20 Essential Books To Build Your Culinary Library
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THE JAMES BEARD BOOK AWARDS COMMITTEE NAMES
20 ESSENTIAL BOOKS TO BUILD YOUR CULINARY LIBRARY
These cookbooks are tops
American Cookery by James Beard
Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless
Better Homes and Gardens New Cookbook (2004)
Classic Indian Cooking by Julie Sahni
Complete Techniques by Jacques Pépin and Léon Pererr
Essentials of Classic Italian Cooking by Marcella Hazan
How to Cook Everything: Simple Recipes for Great Food by Mark Bittman
The Joy of Cooking (2006) by Irma S. Rombauer and Marion Rombauer Becker
The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook
Maida Heatter’s Book of Great Desserts by Maida Heatter
Martha Stewart’s Hors d’Oeuvres Handbook by Martha Stewart
Mastering the Art of French Cooking Volume One by Julia Child, Louisette Bertholle and Simone Beck
The Modern Art of Chinese Cooking: Techniques and Recipes by Barbara Tropp
The New Food Lover’s Companion by Sharon Tyler Herbst
The Oxford Companion to Wine by Jancis Robinson
Rick Stein’s Complete Seafood by Rick Stein
The Silver Palate Cookbook (2007) by Sheila Lukins and Julie Rosso
The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue by Chris Schlesinger and John Willoughby
Vegetarian Cooking for Everyone by Deborah Madison
The Way to Cook by Julia Child
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