There can't be an easier crop to grow than garlic, nor one that brings as much satisfaction at harvest time. Stick some cloves into the ground in November, feed it a few times in June, and come July the dirt rewards you with fat glorious heads of Vitamin G. You just can't buy garlic like this. Well, not unless you know a garlic farmer.
Recommended
Julia Child: The Way to Cook
A little dowdy, but it's a great teaching book.Lynne Rossetto Kasper: The Splendid Table
For real Italian cooking.Tish Boyle: The Good Cookie
You can never have too many cookie recipes.Francois Payard: Simply Sensational Desserts
One of my go-to books for special occasion desserts. Also has the very best recipe for tarte au citron (and I've tried a lot of them).Hilaire Walden: Sensational Preserves
Whenever I need inspiration for something new to seal in jars, I turn to Hilaire.Edon Waycott: Preserving the Taste
Wonderful recipes for my canning habit.Rick Bayless: Mexico One Plate At A Time
I'd like to thank this book for helping me to win my husband's heart. (Tamales made easy.)Anne Willan: La Varenne Pratique
This book is my culinary school.Irma S. Rombauer: Joy of Cooking
I use an older version, before it was stupidly 'modernized'. It's a fine reference for American basics, and the book I always reach for when making biscuits or pancakes.Alice Medrich: Cocolat
I've made a lot of the gorgeous desserts from this book, but I also turn to the section on component recipes for when I'm inventing.Michael Ruhlman: Charcuterie
Fun with pork.Patricia Wells: Bistro Cooking
If I could only have one cookbook, this would be it.Terrance Brennan: Artisanal Cooking
I love Brennan's straightforward approach to fine cooking.
