Currently Reading:
Molecular Gastronomy, Exploring the Science of Flavor, by Hervé This
Recommendations
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
The Joy of Cooking - Irma S. Rombauer, et. al.
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
