Robyn Metcalfe

A dear friend of mine in England introduced me to Elizabeth David and through this book I learned about a classic British food writer, English cuisine and its relationship to French cuisine. And love her warning, “..let’s not treat the food processor as though it were a waste-disposal unit.”

While not a vegan (my family dared me to be a vegan for a week and I spent an angry, resentful week eating food that aspired to be meat and cheese), I find this book the best there is for those who thrive on vegetables. The recipes play up the best character of each vegetable and indeed make you feel voluptuous after a meal.

While on a trip to Japan, I had the good fortune of attending a cooking class in the home of Ms. Andoh. She is intensely dedicated to the fine details and practices of Japanese cuisine and patiently guides you through what would seem an endless process of learning rituals and the art of japanese eating.

This book is a daring invitation to baking cakes and goodies that would otherwise seem ridiculously complicated. My copy is full of sticky pages, all because I was determined to bake fastidious cakes for our two children, who are now addicted to marzipan.

Our children learned the 4-3-2-1 cake from this book and it will forever be our go-to recipe for any cake for any occasion.

This is one of those beautiful and exquisite Phaidon books that always delight. Rose has some very simple, yet tasty recipes, including one very nice banana smoothie.

What can be said about this classic? This is the foundational book for anyone who wants to learn the fundamentals for classic cuisine. Who else would describe an omelette as “a smooth, gently swelling, golden oval that is tender and creamy inside.” ?

Another of our cookbooks that is covered in drips and spills. Long ago, we used this book for its recipe for carrot cake. Good for anyone who misses a cookbook that is unapologetic about the use of wheat, fats, and sugar.

I eat alone much of the time and this book contains perfectly portioned, delightful recipes for single dining. The well-written prose is perfect for reading while enjoying one of her herbed frittatas.

Since we spend out summers in Maine, we’ve gotten to know Sandy and her love of regional, Maine saltwater cuisine. Her historical descriptions of how marine cuisine developed in the Northeast, make the recipes ever more interesting.