If she likes pictures, go with any of Ina's cookbooks. They make a really nice gift. How to Cook Everything is a really nice cookbook with hundreds of recipes but no photographs.

I got Bittman's "How To Cook Everything Vegetarian" for Christmas last year from my mom. On the one hand, it's really nice because it has a ton of ideas and versatility. On the other hand, not much that I have made from it so far has become a favored or "go to" recipe. In fact, most were mediocre. However, I have barely scratched the surface. Lately I've been having some luck with his Indian recipes, most have been quite good. I also find it hard to follow. He states the ingredients and directions for one recipe, and then the next one is "Use peanut butter instead of cheese, only use 1/2 of the onion, and sub curry for oregano and add 1/4 tsp. cinnamon." So first I have to understand the original recipe, then make substitutions and then do the math. That's too much for my poor brain, I invariably get confused and mess up!
Just MHO. I do like him as a cook, writer and teacher, and the book has its good points, like I said. It just isn't a favorite of mine.
Can't recommend a sub though, since I'm vegetarian and my favorite cookbook is "Moosewood Restaurant Lowfat Favorites" which is pretty hard core specialized. What I love about the Moosewood books is the plethora of menu ideas.

I have Bittman's How To Cook Everything and it is so so. There are no pictures in it.

I agree with Carol, get one of Ina's if you want nice pictures.

I like Bittman's way of doing things but he's pushing my loyalty with that new show shot in Spain with Mario Batali and Gweneth Paltow. It's almost as bad as Bourdain going to Spain and going on and on about a two hundred dollar can of oysters.

Thank you all for the help and advice. I haven't been in the book store and was going to order through Amazon. No pictures at all? Hmmmm...she wouldn't like that. I think I will go with Ina's new cookbook. But she really does like Jamie's new show where he cooks from the garden.

I just received Bittman's "The Best Recipes in the World". I haven't had much time with it yet but I see many good sounding recipes. Nice to have a cookbook that focuses on many types of cooking other than the US. Lacking in pictures, but that doesn't bother me. I'm sure the "How to Cook Everything" book is good but, I'm glad I received something other than another all purpose cookbook.
Thanks again Jim!

Nancy

Actually, I'm stuck on the naked Jamie thing. Hmmmmmm.

I'm not familiar with Ina's new book, but I've never been disappointed in her recipes. I've never seen Mark Bittman's show, nor used his cookbook. I've glanced at it, but wasn't inspired to buy it. I don't remember why.

Sally

My "How to Cook Everything Vegetarian" does have illustrations of cooking, dicing, rolling, folding, etc. techniques. Great illustrations actually, but only "how to" kinds of things, not pictures of the finished dishes. Also lots of GREAT general information. Tons of ideas. A great general book, I like it, but it's for the hard core cooks who want inspiration to mix it up a bit.

I have Bittmann's How to Cook Everything and so far I haven't thought anything I've made from that book was particularly good. It collects dust now.

I know nothing of Bittman, but I drooled over the Ina Garten book at Costco and it is on my Christmas wish list.

I have some of her other books and so far, no duds in the recipes.

Peppi

I have the Bittman book and 2 Ina books. I would buy an Ina book as a gift in a minute. They are beautiful. Like Peppi, I thumb through the new one everytime I am in Costco. Then I tell myself "you don't need another cookbook, you don't need one, don't buy it!"

I would just have to say "No" in my case. I'm not a fan of his, and I watch his show on rare occasions because of the guests he has - not because of him. It sounds like you are already on a different course by now anyway.

Lars

I will say that all of Jaimes books have beautiful photographs, so if your mom likes his new show, I'd think that would make the better gift...

I'm with your mom on the picture thing. I'm definitely a visual person. I thumbed through this the other day at the store and I think there's a picture of every single recipe. I may be picking this up for myself.

Here is a link that might be useful: Everyday Food Cookbook

Ina's books and recipes have never let me down...I have two of her books and anything I've made from them or the net have always been a hit. Bittman was new to me until this forum....his version of steak diane is a fave and I think he did an article on the five minute artisian bread too...both faves of mine...I'd still go with Ina though.

David

I think "How to Cook Everything" is a terrific cookbook because it teaches basic techniques and then suggests variations. For a real cook who wants to do more than paint by numbers, it's the best. I've liked everything I've made, and his lamb with crushed coriander seed is fabulous. I also like his leafy greens cookbook for the very same reasons--basic recipe with lots of variations.

