I’ve been in my basement sorting through boxes of books; hundreds of them.
Which ones are keepers and which go bye-bye? My mission is to downsize and it’s no time to get sentimental…
I’m approaching the task as if purging a closet – keeping the classics and moving on from the rest: if a cookbook hasn’t been cracked open in more than 3 years, out it goes. It gets tricky though, when the temptation to browse strikes. There was a reason a book made it into the pile in the first place; all it takes is a little reminder — hold on, don’t I need this recipe for Double Chocolate Angel Food Cake…that food memoir of the British Raj, those well-researched words on the world history of wine??
It seems easier to resist volumes that speak loudly of culinary moments in time, the ones that turned into passing trends. Like a pair of high-waisted jeans, books that call for blackening Cajun-spiced fish Must Get Donated.
The Julia Childs, Marcella Hazans, Elizabeth Davids — stay. They’re the equal of a vintage Chanel handbag you hand down, timeless and essential. I don’t have a Chanel bag, but I have a pair of faded Levi’s jeans I wore in high school — high-waisted and all — that my teenage daughter now wears. She thinks they’re the coolest thing ever. [Read more…]