What makes a good cookbook?
I’m sure if I ask 10 people I would probably get 10 different answers.
First and foremost though the recipes should work…..which is not always the case in some cookbooks, even from famous authors.

Then a great photo can not only tempt the reader to “have a go” but act as additional source of information.
Another important aspect is for the writer to connect with the reader, I try to do this in my preamble….sometimes with snippets of information, sometimes humour, always trying to paint a broader picture than you can with just the recipe.
A favourite cookbook only needs to have 8-10 good recipes to be used quite often.

I personally don’t believe a cookbook should have lots of recipes that contain ingredients that are very difficult to find. I believe if the intended reader is the home cook then generally speaking one should only use readily available ingredients, and for more unusual ingredients the author should suggest a source.

I also think to add usefulness to any cookbook there needs to be further sections that include a conversion table of weights, liquid measurement & temperature. I also think other useful information can include a shopping guide for buying all kinds of ingredients but in particularly seafood & meat. A seasonal guide might also prove useful to remind us when certain ingredients are at there best. I’m a great believer in encouraging people to find out what is produced in their own area. A buyer’s guide to kitchen equipment could also enhance the value and usefulness of a cookbook as long as the recommendations are based on personal experience and not influenced by sponsorship deals.

Rick Stein’s Food Heroes
I like Rick Stein’s Food Heroes book because for me it connects with the audience and also because it offers a list of truly great sources for top quality ingredients. Now I know doing this it does have certain disadvantages, from the publisher’s point of view……..such as shortening the shelf life of the book (if details change). Plus having details about local ingredients maybe be a negative when trying to sell the book in other countries. Never the less for the home market the benefits can be large not just to connect the reader to a food hero grower/producer, but to raise the awareness of the reader as to what is available and where.

Blanc mange
Raymond Blanc’s knowledge of the chemistry that goes on during cooking is both impressive and informative to both novice and professional chef.

Jean-Louis Palladin
If your serious about cooking…. your cookbook collection cannot be complete without a copy of
“Cooking with the Seasons” by chef Jean-Louis Palladin.
People often bandy around the phrase “Culinary Genius” as though we were knee deep in them when in-fact just like musical geniuses we are not. Though I never worked with him I did move in some of the same social circles from time to time whilst I lived in Washington DC in the 80’s & 90’s.

Bridging a path from his native French culture to "Nouvelle American Cuisine," Jean-Louis Palladin merged traditional ideas with progressive culinary innovation for over 18 years on the ever-changing menu at his restaurant Jean-Louis in the famed Watergate Hotel.

Praise was nothing new to Jean-Louis - he had been honoured as the youngest chef to earn two Michelin stars (at 28 years-old) for his restaurant, La Table des Cordeliers, Gascony France, before heading to the States in 1979. Winner of both the Masters of Food and Wine in 2000 and the James Beard award.

Cooking with the Seasons
Even though this book was first published in 1989,its food and photographic style remain unmatched. The seasonality of the ingredients, the intense colours and flavours of his petite sauces. The unique choice of hand made acrylic vessels in place of plates and bowls made by artist Jeffrey Bigelow added to the stunning photographs produced by top American photographer Fred J Maroon.
Unfortunately at the young age of 55 Palladin died of cancer in 2001. Even though he made a fair number of TV appearances in the USA including twice on David Letterman’s show self promotion was never something he sought.