By D. G.

joy of cookingJoy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

  This tome should be a part of any serious cook’s kitchen.  In an age when you can find anything on the internet, I still find myself going back to this classic book time and time again.  (Order Here)

 

 

bartenders bibleThe Bartender’s Bible: 1001 Mixed Drinks and Everything You Need to Know to Set Up Your Bar by Gary Regan

  An excellent collection of drink recipes both alcoholic and non.  Also gives the origins of the cocktails that have become the mainstays of today’s bar scene.  (Order Here)

 

 

on food and cookingOn Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

  A book that not only explains the science and history of foods, but also their interactions with our bodies.  Covers common cooking methods and tools as well.  (Order Here)

 

 

essentials of classic italian cookingEssentials of Classic Italian Cooking by Marcella Hazan

  A combination of two earlier works into one comprehensive volume, authored by the woman most responsible for bringing Italian cuisine into the homes of American cooks.  (Order Here)

 

 

 

I'm Just Here For the FoodI’m Just Here for the Food: Version 2.0 by Alton Brown

  Authored by one of my biggest culinary influences and winner of the James Beard Foundation Book Award, this book is the instruction manual for the kitchen.  Methods are explained and then you are given recipes that utilize those methods.  (Order Here)



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