Cookbook Keepers, a matched set of professional
food, wine and travel writers, both are attorneys...
The Christensens have a cookbook collection of 341 shelved
in their rural home where they entertain extensively, Both are
serious gardners: tending culinary herbs, vegetables,
fruit trees, medicinal herbs. She gathers, they both forage, and
both cook in a professional kitchen. Many consider their
countryside to be Louis Bromfield Country.
Panelist, Keepers Seminar
The Columbus Dispatch, 2002-
Columbus Monthly (1975-1991); This Week Newspapers, (1991-2001)
Locavore, Rural Organic Gardener
His favorite all-time cookbook:
Great Italian Cooking
La Grande Cucina Internazionale
by Luigi Carnacina
English translation by Luigi Veronelli c 1986
This a heavy weight...5.4 pounds, 851 pages beautifylly
illustrated intended for serious cooks. Jon Christensen
easily fits the mold when it comes to serious cooking. When
this elegant book first hit the shelves it was one of the first
English publications to present Italian food as fine cuisine
in league with the French masters.
Written by a disciple of France's Auguste Escoffier who is
often called "the Italian Escoffier," the book is organized
similarly to Escoffier's great tome. It begins with simple stock,
as recipe No.1. From there, more complex stocks, then sauces
made from stocks, then sauces made from more than one basic sauce.
Master this and you have mastered French and Italian
Her favorite Keeper:
Mastering the Art of French Cooking, Volume 1
by Julia Child
With Colleagues Simone Bech and Louisette Bertholle
Illustrator Sidonie Coryn
Knopf Publishing Group
Updated edition 1983
Take note, Keepers, she means Volume 1, not 2. When first
published this quickly became a textbook for the whole
family, not just the usual head cook in the home.
Her comments: The recipes are more explicit than a Larry Flynt
publication. If you can read, you can cook great meals from this book.
In addition, the recipes have been scrupulously researched and
tested by Ms. Child. Compare that to so many other cookbooks,
where following the recipe can yield dull or even disastrous food
because recipes have not been tested. Another plus: many recipes
are French country cooking at its best; you won't find these in
restaurants, as they're not cute enough on the plate, or are
designed to serve 6-8 people.
A backyard starter patch for dedicated locavores: The Christensens'
plant labels in their 2011 summer garden offered a mix of fava beans,
asparagus, tomatoes, sweet peppers, hot peppers, potaotes, Swiss
chard, several kinds of kale, several basils, several pole beans,
artichoke, cardoons, fennel root, celery root, parsnips, broccolis,
Brussels sprouts, Asian pears, several European pears, several
heirloom and spray-free apples, quince and persimmons. This is