(This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.)
A Life in Cookbooks
A cookbook collection reveals a lot about a person. When browsing a shelf, can you tell which books are the workhorses, or which was the very first one acquired? Which are the heirlooms, passed down through generations, and which are the vintage treasures rescued from a yard sale?
Perhaps some are the steady mentors you grab for a quick substitution or sage advice on rescuing a very wet dough. Others are shiny and brand new-waiting for the day their recipes finally make the menu. On my shelf, the story spans twenty years of blogging and a lifetime of travel.
I'm Andrea Meyers, and today on Making Life Delicious, we're exploring Global Chapters: A Life in Cookbooks.
My First Cookbook
If you were to look at my shelves today, you'd see a global map in paper and ink-cookbooks about or from every country I've worked or traveled in, filled with exotic spices and techniques. But if we trace the spine of my collection all the way back to the beginning, we find ourselves in a sunny corner and a teenager reading her first cookbook.
The very first cookbook I ever bought wasn't a glossy international bestseller. It was a humble copy of the 1985 edition of The Farm Journal's Homemade Breads. The hardcover design has a vintage feel, with those slightly deckled-or feathered-edges on the paper. It's a look that fits the history; while my edition was from the 80s, the book was first published in 1969, and The Farm Journal itself dates all the way back to 1877.
It wasn't just a collection of recipes; it was my first real 'how-to' manual for the kitchen, and I read it as if it were a school assignment. I was a busy teenager and cooking wasn't on the agenda at the time, but it sparked my interest in baking-in the magic of watching flour and water transform into something soul-warming.
Even after twenty years of blogging and contributing to multiple cookbooks, that book still lives on my shelf, with sticky notes pointing out the recipes I return to time and again. It stayed with me through college, through international moves, through starting my family and teaching my sons to bake. It has my family's favorite recipe for hot rolls that we make for all the holidays.
That single book became the foundation for an international cookbook collection.
Global Chapters
That humble Farm Journal bread book was my foundation, but it wasn't long before my kitchen expanded far beyond my hometown. As I began working and traveling through Asia and the Pacific, my recipe and cookbook collection grew right along with my passport stamps.
In Saipan, my world opened up through the generosity of friends who shared their traditions-chicken kelaguen, lumpia, and bulgogi. I was a regular at a favorite local Chinese restaurant on the island, and I was determined to bring those flavors home. But my obsession truly ignited after a summer trip to Hong Kong, Macau, and mainland China. I was captivated by Cantonese cooking. In a small shop in Kowloon, I did what any aspiring cook would do: I bought a wok and a heavy Chinese cleaver.
Back home, I devoured library books on the subject, which led me to my first true Chinese cookbook: Fragrant Harbor Taste by Ken Hom. That was the turning point. I finally began to understand the true importance of proper equipment. My original 'nonstick' wok turned out to be a big mistake-a lesson that revealed itself in a very literal way when the coating began to peel.
That experience taught me that the science of seasoning a carbon steel wok is incredibly important. It's a craft, just like the meditative precision required to keep a Chinese cleaver sharp enough for professional-grade work. I stopped just 'following' recipes and started learning how to cook.I started to treat every destination as a culinary classroom, always searching out the books that defined the local culture. When I traveled to Australia, I learned about the Central Cookery Book, and I ended up with a 1991 edition of this Tasmanian classic, which dates back to the 1930s. It's a fascinating piece of history-a book that taught generations of students, and one that saw a massive resurgence in popularity during the lockdowns of 2020.
Today
Looking at my shelves today, it's not just a collection of recipes-it's a map of everywhere I've been and every version of myself I've encountered along the way. That 1985 edition of The Farm Journal's Homemade Breads still sits right alongside Fragrant Harbor Taste, my well-worn copy of the Central Cookery Book, and many books representing other continents and cultures. They are different worlds, different decades, and different stories, but they all speak the same truth: that cooking is a lifelong conversation. When I look at those sticky notes in my old bread book, I'm reminded of the high school student who didn't know the difference between a good wok and a peeling nonstick pan. When I pull down the Central Cookery Book, I'm transported back to a summer spent in Australia and New Zealand and learning about the history and resilience of Tasmanian kitchens.
The Last Bite
And that brings me to my Last Bite for this week, a question for you. What's sitting on your shelf? Do you have a 'first book'-the one that started your own obsession with the kitchen? Maybe it's a dog-eared family heirloom or a random thrift store find that taught you more than a thousand YouTube videos ever could.
I'd love to know what's on your global bookshelf. Whatever your story, remember: every recipe is a chapter, and every meal is a chance to keep Making Life Delicious.
I hope you enjoyed this cookbook collection episode of the Making Life Delicious podcast. Remember to subscribe on Spotify, Apple Podcasts, Amazon Music, or wherever you get your podcasts.
Until next time, may your garden be green and your cookbook collection be a constant source of inspiration. Thanks for listening, and let's make life delicious together.
Estimated reading time: 6 minutes
Comments
No Comments