father would escort me from house to house, waiting patiently in the car while I recited my well-practised sales pitch to one neighbour after another until there was nothing left to sell.

    I honestly don’t remember the first time I used a cookbook, but by the time I was heading off to university in the late 1960s, I was already “developing” my own recipes for everything from crunchy granola and one-dish “meals” to relatively complex beef marinades.
    Surprisingly enough, some of these early experiments in the kitchen were quite edible and I’ve been passionately interested in food and cooking ever since!

    Now, 35 years out of university and 30 years after eliminating meat from my diet, my collection of cookbooks continues to grow, covering everything from the artfully inspired creations of chefs like Georges Blanc, with his beautifully photographed “The Natural Cuisine of Georges Blanc”, (1987) to the revolutionary in “Bobby Flay’s Bold American Food” (1994), and the elegant in “Charlie Trotter’s Vegetables” (1996).
    I have books devoted to simple country cuisines such as might be found in Richard Olney’s 1994 book, “Lulu’s Provençal Table”, a collection of recipes from the kitchen of Madame Lucien Peyraud of Bandol’s Domaine Tempier in southern France.
    Then there are the masterful and innovative books like David Rosengarten and Joshua Wesson’s 1989 “Red Wine With Fish, The New Art of Matching Wine with Food” that very quickly became collector’s items.
    There are books that offer a return to the simple, authentic joys of cooking such as Viana La Place’s “Unplugged Kitchen” or Judith Barrett and Norma Wasserman’s “Risotto”.
    There are delightfully informative books such as Antonio and Priscilla Carluccio’s “Complete Italian Food” that offer an in-depth, almost encyclopaedic look at the cuisine of a single country.
    There are books that pay homage to individual restaurants and café’s, such as Rose Gray and Ruth Roger’s “The River Café Cook Book” (1995), a collection of simple recipes that provide an innovative re-interpretation of Italian farmhouse cooking – cucina rustica.
    There are beautifully designed fine art food ‘magazines’ such as “Art Culinaire, The International Magazine in Good Taste”, published quarterly in hardcover as well as the very expensive, oversized “Opt Art Magazine, International Gourmet Magazine”, published twice a year with each recipe printed in French, English and German.
    The diversity of form and content among “cookbooks” past and present is nothing short of staggering. Books that cater to every conceivable segment of the marketplace, representing virtually every known cuisine and philosophy are published annually.

    Thanks to these and other cookbooks, I’m now a happy and gratefully satiated gastronome, familiar in an amateur sort of way with some of the world’s classic cuisines and the cultures that spawned them.

    From such a wealth of available material, how is it possible to choose one favourite book?

    To begin with, I’d be force to choose one country, one chef, or one style of cooking.
    This decided, the rest would be relatively straightforward.
    There could be only one country, ITALY of course!
    Given my almost total dietary reliance on pasta in its many guises, (only a slight exaggeration) I could now easily shorten the list to several books that dealt singularly with pasta.
    I agree wholeheartedly with Edward Behr, publisher of the widely acclaimed quarterly, The Art of Eating, that any good cookbook should trace the natural origins and cultural history of foods. As well, it should contain a good measure of practical information, recipes, recommended sources of rarities and advice on the correct use, preparation, and appreciation of individual ingredients, the raw materials on which all great food depends.

    For these and other purely subjective personal reasons I would loudly proclaim Fred Plotkin’s The Authentic Pasta Book (1985) as my all-time favourite. While I may occasionally refer to the other books mentioned earlier, I find myself returning again and again to Plotkin’s book. He deals knowingly and at length with pasta and the regional foods of Italy, on becoming a pasta cook, cooking and saucing pasta, types of pasta, as well as a thorough presentation of recipes region by region throughout Italy, including the islands of Sicily (Sicilia) and Sardinia (Sardegna).
    He also includes informative sections on the essentials for the pasta cook’s pantry, ingredients, regional wines, and equipment for cooking, saucing and eating pasta and finishes up with a useful section on sources for Special Foods & Equipment.

    Finally, anyone familiar with Italy is well aware of the important role of Opera in Italian culture. At the time this book was written and published, Fred Plotkin was the Performance Manager at the Metropolitan Opera in New York City.
    Therefore, my simple advice to any aspiring pasta cook would be the following:
    “Get yourself a copy of The Authentic Pasta Book, open a bottle of wine, turn up some Pavarotti or Kiri Te Kanawa and start cooking.
    Buon apatito!

  73. Tristan Welp says:

    Don …

    As an 18 year old, I discovered that I was diabetic just as I was heading off to University. I was living in a country cottage that was about 20km from the nearest restaurant and grocery store and had no car. After lugging my groceries 20 km by bike, I would put them down on the table and try to concoct something to give me the energy to bike into school the next morning. The first results were disastrous. I had hardly cooked a thing in my life and was desperately in need of instruction. After a week of failed cooking, I was loaned a copy of Byron Ayanogru’s New Home Cooking. Byron’s recipes were simple to make and creative in their taste combinations.
    I have never looked back. I recommend any and all of Byron’s publications and credit him for saving me from death by malnutrition in university!

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