Gathered here are books and magazines read, consulted and referred to by the GeezerGourmet. It is updated from time to time.
Aftel, Mandy and Patterson, Daniel. Aroma. Artisan, 2004 (See profile)
Applied Food Service Sanitation. The Educational Foundation of the National
Restaurant Association. 4th Edition, 1995 (The Food Service Manager
Coursebook)
Bayless, Rick. Mexico One Plate at a Time. Scribner, 2000
Beard, James. Theory & Practice of Good Cooking. Alfred Knopf, 1977 (Still in print
and still the best first cookbook.)
_____. Treasury of Outdoor Cooking. Ridge Pess/Golden Press, 1960 (Beautiful
artwork. Now a collectable.)
Bourdain, Anthony. Kitchen Confidential. Bloomsberry, 2000
Brenner, Leslie. The Fourth Star. Clarkson Potter, 2002 (See profile)
Chang, David and Peter Meehan. Momofuku. Clarkson Potter, 2009 (See profile)
Child, Julia. The Way to Cook. Alfred A. Knopf, 1989 (More user friendly than her
older books.)
Corriher, Shirley. Cookwise, The Hows & Whys of Successful Cooking. William
Morrow, 1997 (See profile. This book is worth buying.)
Dalquist, Dorothy. Bundt Classics. Nordic Ware, 2003 (See profile)
Davidson, Alan. The Oxford Companion to Food. 1999 (An eccentric’s tour de force,
erudite but eclectic. Glad I have it, but . . .)
Dornenburg, Andrew & Page, Karen. Culinary Artistry. Van Norstrand Reinhold, 1996
(Useful tables for the professional.)
Douglas, Tom. I Love Crab Cakes. William Morrow/Harper Collins, 2006 (See profile)
Fearney-Whitingstall, Hugh. The River Cottage Meat Book. Ten Speed Press, 2004, 2007 (See profile)
Fisher. M.F.K. The Art of Eating. Macmillan, 1954 (Update May 2004: A new paperback is out to
mark its 50th anniversary)
Helou, Anissa. Mediterranean Street Food. Harper Collins, 2002 (See profile)
Hemphill, Ian. The Spice and Herb Bible. 2nd Edition. Robert Rose, 2006 (See profile)
Herbst, Sharon Tyler. Food Lover’s Companion. 4th edition. Barron’s Educational
Series, 2007 (Very useful and comprehensive. It has become the standard
spelling reference of culinary terms.)
Hibler, Janie. Wild About Game. Broadway/Bantam Doubleday Dell, 1998
Jaffrey, Madhur. An Invitation to Indian Cooking. Vintage Books, 1973
_____. From Curries to Kebabs, Recipes from the Indian Spice Trail. Clarkson Potter, 2003
(See profile)
Joachim, David and Schloss, Andrew. The Science of Good Food. Robert Rose, 2008 (See profile)
Kamman, Madeleine. The New Making of a Cook. William Morrow, 1997. (A very
good textbook.)
Kapoor, Sybil. Taste, a New Way to Cook. Whitecap Books, 2003 (See profile)
Keller, Thomas. The French Laundry Cookbook. Artison/Workman Publishing, 1999
(A beautiful coffee table book with good commentary on precedures, but with
difficult recipes. IACP’s Cookbook of the Year for 2000.)
Killeen, Johanne and Germon, George. On Top of Spaghetti. William Morrow, 2006
Kimball, Christopher, Editor. Cook’s Illustrated. (a magazine and Web site–have to
pay for each– with high credibility in that they test throughly and don’t take ads,
though they have more than enough of their own.)
Krasner, Deborah. The Flavors of Olive Oil, A Tasting Guide and Cookbook.
Simon & Shuster, 2002 (See profile)
Kohn, Phyllis. The Best Fryer Cookbook Ever. Harper Collins, 1998
Kuh, Patric. The Last Days of Haute Cuisine. Viking Press, 2001 (See profile)
Kurlansky, Mark. Salt, A World History. Walker Publishing, 2002, Penguin Books,
2003 (See profile)
Labensky and Hause. On Cooking. 2nd Edition. Prentice Hall, 1999. (The textbook at
L’ Academie de Cuisine.)
