What makes a good cookbook?
In honor of National Cookbook Month, we recently asked Parkhurst Dining chefs and team members to share their favorite cookbooks, and they provided a list that runs the spectrum, from church books to instructional guides to true classics.
Read on to discover which cookbooks inspire our team members.
Rise & Run by Elyse Kopecky and Shalane Flanagan
“This is the third book of the Run Fast, Eat Slow series,” says Parkhurst Dietitian, Melissa Lustic-Long. “The cookbooks are written for anyone on the go, with tidbits and information about how and why to fuel your body to support exercise, but the recipes are not only for athletes.”
Lustic-Long says her favorite recipe in the book is for the Superhero Muffins.
“They are modifiable based on allergies and lifestyle, and there are several variations for ingredients. Plus, they’re quick, simple, and nutrient-dense. I love them, my kids love them, and we bake them together, which helps my kids learn both about what goes into food and the joy of cooking!”
The Cook’s Bible by Christopher Kimball
“It’s a book that provides classic American cuisine to inspire good home-cooked meals,” says Katt Duran, Catering Sous Chef at Colby College. “It’s also a good resource to help younger generations develop their interest in cooking and learn new techniques.”
Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook
“I love it because it’s accessible, and the recipes all work,” says Coco Lee, Director of Dining at a Pittsburgh corporate client. “It’s easy to follow for any level of culinary knowledge. The Saladtim (small salads, think banchan) is a true culinary cabaret of color, with each entry being ‘safe’ enough to please every palate at a dinner party, with just hints of unusual ingredients that keep conversations going. “
Lee says she’s made her way through the entire cookbook multiple times, with many pages dog-eared and stained — hallmarks of a truly loved cookbook.
“It’s my go-to gift for any friend who is entering a new season of life. I also love that it’s not just a cookbook; it tells a story. The hummus recipe is what dreams are made of!”
Pleasures of the Vietnamese Table by Mai Pham and French Country Cooking by Elizabeth David
“Calling out favorites has always been a tall task for me, but it’s fun to whittle it down to these two,” says Lee Keener, District Manager.
The Japanese Kitchen by Hiroko Shimbo
“This is a cookbook by a famous Japanese chef Hiroko Shimbo,” says Daniel Tokarek, Executive Chef at a Pittsburgh corporate cIient. “I was given the opportunity to work with her for a few days. She taught me about authentic ramen and different Eastern-style cooking techniques. It was very early in my culinary career, and I think it motivated me to want to learn more. That’s why it sticks out in my head. She took the time to teach me, and I was able to pass it on to other chefs.”
Seasoned by John Whalen III
“I love this book because it teaches you about the aspects of using different spices and seasonings,” says Desmond Young, Executive Chef at Centre College.
Artisan Sourdough Made Simple by Emily Raffa and The Perfect Loaf by Maurizio Leo
“I use these two sourdough cookbooks all the time,” says Brieanna Frye, Executive Chef at a Pittsburgh corporate client.
The Escoffier Cookbook by Auguste Escoffier
“This is the first cookbook I ever bought,” says Gregg DeZutti, Executive Sous Chef at an Oak Brook, Illinois client. “I was brought up in a household where the kitchen was the home’s focal point of love, debate, laughter, and unity. Food always took center stage. Since there were very few cooking shows at that time, cookbooks did make an impact. At 16, in a used bookstore, I found a 1947 printing of the Escoffier Cookbook. This took me from the regional Italian cooking of my home to the regions of France. That book was my launching pad. I highly recommend any vintage cookbook because sometimes old school can be as satisfying and inspiring as anything new.”
A Cookbook by Maddy Matheson
“I love and respect Maddy Matheson,” says Corner Mercantile Chef, Christine Pavkovic. “He has wonderful personal stories with each of his favorite dishes.”
You might recognize Matheson from the show The Bear; he also used to have a cooking show called It’s Suppertime on the Viceland channel.
“As a former line cook, Matheson writes all his recipes in a manner that if you have ever worked on a line, you understand. He also talks a lot about culinary school and his passion for food. His broccoli cheddar curry casserole is my favorite. It also has a bunch of stories about people he worked with. It’s a true foodservice cookbook.”
The Bob’s Burgers Burger Book by Loren Bouchard
“I love this burger book based on Bob’s Burgers [TV show],” says Executive Chef Greg Braeudigam. “It’s so quirky, yet wildly accurate, and it really adds the fun back into cooking. Plus, the comedic value from the show is intertwined perfectly into this perspective of the burger specials. Anytime I need to find something different to run, this is what I pick up!”
Taste of Thailand, part of the Good Cook’s Collection
“This book has a lot of great Thai recipes,” says Kay Cicchino, team member at Otterbein University. “The recipes are easy to make, and the ingredients are available at Asian markets in Columbus. Most recipes only take around 30 minutes to make, and they include a lot of lean proteins and vegetables. Whenever I make these recipes, my friends and family love it!”
Church Cookbooks
“When I think about cookbooks, I don’t think of a Guy Fieri or a typical chef like that,” says Alex Wenning, Parkhurst General Manager at Hanover College. “I think about growing up and the old ladies at church who would all put together their favorite recipes in a book. That’s what I think of. It may be old-timey, but I think there is space and room for that type of nostalgia as well.”
We hope you find inspiration in these cookbooks as much as our team members do!
