Books

• James Beard’s Theory & Practice of Good Cooking
• Mastering The Art of French Cooking by Julia Child, Louisette Berholle, and Simone Beck
• The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, Rome by Jeff Smith
• Essentials of Classic Italian Cooking by Marcella Hazan
• Chef Paul Prudhomme’s Louisiana Kitchen
• Chez Panisse Menu Cookbook by Alice Waters
• Chez Panisse Vegetables by Alice Waters
• Chez Panisse Cafe Cookbook by Alice Waters
• Nose To Tail Eating; A Kind of British Cooking by Fergus Henderson (American title: The Whole Beast)
• Bill Neal’s Southern Cooking
• The Making of A Cook by Madeleine Kamman
• Moosewood Cookbook by Mollie Katzin
• Lulu’s Provencal Table by Richard Olney
• Union Square Cafe Cookbook by Danny Meyer and Michael Romano
• A Taste of the Far East by Madhur Jaffrey

• Think Like a Chef by Tom Colicchio
• The Tra Vigna Cookbook by Michael Chiarello
• Julia & Jacques Cooking at Home by Julia Child and Jacques Pepin
• Anthony Bourdain’s Les Halles Cookbook
• Bouchon by Thomas Keller

and don’t forget periodicals

• New York Times Magazine and Wednesday Dining In section
• San Francisco Chronicle Food and Wine sections
• Cook’s Illustrated
• I don’t much like the slick food monthlies… I think their recipes suffer in quality becaust they’re under pressure to fill the pages every month.

Equipment Essentials