Cookbook culling can be challenging. You have to be in the right mood of course, and it helps if you have a lot of time. The one thing the pandemic has given me is plenty of time, so when the mood to cull struck, I dove right in.
It started with the church basement ladies cookbooks. I needed a bit more room on the bookshelf, and I wanted it right away. In these situations, one picks the low-hanging fruit. I have a lot of church basement ladies cookbooks. Some I got from my mom, a couple were gifts, some I got at garage sales and such, plus I think they multiply on their own. I easily found seven to part with (one of my mom’s I kept because she had written a lot of comments in it, and it makes me smile), and I had the space I needed. Mission accomplished.
Oh, but it felt so good. What about all those apple cookbooks? Do I really need four apple cookbooks when I have a favorite I use all the time? (I decided not—the one will do me fine.) At this point, I decided to be methodical, going left to right on semi-organized shelves.
Start with easy: My Moosewood cookbooks and similar ilk. As expected, I kept most of these, although I did get rid of one Moosewood book about fancy vegetable sides, and another (non-Moosewood) book that was beautiful but contained recipes that I was pretty sure I’d never make.
Then came grains, which are such basic building blocks, I kept four of my cookbooks. Beans, my favorite building block, fared even better—I kept all seven. Beans—there are so many things you can do with beans!
Two of three soup cookbooks got culled, because I realize I almost never get soup recipes from soup cookbooks. I get them from all my other cookbooks. But it seemed prudent to retain one soup book.
I surprised myself on the potato cookbooks—I was sure I would keep the fat one with a lot of recipes and eschew the much thinner book with perhaps a tenth of the recipes. Wrong. The short book had far fewer recipes, but it had several I wanted to make. The bigger book—not even one!
If it sounds to you like I went through each book page by page, indeed I did, with the intent of “indexing” them. This is something I do with most of my new (to me, though they are more often used than new) cookbooks—I go through and make note of all the recipes I want to make, and I put them on a big (or smaller, depending) sticky inside the back cover. This is a great short cut. It isn’t foolproof, because preferences change over time, but it’s also fun to do—nice bonus.
In the course of culling my cookbooks, I’ve found several unindexed books. They go in a separate section on the bookshelf. This is also part of the culling process, but the mood to index a book is different from that to cull, so it goes in a stack and the culling goes on. Later in the evening, I will index a book or two.
Here’s a book I’m looking forward to indexing: The Victory Garden Cookbook. I have several vegetable cookbooks (just getting to these) and can you imagine a better time of year to be looking at vegetable cookbooks?
There is so much fun in this project: I’m making space on my bookshelf, reducing clutter, passing along some really good cookbooks to others and maybe getting some store credit at one of our local used bookstores into the bargain. (Independent bookstores offer much better prices than Half Price Books, and cookbooks are often in demand. I always take my cookbooks to local indies.)
I’m also getting excited about cooking again. I generally don’t like cooking in the summer because I’m a heat wimp, and each summer, I fear I’ll never want to cook again. But already I am longing to cook. The other day my neighbor said her green beans are coming in, would we like some? It took me a few minutes, but I found the recipe for minestrone casserole (think thick minestrone soup) done in a slow cooker.
Green beans? Yes, please!