For the past decade I have been recording notes in my cookbooks. By now they are a journal of sorts; a gustatory camera. Bullets in the index rank my achievements. Scrawls throughout the chapters denote changes made, mistakes to avoid, and a surprising amount of recollections: the Antipasto Italian Roll-Ups were not only great for camping, but just the words Tony Grove July '04 bring a rush of memories: the toy turtle on the rocks I mistook for a real baby, and cycling for only the second time since college.
Cookbooks also are a great way to use of many of my favorite paper products. I use Russel and Hazel sticky-notes at the back of the books to remind me "best lunches" or "worth a repeat" categories. By now, they also boast a bevy of yet-to-try dishes I'd need three more lives of cooking to catch up to. I also use Chronicle Book's fancy labels on the inside front covers to remember entire menu's. A great way to retain what would otherwise have been transient treasures, such as Jill Bliss and Lotta Jansdotter's inspired work. I even use Bob's Your Uncle page markers when cooking from multiple pages in one book. Basically, my cookbooks have transcended their utility as food resource. Sometimes they feel like napoleons of paper delights!
