Welcome to Sunday Sobremesa, a bimonthly thread to discuss food and culture while sipping on a shaken iced coffee (or una clara1, if that’s more your style!).
This week when we were doing some organizing in our kitchen, I started to think about cookbooks. Even though cooking blogs are popular and you can find an abundance of recipes through Google or YouTube, there’s still something about owning a physical cookbook that seems special. I’ve mostly trained myself to turn to eBooks for my general reading (I’m still a sucker for a good coffee table book), but I enjoy having a cookbook in hand while in the kitchen.
I have purchased digital cookbooks, both those directly developed for online consumption and eBook copies of the real thing, and I think they do have their own merits. For one, they obviously take up less physical space (and require no dusting, one of my least favorite household chores). It’s also easier to tap a few buttons to toggle through multiple cookbooks when planning out meals for the week, rather than having to lug four or five books to the dining room table. I highly enjoy the convenience of hyperlinked recipes in the table of contents, and the ability to “go back to [insert page number here]” instead of keeping using my finger or a random object to mark my place (I’m horrible at remembering to use actual bookmarks).
At the same time, there’s something magical about cracking open a physical cookbook. The pictures read more vivid, the words more wise. I grew up with “real” cookbooks. We had a few written by actual chefs, but many from my childhood contained recipes that had been collected from the parents of my classmates at school that were then printed, bound, and sold as fundraisers for field trips or the PTA. Physical cookbooks remind me of a simpler time, like trying to remember which of the three versions of puppy chow in our school recipe book was my family’s favorite.
But enough rambling on my part; this is a sobremesa not a soliloquy! My main question for this week is a simple one: How many cookbooks do you own? If you’re curious, I own around 25 not including the eBooks that I’ve bought.
My intention of “hosting” this sobremesa every other week is not just for you guys to interact with me—although I love that part!—but also for you to interact with each other. I envision this discussion like a true Spanish sobremesa, where there are at least five different conversations going on and things sometimes get a little tangential. So feel free to not only respond to me, but to each other! Also, you don’t have to stick to the original question; if thinking of cookbooks reminds you of a funny story, a beloved dish, or lo que sea2, share it with us!
Just counted, 91 in the house, excluding food reference books without recipes and my own titles, and then I'd guess another 30 on my mothers bookshelves, because I have limited space and she has loads so I often banish ones I'm not in the mood for!
I’m realizing that this discussion is dangerous because I feel like it’s giving me liberty to go crazy with buying cookbooks! 😂 I didn’t think of the ones that may be lurking around my mom’s house but I’m sure there are a few more I’ve forgotten about.
When you say food reference books do you mean ones focused on particular cooking techniques, or more related to ingredients, etc?
The history of oysters! That sounds so interesting. We were in Cancale back in February and ate fresh oysters by the dozen, sitting right on the edge of the sea. It ruined me and now I feel like I’ll be comparing every future oyster to that experience!
Oh how I miss Cancale - that is certainly where my oyster obsession started. My parents used to live about 45 minutes away and it was my happy place - and the place I went for massive fresh fruit de mer towers, and what would be my death row meal: Cancale no.8 oysters with Cremant, moules frites and bread and rose, and a crepe beurre sucre to finish!
Looks like I have around 35-40 cookbooks these days? With all the moves in the last few years, I admit that I've digitized and donated some to the library.
I have little collections within the big collection...like the ones I bought when I lived in San Francisco or the ones that were personally autographed. :)
I think that’s what’s stopped my collection from getting bigger, moving so much over the years. But now that I don’t plan on moving anytime soon (and seeing everyone else’s cookbook collection count) I feel justified in buying more hahaha
I love the idea of having collections within the collection! Personally autographed? That’s so cool! By who (if you don’t mind sharing)?
Approx 26, ebook excluded! I started buying cookbooks less than a year ago so I'm quite proud of my little collection. My first ever physical recipe book was French Country Cooking by Mimi Thorisson, to which I'm deeply emotionally attached (the book, not Mimi lol). Happy Sunday Kiki 🙋🏻♀️
I get so attached to cookbooks, too! I have some from years ago that I almost never use. I should probably donate them but the thought of getting rid of them makes me sad!! Happy Sunday to you, too, Sinù! 😊
About 500 give or take. I organize them by color as that's how my brain works. They were even featured on NPR's Weekend Edition once. When I was writing my third recipe book, I decided I should organize them by subject area and author. How grown up, right? Well, I couldn't find a thing! So, now my shelves are mostly back to their colorful selves.
