Welcome back to Chef Over Your Shoulder, where we prove that the best kitchen is one built on confidence, not fear. In our Cookbooks episode, we recently celebrated a massive win: overcoming the intimidation of making a classic, comforting chicken noodle soup from scratch! This experience proved that every time we step into the kitchen, we learn something new.
It also inspired a conversation about a topic near and dear to our hearts: cookbooks. Are they dusty relics or sources of endless Kitchen Inspiration? For us, the answer is both. Click HERE to listen to the full episode, wherever you get your podcasts!
Cookbooks as Diaries: Why Chefs Keep Buying Them
It is easy to dismiss a cookbook as just a collection of recipes. However, for professional chefs and home cooks seeking the Joy of Cooking, a cookbook is often a diary, a travelogue, or a piece of history.
One of our hosts confessed to a genuine cookbook obsession, viewing them as muses and even keeping one by the bed for late-night Kitchen Inspiration. When you purchase a new volume, you are not just acquiring instructions; you are buying into the author’s passion, technique, and story.
Even if you rarely follow a recipe line for line, these books introduce you to new ingredients and different culinary philosophies. For example, some of the most influential books published in the last decade completely changed the way we approached spices and simple dishes like hummus, proving that there is always more to learn.
This emotional connection is why old family cookbooks—and even our own messy, handwritten apprentice notebooks—are some of our most treasured possessions. They are filled with Cooking Stories, not just steps.
The Chef’s Secret Weapon: Layering and The Flavour Bible
For experienced chefs, the most valuable book is often not one filled with recipes, but one focused entirely on pairing. One of our hosts confessed that their “desert island” book is not a cookbook at all, but a massive reference guide known as The Flavour Bible.
This book acts as a culinary encyclopedia, listing ingredients (like Shiitake mushrooms) and detailing dozens of flavours that are scientifically and professionally proven to amplify, contrast, or complement them. It empowers a cook with total creative freedom.
The Art of Flavour Layering
The ultimate takeaway from this book is the practice of flavour layering. This means introducing the same flavour multiple times using different forms, which creates a complex, round flavor profile.
- The Lemon Example: If a recipe calls for lemon juice, a chef will often add the lemon zest as well, whether requested or not. The zest contains volatile oils that provide a bright, immediate aromatic note (a top layer of flavour), while the juice provides the necessary acid (a base layer).
- The Onion Example: Similarly, when building a barbecue sauce or a stew, one might use fresh, chopped onion for texture and moisture, but also sprinkle in a touch of onion powder for a deep, smoky undertone.
This technique is the essence of elevating simple home cooking to professional-level Food. It inspires you to experiment, to combine seemingly disparate ingredients, and to finally ditch the fear of improvisation. Why follow a single recipe when you can create a masterpiece inspired by a perfect flavor pairing?
Your Next Step: Dive Deeper
Whether you are seeking new recipes or simply looking for great Kitchen Tips, our discussion confirms that the culinary world is full of Kitchen Inspiration.
From the emotional nostalgia of a church cookbook to the scientific rigor of a volume like The Flavour Bible, every book and every experience adds to your journey toward the joy of cooking.
What cookbook(s) should you have?
There are definitely some cookbooks we get really excited about. Click HERE for our 2024 List, and for our current favourites click HERE (stay tuned!)
Honorable Mentions
- Our grandmother’s recipe books or recipe boxes
- Our ‘apprentice‘ books. We needed to keep these journals while apprenticing in different restaurants.
- Church Cookbooks: They had “Janice’s meatloaf” or “Betty’s rolled ribs” (often without photographs).
