The Cookbooks of Home

pussreboots: This one I use for pie baking.

mldg: This was a wedding gift. It's been my go to cookbook for 45 years.

chibitika: From my neck of the woods.

abbottthomas: Not so much a cookbook, more a way of life. It’s not like that any more!

cjayosburn: Great southern recipes for the place I now live.

perennialreader: Basic cooking of old southern recipes.

NorthernStar: Many classic Canadian recipes, but I use the one for frozen berry pie the most, when I make Saskatoonberry Pie.

PawsforThought: The ultimate “classic cookbook” in Sweden. 9 times out of 10 when I’m looking for a baking recipe, I look here. It has everything that I associate with Swedish baking. The Swedish title is “7 kinds of cakes and cookies” (even though it contains hundreds of recipes) - alluding to the number of baked goods that a “proper hostess” should traditionally serve guests.

paradoxosalpha: I live in the future!

Michael.Rimmer: I am a child of the Galaxy!

AgedPeasant: Hartley was immensely knowledgeable about country life, and had personal experience of the vanishing world of remote farmhouses. Her book preserves many traditions which readers today do not even suspect the existence of.

karenb: A midwestern US specialty in the second half of the 20th century (see also The Simpsons).

Maddz: My father's side of the family - cosmopolitan Egyptian.

hfglen: Classic Cape Malay food; the recipes work and are beautifully illustrated. There are also delightful stories of life in Bo-Kaap. The author has written at least one other that would be worth looking out.

hipdeep: The region I call home.

rosalita: Cookbooks produced by the local Junior League have been a staple of the Midwest as long as I've lived here.

AgedPeasant: For centuries bread, good bread, was the staple diet of the English working class. David’s thorough treatment covers every aspect of not just bread but every type of yeast cookery.

pussreboots: My grandmother was given a copy as a wedding gift by her MIL. She later upgraded to a newer edition (the 1950's edition). My mother has her original (the 1940s blue edition) and I have the 1950s edition. It's the book I use most for basic cooking.

SomeGuyInVirginia: This was in everyone's house when I was a kid, although it was seldom displayed on shelves and almost never to be found with other cookbooks. It was the Playboy of cookbooks- passed from hand to hand and tittered over in small groups. Regardless of how we saw ourselves, all of us had eaten the food found in the book or made it ourselves. And adding potato chips really does make almost everything taste better.

technodiabla: Very authentic and well curated collection of receipes from all regions of Texas. I am from Texas (gone now) and have made several of these recipes and they are spot on. If you're a heat-weenie, beware!

lorsomething: This isn't just a great cookbook, but is a history of a culture that was famed for its hospitality and is now disappearing.

AgedPeasant: Easily the finest book on English food: a mixture of anecdote, history, and recipes transcribed into modern format.

ldefillipo: Fuhgedaboudit

perennialreader: Alabama Chicken Stew is the best. Alabama BBQ White Sauce is very local.

hfglen: The classic Durban Indian book, as found in the trousseau of all local Indian brides. The recipes work, but illustrations are, in the 21st century, a bit sparse.

NorthernStar: A toss up between this and Fear of Frying by the same author. His attitude towards food, cooking, and eating changed how I cook during my time on the west coast.

birder4106: For decades, this book was almost the only school cookery Bible in the German-speaking part of Switzerland. (1st edition: 1923. For the time being, last published edition: 2013. Internet: elisabeth-fuelscher.ch. https://de.wikipedia.org/wiki/Das_F%C3%BClscher-Kochbuch) Dieses Buch war während Jahrzehnten die beinahe alleinige Schul-Kochbibel der deutschsprachigen Teils der Schweiz. (1. Ausgabe: 1923. Vorläufig letzte erschienene Ausgabe: 2013. Internet: elisabeth-fuelscher.ch. Wikipedia: https://de.wikipedia.org/wiki/Das_Fülscher-Kochbuch)

AbigailAdams26: I've spent much of my life in New York State, and used to go up to the Catskills to hike. These recipes sound like home to me...

lilithcat: What could be more Chicago than Marshall Field's? (nuts to you, Macy's).

raidergirl3: Chef Michael Smith shares recipes from his restaurant/farm in Prince Edward Island.

Romonko: This cookbook is the most like my Baba's cooking that I have found. My Baba came to Canada from the Ukraine in the early 18 century when the Ukraine was suffering a famine. She landed in Gimli Manitoba with her mother, sister and brother. They settled in Saskatchewan. Her sister and brother married and became farmiers. My Baba stayed in Swift Current with her Mom and her husband who worked for the CPR. She was the best cook ever and when I tried to get her recipes from her she couldn't provide me with the details as she cooked by memory and instinct. This boogie me her recipes.

MrKillick: Every member of my family gets a copy when old enough. It's a saying in the family to first ask Grete how she would do some meal. Solid german cooking with lots of interesting pieces of history and background information.

tealadytoo: Recipes from "Brownie" Schrumpf, food columnist for the Bangor Daily News for 37 years.

LolaWalser: THE classic Dalmatian cookbook, first published in 1939.

Maddz: My mother's side of the family - that style of cooking was ingrained

hipdeep: Somewhat south and west of the region I call home, but a fundamental book for "southern" cooking in America.

cjayosburn: While I live in Virginia now, I am from Colorado.

lorsomething: Down-home recipes interspersed with fun facts about the Andy Griffith Show.

rosalita: I've lived in the American Midwest for more than 30 years, but my tastes were set growing up on Long Island, New York, in a robustly Italian family and community.

perennialreader: Fine old southern recipes.

AbigailAdams26: Ah, upstate New York! The birthplace of many favorite American foods...

lilithcat: What's more local than a community cookbook?