Well, as I teach pie making and have written two books on the subject, there is an abundance of pie and baking books going back many decades. And there are lots of books about general cooking as well including one I wrote on Home Cooking. What about you?
Of course (I own a copy of Art of the Pie and love it). I have books about fresh pasta and traditional Venetian cuisine, vegetarian Italian and Jewish cooking, as well as old school cakes and pies. Mostly, however, I like to collect recipe books that follow the seasons, because that's how we eat.
I also love books organized by season. One of my favorites is Simply Vibrant by Anya Kassoff; it’s actually vegetarian (mostly vegan), too, so it would be right up your alley!
I don’t know how many cookbooks I own! I have cookbooks from churches schools and community cookbooks! I tend to use the school cookbooks because they have a variety of recipes, some may surprise you! Especially the peanut butter candy with a teaspoon of white vinegar! Who would have known? Not me😂
Wow! you all are amazing! I confess I just have 3 books!! But I have a reason for that!! Both, my mother and my mother in law, they taught me how to cook the most everyday dishes... Although I always look at books for new, less traditional ideas. I have my mother's pastries, and my mother-in-law's traditional cooking from the North of Spain.
The only "problem" I have with cookbooks is that, as Kiki says, .... you have to dust them! But I agree that these books have a personal charm.
Learning traditional recipes that have been passed down is so special! I remember when I was younger being frustrated when I would ask my grandmother how much of a certain ingredient to put into something and she would say “Just do it by eye.” I liked following cookbooks much better. As I’ve gotten older I’ve been more willing to rely on instincts and learn by watching (and lots of practice!).
Sure! Same for me! That "Just do it by eye" sound exactly the same as the Spanish "A ojo" (By eye). 😀 The typical "thing" for me was: "Mom, how do you calculate salt? "A ojo" And then that magical... "un pellizco" ("a pinch") But.. a small one, a big one??? But in the end, when you have more experience, it's possible to "calculate" as my mother still does. 😊
Yesss “a ojo”! A phrase frequently used by David’s mom 😂 What you’re saying about calculating without really measuring is so true, though. Once we measured his mom’s tortilla proportions three separate times with an actual food scale and she was scarily consistent, even though she did it all by eye. Super impressive!
Really? Amazing! The only proportions I have, talking about "Tortilla de patatas" , is about salt. One pinch for every egg I add. This is the only way my tortilla is never salty! Hahaaa
Just counted, 91 in the house, excluding food reference books without recipes and my own titles, and then I'd guess another 30 on my mothers bookshelves, because I have limited space and she has loads so I often banish ones I'm not in the mood for!
I’m realizing that this discussion is dangerous because I feel like it’s giving me liberty to go crazy with buying cookbooks! 😂 I didn’t think of the ones that may be lurking around my mom’s house but I’m sure there are a few more I’ve forgotten about.
When you say food reference books do you mean ones focused on particular cooking techniques, or more related to ingredients, etc?
A mix, I've got books on flavour pairings, the science behind pastry (I used to suck at pastry), the history of oysters...!
The history of oysters! That sounds so interesting. We were in Cancale back in February and ate fresh oysters by the dozen, sitting right on the edge of the sea. It ruined me and now I feel like I’ll be comparing every future oyster to that experience!
Oh how I miss Cancale - that is certainly where my oyster obsession started. My parents used to live about 45 minutes away and it was my happy place - and the place I went for massive fresh fruit de mer towers, and what would be my death row meal: Cancale no.8 oysters with Cremant, moules frites and bread and rose, and a crepe beurre sucre to finish!
That’s fantastic you could go so often! I’m already trying to think of excuses to go back. That meal sounds delightful! And now I want a crepe haha
I’m counting now! 🤣 📚
Haha I love it! I’m envisioning you sitting in the middle of a pile of cookbooks 📖😂
You’ve got the picture! 📚 🧘♀️ 📚 😂
Same here 😆
😂📚📚📚📚
Looks like I have around 35-40 cookbooks these days? With all the moves in the last few years, I admit that I've digitized and donated some to the library.
I have little collections within the big collection...like the ones I bought when I lived in San Francisco or the ones that were personally autographed. :)
I think that’s what’s stopped my collection from getting bigger, moving so much over the years. But now that I don’t plan on moving anytime soon (and seeing everyone else’s cookbook collection count) I feel justified in buying more hahaha
I love the idea of having collections within the collection! Personally autographed? That’s so cool! By who (if you don’t mind sharing)?
