Cookbook
Library
Every season,
I amass a pile of interesting new cookbooks and am hard pressed to find space
for them on my crowded shelves. The following list is just a smattering of
the wonderful books in my cookbook library — the ones I turn to over
and over again for information and insight. It is an extremely incomplete
list.
INSPIRATION
Ackerman, Diane. A Natural
History of the Senses. new york: vintage, 1991.
Bras, Michel, Alain Boudier, and Christian Millau. Le
Livre de Michel Bras. rodez, fr: éditions
du rouergue, 1991.
David, Elizabeth. A Book
of Mediterranean Food. london: lehman, 1950.
———. French
Country Cooking. london: lehman, 1951.
———. Summer
Cooking. london: museum press, 1961.
Fisher, M.F.K. The Art
of Eating. indianapolis: hungry minds, inc.,
1990.
Gray, Patience. Honey
from a Weed. new york: harper & row, 1987.
Keller, Thomas. The French
Laundry Cookbook. new york: artisan, 1999.
Liebling, A. J. Between
Meals. san francisco: north point, 1986.
Olney, Richard. Simple
French Food. indianapolis: hungry minds, inc.,
1992.
GENERAL REFERENCE BOOKS
Child, Julia. The Way
to Cook. new york: knopf, 1989.
Davidson, Alan. The Oxford
Companion to Food. oxford: oxford university
press, 1999.
Herbst, Sharon Tyler. The
New Food Lover’s Companion. hauppauge,
ny: barron’s educational series, 1995.
McGee, Harold. On Food
and Cooking. new york: charles scribner’s
sons, 1984.
Peterson, James. The Essentials
of Cooking. new york: artisan, 1999.
Toussaint–Samat, Meguelonne. History
of Food. cambridge, ma: blackwell reference,
1992.
SEMINAL SINGLE–REFERENCE BOOKS
Bayless, Rick, with Deann Groen Bayless. Authentic
Mexican. new york: william morrow, 1987.
Beranbaum, Rose Levy. The
Cake Bible. new york: william morrow, 1988.
del Conte, Anna. The Gastonomy
of Italy. new york: prentice hall, 1987.
Field, Carol. The Italian
Baker. new york: harper & row, 1985.
Hazan, Marcella. The Classic
Italian Cookbook. new york: knopf, 1990.
Jenkins, Steve. Cheese
Primer. new york: workman, 1996.
Kasper, Lynn Rosetto. The
Italian Country Table. new york: scribner’s,
1999.
———. The
Splendid Table. new york: william morrow, 1992.
Kremezi, Aglia. The Foods
of the Greek Islands. boston: houghton mifflin,
2000.
Olney, Richard. Lulu’s
Provençal Table. new york: harpercollins,
1994.
Peterson, James. Fish
and Shellfish. new york: william morrow, 1996.
———. Sauces.
new york: van nostrand reinhold, 1991.
Robinson, Jancis, ed. The
Oxford Companion to Wine. oxford: oxford university
press, 1994.
Sahni, Julie. Classic
Indian Cooking. new york: william morrow, 1980.
Traunfeld, Jerry. The
Herb Farm Cookbook. new york: scribner’s,
2000.
Tropp, Barbara. The Modern
Art of Chinese Cooking. new york: william morrow,
1982.
Tsuji, Shizua. Japanese
Cooking. tokyo: kodansha international, 1980.
Von Welanetz, Diana, and Paul Von Welanetz. The
Von Welanetz Guide to Ethnic Ingredients. los
angeles: warner books, 1982.
Waters, Alice. Chez Panisse
Vegetables. new york: harpercollins, 1996.
Wolfert, Paula. The Cooking
of South–West France. garden city, ny:
dial/doubleday, 1983.
———. The
Cooking of the Eastern Mediterranean. new york:
harpercollins, 1994.
Young, Grace. The Wisdom
of the Chinese Kitchen. new york: simon and
schuster, 1999.
NUTRITION AND WELL-BEING
Kiple, Kenneth F., and Kriemhild Conee Ornelas, eds.
The Cambridge World History of Food,
2 vols. cambridge: cambridge university press,
2000.
Steingarten, Jeffrey. The
Man Who Ate Everything. new york: knopf, 1997.
