Do you collect cookbooks? Do you ever refer to them or rush to the internet when the need for a recipe arises? This is the modern dilemma: too much information, not so much inspiration. I must admit, I have a foot in both camps. I have far too many cookbooks, and will probably acquire some more soon, especially if they turn up cheaply in my favourite second-hand store. I also find recipes on the internet and print them, thinking that I will make them soon. ( I rarely do). Most of my cooking is driven by the ingredients on hand, meaning those in my pantry, fridge or garden. My best meals are spontaneous and intuitive and rarely come from the printed word. So what are all those cookbooks doing on my shelves and why do I find the need to acquire more?
I love books and the texture of them, their smell, and the care taken in producing them. I like to hold them, turn the pages, and bookmark them, take them to bed. I find them comforting in the world of transitory information – instagram, tweeting and other forms of one second grabs of hollow information.
Here is my question for cookbook collectors. How do you organise your collection? By cuisine? Height? Colour? Nationality?
This little post is in response to Ed’s theme this week on Sunday Stills: International Foods.
Rather than choose another foodie shot, I went to my bookshelves,( but wait, there are more ! ), source of international inspiration.