Yes! Let's hear it for justification!
I could talk about cookbooks all day long. My autographed ones...Dorie Greenspan, David Lebovitz, April Bloomfield, Charles Phan, Charlie Palmer...
My current obsession is learning more about the history of American Southern and African food.
So jealous of your autographed cookbook collection! I love David Lebovitz.
Looking forward to reading your findings about American Southern and African food in your future newsletters 😉
Approx 26, ebook excluded! I started buying cookbooks less than a year ago so I'm quite proud of my little collection. My first ever physical recipe book was French Country Cooking by Mimi Thorisson, to which I'm deeply emotionally attached (the book, not Mimi lol). Happy Sunday Kiki 🙋🏻♀️
I get so attached to cookbooks, too! I have some from years ago that I almost never use. I should probably donate them but the thought of getting rid of them makes me sad!! Happy Sunday to you, too, Sinù! 😊
Keep them for now, nothing wrong with that if it makes you happy
About 500 give or take. I organize them by color as that's how my brain works. They were even featured on NPR's Weekend Edition once. When I was writing my third recipe book, I decided I should organize them by subject area and author. How grown up, right? Well, I couldn't find a thing! So, now my shelves are mostly back to their colorful selves.
Wow, I’m super impressed! I also love books organized by color. Are they all in the same area or do you have them in multiple places/rooms?
All along one wall. Kinda an art project, too. 😉
So cool. I think that’s something else I like about a physical cookbook: it doubles as art/decor.
That's impressive Kate. I'm curious, is there a predominant type of cuisine or a theme in your collection?
Well, as I teach pie making and have written two books on the subject, there is an abundance of pie and baking books going back many decades. And there are lots of books about general cooking as well including one I wrote on Home Cooking. What about you?
Of course (I own a copy of Art of the Pie and love it). I have books about fresh pasta and traditional Venetian cuisine, vegetarian Italian and Jewish cooking, as well as old school cakes and pies. Mostly, however, I like to collect recipe books that follow the seasons, because that's how we eat.
I also love books organized by season. One of my favorites is Simply Vibrant by Anya Kassoff; it’s actually vegetarian (mostly vegan), too, so it would be right up your alley!
Never heard about that one, thank you for suggesting it!
I don't know that one either. Will look for it.
And I'm honored you have Art of the Pie, Sinù!
A work of art :)
I don’t know how many cookbooks I own! I have cookbooks from churches schools and community cookbooks! I tend to use the school cookbooks because they have a variety of recipes, some may surprise you! Especially the peanut butter candy with a teaspoon of white vinegar! Who would have known? Not me😂
Interesting! I never would have thought of adding white vinegar to candy, either!
White vinegar makes everything better apparently ...
Wow! you all are amazing! I confess I just have 3 books!! But I have a reason for that!! Both, my mother and my mother in law, they taught me how to cook the most everyday dishes... Although I always look at books for new, less traditional ideas. I have my mother's pastries, and my mother-in-law's traditional cooking from the North of Spain.
The only "problem" I have with cookbooks is that, as Kiki says, .... you have to dust them! But I agree that these books have a personal charm.
Learning traditional recipes that have been passed down is so special! I remember when I was younger being frustrated when I would ask my grandmother how much of a certain ingredient to put into something and she would say “Just do it by eye.” I liked following cookbooks much better. As I’ve gotten older I’ve been more willing to rely on instincts and learn by watching (and lots of practice!).
Sure! Same for me! That "Just do it by eye" sound exactly the same as the Spanish "A ojo" (By eye). 😀 The typical "thing" for me was: "Mom, how do you calculate salt? "A ojo" And then that magical... "un pellizco" ("a pinch") But.. a small one, a big one??? But in the end, when you have more experience, it's possible to "calculate" as my mother still does. 😊
Yesss “a ojo”! A phrase frequently used by David’s mom 😂 What you’re saying about calculating without really measuring is so true, though. Once we measured his mom’s tortilla proportions three separate times with an actual food scale and she was scarily consistent, even though she did it all by eye. Super impressive!
Really? Amazing! The only proportions I have, talking about "Tortilla de patatas" , is about salt. One pinch for every egg I add. This is the only way my tortilla is never salty! Hahaaa
That’s a great trick! Now that I think about it, that’s the proportion of salt that I add when I’m making scrambled eggs. Great minds!
Good! 😀👍