A List of Recommended Books

I just came across this list of cookbooks while poking about on eGullet forums. It looks like a handy list to keep hold of for when I’m next looking for more books.

Cajun Creole:
The Evolution of Cajun and Creole Cuisine – John D. Folse (The Bible)
Naturally N’Awlins – Frank Davis
Frank Davis Cooks Cajun Creole and Crescent City – Frank Davis
Commander’s Kitchen – Adelaide Martin
River Road Recipes I, II and III – Junior League
All of the rest of John Folses’s and Paul Prudhomme’s Books

Healthy Cajun:
Something Old & Something New – John D. Folse
Chef Prudhomme’s Fork in the Road- Paul Prudhomme

Baking:
King Arthur Flour Baker’s Companion – King Arthur Flour
Baking by Flavor – Lisa Yockelson
The Simple Art of Perfect Baking – Flo Braker
The Bakers Dozen – Reinhart, Braker, Medrich, etc.
Secrets of Baking – Sherri Yard
A Passion for Desserts – Emily Luchetti
Chocolate and the Art of Low Fat Desserts – Alice Medrich

Mexican:
Rick Bayless’s Mexican Kitchen – Rick Bayless
Mexico One Plate at a Time – Rick Bayless
Authentic Mexican – Rick Bayless
The Cuisines of Mexico – Diana Kennedy
El Charro Cafe – Carlotta Flores (Sonoran Style Mexican Food)

Professional Baking:
Baking and Pastry: Mastering the Simple Art of – CIA
Professional Baking – Wayne Gisslen

Professional Reference:
Larousse Gastronomique – Prosper Montagne
The Professional Chef, Seventh Edition – CIA
Culinary Artistry – Andrew Dornenburg (Great for Flavor Development)
On Cooking – Sarah Labensky
The Professional Chef’s Techniques of Healthy Cooking – CIA

Southeast Asian:
Hot Sour Salty Sweet – Jeffrey Alford (Awesome)
The Complete Asian Cookbook – Charmaine Solomon
Thai Food – David Thompson
Pleasures of the Vietnamese Table – Mia Pham
The Vietnamese Cookbook – Diana My Tran

Chinese:
Posticker Chronicles – Stuart Chang Berman (American Style Chinese)
The Chinese Kitchen – Eileen Yin-Fei Lo
The Wisdom of the Chinese Kitchen – Grace Young
From the Earth – Eileen Yin-Fei Lo
Asian Ingredients – Bruce Cost (Good for identification)

Vegetables:
Vegetables Amaranth to Zucchini – Elizabeth Schneider (Uncommon Vegetables)
Vegetables – James Peterson
Uncommon Fruits and Vegetables – Elizabeth Schneider
Local Flavors – Deborah Madison

French:
Simple French Food – Richard Olney
Glorious French Food – James Peterson
The Provence Cookbook – Patricia Wells
Good Food No Fuss – Ann Willan
From My Chateau Kitchen – Ann Willan

Italian:
Foods of Sicily & Sardinia and the Smaller Islands – Giuliano Bugialli
Foods of Naples – Giuliano Bugialli
Foods of Tuscany – Giuliano Bugialli
Ciao Siciliy – Damian Mandola (Americanized Italian)
Ciao Yall – Damian Mandola (Americanized Italian)
Cooking the Roman Way – David Downie
In a Roman Kitchen – Jo Bettoja

Southern and Low Country:
The New Low Country Cooking – Marvin Woods
Louis Osteen’s Charleston Cuisine – Louis Osteen
Bill Neal’s Southern Cooking – Bill Neal
Biscuits, Spoonbread and Sweet Potato Pie – Bill Neal
Damon Lee Fowler’s New Southern Kitchen – Damon Lee Fowler

Science:
On Food and Cooking – Harold McGee
What Einstein Told His Cook – Robert Wolke
The Curious Cook – Harold McGee

Cookies:
The Good Cookie – Tish Boyle
Cookies and Brownies – Alice Medrich

Chocolate:
Bittersweet – Alice Medrich
Cocolat – Alice Medrich
Chocolate Desserts – Pierre Herme

Bread:
Bread Bakers Apprentice – Peter Reinhart
Crust and Crumb – Peter Reinhart
Amy’s Bread – Amy Scherber
Italian Baker – Carol Field

Other Really Good Books:
The Best Recipe – Cook’s Illustrated
Fish and Shellfish – James Peterson
Bistro Cooking at Home – Gordon Hammersley
Zuni Cafe Cookbook – Judy Rodgers
American Pie – Peter Reinhart
Sauces – James Peterson
Kaffeehaus – Rick Rodgers

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