Mastering the Art of French Cooking: Vol. 2
10 best books like Mastering the Art of French Cooking: Vol. 2 (Julia Child): The Joy of Cooking, The Fannie Farmer Cookbook, Essentials of Classic Italian Cooking, The Silver Spoon, The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs, Better Homes and Gardens New Cook Book, Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking, I'm Just Here for the Food: Food + Heat = Cooking, The Gourmet Cookbook: More than 1000 recipes, Bouchon
| Author | Irma S. Rombauer |
| ISBN | 0684818701 |
Since its original publication, Joy of Cooking has been the most authoritative cookbook in America, the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when...
The Fannie Farmer Cookbook
| Author | Marion Cunningham |
| ISBN | 0679450815 |
Here is the great basic American cookbook--with more than 1,990 recipes, plain and fancy--that belongs in every household.
Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the coobook that taught generations of Americans how to cook....
Essentials of Classic Italian Cooking
My favorite when it comes to Italian food. I love Marcella, though my Italian friend Christiana says Marcella and her adorable husband are "trailer court Italian."
We actually own TWO copies of this book, the nice newer copy you pick up to leaf through, and a tattered older copy that I learned...
| Author | Clelia D'Onofrio |
| ISBN | 0714845310 |
The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic. Considered to be essential in every household, it is still one of the most popular wedding presents today. The Silver Spoon was conceived and published by Domus, the...
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
| Author | Karen Page |
| ISBN | 0316118400 |
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants...
Better Homes and Gardens New Cook Book
| Author | Better Homes and Gardens |
| ISBN | 0696215322 |
Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes...
Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Before stunning the world with his bestselling Kitchen Confidential, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down,...
I'm Just Here for the Food: Food + Heat = Cooking
| Author | Alton Brown |
| ISBN | 1584790830 |
I have a 13-year-old who thinks he wants to go to culinary school, but has still only mastered the arts of ramen noodles and jello. He's a fan of foodie rock stars like Anthony Bourdain, Gordon Ramsey, and, of course, Alton Brown. So, this summer we're making cooking homeschool -- I've got it all planned...
The Gourmet Cookbook: More than 1000 recipes
For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed...
| Author | Thomas Keller |
| ISBN | 1579652395 |
Thomas Keller's hefty cookbook reads as an easy textbook with recipes. The 7 Michelin star Chef explains culinary hows and whys in a conversational tone without being condescending. It was like reading a suspense thriller, I couldn't put it down and wanted to absorb as much information as possible....
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia
| Author | Larousse |
| ISBN | 0609609718 |
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing,...
The French Laundry Cookbook
| Author | Thomas Keller |
| ISBN | 1579651267 |
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor...
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
| Author | Judy Rodgers |
| ISBN | 0393020436 |
In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The...
The Silver Palate Good Times Cookbook
| Author | Julee Rosso |
| ISBN | 0894808311 |
The authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. In The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they...
| Author | Culinary Institute of America |
| ISBN | 0471382574 |
The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches...
The New York Times Cook Book (Revised Edition)
| Author | Craig Claiborne |
| ISBN | 0060160101 |
Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately...
Charcuterie: The Craft of Salting, Smoking, and Curing
| Author | Michael Ruhlman |
| ISBN | 0393058298 |
CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of...
Sauces: Classical and Contemporary Sauce Making
| Author | James Peterson |
| ISBN | 0471292753 |
Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researched information.. --Gourmet Magazine "James Peterson...
