\nUnfortunately, they have remained on my breakfast table instead of residing in the bookshelf. I am now motivated to place them where they belong. However, the bookshelf is already full. So books must be kicked out.\n<\/p>\n
\n
![\"Cookbook](\"http:\/\/pictures.hamzy.info\/CookingBookshelf2s.png\")
<\/img>\n<\/a>\n<\/div>\n
\nThe cookbooks are (top shelf):\n<\/p>\n
- \n
- Central Market Cooks<\/a><\/li>\n
- I’m Just Here for the Food: Food + Heat = Cooking<\/a><\/li>\n
- I’m Just Here for More Food: Food x Mixing + Heat = Baking<\/a><\/li>\n
- Cookwise: The Secrets of Cooking Revealed<\/a><\/li>\n
- What Einstein Told His Cook: Kitchen Science Explained<\/a><\/li>\n
- The Curious Cook: More Kitchen Science and Lore<\/a><\/li>\n
- Think Like a Chef<\/a><\/li>\n
- The Perfect Recipe: Getting It Right Every Time : Making Our Favorite Dishes the Absolute Best They Can Be<\/a><\/li>\n
- How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart<\/a><\/li>\n
- The Minimalist Cooks at Home: Recipes That Give You More Flavor from Fewer Ingredients in Less Time<\/a><\/li>\n
- The Minimalist Cooks Dinner<\/a><\/li>\n
- The New Elegant but Easy Cookbook<\/a><\/li>\n
- The Ultimate Rice Cooker Cookbook<\/a><\/li>\n
- On Rice: 60 Fast and Easy Toppings That Make the Meal<\/a><\/li>\n
- Splendid Soups: Recipes and Master Techniques for Making the World’s Best Soups<\/a><\/li>\n
- Essentials of Cooking<\/a><\/li>\n
- Vegetables<\/a><\/li>\n
- Sauces: Classical and Contemporary Sauce Making<\/a><\/li>\n
- The Soup Peddler’s Slow & Difficult Soups: Recipes And Reveries<\/a><\/li>\n
- Essentials of Classic Italian Cooking<\/a><\/li>\n
- Classic Home Cooking<\/a><\/li>\n
- Better Homes and Gardens New Cook Book With Test Kitchen Tips<\/a><\/li>\n
- La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking<\/a><\/li>\n
- Book Of Perserves<\/a><\/li>\n
- Vegan Recipes<\/a><\/li>\n<\/ul>\n
\n(middle shelf):\n<\/p>\n
- \n
- The first ever un-edited & un-tested Hatch chile pepper recipe book<\/li>\n
- Mexico One Plate At A Time<\/a><\/li>\n
- Rick Bayless’s Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine<\/a><\/li>\n
- 30-Minute Meals<\/a><\/li>\n
- Veggie Meals: Rachael Ray’s 30-Minute Meals<\/a><\/li>\n
- Sweet Simplicity: Jacques Pepin’s Fruit Desserts (Pepin, Jacques)<\/a><\/li>\n
- The Cake Mix Doctor<\/a><\/li>\n
- Better Homes and Gardens Cookies Cookies Cookies Any-Day Treats\/Christmastime Treats<\/a><\/li>\n
- Betty Crocker’s Ultimate Cookie Book<\/a><\/li>\n
- The Pizza Gourmet: Simple Recipes for Spectacular Pizza<\/a><\/li>\n
- Classic Sourdoughs: A Home Baker’s Handbook<\/a><\/li>\n
- Nancy Silverton’s Breads from the La Brea Bakery: Recipes for the Connoisseur<\/a><\/li>\n
- Breaking Bread With Father Dominic<\/a><\/li>\n
- Breaking Bread with Father Dominic 2<\/a><\/li>\n
- The Book of Miso Soup (Quick & Easy Series)<\/a><\/li>\n
- Classic Rice Cookbook<\/a><\/li>\n
- Washoku: Recipes From The Japanese Home Kitchen<\/a><\/li>\n
- The Japanese Kitchen<\/a><\/li>\n
- Harumi’s Japanese Cooking<\/a><\/li>\n
- Healthy Noodles<\/a><\/li>\n
- A First Book of Japanese Cooking<\/a><\/li>\n
- Sushi Making at Home<\/a><\/li>\n
- Easy Japanese Pickling in Five Minutes to One Day: 101 Full-Color Recipes for Authentic Tsukemono<\/a><\/li>\n
- The Book of Tofu: Protein Source of the Future…Now!<\/a><\/li>\n
- The Book of Miso: Savory, High-Protein Seasoning<\/a><\/li>\n
- Easy Family Recipes from a Chinese-American Childhood (Knopf Cooks American Series)<\/a><\/li>\n
- The Cuisines of Asia: Nine Great Oriental Cuisines by Technique<\/a><\/li>\n
- The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World<\/a><\/li>\n
- 660 Curries<\/a><\/li>\n
- Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
I have bought a number of cookbooks over the past year. They are: Good Eats: The Early Years Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods Ratio: The Simple Codes Behind the Craft of Everyday Cooking Under Pressure Alinea Unfortunately, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1460","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/1460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1460"}],"version-history":[{"count":0,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/1460\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Rick Bayless’s Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine<\/a><\/li>\n
- I’m Just Here for the Food: Food + Heat = Cooking<\/a><\/li>\n