A while back I culled all the miscellaneous cookbooks I'd accrued and have been curating just the ones that I get a lot of value from. This is those!
Food Books Worth Owning (For Me) Public
Created by mouse
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The Vegetarian Flavor Bible by Karen Page
Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to …
mouse says: I would be lost at sea without this book, I use it all the time
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The Art of Fermentation by Sandor Ellix Katz
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The …
mouse says: The ethos of this book is "dumpster dive some produce, throw it in a bucket, and see what happens" and I love that immensely, especially as a balance to the Noma book.
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The Noma Guide to Fermentation by René Redzepi
At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of …
mouse says: Noma and exploitative fine dining in general can suck an egg but unfortunately I cannot deny that this book is really cool. The pictures and technical details are excellent, and the suggestions on how to use ferments are helpful.
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The Oldest Cuisine in the World by Jean Bottéro
In this intriguing blend of the commonplace and the ancient, Jean Bottero presents the first extensive look at the delectable …
mouse says: Did you know there were professional pastry chefs in ancient Sumer? Do you want me to tell you facts about Sumerian food for hours?
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On Food and Cooking by Harold McGee
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner …
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mouse says: This really is the book about cake
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The ultimate guide to the smells of the universe – the ambrosial to the malodorous, and everything in between – …