I second the thought of Ina.....every recipe I have ever made has been top shelf. Not a big fan of Bittman but Ive yet to see his cookbook.

Like Lacey, I think HTCE is a great basic technique reference book -- along the lines of Joy of Cooking, but a bit hipper. In fact, I just ordered a copy for my brother so that he doesn't have to call me and ask "what would you do with ...." as much and because his only basic reference is an old Betty Crocker that, frankly, just doesn't cut it.

Sometimes a basic technique reference is what you want. Other the other hand, sometimes a more specific idea book like an Ina Garten or such is what you want. Depends on the circumstances.

Like James Beard, he's more fun to read than follow. This article just appeared in our local paper, and I sent it around to my friends with my own comments added. YMMV!
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A note regarding these selections:
One thing I dislike about Ina Garten's recipes is that she always uses extra-large eggs. This will throw your baking recipes way off if you're not careful, since most people buy large, not X-large.

Some of my own favorites are no longer in print, but usually available used:

Farm Journal's Book of Cookies, and their Homemade Breads: both are absolute classics and every recipe is well-tested.

The Other Half of the Egg: Ever do a recipe that called for 5 egg yolks, leaving with you with 5 wasted egg whites? Here's the book that will give you great recipes for using them up. The first half of the book is egg yolk recipes, and the second is...yup, egg white recipes.

Mediterranean Kitchen, The World Cook's Collection, by Jacqueline Clark and Joanna Farrow: I picked this up on the sale tables a couple of years ago, and the dozen recipes I've tried so far have all been winners. There's a high percentage of vegetarian recipes in it, which is nice.

Gourmet Chinese Regional Cookbook, by Calvin B.T. Lee: Hard to remember a time when stir-frying wasn't a technique every home cook has mastered, but honestly, there was a time when most people had no idea what went into a wok, let alone how to cook with it. This was, simply, the best basic Chinese cookbook ever published. At a time when most people only knew about Cantonese and maybe a little Szechwan, this cookbook opened a window into the wider variety of Chinese cuisine.

If you are really, really into learning the history of Chinese cuisine, you can try to find the Penguin Books paperback published in 1972, Kenneth Lo's Chinese Food. There is no better or more well-researched cookbook. As a student of English literature, lecturer, and graduate of Peking University and Cambridge, Lo is a wonderful and entertaining writer.

Happy eating from JK!

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San Francisco Chronicle Food staffers pick their go-to books
Wednesday, December 3, 2008
Hardly a week goes by that the Food and Wine staff doesn't see slews of new cookbooks landing on our desks. Because we're all passionate about cooking, we are constantly adding these new volumes to our home collections. Yet we're still faithful to books that are stained and dog-eared from years of use.

Here's what individual staffers picked as their all-time favorites. It wasn't easy to choose, especially because some - like Deborah Madison's "Vegetarian Cooking for Everyone" and "The Zuni Cafe Cookbook" - were high on everybody's list. Still, we were able to whittle it down and find a spot for all our classics. Here they are:

Amanda Gold, staff writer

"The Art of Mexican Cooking," by Diana Kennedy (Random House/check). A thorough primer for anyone interested in learning about Mexican cooking, this two-decade-old book (recently reprinted) serves as a recipe book and reference for both technique - like how to stuff peppers or make tamales - and ingredients.

"Bittersweet," by Alice Medrich (Artisan). As a baking enthusiast, I constantly refer to Bay Area baker Alice Medrich's paean to all things chocolate. It's useful for duplicating recipes like her Chocolate Pecan Pie and Nibby Espresso Cookies, plus it answers all kinds of questions about working with chocolate.

"The Last Course," by Claudia Fleming (Random House). Fleming's enticing dessert recipes from New York's famed Gramercy Tavern inspire me every time I flip though the pages of this reliable book. Categorized by ingredients, recipes like the sinful chocolate caramel tarts are festive and inspired, yet doable for the home cook.

Stacy Finz, staff writer

"Barefoot Contessa Parties!" by Ina Garten (Random House). I love all the Barefoot Contessa books because the recipes are pretty much fail-safe. I entertain a lot and find Garten's tips and menus extremely helpful.

"The Silver Palate Cookbook," by Julee Rosso and Sheila Lukins (Workman). A classic. I can't count how many times I've made the chicken Marbella.

