In this age of technology, are physical cookbooks becoming a thing of the past? I can only speak to my personal experience and for me, the answer is mostly yes. I would say I get about 90% of my recipes online rather than through printed cookbooks. There are so many great recipe ideas on the web these days!
But while the majority of the recipes I try originate online, that means that 10% of my recipes still come from physical cookbooks and today I’m sharing the three that I love the most. These are books that I keep in my kitchen drawer to pull out when I want to try something new from a source I trust.
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This is by far the most used cookbook I own. While I haven’t tried every single recipe in it, I’ve tried enough to trust that the results will be delicious and consistent. The recipes are broken down into four sections featuring some background information, troubleshooting tips, and a base recipe for different kinds of dough. My favorite section is the one on yeast dough. I use the recipe for Sweet Yeast Rolls on page 113 almost weekly, and it inspired my Homemade Sandwich Bread recipe. As the name suggests, this book is easy enough for even beginners to bake some impressive treats.
If you don’t have a set of donut pans, get thee to a store immediately and buy some (these are the ones I have) so you can start trying out all the amazing recipes in this cookbook. Baked donuts are so much easier and a little healthier than fried donuts, though there are a couple of recipes for traditional fried donuts in here too. My family’s favorites that we repeat frequently are the Chocolate Cake Donuts on page 16, the Cookies and Cream Donuts on page 73, the Peanut Butter Cup Donuts on page 78, and the S’mores Donuts on page 84. Many of the baked recipes also include instructions for mini donuts or donut holes in addition to standard-size donuts.
I knew as soon as I saw the title of this cookbook that I had to have a copy and I was not disappointed. There are gorgeous photos for each steak and cake pairing in this book, making each recipe appear more delicious than the last. The cuts and preparation methods vary for the steaks, so don’t think you have to have a fancy grill or specialty meat market nearby to be able to try these recipes. There are options for everything from skirt steak to ribeyes cooked in different styles. Some of my favorites are the Cowboy Steak with Whiskey Butter/Whiskey Buttermilk Bundt Cake on page 5, the Confetti Cake with White Chocolate Buttercream on page 47, and the Garlic Smashed Potatoes on page 185, to name a few.
What are a couple of your favorite cookbooks? Let me know in the comments!
