This is a list of books and periodicals I find very useful and/or interesting. The list is in no particular order, but I have tried to organize it by topic. Check them out and let me know if you found them useful too. Let me know of any good resources you’ve found.
Garde Manger/Salads/Cold Stuff
Art of Garde Manger by Frederic H. Sonnenschmidt and John F. Nicholas
Modern Garde Manger by Robert Garlough and Angus Campbell
Garde Manger: The Art and Craft of the Cold Kitchen by the Culinary Institute of America
Notice the pile of papers on top of the magazines? And the packets with the black binding? I always pick up stuff leftover from teachers and friends in school.
Fermentation; Not Home-Brewing or Winemaking and Preservation
Fermented Vegetables by Kirsten K. Shockey and Christopher Shockey
Preserving Food Without Freezing or Canning by the Gardeners and Farmers of Terre Vivante
Cheese
Cheese Primer by Steven Jenkins
The Cheese Chronicles by Liz Thorpe
The Complete Idiot’s Guide to Cheeses of the World by Steve Ehlers and Jeanette Hurt
The Cheese Book by Vivienne Marquis and Patricia Haskell
Mastering Artisan Cheesemaking by Gianaclis Caldwell
Baking
Beard on Bread by James Beard
Professional Baking by Wayne Gisslen
The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg
Kosher
1,000 Jewish Recipes by Faye Levy
The Kosher Baker by Paula Shoyer
Sephardic Holiday Cooking by Gilda Angel
Classic Italian Jewish Cooking Edda Servi Machlin
Kosher Creole Cookbook by Mildred L. Covert and Sylvia P. Gerson
Southern Cooking
Chef Paul Prudhomme’s Louisiana Kitchen by Paul Prudhomme
The Justin Wilson Cook Book by Justin Wilson
Matzoh Ball Gumbo by Marci Cohen Ferris
The Heritage of Southern Cooking by Camille Glenn
Italian
Italian Food by Elizabeth David
Wonderful Ways to Prepare Italian Food by Jo Ann Shirley
The Talisman Italian Cookbook by Ada Boni
The Romagnolis’ Table by Margaret Romagnoli
German/Austrian
German Cooking by Marianna Olszewska Heberle
Austrian Cooking and Baking by Gretel Beer
French
The French Menu Cookbook by Richard Olney
Simple French Food by Richard Olney
Reading a wide range of topics/subjects expands your repertoire and may even provide insights into your preferred cuisine/style of cooking.
General Cooking and Reference
Professional Cooking by Wayne Gisslen
Advanced Professional Cooking by Wayne Gisslen
The Escoffier Cookbook by Auguste Escoffier
Larousse Gastronomique by Prosper Montagné
The Frugal Gourmet by Jeff Smith
The Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith
The Frugal Gourmet Cooks with Wine Jeff Smith
Fruits in Cooking by Robert Ackert
Herbal Vinegar by Maggie Oster
Meat Processing and Cookery
Great Sausage Recipes and Meat Curing by Rytek Kutas
Complete Guide to Game Care and Cookery by Sam Fadala
The Barbecue Bible by Steven Raichlen
Periodicals
Saveur
Tea Time
Bon Appétit
Food Network Magazine (The November/Thanksgiving issue)
National Geographic
The Wall Street Journal
Organic Gardening
Food Arts (Ceased publication)
La Cucina Italiana (Ceased publication)
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