November marks the start of the holiday season in many countries, a time when people come together to celebrate life — with plenty of food. At CKcurated, we’ll be part of many feasts this season in San Francisco and New York, with much of what we’ll serve coming from my collection of cookbooks, carefully gathered through years of travel.
I don’t buy cookbooks randomly — some are much more reliable than others — and many have become prized collectibles. Autographed editions by celebrity chefs, first editions, or books that are out of print hold a special place in my library. I’ve even found treasures at thrift stores and flea markets, like a first-edition Julia Child book for just $1.50! Some older cookbooks have ingredients that can be a little unsettling, like squirrels and opossums.
I can never resist a cookbook by culinary icons like Julia Child or Alice Waters. Both women transformed American cuisine. Julia’s recipes are complex and time-consuming but always a hit with guests, while Alice’s simple, wholesome dishes are perfect for everyday meals. For cucina italiana, I turn to Ada Boni and Marcella Hazan, though Ada’s books are rarely translated into English. For French cuisine, I rely on Larousse or Melissa Clark from The New York Times — and of course, Alice Waters’ classics from Chez Panisse.
British and Irish cooking, while often poked fun at, holds a special place in my heart because I grew up in the UK. Done well, they’re delightful. For Irish recipes, I trust Darina Allen and Cherie Denham, while Yotam Ottolenghi is unbeatable for British cuisine, especially desserts. Nigella Lawson, whom I adore, once said that writing a cookbook is an art. She meticulously adapts her recipes to account for variations in ingredients and measurements across different countries. For instance, while a can of pumpkin is 15oz (425g) in the US, British recipes might call for 500g, which would require opening two cans and result in waste. She also avoids using common British ingredients like caster sugar and self-raising flour in her US versions because they’re less ubiquitous here.
I also collect cookbooks from Hong Kong for Cantonese cooking. They’re great for the authenticity of the recipes, with Chinese text in the front and English translations in the back, but unlike Nigella’s books, nothing is calibrated for overseas usage. A lot of adjustments and patience are required.
As a confessed ice cream fanatic, I own quite a few ice cream books. Salt & Straw and David Lebovitz’s ice cream recipes are my favorites. I also love baking and frequently make Ottolenghi’s tuiles, which I whip up every few weeks.
Living in cities with specialty cookbook stores is a blessing. Book Larder in Seattle, Omnivore in San Francisco, Now Serving in Los Angeles, and Bonnie Slotnick in New York are personal favorites. Some of these stores host chef talks and demonstrations, which I love attending. For me, the joy of cooking lies in using a recipe as a foundation but trusting my instincts and judgment to tweak it. That’s the designer in me talking. I believe many of you enjoy cooking for its cathartic nature. So, home chefs of the world, unite!
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