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FOODLINK : Cites, Sites


America loves unscientific polls, so the Food staff at TimesLink, The Times' online service, decided to conduct our own to determine just which cookbooks our readers turn to most frequently.

The results, in no particular order, are unashamedly mainstream, with a hint of Cajun soul.

If you'd like to take a look at the entire poll, visit the Food & Wine bulletin board on TimesLink, where you'll also be able to post questions to The Times Test Kitchen, Culinary SOS columnist Rose Dosti and Times wine writer Dan Berger.

Timeslink Cookbook Poll: What's Your Favorite Cookbook?

"The Love of Eating" by Renny Darling (Royal House).

"Better Homes and Gardens New Cook Book" (Meredith).

The "La Bouche Creole" series by Leon Soniat Jr. and June Soniat (Pelican).

"The New York Times Cookbook" by Craig Claiborne (HarperCollins).

The Southern Living cookbook series (Oxmoor House).

"The New Basics" by Julee Rosso and Sheila Lukins (Workman).

"The Joy of Cooking by Marion R. Becker and Irma S. Rombauer (Dutton)."

"The Moosewood Cookbook" by Mollie Katzen (Ten Speed Press).

"The Fannie Farmer Cookbook" by Marion Cunningham (Knopf).

"The Greens Cookbook" by Deborah Madison, with Edward Espe Brown (Bantam).

"James Beard's Theory and Practice of Good Cooking" (Random House).


Hotlinks: Cyberchefs might want to take a look at a couple of interesting new food-related sites on the Internet's World Wide Web. Point your browsers at:

"Edouard de Pomiane's French Cooking in 10 Minutes": Part of the British Broadcasting Co.'s wonderful Web site, this collection of fast French recipes from a recent BBC2 TV series based on the de Pomiane book is filled with pithy advice. Among de Pomiane's suggestions: "Gourmets have poured out floods of ink on the subject of the proper place for cheese in a menu. Ignore them." Check it and other BBC cookery links out at:


Mama's Cucina : Mama, who also holds down a full-time job doing PR for the Ragu pasta sauce folks, shares recipes, Italian lessons, and pasta and cooking glossaries at


If you happen on an interesting food-related Internet site, send a note to

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