I still keep a vivid picture in my mind of our kitchen in our house in San Francisco. It had big windows with diamond patterns that let streams of natural light in during the morning. The center island was marble, and the countertops that surrounded it were silver steel. There were square tiles from Siena, Italy, each one with a different emblem representing the 17 neighborhoods of the city, hanging on the wall space over the sink. Magnetic cutting boards were hoisted on the other walls, with all sorts of different sized knives attached to them, hanging on, threatening in appearance, but in reality, securely fastened. The spice drawer was infinite and neverending; the pantry collection – a cook’s dream.
And there were cookbooks. All around the room they stood together in pairs or trios: propped up next to the jar that held the wooden spatulas, under the window next to the salt and pepper shakers, or in the center of the marble island next to the fruit bowl. They belonged to my dad, the chef of the house, collected from his many travels around the world, hours of research, and reading about chefs from both the past and modern culinary world. I think one of the reasons I am able to remember them so clearly is because of the color they added, the aesthetic of them. Each cover had a unique design, and what was most noticeable was the extensive thought and care that went into the graphics. However, the true, special value was found on the individual pages behind that cover. From The Art of Simple Food by Alice Waters to Green Fire by Francis Mallman, the variety in approaches and cooking styles that were found in the cookbooks lying around in that kitchen was exceptionally noticeable.
Cookbooks are one of the things that humanity did and continues to do right. They are a beautiful compilation of a person’s experiences, culture, traditions, and knowledge. All of this information is conveyed from the author to the chef or reader through a mutual love of delicious food. Cookbooks allow the past to be carried on and remembered in the present, ensuring that old recipes are not lost to time. They also open up opportunities for incredibly niche, regional cooking styles to be put together and shared with the world. Without these books, such knowledge would be confined to communities – and while some might believe that this is how it should be, most of the global population is certainly interested in learning about different foods and cultures, especially ones that have never been shared before.
Additionally, through a cookbook, one can get to know a chef on a personal level, and may start to pick up on their tendencies and thought processes when cooking. A good cookbook may become something one may start to rely on, trusting in its ability to contain a recipe that they know will be amazing every single time. Even on the busiest of week days, being able to open up a book to a page and find a recipe one is familiar with is a very comforting feeling. There’s also something so satisfying and professional about the shiny hardcovers and the crisp pages that can make an ordinary person feel like they are perhaps a bit more qualified to be in the kitchen, handling flames and sharp knives. In the best books, the instructions are usually written in a way that is easy to understand and follow, which can be great for beginner cooks.
This guidance is also a way to foster creativity. Cooking is a great outlet, especially for busy people who can’t find other times or spaces to employ their artistic skills. It allows people to do something with their hands, to disconnect from all their responsibilities, and to truly connect and engage with what they are fueling their bodies with. It is incredibly difficult to come up with an amazing recipe from scratch, especially with little cooking experience; but a good cookbook with simple but delicious recipes can solve this problem. Many people struggle to find the motivation to cook. They think it’s too complicated, that there are too many steps and ingredients that go into making a good meal – but they are mistaken. Cooking, like many things, can be as difficult as one wants to make it. Cookbooks make it less difficult.
That said, sometimes the recipes in certain books can be very overcomplicated and limiting. They might have dozens of extraneous ingredients and might require equipment an average person does not have in their kitchen. This is why some people gravitate towards online recipes more often. With just a click of a button, one can find a recipe for any occasion, tailored to dietary constrictions, time restraints, and difficulty levels. They are undoubtedly very helpful, especially if one is looking for a specific recipe. However, like I’ve said before, there’s something special about opening a cookbook to a page with a recipe, laying it open on the kitchen table, and getting to work. Although it might take more effort to find a recipe in a real cookbook, the mental benefits gained from using that recipe outweigh said complexities; no screens are needed, just the chef, the ingredients, the materials, and the instructions. This allows the chef to feel thoroughly present and engaged in the process.
Especially now, modern chefs are learning to tailor their cookbooks to audiences that want quick, easy, and healthy recipes. Influencers who went viral for their fool-proof videos are now writing cookbooks that people love, because they can actually use them on a daily basis. There is an enormous amount of variation of cookbooks on the market, and there is certainly one out there for everyone.
I first encourage you to look around your house to see if you have one lying around, and if you find one, try to make a recipe from it! I guarantee it will not only be a gratifying, wholesome experience, but also a nice change from online recipes. And just as a reminder, if you are at a loss for what to get a loved one for Christmas, a good cookbook is the perfect gift!