If I had to keep 12 recipe books

Tasting a good dish is an undeniable pleasure for many. However, our appetite for beautiful and tasty dishes does not necessarily make us maestros capable of improvising and creating new taste harmonies. There is a considerable gap between knowing how to execute a recipe well, being able to make a few variations, and designing an original recipe from scratch. For my part, I do not claim to belong to this last category. I admit to often finding myself short of inspiration... This is why I have an insatiable need for this energy, this inspiration that a good recipe book can give me. When I buy one, I devour it almost entirely, like one immerses oneself in a novel. The recipes must mean something to me. They must be both simple to make and original both in terms of flavor and presentation.

Some cookbooks from major restaurants offer recipes that are too complex to make at home. They often assume the presence of a kitchen brigade working all day, a reality far removed from our domestic kitchens. Conversely, a good cookbook should offer me something other than simple poultry roasts.

But why choose books over the Internet?

It is true that the web offers easy access to thousands of recipes. Do we have a piece of meat in the freezer and guests to entertain? A little research, and we are ready to execute a recipe. For my part, I often find the results disappointing. The problem is that on the internet, it's a race for traffic, and to be in the lead, platforms must offer maximum content. This means that few recipes are truly tested and rated, and the star system used to judge their quality is often questionable. Finding an exceptional recipe on the web is possible, but it's no easy feat. A book, on the other hand, is the subject of extensive research and work. After all, it is the reputation of the author that is at stake. I invite you to play the game, you will notice the difference.

Initially, I would have liked to limit my list to around ten books, but that proved impossible. Keep in mind that the following is actually the cream of my collection, which numbers just over 200.

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Rose Simard - Boire le Québec et l'Apero au Québec: Created by Rose Simard, author of the blog "Un ou Deux Cocktails", this superb book offers you simple but creative recipes. Often these are innovative interpretations of classic cocktails. The book offers a magnificent range of drinks all from Quebec, reducing the need to invest in a multitude of alcohols. Each recipe is embellished with superb photos and mini-reports on local producers. If you are a cocktail lover, this book is a must-have. And if you like it, don't hesitate to get his second book, "Drinking in Quebec". Our favorite: The “Lady Mai” recipe on page 124.

Montreal l hiver: This book can be a little hard to find, but it's a real gem. It contains magnificent, tasty recipes that reflect the ethnic diversity of Montreal. A true summary of “comfort food” at its best, enhanced by superb photos. Our favorite: The “pear and panic soup with its picada” on page 83.

Le Cuisinier rebelle en feu: Antoine Sicotte, the author of this book, managed to solve a problem common to many barbecue cookbooks. Often, these are either too complex or too simple and lack originality. “Le Cuisinier Rebelle” offers a series of original recipes, disconcertingly simple and requiring a limited number of ingredients. Pure pleasure. Our favorites: “7th heaven tuna” on page 130 and “chops with gin and rosemary” on page 108.

K pour Katherine : This beautiful story highlights Katherine Paradis and her daughter who began their adventure with a voluntary fundraiser for a children's hospital. The book offers gluten-free and dairy-free recipes. Even if I am not intolerant to these foods, I was seduced by the quality and originality of the recipes. They change the cream for Belsoy and use gluten-free pasta, but you don't have to. An essential book for people with intolerances, but also an interesting read for everyone.

Incroyable Érable : This book, produced by Quebec maple producers, is a true ode to maple. Quebec producers have teamed up with 12 renowned chefs to offer recipes that are as beautiful as they are tasty and original. As a bonus, the text teaches you a lot about maple syrup: its history, production methods, producers and the science behind it. A treat for the taste buds and the mind. Our favorite: “Scallops glazed with maple syrup and mustard, snow pea and asparagus salad with bacon” on page 175.

Simple par Ottolenghi Québec : This Quebec edition offers a simplified version of Yotam Ottolenghi's recipes, while retaining its Middle Eastern influence. Adapted specifically for Quebec, it is probably the most accessible cookbook for whipping up quick weekday meals. Our favorite: “Celery root and lemon roulettes” on page 220.

Open Kitchen by Susan Spugen : If you want to entertain and impress your guests without stressing out, this book is a must-have for your culinary library. Every recipe I've tried has been a success. Most come in large plates, ideal for sharing with friends. Our favorite: “Halibut, clams and scallops with corn and Fregola” on page 137. To convince you to like (cooked) radishes: “Roasted radishes with radish green pesto and crème fraîche”.

Project Smoke by Steven Raichlen: Steven Raichlen is a true barbecue icon and the author of numerous books on the subject. “Project Smoke” is THE recipe book for your smokehouse. You will find recipes for cooking meats, vegetables and even desserts. If you only need to buy one recipe book for your smoker, this is the one for you. Our favorite: “Montreal Meatballs with apple-mustard barbecue sauce”.

Cuisiner en Beauté: Quebec edition by blogger Athéna Calderone : A beautiful book, but where Instagram staging can sometimes take over. Despite this, these differences are easily forgiven thanks to the quality of the recipes. Surprising for someone who is not a chef by profession, but a true source of inspiration. Our favorite: “Grilled halibut on cedar with candied lemon and fennel relish” on page 115. For a starter, opt for “the croutons with ricotta, Meyer lemon and roasted grapes” on page 153.

Foolproof Fish: by American Test Kitchen: For a long time, I have been looking for a book of fish and seafood recipes that is accessible and varied. This offers variations with different fish for each recipe, allowing you to always find an option available locally. And as the title indicates, the recipes are delicious, original and almost foolproof. Our favorite: “Oil poached snapper with artichokes and tomato vinaigrette” on page 294.

Taste and Techniques by Naomi Pomeroy : This renowned chef from the American West Coast offers a cookbook that allows you to impress your guests without breaking a sweat. In addition, you will learn a multitude of culinary techniques throughout the pages. Our favorite: “Burratta with dandelion, golden raisin and pistachio pistou”.

Super Simple par Tieghan Gerard : As its name suggests, this book offers recipes that are extremely simple to make, but nevertheless delicious and original. Ideal for amateur cooks who want to impress. The favorite was difficult to choose, as all the recipes are excellent. Our suggestion: “Walnut crusted with honey and brie” (made with thighs).

I hope this list of books inspires and guides you in your culinary adventures.

Happy reading and happy tasting!