Professional charcuterie - marcel cottenceau
All about braising - molly Stevens
Pasta by hand - Jennifer Louis
Essentials of classic Italian cooking - Marcella Hazan
La Technique- Jacques Pepin
Louisiana kitchen - Paul prudhomme
Talk about good - the junior league of Lafayette Louisiana
The Bread Makers apprentice - peter Reinhart
Baking: From my home to yours - Dorie Greenspan
The art of fermentation- Sandor Ellix Katz
The art of making fermented sausages - Stanley & Adam Marianski
Great sausage Recipes and meat curing - Rytek Kutas
Sauces - James Peterson
Wild about Game - Janie Hibler
Butchering - Adam Danforth
Meathead: The science of great barbecue and grilling - Meathead Goldwyn and Greg Blonder
These are some of my favorite cookbooks. I find myself referencing these books more than others I have. They're a billion cookbooks out there and
finding quality books is often a difficult task.
After looking at this list I realized I have a lack of books showcasing fish and seafood. I don't have an international collection but mostly American
and French written books.
I find most cookbooks to be dribble and uninteresting. Cooking is about technique, touch and taste always highlighting the best ingredients one has at
These are my books. These are the ones I have found to be useful. I mostly try to buy used cookbooks which are just as good as the brand spanking new
ones. When buying online I find extremely inexpensive books and the shipping cost is usually more than the book itself.
What do you got on your shelves? What do you reference? What books are your favorites?
edit on 9-10-2017 by TheAlleghenyGentleman because: sausages