What to Read

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 piles 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.

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.

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

Catersource

Plate

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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