The best Halloween Cooking books: Reddit reviews

From 3.5 billion Reddit comments

Helena Garcia from last season of great British bake off just released a cookbook like this! I haven’t personally purchased it- but I’ve heard good things!

https://www.amazon.com/Wicked-Baker-Cakes-treats-die/dp/1787136000

Edit: this is a baking cookbook

Maybe this is a situation where the internet is too quick and easy. Might I suggest spending a little scratch and buying an actual cookbook?

Let's start with a classic:

https://www.amazon.com/Mastering-Art-French-Cooking-1/dp/0394721780

You can't go wrong with Mastering the Art of French Cooking. It's a delight to read and it's from an era when folks had more time to spend in the kitchen so you'll get details and tips that are beyond what most folks today are familiar with.

https://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405

Thank you so much! :) I wish I could say i invented it but I copied it straight from this book!

The Wicked Baker

no problem, i checked for you, i'm not 100% sure but it look like when i commented i was thinking of this one : https://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405/ref=sr_1_4?dchild=1&keywords=french+cuisine&qid=1594137591&sr=8-4

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(it was in my memory one day i was browsing amazon, i read a lot of comments about one super book and i think it was this one. i checked 2/3 pages and I shouldn't have mistaken. it look it could be a good book for you because may have been written by someone that lived in usa so speak "your language" (honestly about kitchen i think its very important, a dry recipee is always hard to success out of the blue)).

If you are trying to make a dry chili POWDER to add to your chili recipe, I suggest reading the ingredients on the back of your favorite chili powder and then purchasing the WHOLE spices listed there.

Whole spices toasted and then ground provide tremendously more flavor than any factory ground spices.

I agree with the dried peppers comments - but don't soak them if you are making a chili powder. Simply toast the whole chiles in a dry skillet, let them cool and remove the seeds, stems and inner white ribs of each pepper. Grind the toasted skins into fresh single variety chili powder powder.

How to pick a chile variety? Research! https://www.amazon.com/Great-Chile-Book-Mark-Miller/dp/0898154286

High quality dried garlic and onion powders are also necessary for a good chile powder. Penzey's is a good source for those. Buy only what you need as spices lose their pungency as they age.

You'll most certainly need: Cumin and Corriander seeds. We usually start with a 2:1 ratio of the two for our chili powder mixes.

Have fun with it, spice mixing is like art!

She has written a cook book - but I don't know wether those are the recipes she is using or not, as I haven't checked it out yet.

This is one of my favorites:

https://amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405/ref=sr_1_2?ie=UTF8&qid=1517955765&sr=8-2&keywords=julia+child+mastering+the+art+of+french+cooking

It is. It has a story through the whole book based on the recipe given on the page either before or after it. The recipes are pretty cool too. Its a cookbook parody (https://www.amazon.com/Snacking-Dead-Parody-Cookbook-ebook/dp/B00CVS66DE) and they have another one called 50 shades of chicken that i want as well. I have a diffuser and use oils in it that smell good (cinnamon, lavender, and berry scents). I have used a couple of drops of oil in my steam mop- because it smells pretty. But the bottles are like maybe 15$ for 4 of them.

Moskowitz just put out a book on vegan holiday feasts called The Superfun Times Vegan Holiday Cookbook: Entertaining for Absolutely Every Occasion.

Might have some useful information.

I would love to get this Halloween book.

I'll summon /u/travelersoul to join the Halloween fun. Thank you for the contest!

I recently got Christine McConnell's new book and immediately attempted the fried chicken donuts and it worked out well after a few practice runs!

Buy a copy of Mastering the Art of French Cooking by Julia Child.

First, relax. It is not that difficult. Julia starts you off slowly with simple, inexpensive things. Complexity grows from there, but Julia holds you hand, explains the why and how, and turns you into a great chef.

Second, a lot of French food is nearly identical to American food. The name changed, but the food is the same. So most of what you find inside will be very familiar and everything you need is at the local market.

Third, aim high. Develop your technique. This book can teach you to cook extremely well and you should learn to cook extremely well. Food is basic to human existence. Everyone eats. Everyone enjoys a good meal. When you cook well, you will please yourself and everyone you know. There is no other skill you can learn that will make so many people happy.

Go buy the book. Learn to make a roux. Then use the roux to make a homemade macaroni and cheese. The only complaint will be that you didn't make enough.

I recommend Mastering the Art of French Cooking, Vol. 1 by Julia Child.

This book can induce panic in those not familiar with it. "Oh, no! French cuisine... I'm going to have to buy dozens of ingredients and spend the next 18 hours in the kitchen!"

Nope. It's nothing like that at all. First, French food is surprisingly similar to many classic American dishes. Change the name and the same dish could be served at a French restaurant or a corner diner in middle America.

Second, Julia starts off slow, with just the basics. You make some very simple basics that you build on. Even the basics are delicious and can be put to use immediately. As you learn more, you can turn the basics into more complex dishes.

I have the Joy of Cooking and a bunch of other cookbooks. I pick them up at thrift stores all the time. Most are pretty good. But Julia's book takes you from the very beginning and leads you into wonderful cooking. It is very much worth picking up.

Also, I mentioned thrifting cookbooks. Do this. I go to the thrifts and junk stores once a week and pick up cookbooks that are around 50+ years old. Often very cheap and they're full of interesting food you won't find in trendy modern cookbooks.

Oh, oh, oh! And I can strongly recommend anything from Donna Hay. I bought this cookbook and it's actually the first one I have already cooked with :) http://www.amazon.com/No-Time-Cook-Donna-Hay/dp/0732288169/ref=sr_1_11?ie=UTF8&qid=1432509373&sr=8-11&keywords=donna+hay+cooking – Try the chicken breast with cherry tomatoes and ricotta... TO DIE FOR. God, I'm hungry now.

Julia Child's "Mastering the Art of French Cooking." user-friendly, beautiful writing style, humongous variety, basics including equipment, definitions, ingredients, measures, and technique. known for being a kitchen staple/"Bible"!

http://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405/ref=sr_1_1?ie=UTF8&qid=1295030121&sr=8-1

"This is a book for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children's meals, the parent-chaufferu-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat." -Foreward