Bookshelf
part of the collection of the books I reference
I tend to buy a lot of cookbooks which always seems kinda funny when I have problems following recipes. But the great thing is that I find inspiration and then build upon that. I thought one of my trips back from England was going to result in extra baggage charges because of the cookbooks I had found at a great home/garden shop in Leicester. There are however, some books and resources that have become integral to my recipe and menu development. Here’s a list, that will be a living document as I find more great books I’ll add them as well.
Culinary Artistry by Andrew Dornenburg and Karen Page: Trying to find out what ingredient goes with what spices, or building a menu and need to know the course order, or simply trying to see what spice goes with what food… it’s all there. I use this when trying to find a new way to use ingredients.
Complete Techniques by Jacques Pépin: This is a combination of the books, La Technique and La Méthode that Pépin wrote 25 years ago. If you need a refresher on french cooking techniques, this is it.
King Arthur Flour Baker’s Companion: This is great for learning about flour, the types, the uses, the techniques, and great recipes.
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee: For the fans of Alton Brown, this is the science part of the show. I’ve learned a lot about the chemistry and biology of cooking from this book. It’s been referred to as the kitchen bible and I know I’ll always have my copy around.
I’m Just Here for the Food by Alton Brown: What can I say, I’m a fan and I have similar views on cuisine.
New James Beard: This great for finding old basics and ideas, plus, how can you go wrong with James Beard.
