Food and Cooking

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
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