Cookbooks for the Budding Chef

Looking for a gift this holiday season for a budding chef in your family? Well, there happen to be a plethora of cookbooks out on the market and it's hard to know what to choose for someone. I, myself, have many cookbooks most of which are simply used as a reference or guide. However, over the years, there are certain books that stand the test of time and offer the best recipes, tips, and techniques. 
 
Part of sustainable cooking is making meals and food from scratch. Not only is it more sustainable in terms of paying attention to ingredients and where they come from, but it is also healthier for you. However, in order to cook from scratch, you need the skills and knowledge to make good meals and food. These books help you do just that and should be part of any cookbook reference library. 

1. Essentials of Classic Italian Cooking by Marcella Hazan. Forget Mario Batali (I know, he's good, too) this is the quintesential Italian cookbook. It's a no frills approach to Italian cooking. No pictures, just text describing food and recipes. If you want a feel for actual Italian cooking, then this is cookbook for you. 
2. Joy of Cooking by Irma Rombauer. After all these years, this is the basic cooking Bible. It offers so many recipes and techniques and is perfect for a young cook getting started. Again, no frills. 
3. The Bread Baker's Apprentice by Peter Reinhart and Ron Manville. I bake bread ... a lot. Heck, I've gotten to the point where I don't use recipes (and as it turns out, it is very difficult to write a recipe for bread since there are so many factors that affect bread like heat and humidity) but this book is an excellent resource. It is great for a novice bread baker just learning how to bake glorious loaves of bread but is also an excellent gift for a more experienced baker since it offers many recipes and techniques. 
4. How to Cook Everything by Mark Bittman. This is like an encyclopedia of recipes -- chock full of recipes and techniques. He even wrote one for vegetarians. Excellent resource.
5. On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee.  This isn't a cookbook but a look at the science and history behind food. McGee covers the ins and outs of food groups -- vegetables, fruits, dairy, etc. He breaks down the information into the little pieces and writes it in an accessible manner. Perfect resource for food and nutrition nerds (like me!).

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