eating my words

I use cookbooks for inspiration, to keep up with food trends, and as a quick escape to exotic, far away food destinations (which, depending on my mood and needs, could be as exotic as reading about the recipe for red slaw which sits atop a chopped pork shoulder sandwich from Lexington Barbecue in Lexington, NC).  anyway, as I unload the stack (to make way for a much needed pre-Christmas dusting of the nightstand), I took note of just what I had, and thought I'd pass a few of my favorites and those I look forward to getting to as soon as possible.

The Lee Bros. Southern Cookbook by Matt and Ted Lee (W.W. Norton) Perhaps my favorite book of 2007.  The recipes are smart and they work!  But the best part is reading the insightful text which accompanies most recipes.  In addition to showing the Bros. true expertise as Southern food "evangelists," it's also, many times, laugh-out-loud funny.  Will make a perfect gift for your favorite food lover any time of the year.

The Bacon Cookbook by James Villas (Wiley & Sons) Villas is no stranger to Southern food and has written on the subject for years.  I haven't gotten to this one yet, but if it's anything like his other books, it'll be packed with great-tasting, down-home Southern gems.  Shoot, I reckon I'll keep this one on the nightstand for the pictures alone!  Word of advice: do not flip through this book hungry -- you'll never make it.

The Texas Hill Country Cookbook by Scott Cohen (The Globe Pequot Press) Scott is true a star on the San Antonio food scene, and oversees two of the cities top restaurants: Las Canarias at Omni Las Mansion del Rio and Pesca on the River at the Watermark Hotel.  I know both spots well, so it's great to finally have some of Scott's classic dishes in print.  If you're a fan of refined Hill Country cooking, then don't miss this one.

Peace, Love, and Barbecue by Mike Mills and Amy Mills Tunnicliffe (Rodale) This is not the Mike Mills of R.E.M. fame, but I assure you, in the world of barbecue, he's just as famous (and his co-author and daughter, Amy, is a barbecue rock star too).  Though this book's been out for a couple of years, I still keep it close by as a reference tool (one can never be too well versed on the subject, now can they?).  What's cool about it is that it's part cookbook, history lesson (in the true "oral history" sense), and guide book.  I've recommended it to friends and readers over and over again.

What are you reading these days?  Any favorites?

Any classic cookbooks (Southern or otherwise) you revisit over and over again? 

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