i am facing a chore of having to cut down my tons of cookbooks. i came upon this little story on a blog, and could relate to the very few so far that were culled -- from hundreds. http://eatingasia.typepad.com/eatinga...
how do you decide which ones have to go?
one criterion is that the ones that stay must offer something "special" or be beautiful in some way.
"special" can mean, e.g., sheer creativity in food/ingredient combinations, excellency in describing techniques, unusual ingredients references, encyclopedic references (like larousse and oxford companion), anthropological aspects of food development, cultural/regional cookbooks, beautiful photos with good recipes......
there are not really many categories left. i guess that's my problem.
do you use them all, like i do, to cook, or for reference, or planning and dreaming, or reading in bed, like a novel ?
what do you think about the "culling criteria"?