Yes I know every recipe is available on the internet but I still go back regularly to a bunch of my personal favourite recipe books.
I have several that I love and will add but I’d be interested to learn of other good ‘uns that I’ve missed along the way.
Today I pulled Mr Floyd down for his Chicken Couscous, the pages of which show how many times I have cooked this, not something a web page will ever do.
Volume I used much more than volume II. Quite dated as the recipes reflect ingredients that were available in America in the 1950s and 60s, but a fantastic repository of technique. Don’t often cook old skool French anymore, but I apply things I learned from these books daily.
Moro for me and the first ottolenghi
Bibles.
The bread faff (18 page recipe) in volume II should be of interest to a few here.
Cannot be arsed to go down and photograph actual books so you can have some stock photos instead.
