Favorite Cookbooks and/or Kitchen Related Literature

[SteveG]

Use this sticky to post about your favorite cookbooks, authors, reference guides, magazines, etc.

[Bensbites]

General: ATK, barefoot contessa

Bread: Chad Robertson (Tartine), Ken Forkish (FWSY) and Josef Baker (Bread)

Pizza: Ken Forkish (elements of pizza)

Why: Alton Brown & Harold McGee

Baking: Joanne Chang (flour bakery), Thomas Keller (Bouchon bakery)

[Lepus]

All of the Keller books are good, as is to be expected, but I like Bouchon Bakery best. Sebastien Rouxel does, in fact, know a thing or two about baking.

I'd actually like to solicit advice on a good Italian cookbook.

I just started How to Cook and Eat in Chinese by Dr. Buwei Yang Chao. She wrote the book in the US with the help of her linguist husband, Yuen Ren Chao, and daughter during the Second World War while he was teaching Chinese to American soldiers. She's the origin of the terms pot sticker and stir fry.

[STPepper9]

The Art of French Pastry by Jacquy Pfeiffer is quite good.

[jmcnelly85]

I've only started glancing the The Classic Italian Cookbook by Marcella Hazan so I can't 100 percent vouch for it yet but so far it seems pretty legit. Plus it was .99 cents at a goodwill.

[mauichef]

Some of my current favorites.....

The Flavor Bible - Karen Page and Andrew Dornenburg
The Food Lab - J Kenji Alt-Lopez is The Man!
The Cooks Illustrated Cookbook.
Nom Nom Paleo - Michelle Tam and Henry Fong
Meathead - Meathead Goldwyn
Any of the Culinaria Series.

[cooknola]

Currently working my way through the 2nd edition of Sauces by Peterson. The updated version of Kitchen Confidential. And The Cuban Table by Ana Sofia Pelaez and Ellen Silverman. Sauces by far is a straight professional textbook. And The Cuban Table is proving a valuable read for trying to connect to my lost Spanish-Cuban roots.

[atang]

Ratio by Michael Ruhlman is a great quick reference for learning to cook without exact recipes. Neat book that has stuck with me through the years

[Chefspence]

I like the modern take on a classic; "Squirrel a la King"

[Kit Craft]

I do not own any cookbooks. I do have notebooks from both my grandmother and my wife's grandmother that I use as a base. I suppose someday I should pick up a few and see what is what.

That said, I have a few survival and camping books that have recipes in them. Possum stew and the like. My wife finds that quite amusing. Also, there was an article in one of my ESL books about foraging and collecting roadkill as a substitute for the market. I found it rather amusing, my students really didn't know what to think.

[Jeff540]

I'm a home cook for 30+ years, and continually purge my shelf of books (mostly gifts) that either don't get used, or that I've found just a few recipes or ideas that work for my tastes. I also used to subscribe to Cooks Illustrated, almost since it's inception, but recently stopped as I feel I've outgrown their usefulness.

That said, there are two books I will never be without: Tender and it's companion Ripe by Nigel Slater. These are the most well written, organized, inspiring, and downright simple "cook books" I've ever laid hands on. I've tried about 25% of the recipes so far (probably about 60-80 or so), and only 2 were failures; not in the recipes themselves, but just for my personal tastes.

[pleue]

Just picked up some culinaria books, they're fantastic. I also love cruising the goodwill book sections for cookbooks I wouldn't normally gravitate toward since the format has changed so much over the years.

Cooking by Hand - Paul Bertolli probably my favorite

Bombay Palace Cookbook is a really good old Indian cookbook that can be had for nothing used

Japanese Cooking: A Simple Art is a tomb of accessible, non dumbed down Japanese recipes. A great foundation book

[dAviD]

The short list:

eat me the food and philosophy of kenny shopsin (Kenny is my spirit animal, he is the cook I strive to be)

the river cottage meat book (textbook of meat)

The River Cottage Bread Handbook by Daniel Stevens (great book and it fit in my knife roll when I needed a reference guide for the time I spent as a baker)

The New Making of a Cook by Madeleine Kamman (textbook of all textbooks)

land of plenty by fuchsia dunlop (or any of her cookbooks)

the cook's illustrated cookbook (the one with less instructions and more recipes)

thai food by David Thompson (complete history of a food and culture it's the best complete Thai food cookbook if you only buy one)

True Thai: The Modern Art of Thai Cooking by Victor Sodsook (simple clean to execute just like Thai food should be)

Pok Pok Drinking Food of Thailand: A Cookbook by Andy Ricker (another great book)

Mastering the Grill: The Owner's Manual for Outdoor Cooking by Andrew Schloss & David Joachim (great reference guide and it there are a ton of cool ideas to build off of)

Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill.

Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food.

