CONFESSIONS OF A COOKBOOK NUT

CONFESSIONS OF A COOKBOOK NUT
By Sonia Martinez

I have a confession to make.  I am a cookbook nut.  There is something about cookbooks that just call my name.  It is a passion.  It is a vise.  It is a balm.

As far as I'm concerned, there is nothing better than to have shelves and shelves lined with cookbooks in their lovely colored covers waiting to be read, studied and loved.  If you want to make me happy, give me a cookbook!

For a long time I thought it was an isolated aberration, until about five years ago I found a group on the Internet that is a bit over two hundred strong, jammed-packed with other cookbook nuts, including a few men, from around the world.

We all live and breathe cookbooks.  We talk cookbooks.  We read cookbooks and we review cookbooks.  When members post information about new-to-them cookbooks, at least a dozen more will rush and get the same books. 

Two or three times a year, we have "cookbook swaps" with members paired by the "group mom".  This gives us a chance to get to know each other a bit better personally, as we discuss which particular type cookbooks each prefers and our other non-book collections.  We also try to send our swap partner little tokens representative of the area in which we live.

Before the fire that devastated our home and business, I had collected close to six hundred cookbooks.  Since then, I have found others who maintain collections with thousands of cookbooks.

After losing them, a group of dear and wonderful friends planned a lovely "cookbook shower" in my honor.  That was the foundation of my new collection, which now numbers close to 700 hundred and steadily growing.

My cookbook want list consists of "Old to be Replaced" or "New to Buy".  Each time I replace favorite lost cookbooks it's like welcoming home a dear friend.  

Some of my earliest published cookbooks were acquired on-line.  Both from the early 1950's Cuba.  One is a collection of recipe handouts by a company called NELA, which was the Cuban counterpart to Borden's.

The other is a collection of International Recipes published as a fund-raiser to benefit the coffers of the Cuban Social Assistance Funds (sort of like the Department of Human Services), by members of the Lyceum and Lawn Tennis Club of Havana.  The collected recipes were all contributed by members of the Diplomatic Corps of thirty-one different countries serving in Cuba at that time.

Another early book was one received in one of the recent  "swaps" from a fellow cookbooker in Michigan.   Published in 1955, Fruits of Hawaii by the University of Hawaii Press.  Covering from Acerola to Watermelon, this book
is a wonderful resource on information and recipes using fruits growing in our islands.

My taste in cookbooks is quite eclectic, and I will never turn my nose at one, but, except for replacing some old favorites, at this time I am concentrating on cookbooks with a definite Cuban, Caribbean, Hawaiian, Pacific Rim, tropical fruits or herbs themes.

Through the years I have gathered a list of my own all-time favorite cookbooks, which I'm sharing with you.  These are the ones that I find myself using over and over.  Not necessarily for recipes, but for ideas, guidance and information.

*At the top of my list is CookWise by Shirley O. Corriher.  Published in 1997 and not strictly a cookbook as much as a "How & Why of Successful Cooking".  Though it contains recipes, they are more to illustrate what the author is explaining.  From what makes bread rise to problem solving in everyday cooking, this is a must-have book in any collection, whether for amateur or professional cook.

Shirley was my original food mentor way back in the early 80's.  Her teachings then and now will always remain the most clear and concise explanations given by any food professional of my acquaintance. 

*Julia Child's Mastering the Art of French Cooking is still considered a classic, even almost 50 years after originally published.  Whether you care for French Cuisine or not, this book will take you through and open your understanding of the basics on which most of today's cooking derives.

*The "new" The Joy of Cooking by Irma S. Rombauer, Marion R. Becker and Ethan Becker, grandchildren of the original author, is an updated version of the classic first published back in 1931.  This book in its many reprints
will never be old.  Need a recipe for chiffon or angel cake? No problem, you have dozens to choose from!

This newest incarnation even explains and gives recipes for many of the foreign looking vegetables we encounter on the market with which we are not sure what to do.

*Two vegetable books that I could not live without are Red, White & Greens (The Italian Way with Vegetables) by Faith Willinger.   Faith, a fellow member in the IACP, is an American living in Italy.  The book was published in 1996
and contains anecdotes and brief histories and background of recipes. 

The other is Greene on Greens by Bert Greene.  Published in 1984 it is already considered an old classic.  From Artichokes to Zucchini, this book takes you through a brief history or background of each, how to grow, how to buy and how to store each.  Some of the recipes can be a bit loaded with fat, but I have learned to make adjustments with no ill consequences.  This book was a gift from a foodie friend to replace the one previously lost.

*Sauces by James Peterson, a classical and contemporary sauce-making manual.  Published in 1998, this thick book gives short histories on sauce making from ancient Greek and Roman times, through the Middle Ages and on to the more modern up-to-date contributions.  Containing a section of beautiful full-color photographs, this is a must have book if interested in all the classic sauces through the ages.

* Though published in 1994 while in exile from our homeland, A Taste of Old Cuba by Maria Josefa Lluria de O'Higgins is rapidly becoming a classic of Cuban recipes.   Full of stories, histories and anecdotes that transport me to a time and place long ago, it's a good read, even if no recipes are ever used.

*A very old favorite and recently replaced cookbook is Tea-Time at the Masters, a collection of Recipes by the Junior League of Augusta, Georgia.  First printed in 1977, it has been reprinted several times since.  Packed full of
tried and true recipes, some contributed by past Masters Champions, it contains some of my favorite cream soups. I was very happy to replace this one!

*A fairly new one published in 2000 and just received as a Christmas gift, Douglas Rodriguez's Latin Flavors on the Grill is an exciting book with recipes that are just at home in Hawaii as they are in the author's innovative updates
on recipes of all things Cuban. 

*Another favorite and also just received as a Christmas gift, is a replacement copy of Sam Choy's Island Flavors.  Published in 1999, this is a collection of Sam's favorite recipes selected from some of his earlier cookbooks, as the book jacket explains, these recipes are specially adapted to work in any kitchen, whether in the mainland or the islands.

*A definite fun book, Asian Wraps by Nina Simonds, published in 2000.  From basic wraps and roll-ups to all the wonderful salsas, dipping sauces and dressings, this book is one of my ultimate guides for quick and fun entertaining ideas.

A book that is rapidly becoming one of my favorites is the Three Guys from Miami Cook Cuban.  These three brother's-in-law make following a recipe from their book an act of joy.  Clearly written and methods explained in easy to understand words makes this one a handy book for anyone wanting to learn to cook typical and authentic Cuban food...I can't wait for their newly published the Three Guys from Miami Celebrate Cuban to arrive in my mail!

*Last on my list, but not least, an oldie from 1972 and copyrighted by Castle & Cooke, Inc of Honolulu, The Thatched Kitchen; Harvest & Holiday Cookbook
is as relevant today as it was then.  From Appetizers to Beverages and Holiday Fare, beautiful food for entertaining that will never, ever grow old.

If any of you are closet cookbook nuts I would love to hear from you!

If not, what are you waiting for?

Check out my food and garden blog