Here's an interesting article on the 25 most influential cookbooks of the last century.

18, either owned or library loaned.

No to fermentation, the british "nose to tail", Japanese, Middle eastern (oddly, I have several Ottalenghi) Pepin's french techniques and a few others.
 
judy, I can "gift" you the article...I have two emails for you...one with just initials first and the other with judy in front. Which should I use?
 
judy-mass said:
I'm not a NYT subscriber so can't access that article. I'm guessing though that I have several of the ones on the list., starting with The Silver Palate.
Click to expand...
I got to it through Yahoo. So maybe give it a try, if you haven't. I"m not a subscriber either, but I can still get through using this link.
 
marilynfl said:
18, either owned or library loaned.

No to fermentation, the british "nose to tail", Japanese, Middle eastern (oddly, I have several Ottalenghi) Pepin's french techniques and a few others.
Click to expand...
I have 5 of the cookbooks listed, actually 2 editions of Joy of Cooking. I also have numerous books by cooks listed, but not the books they highlighted.
 
judy-mass said:
I'm not a NYT subscriber so can't access that article. I'm guessing though that I have several of the ones on the list., starting with The Silver Palate.
Click to expand...
If you are using Firefox, click on the little notepad symbol in the URL box, and it will probably open the page for you.
 
Here is the gifted article. I only own one in hard cover: joy and it’s a vintage copy. A few others I’ve had from the library, but most I just have recipes shared at the swap. I might have the silver pallet in Zuni somewhere, and I have tartine on my Kindle.

www.nytimes.com

The 25 Most Influential Cookbooks From the Last 100 Years

Chefs, writers, editors and a bookseller gathered to debate — and decide — which titles have most changed the way we cook and eat.
www.nytimes.com www.nytimes.com
 
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