"Bistro Cooking," by Patricia Wells (Workman). Not only is this a great cookbook, with recipes that are simple to duplicate, but when I went to France I also used it to help me find many of the bistros Wells writes about.

Deb Wandell, recipe and copy editor

"The Zuni Cafe Cookbook," by Judy Rodgers (Norton). From the chef-owner of the San Francisco restaurant, this award-winning cookbook is worth the price just for the section on salting meat in advance. If the recipe instructions seem lengthy, it's mainly because Rodgers is thoughtful and thorough. Her attention to detail comes in handy when re-creating Zuni classics such as Roast Chicken with Bread Salad and Chocolate Pots De Creme.

"Sunday Suppers at Lucques," by Suzanne Goin (Knopf). A spin-off of the popular weekly dinners at her L.A. restaurant, Goin's seasonal menus have a celebratory feel. Condiments, such as Currant-Pine Nut Relish or French Feta Salsa Verde, require a little extra work, but elevate the meal. A book for cooks whose idea of relaxing is spending a Sunday whipping up a four-course dinner.

"Four-Star Desserts," by Emily Luchetti (Harper Collins). San Francisco pastry chef Luchetti has written several dessert cookbooks, and this the one I turn to most often. It's beautifully photographed with sweets that range from four-star fancy to down-right homey. Luchetti's style is unintimidating and the recipes are easy to execute. Try the gingersnaps.

Tara Duggan, staff writer

"Naples at Table: Cooking in Campania," by Arthur Schwartz (William Morrow). This is one of my favorites. Schwartz's take on the simple but enticing food of Naples and Campania has broad appeal, with favorites like spaghetti with mussels and Neapolitan ragu as well as more obscure recipes. Essays illuminate the fascinating cultural background of the region's food traditions.

"Vegetarian Cooking for Everyone," by Deborah Madison (Broadway). This exhaustive book is an amazing resource for any type of vegetable or grain you might have picked up at the farmers' market on a whim and don't know what to do with. The recipes are foolproof, even for everyday foods like cornmeal pancakes, and they invariably have a twist that makes them all the more irresistible.

"The Cake Bible," by Rose Levy Beranbaum (William Morrow). Whether you need to make a cake for 50 for a relative's 70th birthday or sour cream coffee cake for a small brunch, this book covers it all. The recipes take time to put together, but you always learn something new along the way from Beranbaum, one of the country's leading authorities on baking.

Miriam Morgan, food editor

"The San Francisco Chronicle Cookbook," Volumes 1 and 2 (Chronicle Books). I know, you're probably thinking, "Sure, she's gotta pick her staff's own cookbook." But, since we cook all our recipes in our test kitchen before they go into the paper, I know they work. And they're great. In these books, executive food and wine editor Michael Bauer and former recipe editor Fran Irwin have collected some of our best. They're all winners - truly.

"The Working Cook Cookbook," by Tara Duggan (San Francisco Chronicle Press). Being a working cook myself, I find Tara Duggan's recipes just the sort I need - and like. They're quick, capitalize on our wonderful local ingredients and ethnic cuisines, suit the seasons and, best of all, they're delicious. The recipes are good for beginners, too.

"Cafe Beaujolais Cookbook," by Margaret S. Fox and John Bear (Ten Speed). It didn't take long for Mendocino to become a food-lovers' destination once Fox opened Cafe Beaujolais in 1979. I can't even begin to count how many times I've baked the Apple Oatmeal Crisp. And, Anni's Fudge Pie is a true paean to the art of chocolate. For those old enough to remember Cruchon's in Berkeley, this is that pie.

Thank you all again for your help. I ended up buying Ina's new cookbook along with a Weber Grill for my SIL and husband through Amazon. Great deal with free shipping!

I have three of Ina's books and have enjoyed them all. I really try to avoid the book store these days because I go into the Cooking section and go crazy.:)

jkom - nice article. Thank you for sharing. My Mom is an excellent cook but is widowed and she just doesn't enjoy cooking as much as she used too. I've tried in vain to get her to invite friends over, etc. to eat but she just doesn't do it. She constantly tells me, "it's no fun to cook just for myself." . I know how she feels.

Dixie tell your mom to join CF! I live alone and it is often no fun to cook alone, that's true. But now I'm not cooking alone anymore, and I can post on "What's for Dinner" and chit chat about food online when I'm cooking on weekends . . . And then there's the virtual dinners and POOFING challenges . . .