La Cucina: The Regional Cooking of Italy (great reference guide)

Threadgill's: The Cookbook by Eddie Wilson (who doesnt love a cookbook with history and stories)

Martha Stewart's Hors d'Oeuvres Handbook ( think I'm joking? Get it. Beautifully done book with great ideas and great ideas for presentation)

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters, Revised by Robb Walsh (history, stories and recipes. It's a great book all around.)

China Moon Cookbook by Barbara Tropp ( easy to use recipes from a chef who successfully help transplant Chinese food to America)

[loco_food_guy]

Zuni Café Cookbook - Judy Rodgers
Mozza - Mario Batali & Nancy Silverton
Pok Pok - Andy Ricker
Ideas In Food - Aki Kamozawa & H. Alexander Talbot
Honey & Co - Sarit Packer & Itamar Srulovich
Prune - Gabrielle Hamilton
Alinea - Grant Achetz
Sushi Chef Sukiyabashi Jiro - Shinzo Satomi
Le Pigeon cooking at the Dirty Bird - Gabriele Rucker & Meredith Ericson
Le Manoir au Quat Saison - Raymond Blanc
La Repetoir de la Cuisine - Louis Saulnier
White Heat - Marco Pierre White
Franklin BBQ - Aaron Franklin & Jordan Mackay

[Chefcallari]

Zuni Café Cookbook - Judy Rodgers
Mozza - Mario Batali & Nancy Silverton
Pok Pok - Andy Ricker
Ideas In Food - Aki Kamozawa & H. Alexander Talbot
Honey & Co - Sarit Packer & Itamar Srulovich
Prune - Gabrielle Hamilton
Alinea - Grant Achetz
Sushi Chef Sukiyabashi Jiro - Shinzo Satomi
Le Pigeon cooking at the Dirty Bird - Gabriele Rucker & Meredith Ericson
Le Manoir au Quat Saison - Raymond Blanc
La Repetoir de la Cuisine - Louis Saulnier
White Heat - Marco Pierre White
Franklin BBQ - Aaron Franklin & Jordan Mackay

Jesus... You have "white heat".... That thing is legendary. Most pro guys dont buy to many cookbooks... But "Kitchen Confidential" and "White heat" are must haves. Exept you cant find "White heat" anywhere anymore lol

[Klotf]

Heston Blumenthal at Home.

[gladius]

But "Kitchen Confidential" and "White heat" are must haves. Exept you cant find "White heat" anywhere anymore lol

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https://smile.amazon.com/gp/offer-listi ... dition=all

[Chefcallari]

But "Kitchen Confidential" and "White heat" are must haves. Exept you cant find "White heat" anywhere anymore lol

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https://smile.amazon.com/gp/offer-listi ... dition=all

............... This is why i need to learn how to use amazon

[loco_food_guy]

Zuni Café Cookbook - Judy Rodgers
Mozza - Mario Batali & Nancy Silverton
Pok Pok - Andy Ricker
Ideas In Food - Aki Kamozawa & H. Alexander Talbot
Honey & Co - Sarit Packer & Itamar Srulovich
Prune - Gabrielle Hamilton
Alinea - Grant Achetz
Sushi Chef Sukiyabashi Jiro - Shinzo Satomi
Le Pigeon cooking at the Dirty Bird - Gabriele Rucker & Meredith Ericson
Le Manoir au Quat Saison - Raymond Blanc
La Repetoir de la Cuisine - Louis Saulnier
White Heat - Marco Pierre White
Franklin BBQ - Aaron Franklin & Jordan Mackay

Jesus... You have "white heat".... That thing is legendary. Most pro guys dont buy to many cookbooks... But "Kitchen Confidential" and "White heat" are must haves. Exept you cant find "White heat" anywhere anymore lol

Glad someone pointed you in the right direction to find it. I got mine while traveling through London back in 1992. Great book. Marco was a madman!!

[Chefcallari]

Zuni Café Cookbook - Judy Rodgers
Mozza - Mario Batali & Nancy Silverton
Pok Pok - Andy Ricker
Ideas In Food - Aki Kamozawa & H. Alexander Talbot
Honey & Co - Sarit Packer & Itamar Srulovich
Prune - Gabrielle Hamilton
Alinea - Grant Achetz
Sushi Chef Sukiyabashi Jiro - Shinzo Satomi
Le Pigeon cooking at the Dirty Bird - Gabriele Rucker & Meredith Ericson
Le Manoir au Quat Saison - Raymond Blanc
La Repetoir de la Cuisine - Louis Saulnier
White Heat - Marco Pierre White
Franklin BBQ - Aaron Franklin & Jordan Mackay

Jesus... You have "white heat".... That thing is legendary. Most pro guys dont buy to many cookbooks... But "Kitchen Confidential" and "White heat" are must haves. Exept you cant find "White heat" anywhere anymore lol

Glad someone pointed you in the right direction to find it. I got mine while traveling through London back in 1992. Great book. Marco was a madman!!

The man was absolutely amazing. 3 Michelin stars at 27 i think???