Recommended Cookbooks from Five Books Interviews

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Five Books Interviews is an interesting site to see prominent authors book recommendations. They are limited to 5. I culled out the ones of cooking. Click on any author to go directly to their interview. Or view Five Books Interviews on all subjects.


  1. Beranbaum, Rose Levy on Wonderful Cookbooks
    1. From Julia Child’s Kitchen by Julia Child
    2. The Classic Italian Cookbook by Marcella Hazan
    3. Artisan Baking by Maggie Glezer
    4. The Doubleday Cookbook by Jean Anderson
    5. On Food and Cooking by Harold McGee
  2. Clark, Samantha on Spanish and Moorish Cooking
    1. The Food of Spain by Claudia Roden
    2. Mediterranean Grains and Greens by Paula Wolfert
    3. The Rural Taste of Lebanon by Chérine Yazbeck
    4. New Tapas by Fiona Dunlop
    5. The Spanish Kitchen by Nicholas Butcher
  3. Coren, Giles on Food Writing
    1. Nose to Tail Eating: A Kind of British Cooking by Fergus Henderson
    2. Real Cooking by Nigel Slater
    3. The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden
    4. The River Cottage Meat Book by Hugh Fearnley Whittingstall
    5. French Provincial Cooking by Elizabeth David
  4. Dahl, Sophie on Cooking
  5. Day, Ivan on Historic Cooking
  6. Dimbleby, Henry on His Fast Food Philosophy
  7. Dunlop, Fuchsia on Chinese Food
  8. Estabrook, Barry on Food Production
  9. Ghorashian, Jila Dana-Haeri and Shahrzad on Persian Cookery
    1. Neshat Khanoom by an unnamed lady who, in the early 20th century, worked at the royal court where her father was a cook
    2. Cooking by Hervé This and Pierre Gagnaire
    3. The Robert Carrier Cookbook by Robert Carrier
    4. Jane Grigson’s Fish Book by Jane Grigson
    5. Ottolenghi by Yotam Ottolenghi whose tastes and aromas are very similar to Persian cooking, e.g. Chicken in Harissa Sauce.[possible recipe]
  10. Jaffrey, Madhur on Wonderful Cookbooks
    1. Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck
    2. The Essentials of Classic Italian Cooking by Marcella Hazan
    3. The Key to Chinese Cooking by Irene Kuo by Irene Kuo
    4. A Platter of Figs and Other Recipes by David Tanis
    5. The Cake Bible by Rose Levy Beranbaum
  11. Kaplan, Steven on the History of Food
    1. Capitalism and Material Life by Fernand Braudel
    2. Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women by Caroline Walker Bynum
    3. Rice as Self by Emiko Ohnuki-Tierney
    4. America Eats by Nelson Algren
    5. Bread of Dreams by Pietro Campores
  12. Loubet, Bruno on Simple Cooking
  13. Luard, Elisabeth on French Cooking
    1. Two Towns in Provence by M F K Fisher
    2. La Cuisinière Provençale by J B Reboul
    3. Cooking in Ten Minutes by Edouard de Pomiane
    4. The Food of France by Waverley Root
    5. Goose Fat and Garlic: country recipes from south-west France by Jeanne Strang is about the Languedoc, Gascony and the Dordogne. It’s foie gras, it’s goose, it’s wonderful apples. They have a form of baking that is very like the Turkish filo because the Moors got that far up. So they stretch their pastry there. Then pot au feu, a daube, a slow-cooked stew with beef and maybe pork and masses of black red wine and it reduces until you can eat it with a spoon! See more.
  14. Ottolenghi, Yotam on his Favourite Cookery Books
    1. On Food and Cooking, by Harold McGee
    2. Vegetarian Cooking for Everyone by Deborah Madison
    3. The River Cottage Meat Book by Hugh Fearnley-Whittingstall
    4. Stars Desserts by Emily Luchetti
    5. The Pie and Pastry Bible by Rose Levy Beranbaum
  15. Reichl, Ruth on American Food
    1. The Art of Eating by MFK Fisher
    2. Between Meals by AJ Liebling
    3. Diet for a Small Planet by Frances Moore Lappé
    4. The Alice B Toklas Cookbook by Alice B Toklas
    5. An Unprejudiced Palate by Angelo Pellegrini
  16. Rogers, Ruth on Italian Food
    1. Italian Food by Elizabeth David
    2. The Talisman Italian Cookbook by Ada Boni
    3. The Splendid Table by Lynne Rossetto Kasper
    4. Essentials of Classic Italian Cooking by Marcella Hazan
    5. Cooking the Roman Way by David Downie
  17. Seed, Diane on Mediterranean Cooking
    1. Sicilian Food by Mary Taylor Simeti. A classic work on Sicilian cooking, its recipes are collected from the author's friends, family and acquaintances on the island itself. Simeti's celebrated cookbook is recognised as the definitive book on the food and traditions of the island. Simeti is an American married to a Sicilian. The book has more than a hundred illustrations from Sicilian archives and quotes freely, and eruditely, from Homer, Plato, Pirandello and many others. See more.
    2. Taste of Morocco by Robert Carrier
    3. Middle Eastern Cooking by Claudia Roden
    4. Nevin Halici’s Turkish Cookbook by Nevin Halici. Turkish food has so many different influences. Geographically, the country stretches from right down on the Syrian border to the Caspian Sea and Russia. So there are regional foods, religious foods like the Sufi cuisines, the Ottoman cuisine and the palace cuisine of the caliphs.
    5. The Glorious Foods of Greece by Diane Kochilas
  18. Slater, Nigel on The Top Cookery Books of All Time
    1. How to Eat by Nigella Lawson
    2. The Cook’s Companion by Stephanie Alexander, one of Australia’s most famous chefs.
    3. French Provincial Cooking by Elizabeth David
    4. Essentials of Classic Italian Cooking by Marcella Hazan
    5. Thai Food by David Thompson
  19. Steel, Carolyn on Food and the City
  20. Tulloh, Jojo on Favourite Cookbooks
    1. French Country Cooking by Elizabeth David
    2. The Greens Cookbook by Deborah Madison and Edward Espé Brown
    3. Honey From A Weed: fasting and feasting in Tuscany, Catalonia, the Cyclades, and Apulia by Patience Gray, a freelance journalist mother-of-two who in her 40s escaped everything and ran off to Europe with a Dutch sculptor. They followed marble all over the place: first to Italy, then on Paxos in Greece. See more.

For recommended books on all subjects go to

created March 22, 2012