frontiermidwife's "Books that I won't give away"

I Have a large collection of cookbooks, many of which I have just enjoyed reading. The ones I have listed here I actually use regularly. Boston Cooking School is my basic Bible for classic recipies. If I want to make pudding not from a box, for example, this is where I turn. Mine is the 7th edition, dated 1945. I find the simple receipies that were influenced by war rationning are often just the right thing even today. The King Arthur flour is my go-to book for all things baking. Alton Brown’s books are also my new Bibles. I appreciate how he has taught me to understand cooking, and I like all his recepies which are really just the best. I like to read Jane & Michael Stern’s books, all of them, and I use Sqaure Meals for old fashioned but just right recipies. Anna Thomas introduced me to vegetarian cooking, and even though she has been criticized for her heavy use of butter and cheeze, I still use her book regualrly. Her scone recipie is what I allways use. I also like all the Moosewood books, but the first one with its quirky index, is still my favorite. Perla Meyers introduced me to fresh foods with a European flair. I check her book at the start of each season to look for new things to try.