A cookbook is a very useful item for every kitchen.
A cookbook is a kitchen reference containing a collection of recipes. A cookbook can help to prepare desired and new dishes without any hustle even you are a complete beginner.
So, if you’re willing to buy a cookbook and want to enjoy delicious dishes with your family then here’s the list of the 5 best cookbooks for beginners that you should read.
What is a Cookbook?
A cookbook is a collection of recipes, instructions, and information about the preparation and serving of foods at their best. Cookbooks may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways.
Cookbooks may be written by individual authors, who may be professional chefs, home cooks, food bloggers or writers, professional restaurant cooks, institutional cooks, or to more specialized audiences.
Some cookbooks are didactic, with detailed recipes addressed to beginners or people or cuisines, which may document the composition of a dish or even precise measurements, but not the deep information.
Why is it Important to Read a Recipe Book before Cooking
A cookbook or recipe book is a kitchen reference containing recipes. A cookbook is also a chronicle and treasury of the fine art of cooking, an art whose masterpieces created only to be consumed would otherwise be lost.
A new Cookbook is like a passport to a different life of new foods, new combinations, new techniques.
For anyone who feels immersed in the world of ideas, the tangible pleasures of preparing a meal are uniquely satisfying. By using Cookbooks as a series of directions, however, we miss on the chance to learn.
If you really passionate about cooking or you are aiming for a career in the kitchen or trying to be a more mindful home chef, so this is the main reason you really need to read Cookbooks.
What are the 5 Best Cookbooks for Beginners
The list of best beginner cookbooks that every chef should read:
1. Indian Cookery Course
This book with chapters broken down into Rice, Bread, Meat, Fish and Seafood, Poultry, Eggs, Dairy, Lentils, and Beans, Vegetables, snacks and sides, Grills, Salads and Raitas, Chutneys and Relishes, Desserts, and Drinks.
Overview of India’s colorful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South.
Advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to make traditional Indian food at home.
The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food. A varied range of dishes as well as providing insights into ingredients, techniques, and step-by-step masterclasses.
Author of the Book: “Monisha Bharadwaj” is an award-winning chef, author, and food historian. She was awarded cookery writer of the year by the guild of food writers and her books have been shortlisted for awards, such as the Andre Simon Award, The Cordon Bleu World Food Media Awards.
2. Tiffin: Memories and Recipes of Indian Vegetarian Food
Captain Thomas Williamson, in his the East India Vade Mecum, describes ‘Tiffin’ as a little dinner taken at 1.00 or 2.00 p.m., a time which remained unchanged right up until India’s independence from British rule.
The word ‘Tiffin’ itself is thought to be derived from tiffing, An 18th-century English slang term for ‘Shipping’.
Tiffin – Luncheon, Anglo Indian, and Hindustani in English – we believed the word to be a local survival of an English colloquial or slang term. Compiled originally by Captain Francis Grose.
Tiffing, eating, or drinking out of mealtime, besides other meanings. Tiffin, if not made the principal meal of the day, should invariably be light, and consist only of bread or biscuit, fruits, and a glass of Sherry or claret.
Hull goes on to say, some people make tiffin an excuse for a double dinner, but anyone who eats largely at both these meals eats more than is necessary.
Heavy tiffins make men heavy, sleepy and interfere with the due performance of active work in the after part of the day.
Either take a substantial tiffin and a light dinner, or a substantial dinner and a light tiffin. Tiffin was a light midday meal enjoyed by 19th century India, when the evening dinner became a heavy daily repast, only a light afternoon meal was necessary.
This was called Tiffin, a word which first appears in ad 1807 in Anglo – Indian Writing. Tiffin is a play on the time of day and the nature of the food served in many homes in India – an informal snack or light meal served at breakfast or with late afternoon tea.
Several small commercial eateries known as tiffin rooms became popular – two such in Bengaluru that known as Mavalli Tiffin Rooms.
On the other hand, the Central Tiffin Room in Malleswaram, a suburb in North Bengaluru, is low profile and a favorite haunt of the local denizens. Eateries such as these, with their own eclectic fare, dot the cityscape in India.
