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Continued: How to organize cookbooks

  • Article by: LEE SVITAK DEAN , Star Tribune
  • Last update: February 21, 2014 - 1:40 PM

4. Regional cooking

I keep Midwestern-related books together on the shelf, followed by other regions, such as Southern or Northwestern. In many cookbook stores, these would fall under the overall category of “American.”

5. Baking/desserts

Enough said. Needs a space of its own.

6. General cooking and oversized books

These often tend to be the biggest cookbooks, and I keep mine on the bottom shelf to accommodate their weight and height. 7. Entertaining

Whether it’s appetizers, seasonal menus or holidays, books with recipes intended for company are placed together.

8. Technique

All those books that focus on a particular utensil or method are gathered here: grilling, braising, cast iron pans.

9. Single subject

These are defined by their single ingredient, which I alphabetize. Mine include volumes on butter, lemons, nuts, potatoes, salt and pepper, etc.

10. International

This is broken into two subcategories: Those books that are compendiums of world dishes and those by individual countries, which are alphabetized. “The Best Recipes in the World” lands in the first subcategory, Italian books in the second. For some countries, I have my own sub-subsets (Scandinavian books, further delineated into Norwegian, Swedish and the like).

11. Vegetarian

These books overlap with other categories, but there are enough in my collection that keeping them together is helpful.

12. Food history and reference

Whether it’s the history of spice or how to define cooking terms, I keep books on similar subjects together.

13. Food issues

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