on May 31st, 2008New and noteworthy cookbooks
Recipes are not assembly manuals. Recipes are guides and suggestions for a process that is infinitely nuanced. Recipes are sheet music.
The quote is from Michael Ruhlman’s The Elements of Cooking and The New York Times calls them “Three of the most important sentences anyone reading about cookbooks may see this or any year.”
The Times’ special insert for Summer Books is out this weekend and Ruhlman’s is one of 10 showcased in the cooking section. You probably know Ruhlman — and if you don’t, his blog is in my blogroll — the Cleveland chef better known for his writing, like his pal Bourdain. The Times calls his “Strunk-and-White style” in translating the language and grammar of the kitchen a great help, and Strunk-and-White-style is a high compliment.
Some others in the top ten include yet another exhaustive tome from the test kitchens of Cook’s Illustrated, this time devoted to chicken, and grilling books by celebuchefs Bobby Flay and Mario Batali. More notable, perhaps, is Grill It!, the new volume by Chris Schlesinger and John Willoughby, whose The Thrill of the Grill set the bar high several years ago.
The Top 10 and their capsule reviews are here. Additionally, an online exclusive with 20 more noteworthy cookbooks, is here. It includes ethnic cuisines, pastries and Martha Stewart.
Related posts on From Scratch: Noteworthy Cookbooks (December ‘07)
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Well, “recipes are sheet music” got my attention. When I cook at all, I don’t like to follow recipes exactly, as I quickly lose interest. I guess one has to know when things must be measured precisely, like baking powder? So, sometimes my things turn into what they’re not meant to be. Great collection of books. I may actually go so far as borrowing one or two from the library.
MusEditions’s last blog post..When life intrudes upon Blogging
Good morning, Muse! Ruhlman is a wonderful writer. And you’re right about precision with baking. It’s often said cooking is an art, baking is a science. That’s so true. Baking is chemistry and technique, for the most part. Good thing about cookbooks is I can read and enjoy them without ever making anything! Ruhlman’s is on my list, as is Arthur Schwartz’s new one, which I neglected to mention in the piece.
And your latest blog post title has gotten my attention, so I’m going to click right over and read it!