I like her Hanger Steak with Dandelion, Arugula and Grana Padano and her cookie recipe Salted Butter and Chocolate Chunk Shortbread. She appears as a judge on food TV shows and openly criticizes high-profile people. He knows food and cooks well.Īmerican cookbook author and food writer Alison Roman is controversial. I met Nigel Slater - British cookbook author, TV food show host and food writer - twice for lunch in London. He is a young maverick, a Toronto restaurateur and he wrote a good book: “Matty Matheson A Cookbook.” I like his Cheeto Mac’n’Cheese and his Fluffy Pancakes – not in his book but on my website. Matty Matheson is a Canadian chef and Internet personality. Canadian Marcy Goldman has a baking book “A Passion for Baking.” I’ve made her Hamantaschen from “A Treasury of Jewish Holiday Baking.” I also like “The Baker in Me” by pastry chef Daphna Rabinovitch. I like Canadian Living, especially “Best Recipes Ever” - I like the Butter Tart Squares in it. See her recipe for updated Chicken Marbella below. I recommend her 2018 “Cook Like a Pro” - I often use “Barefoot Contessa at Home” and “Ina Garten Barefoot Contessa Family Style.” I often watch her TV shows - she is soothing and competent. I have made many Ina Garten’s recipes - they mostly work out. I trust Jennifer Segal’s “Once Upon a Chef” cookbooks and her online recipes - her French Apple Cake is divine. I often refer to the book “Essentials of Classic Italian Cooking” especially her fabulous recipes for Ragu (Bolognese Meat Sauce) and Roast Chicken with Lemons. I like recipes by the late Marcella Hazan, the maven of Italian cuisine. To start the list of my favourite cookbooks, I’ll name the honourable mentions, not pictured in the photo above. They don’t feel responsible to their audience – or they don’t care. I’m frustrated and angry that people – many of them are well known – publish recipes that aren’t throughly tested. I test recipes every week – 50 per cent of them don’t work. The number one criterion for my preferred cookbooks is reliable recipes. Online recipes and eBooks have mostly replaced cookbooks – but I like them. When I worked in newsrooms as a food editor for 24 years - six years at the Toronto Sun and for 18 years at the Toronto Star - publishers used to send me cookbooks. I have collected them for more than 40 years and I try to cull them, with minor success, bit by bit. When I moved into my narrow, tall townhouse in downtown Toronto about a decade ago, I organized them on shelves in my third-floor office - by ethnicity, subjects and reference books.
I will begin with a shocking fact: I have about 1,000 cookbooks.
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