Cheffy Bibliography

This page contains information about some of my favorite cookbooks and food-related references, in no particular order.

• On Food and Cooking, by Harold McGee
• The Pie and Pastry Bible, by Rose Levy Berenbaum
• Cucina Fresca, by Viana La Place and Evan Kleiman, William Morrow, 1985
• Jamie At Home, by Jamie Oliver
• Joy of Cooking, by Rombauer, Rombauer Becker, and Ethan Becker
• Anthony Bourdain’s Les Halles Cookbook, by Anthony Bourdain
• Jacques Pepin’s Complete Techniques, by Jacques Pepin
• The Naked Chef, by Jamie Oliver
• The New Basics, by Julee Rosso and Sheila Lukins
• Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman and Brian Polcyn
• Cooking By Hand, by Paul Bertolli
• The Art of Simple Food, by Alice Waters