There's a good read from the Guardian's Australia FoodBlog on what makes for a great cookbook. In Cooking up a classic: What's the recipe for a timeless cookery book? Sarah Bejamin writes that "Authority, style and innovation are the main ingredients characterising the cookbooks that have stood the test of time."
The article highlights some classic Australian authors that would be well worth investigating, and also links to the Guardian's 50 best cookbooks of all time - again well worth investigating.
But one piece of advice really stood out - which books to keep if you're moving (or pruning, or just trying to keep ahead of available shelf space). Her advice? "Anything of real sentimental value and for the rest, pack only well-thumbed classics." We'd have to agree, but if anyone would like to argue to the contrary, we'd love to hear your ideas.
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rlmiller
robinorig
boardingace
Queezle_Sister