Cookbooks

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Recently, the "celebrity chef" has reached cult status in pop culture, and as a result, the number of cookbooks on the market has exploded. Emeril, Nigella, and others have led the way to more flavorful cooking, regardless of your budget or cooking ability. The old standards like The Fannie Farmer Cookbook and The New York Times Cook Book are still available, of course, but are being used more as reference books than anything these days.

Cookbooks are typically categorized by type of food--Italian, Cajun, French, Mexican, etc.--and many will be illustrated to show you what your final result should look like. Presentation has become as much a part of food as the cooking itself. Cookbooks may also suggest combinations of appetizers and main courses, alcohols and wines, and deserts that go together for a complete meal.

Other cookbooks will have histories of different dishes, and all-important measuring charts to help you understand how many pints there are in a gallon. The best cookbooks today are also able to encourage people to be creative in their cooking, a much needed outlet for people who work long hours at their jobs. They are also adept at showing people how to make a gourmet meal for a fraction of the cost of eating out.

Specialty cookbooks for those on particular diets are also plentiful--if you're an Atkins addict or on a restricted calorie diet, you can find cookbooks full of low-cholesterol and heart-healthy recipes. Many cookbooks will include the nutritional information for each dish so you can accurately calculate your intake of fat, calories, and cholesterol.