The Cook’s Library, Vol. 1

The Cook’s Library, Vol. 1

These are the books I consider essential in the kitchen and reference often. They provide a solid platform for my cooking style and attitudes toward food. I have yet to find a recipe that has not worked, always a good sign! Reviews to follow…

• The Virginia Housewife by Mary Randolph

• The Art of Eating Well by Pellegrino Artusi

• Essentials of Classic Italian Cooking by Marcella Hazan

• Mastering the Art of French Cooking, Vol. 1 & 2 by Julia Child and Simone Beck

• The Joy of Cooking, 1943 edition by Irma Rombauer

• The Greens Cookbook by Deborah Madison and Edward Epse Brown

• The Time Life Good Cook Series edited by Richard Olney (especially Preserving, Candy, and Cakes)

• The Book of Jewish Food by Claudia Roden

• The Cooking of Southwest France by Claudia Roden

• The Magic of Fire by William Rubel

• Cooking by Hand by Paul Bertolli

• On Food and Cooking by Harold McGee