People Who Make Me Smarter, Sharper, Cooler: Valerie Gordon’s 3 Essential Cookbooks
It’s Time to Learn Some New Things from Great Friends Who Know WTF is Up.
I believe we’re reaching peak coziness. By the time you read this, coziness may honestly have climaxed. The spirit of the season is STRONGER than ever. A recent pre-Thanksgiving trip to see a movie at The Grove was a level of chaos I didn’t sign up for and crowd size and arial acrobatic décor teeming with holiday cheer that my nervous system is incapable of handling. I think, yes, in general people love the weeks leading up to the holidays, but this November through January (20th to be precise) call for an unprecedented level of cozy as (perhaps the only?) way to deal with the unending anxiety that continues to unfurl itself upon us via news headlines, cabinet picks, tariffs! (Goes to Google “tariff”.)
So, I am fully receiving and accepting cozy in every shape and form available right now (not The Grove, because what is happening over there is simply unhinged), but candles, cozy sets, British shows, podcasts and books (any book can have an English accent during the holidays!) and especially FOOD and vessels for food.
My favorite vessel for food knowledge and the best recipes is my dear friend Valerie Gordon, owner, culinary visionary and warm, welcoming face and voice of Valerie Confections. Her beloved café in Echo Park is an iconic east side LA destination and her gorgeously delicious chocolate, petit fours, pies, cakes and bars can be ordered to ship all over this deliriously confusing yet still mostly delightful nation. I think that her immense culinary skill, deep understanding of how food brings us together and patience when imparting her knowledge to those of us who love food but never make it (ME), is her magic.
I don’t cook. I didn’t say can’t because everyone can, it’s called following a recipe. I just actively choose not to because when I see people who are truly talented and get so much joy from doing it, I like to leave them room to shine and me room to drink and scroll Instagram. That said, in the spirit of coziness and sanity, I think I am going to do more cooking this season and Valerie has kindly agreed to hard launch me into this journey, starting with sharing her canon of essential cookbooks.
Read on to find out more about my most talented baker, culinary innovator and amazingly successful entrepreneur of a friend. Order her coveted creations as holiday gifts. They’re perfect for co-workers, hostess gifts, neighbors, teachers and even grinches. The peppermint bark and pumpkin petit fours are especially wonderful.
“I love scrolling recipes from different chefs and regions to arrive at a full understanding of the dish both culturally and technically.”
MM: Do you prefer cookbooks to finding online recipes? Or is there a time and a place for both?
VG: I absolutely prefer cookbooks to finding online recipes, I love a worn cookbook riddled with post it notes and personal recipe adjustments.
I definitely utilize online recipes for research on methods, processes or ingredients. For instance, if I’m inspired to create a dish I’ve never prepared before…let’s just say Gumbo as a for instance…i love scrolling recipes from different chefs and regions to arrive at a full understanding of the dish both culturally and technically.
MM: Have you always loved cookbooks? Do you remember the first one you owned?
VG: Cookbooks were my primary culinary training, starting with cookies at age 8. My first cookbook was about gifting holiday treats, a message I clearly took to heart…as gifting cookies was the origin for my career. Every fundamental cooking lesson I’ve had was supplied by cookbooks, currently I’m devouring information on Indian cuisine and British meat pies.
MM: If someone is, ahem, culinary challenged, what is a good book for a beginner who may want to cook but gets easily overwhelmed?
VG: There are so many great cookbooks for beginners that outline essential methods. Mark Bittman’s How To Cook Everything is an excellent resource.
MM: What is a go-to recipe for you when winter rolls around?
VG: Suzanne Goin’s Short ribs from Sunday Suppers at Lucques
I count the days to a good braising session when the hot, hot days of summer finally allow for sweaters and a hearty platter of slow cooked deliciousness. Suzanne’s short rib recipe is perfectly written, and one of the few cookbook recipes I don’t adjust. Yes, there are a number of steps but it’s absolutely worth the effort. I make a double batch so we have leftovers!
MM: What are your top 3 essential cookbooks and why?
VG: The Zuni Cookbook by Judy Rodgers
There is no restaurant that has advised my approach to food more than Zuni Cafe in San Francisco.
Japanese Cooking: A Simple Art by Shizuo Tsuji
Culture, history and cuisine all wrapped up in this seminal cookbook that taught the western audience about true Japanese food.
The Baking Bible by Rose Levy Berenbaum
Even though I have professionally baked for decades, I still have holes in my knowledge and refreshers are necessary for everyone. I love a straightforward dessert recipe with clear instructions. Thank you Rose!
We love Valerie Gordon’s chocolate confectionery and baked goods. So pure, delicious and tasty creations. 😋😋