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A Bibliography in progress
in association with amazon.com
Big Flavors of the Hot Sun - hot recipes and cool tips from the
spice zone, Chris Schlesinger and John Willoughby, 1994.
The Thrill of the Grill - Techniques, Recipes, and Down-Home Barbecue, Chris Schlesinger and John Willoughby, 1990.
Lettuce in Your Kitchen, Chris Schlesinger and John Willoghby, 1996.
The grilling books by Chris Schlesinger and John Willoughby are
some of my favorite cookbooks. You have to like grilling, but
the recipes are straightforward & easy-to-follow, even when there
are several sauces and spice-rubs. If you go to the menus, you'll find that most of my outdoor cooking revolves around
things found in these books. Lettuce in your Kitchen is especially good for diabetics and other who need to watch
their carbohydrate intake.
Chez Panisse Vegetables, Alice Waters, 1996
Chez Panisse Cooking, Paul Bertolli with Alice Waters, 199x
Chez Panisse Desserts, Lindsey Remolif Shere, Alice Waters, 1994
The Chez Panisse cookbooks, as a whole, are astounding. Many of them are good
as straight-through reads as well as cookbooks. Even when recipes
are time-consuming, they're clearly laid out. There's a great
deal of good information on substitutions, which is important
as the freshness and quality of ingredients is stressed above
all else. Everything i've ever made from this book has been astounding;
the dishes make my non-foodie friends think they might understand
what all the fuss about food is all about. These and the Schlesinger
books are the first i always turn to.
The New Basics Cookbook, Julee Rosso and Sheila Lukins, 1988.
Quite a good general reference cookbook. Lots of basics, including
information throughout on basic menu creation and wine-pairing.
I especially like the information about when veggies and fruit
grow, and good diagrams of animals along with the various methods
of carving and cooking the cuts. My copy was a giftie from Julianne.
Vegetarian Cooking for Everyone, Deborah Madison, 1997.
Good, solid recipes. Not just vegetable dishes, but pastas and
pastries and breads. The coffeecake everyone loves is from this
book. Nicely designed, easy on the eyes, and easy to cook from.
Becoming a Chef, Andrew Dornenburg and Karen Page ,1995.
The Surreal Gourmet Entertains, Bob Blumer, 1995.
Bob Blumer's books are silly and fun. All the recipes i've tried
seem pretty foolproof.
Highland Fling Cookbook, Sara Walker, 1971.
The International Cookie Cookbook, Nancy Baggett.
The Moosewood Cookbook, Mollie Katzen, 1992.
The New Joy of Cooking, Irma S. Rombauer, 1997.
Creole Gumbo and All That Jazz, Howard Mitcham, 1997
At the Japanese Table, Lesley Downer, 1993
This is a fabulous book if you're interested in Japanese cooking.
It not only has good recipes (even if they're complicated, they're
presented clearly), but good information on building a kitchen
that can cook the recipes, appropriate menu-building, and some
traditional serving guides. Pretty pictures help with presentation.
Asian Noodles, Nina Simonds, 1997
Ben & Jerry’s Ice Cream and Dessert Book, Ben Cohen and Jerry Greenfield, 1987.
If there's one book I think everyone who wants to cook should
have on their shelf, it is On Food and Cooking by Harold McGee, 1984.
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