Photo: Courtesy the vendors

This article originally appeared on Grub Street.

Whether you’ve always cooked at home or you live by Seamless, we’re all home cooks now. And we understand it can be hard to find inspiration amid the endless possibilities of internet cooking sites. Right now, we need cookbooks that we can turn to over and over again or that can teach us the basics of cooking for those who weren’t exactly wizards in the kitchen before all this. Grub reached out to 14 cooking experts — recipe developers, cookbook authors, food editors, and more — to find out what cookbooks they’re turning to now more than ever for all of the above. Here’s what they had to say.

“I know I’m not alone in missing Tony Bourdain’s sharp, smart voice even more than usual. I imagine he would be advocating for restaurant workers, millions of who are now out of work, while others risk their own health to keep cooking and serving take-out and delivery, doing their best to stanch the financial bleeding as the world economy grinds to a halt. Also, unlike many of our so-called elected officials, Tony knew a thing or two about deadly contagion, having written a very good, but little-discussed book called Typhoid Mary, in which he explores “the story of a proud cook — a reasonably capable one by all accounts — who at the outset, at least, found herself utterly screwed by forces she neither understood nor had the ability to control.”

In the sad absence of Actual Tony, I’m rereading Typhoid Mary, and have been cooking the comforting basics from his first cookbook, Anthony Bourdain’s Les Halles Cookbook, most notably the roast chicken, the onion and mushroom soups, the mashed potatoes, and the blueberries with lime sugar.”

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