Mallman, Francis. Seven Fires, Grilling the Argentine Way. Artisan, 2009 (See profile)
McClane, A.J. The Encyclopedia of Fish and Cookery. Holt, Rinehart & Winston,
1977 (A classic. Still in print, I believe.)
McGee, Harold. On Food and Cooking, The Science and Lore of the Kitchen,
Completely Revised and Updated. Scribners, 1984, 2004 (See profile)
_____. The Curious Cook, More Kitchen Science and Lore. Macmillan, 1990
Meat Buyers Guide, The. North American Meat Processors Association, 1997
Montagné, Prosper. Larousse Gastronomique. Crown, 1961 (I like my old edition
better.)
M’Souli, Hassan. Moroccan Modern. Interlink Books, 2006 (See Profile)
O’Connell, Patrick. Refined American Cuisine. Bulfinch Press, 2004 (See profile)
O’Neil, Molly (ed.). American Food Writing. Literary Classics of the United States,
2007 (See profile)
Parsons, Russ. How to Read a French Fry, and Other Stories of Intriguing Kitchen
Science. Houghton Mifflin, 2001
Pepin, Jacques. La Technique. Quadrangle NYT Book Co, 1976. Wallaby Pocket Books, 1978
Pellaprat, Henri-Paul. Modern French Culinary Art. World Publishing, 1966 (A classic
with great photographs.)
Pernot, Guillermo and Aliza Green, ¡Ceviche!. Running Press, 2001 (See profile.)
Peterson, James. Fish & Shellfish. William Morrow, 1996 (His books are very good.)
_______. Sauces. 2nd edition. John Wiley & Sons, 1998
Pollan, Michael. Omnivore’s Dilemma. Penguin Press, 2006 (See profile)
____ . In Defense of Food. Penguin Press, 2008 (See profile)
Reichl, Ruth (ed.). The Gourmet Cookbook. Conde Nast Publications, 2004 (See profile)
Saulnier, Louis. Le Répertoire de La Cuisine. Barron’s Educational Series, 1976
(The original “cheat sheet.” Every chef has a copy.)
Schlosser, Eric. Fast Food Nation. Houghton Mifflin, 2001
Schneider, Elizabeth. Uncommon Fruits & Vegetables. William Morrow, 1986
(Useful reference)
_______. Vegetables from Amaranth to Zucchini. William Morrow, 2001
(See profile)
Smith, Andrew F. (ed). The Oxford Encyclopedia of Food and Drink in America. Volumes 1 and 2.
Oxford University Press, 2004 (Christmas present 2004, probably for pro’s only.)
Stevens, Molly. All About Braising: The Art of Uncomplicated Cooking. Norton & Co, 2004 (See profile)
Thorne, John and Matt Lewis. Pot on the Fire. North Point Press, 2000
Tramonto, Rick. amuse-bouche. Random House, 2002 (See profile)
Weinzweig, Ari. Zingerman’s Guide to Good Eating. Houghton Mifflin, 2003 (See profile)
Willan, Anne. LaVarenne Pratique. Crown, 1989 (Good reference and photos.)
Williams-Sonoma Ice Cream. Simon and Schuster Source, 2003
Wolfert, Paula. Couscous and Other Good Food From Morocco. Harper & Row,
1973, Perennial Library, 1987 (A classic. Now in paperback.)
________. The Slow Mediterranean Kitchen. John Wiley & Sons, 2003 (See profile)
Wolke, Robert. What Einstein Told His Cook. W. W. Norton, 2002 (See profile)
____________. What Einstein Told His Cook 2. W. W. Norton, 2005 (See profile)
Wright, Clifford. A Mediterranean Feast. William Morrow, 1999 (See profile)
Yokelson, Lisa. Baking by Flavor. John Wiley & Sons, 2002 (See profile)