Recently, while traveling by road in South India. Some were several stories high, while others were very modest, thatched huts, while others were very modest, thatched huts displaying signboards in Tamil that said ‘Tippen Taiyaar’, meaning, Tiffin and Meals Ready.
In the Madres area for a light afternoon snack of items like the Uppma, Dosai, and Vadas to the extent that many take it to be an Indian language word.
3. Homemade Goodness Book
Be it putting together lip-smacking dishes in no time or creating a feast on those special occasions.
Homemade Goodness has something to offer for everyone. This book outlines the basics and techniques that go into creating some of the dishes that are perceived to be the simplest.
It also provides an array of essentials for a kitchen, their health benefits, and all those make-ahead preparations that would save you time in the kitchen.
This book is one of the best homemade recipe books. Crisp, clear, precise, and well-written recipes and it’s really great to read and valuable for anyone looking for easy cooking.
4. Complete Cookbook for Young Chefs
The cookbook every kid chef needs on themself. Recipes were thoroughly tested by more than 750 kids to get them just right for cooks of all skill levels including recipes for breakfast, snacks and beverages, dinners, desserts, and more.
Step-by-step photos of tips and techniques will help Chefs feel like pros in their own kitchen. America’s Test Kitchen will encourage young chefs that they truly are learning the best recipes from the best cooks.
For kids who are interested in cooking, the Complete Cookbook for young chefs introduces kids to all the Basics, and of course, there’s a whole lot of easy and very tasty recipes to try.
Younger cooks and emergent readers may feel overwhelmed by the sheer enormity of information contained on a page, as the format sometimes flights the procedural and chronological nature of a recipe.
Despite some flaws, this is a must-have book to update tween cookbook collections and a great holiday buy.
5. How to Cook Everything The Basics
Mark Bittman’s highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook.
How to Cook Everything The Basics reveals how truly easy it is to learn fundamental techniques and recipes.
Dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts.
Bittman explains in this book what every home cook, particularly novices, should know. Bittman’s practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you.
This is an essential teaching cookbook, with 1,000 photos illustrating every technique and recipe. Special Basics feature scattered throughout simply board subjects with sections like Think of Vegetables in Groups, How to Cook any Grain, and 5 Rules for Buying and Storing Seafood.
Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides.
Tips and variations let cooks hone their skills and be creative. ln, this book has straightforward directions, practical tips and variation ideas, and helpful photos for each of the recipes.
Since its publication in 1998, Mark Bittman’s award-winning How to Cook Everything has become an indispensable kitchen staple.
This modern classic serves as both an endlessly inspiring recipe collection and a comprehensive reference for cooks of all ages and abilities.
This book is for true beginners and perennial students, one that captures the pleasure and simplicity of everyday home cooking and makes it accessible to everyone, in full color, step-by-step action.
The Basics is the ultimate confidence builder. How to Cook Everything The Basics is a rare cookbook that teaches by example.
The Basics also provides commonsense advice on how to stock your kitchen with equipment and ingredients, while special features scattered throughout offer useful information on general techniques like cooking pasta, choosing and using seafood, making beard, and 26 other skills for identifying and preparing foods from vegetables and beans to meats, soups, and desserts.
Bittman’s practical tips and techniques, descriptive visual cues, and straightforward explanations will help you recognize doneness, taste and adjust seasoning, and learn to trust your instincts.
A Brief History of Cookbooks Worldwide
The earliest collection of recipes that have in Europe is called De re Coquinaria, written in Latin. The current text appears to have been compiled in the late 4th or early 5th century, the first print edition is from 1483.
The earliest cookbooks known in Arabic are those of Al-Warraq and Al-Baghdadi. Manasollasa from India contains recipes of vegetarian and non-vegetarian cuisines, which preceded the cookbook writing history in Europe by a century.
After a long interval, the first recipe books to be compiled in Europe since Late Antiquity started to appear in the late thirteenth century.
The earliest genuinely medieval recipes have been found in a Danish manuscript dating from around 1300, which in turn are copies of older texts that date back to the early 13th century or perhaps earlier.
With the advent of the printing press in the 16th and 17th centuries, numerous books were written on how to manage households and prepare food. Many of them published their own books detailing their recipes in competition with their rivals.