The one that change what being a cookbook was about for me was Bertolli's cooking by hand. I don't cook Italian food but the detail and care that he put into the book and expresses about his food is something else. Say what you want about about the French Laundry book Judy Dater's simple, beautifully composed photos could be hung with her fashion and fine art work.
I'm also a huge fan of the Time-Life foods of the world books, these guys are quality, and contain images of foodways and ways of life that have all but disappeared. One day I'll own them all...
And to the guy in the beginning of the thread who liked Real Cajun, I've been working for Donald Link for almost four years now, but had never looked through the book till this Christmas when I got one for my uncle. It was like looking at a high school yearbook, with the pictures of people who have gone on to other things and food that we made every day that isn't on the menu anymore. Aside from that I can say its a pretty quality book.
I got Modernist Cuisine at Home for my birthday and I'm really enjoying reading it. Looks like I will have one more thing to spend money on now that I want a sous vide setup!
Pressure cooker is essential for this book. I made the Neapolitan style pizza and it was great.
Ma Gastronomie
Under Pressure
On Food & Cooking
La Technique
White Heat
Definitely Ferdinand Point fits in here with the whole book but how does MPW? Not really anything super new flavour wise in the book...imho...
For Chinese food: The Modern Art of Chinese Cooking by Irene Kuo, oop but well worth looking for. Personally vetted by my very critical Chinese mother, herself an excellent cook
For me, I have a few books that I would browse through time to time to "refresh" myself and get ideas from:
Alinea by Grant Achatz
Under Pressure by Thomas Keller
Bentley by Brent Savage
Eleven Madison Park by Daniel Humm
Pier by Greg Doyle
On Food and Cooking by Harold McGee. I feel anyone who is interested in cooking, be it professional or home cooks should get this book. Tons of information provided, however, it is a really dry book.
The Flavor Bible
Am actually considering getting Modernist Cuisine set, pretty pricey but worth the money i guess.
For me, I have a few books that I would browse through time to time to "refresh" myself and get ideas from:
Alinea by Grant Achatz
Under Pressure by Thomas Keller
Bentley by Brent Savage
Eleven Madison Park by Daniel Humm
Pier by Greg Doyle
On Food and Cooking by Harold McGee. I feel anyone who is interested in cooking, be it professional or home cooks should get this book. Tons of information provided, however, it is a really dry book.
The Flavor Bible
Am actually considering getting Modernist Cuisine set, pretty pricey but worth the money i guess.
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