Essentials From Chef Todd's
Library | Cookbooks | Essentials from Chef Daniela's Library |
Larousse Gastronomique 
By: Prosper Montagne
The ultimate bet settler because it's what
most cookbook authors are reading when they write their tomes.
| Book to Settle a Bet |
 Mastering the Art of French Cooking By: Beck, Bertholle, Child
Great for settling bets because everyone and
their mother own's this
book!
|
Basic Country Skills
By: John and Martha Storey
If I were stranded on an island I would want a book like this because
it has recipes for everything from bread and brewing to game and preserves. As well as animal husbandry, quilting techniques
and building plans. What more could you need. | Desert
Island Book |
 The New Good Housekeeping Cookbook
Edited By:
If one wanted to make pancakes, this book has 5 different
recipes and 18 variations including corn, ham-filled and curried tuna. Sadly, there is no coconut variation.
(TDB-mmm curried tuna pancakes)
|
Jacques Pepin's Complete
Techniques by: Jacques Pepin For any aspiring cook professional or hobby, this
is a must have guide to fundamental techniques. Pepin says when you master the basics your hands and mind are free to
be creative.
As for bread making and D's book, well, kneading
and shaping a smooth ball of dough whether pasta or bread by hand may be therapeutic but it can also be pretty sensual and
downright sexy. ...lets just say it's a good start to an evening. Then there's cooking with chocolate..... | Best Book to Give as a Gift |
 The Bread Bible By: Mary Levy Beranbaum
Making your own loaf of bread is like having a
month of really
intense therapy. From the kneading, to the baking, and finally the eating. If you flipped through my copy,
you would notice that the pages stick together, there are notes everywhere and that flour wafts out as you turn the pages.
(TDB-notes all of which means she's messy) |
The
Scavengers Guide  to Haute Cuisine By: Steven Rinella
An author's true tale of hunting and gathering the ingredients
for a feast using Escoffier's recipes from La Guide Culinaire as his inspiration. A must read for those of us
who are trying to get "closer" to our ingredients. | Favorite
Food Literature |
 The Jungle By: Upton Sinclair
An oldie but a goodie. This book is the early 20th century precursor The Omnivors
Dilemma. It is a must read for all meat-eaters.
|
Slow: Life in a Tuscan Town
By: Douglas Gayeton
A great look into how we used to live. My romantic notions of the simple life on the farm.
(DD I can hear my father telling stories about "the old country" when I look at these photos) | Best Photos |
 La Cuisine Edited and Translated by: Hazelton and Bibber
The copy that I have is from 1969. If you like pictures
of meat covered in multi-colored aspic, stuffy polished copper pans, and roasts with those little paper frills on the
ends, this is the book for you.
|
meatpaper
Doesn't the title say it all, but really this is a very well balanced and informative periodical about meat
and meat production. It prides itself on being unbiased (pro/anti meat) toward meat consumption and is very candid about
all food related topics. | Favorite Periodical |
 The Art of Eating
Any magazine that devotes whole issues to topics like, "Piedmont Beef"
and "Cloth-Bound Vermont Cheddar", is doing something right.
|
