With the move to our new property out in the township of Broadford, time has become quite compacted with the list of items that are required (or simply desired!) to be completed.
With a new veggie patch, one of six farmer’s markets available to me within thirty minutes drive every weekend means a brand new set of seasonal based recipes and cooking. Add to this my slowly growing book collection and the rediscovery of my cookbooks as I unpack, well, you can just imagine that I already have a backlog of recipes that need to be recorded and uploaded to the blog.
Meanwhile, due to my book addictions (and those of the other many patrons of) books for cooks owners (Tim and Amanda) organised a 3 month membership code to Eat Your Books. So, I have been slowly adding my collection onto the bookshelf a few books at a time.
A question that was raised in one of the forums was “What is your favorite cookbook of 2013?” and that had me thinking. I mean, it’s always a difficult task to decide which cookbook should be vaulted above the others, and simply narrowing the range to a particular year seems like it will make the task simpler – but alas that is not true. There are so many good contenders as well.
Which title should be given the top position? How do you choose? Is it on recipes alone? The aesthetics of the book? The quality of the images or the complexity of the entries? Should ingredient difficulty be a factor? Do stories and text matter?
I was torn between the wonderful collection and comfort of the home kitchen feel that is captured in “Japanese Soul Cooking” but should that vaunted above the collected experiences and seasonal recipes of Rodney Dunn’s Tasmanian “Agrarian Kitchen”? The simplicity of the way the complexity of the Microbial arts that are opened by “Mastering Fermentation” should be considered instead?
Perhaps in fact, it should not be a traditional cookbook and should explore the gastronomic culture alongside it either through a time travelling adventure as provided in “A History of Food in 100 Recipes” or via a light hearted and modern comedic gastronomic cultural exploration within “Comfort Me with Offal”?
Traditional masters rose their heads once again this year, with a notable entry being the repackaged the works of Thomas Keller in the “Bouchon Collection” … but in the end, I would have to chose “René Redzepi: A Work in Progress” for an almost complete perfect packaging mix of packaging, images, recipes and overall creative “rawness” that the three in one (journal, recipe book and flick book) set expresses.
I am back off to the garden and the making of a simple salad – because it doesn’t always have to be grand, does it?