Cookshelf

 

Currently Reading:

An Omelet and a Glass of Wine, and other essays by Elizabeth David



Molecular Gastronomy, Exploring the Science of Flavor, by Hervé This

More…

Cookbooks:

American Cookery – James Beard

America’s Test Kitchen’s Family Cookbook

The Art of Simple Food – Alice Waters

Bread Alone –  Daniel Leader & Judith Blahnik

The Breath of a Wok – Grace Young and Alan Richardson

Clearly Delicious – Elisabeth Lambert Ortiz

Early American Cookery – Sarah Josepha Hale

The Fish & Shellfish Kitchen Handbook – Kate Whiteman

The French Laundry Cookbook – Thomas Keller, with Michael Ruhlman, Susan Heller, et. al.

Fundamental Techniques of Classic Cuisine – French Culinary Institute

The Home Creamery – Kathy Farrell-Kingsley

How to Cook Everything, the Basics – Mark Bittman

Menus for Entertaining – James Beard

The Moosewood Cookbook – Mollie Katzen

The Practically Vegetarian Cookbook – Josceline Dimbleby

The River Cottage Cookbook  – Hugh Fearnley Whittingstall

The River Cottage Meat Book – Hugh Fearnley Whittingstall

Savoring Italy – Robert Freson

Simple Pleasures – Alfred Portale

The Shaker Cookbook – Caroline B. Piercy

Starting with Ingredients – Eliza Green

The Ultimate Chinese & Asian Cookbook – edited by Linda Doeser

Vegetarian Dishes from Around the World – Rose Elliot

Food Reference & Writing:

American Food – Evan Jones

Culinary Artistry – Andrew Dornenberg & Karen Page

In Defense of Food – Michael Pollan

Kitchen Confidential – Anthony Bourdain

LaRousse Gastronomique

Letters to a Young Chef  – Daniel Boulud

On Food and Cooking, the Science and Lore of the Kitchen – Harold McGee

Soul of  Chef – Michael Ruhlman

Home & Garden

The Bountiful Container – Rose Marie Nichols McGee and Maggie Stuckey

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