Cooking my way through cookbooks: part 2

In my opinion, there are two kinds of cookbooks: there are the straightforward, no-nonsense ones, the ones that might not always have accompanying photos of the food but do always contain matter-of-fact recipe instructions. These ones rely on staple ingredients and are written with the assumption that the at-home chef need not be bothered by editorializing, and is on the hunt for the most expeditious, delicious route to have dinner on the table.

Then, there are the ones that I would put in the “coffee table style” category, the ones that have become so…