Written Essentials


  • 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
and lately…
  • 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

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