Top 50
People who know me will send me lists to make me happy; it does not take very much to make me smile. So you can imagine how broad I beamed when I received, in the post, the 50 Best Cookbooks list published in the Independent on Sunday before last. And now I am pasting the link for you to peruse; you might catch yourself flicking through to establish which of the cookbooks you have got and which you have not, or to make your own list of the books you are going to buy.
I know lists are a terrible affliction; they tend to procreate, to make you feel guilty or throw you in a panic when they suddenly disappear under yet another pile of lists. But the subject of this post is not “lists” but cookbooks: to be precise the 50 Best. This “list” was compiled by a very respectable “list” of food editors, bookshop owners, authors, chefs, etc. The books appear in no particular order, or so it seems, all with a small synopsis, comments, and price. In short, all you need to know if you wanted to get one or two out of this wide-ranging selection.
Some we reviewed on Paper Palate:The Bacon Cookbook, Terrine by S. Reynaud, some topic-specific books such as Amuse-Bouche by Rick Tramonto or Basic Basics: Jams, Preserves and Chutneys by Marguerite Patten. Whatever the books on it cover, The 50 Best Cookbooks is an interesting list.
