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CULTURE
Classic Cookbooks
CULTURE
Classic Cookbooks
by Ami Kealoha
on 24 November 2005
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For some, Thanksgiving is the one day of the year when cookbooks come off shelves and get put to use. With last month's English-language release of the Italian classic The Silver Spoon, lauded as the bible of Italian cuisine, and the upcoming 75th anniversary of the Joy of Cooking in 2006, we decided to take a look at other books that have made it into the culinary canon. Here, we check in with Rose Levy Beranbaum, who's been using the Joy of Cooking since 1963 and is an author of a classic herself, the renowned Cake Bible. Monkey Town chef Coleman Lee Foster tells of the pivotal moment he stumbled on the Futurist Cookbook and how its cutting-edge polemics influenced the experimental cuisine served at his restaurant in Williamsburg, Brooklyn. And, the founder-chef of NYC's forthcoming Trellis Fine Catering, Peter Swanson, weighs-in on the old-school French techniques of Escoffier.

The whole story follows after the jump.

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