Since Christmas is breathing down our necks, and Hanukkah only half a day behind, I have compiled a little list of books I think every kitchen should have (even mine). Books listed with an asterisk are ones I own and can personally attest to, and the ones with no asterisk (ahem-hem) are still on my most-wanted list. I am hoping to post another list of kitchen and food-related gifts, but here's a start. All of the links go to Amazon.
First on Husband's list is Cheese by Max McCalman and David Gibbons. By Fromagier (think Sommelier, but for cheese instead of wine) extraordinaire Max McCalman, this is an intensive introduction to cheese from all over the world, complete with well educated wine selection. Max McCalman has previously written The Cheese Plate
, as well.
For the serious cook, I like the Professional Chef/Pastry Chef series. Perfect for teaching basic recipes and explaining how they build upon each other, these books are great for more advanced cooks. They include the Professional Chef*, the Professional Pastry Chef*, and the Advanced Professional Pastry Chef, which I don't have yet.
For reference books, Food Lover's Companion* is a nice introduction and quick-reference book, giving you the definition without a lot of history or science. It's a lightweight book and great for the car, backpack, or in the restaurant kitchen to settle arguments. I like the newly updated On Food and Cooking: the Science and Lore of the Kitchen* by Harold McGee; organized by food type, this is a great book for nerdy types who are interested in the chemistry behind food. For in-depth histories of food, the Oxford* and Cambridge* books are great; these are life works for their authors, and so much passion and thought has gone into them. I can't really recommend one over the other, except the Oxford edition comes in paperback form, which makes it (slightly) easier to handle. Of course, Larousse Gastronomique is a much-loved standby; my only complaint is that it is not updated enough (last version was 1988) to stay current.
For those interesting in intensive studies of particular parts of the world, the hard-to-find Culinaria series are the answer. These oversized and cumbersome tomes break countries down by region and agricultural strengths, among other things. Although some are a little outdated (published throughout the 90s), they are nonetheless appreciated for their vast breadth of information. There are Culinaria books about Spain, France, Italy, the United States, European Specialties*, Southeast Asia, Germany, Greece, and the Caribbean.
A few books I've been pining for lately are The Silver Spoon Cookbook and Japanese Cooking: A Simple Art. Another great new book out there is Hungry Planet: What the World Eats. This is a fascinating book - full of photographs - that takes you on a whirlwind tour of the world, settling on many cultures. Each section begins with a photo of a "typical" family in their kitchen, surrounded by a week's worth of food. There are descriptions, recipes, and an interesting look at how much the rest of the world spends on food as well. One of the most interesting coffee table books I've ever seen, this one is great for anyone even slightly interested in food along with other people and cultures from around the world:
For historical perspectives on food, one of my all-time favorites is In the Devil's Garden.* This is an interesting look at foods that have been taboo at some point in history. Salt* is another good one - it is truly amazing the impact this edible mineral has had on our world.
As far as cookbooks from the chefs that are influencing our culinary world today, The French Laundry* is of course a nice offering, as is the Bouchon cookbook - probably a little more practical to have around, as rabbit stock isn't readily available in most homes. I particularly like Patrick O'Connell's Refined American Cuisine*. The Lutece cookbook is also good and very educational. Although I don't have them, the Charlie Trotter books - Charlie Trotter's and Charlie Trotter's Desserts, among others- are beautiful to peruse. And not necessarily written by chefs, Hot Sour Salty Sweet* is a must for anyone desiring more knowledge of Southeast Asian cooking. Culinary Artistry is also great for sparking creativity and learning flavor pairing and seasonality.
For everyday, at-home cooking, I have found all of the Donna Hay and Ina Garten (Barefoot Contessa) books valuable.
Well, there you go. I hope I've given you some ideas for those sometimes hard-to-shop-for gourmands around you. I know I've forgotten probably even a few of my own very favorite books. Please feel free to leave your own favorite books in the comment section.
*indicates books I own.
Since Christmas is breathing down our necks, and Hanukkah only half a day behind, I have compiled a little list of books I think every kitchen should have (even mine). Books listed with an asterisk are ones I own and can personally attest to, and the ones with no asterisk (ahem-hem) are still on my most-wanted list. I am hoping to post another list of kitchen and food-related gifts, but here's a start. All of the links go to Amazon.