I’m going to update this each week… so come back and visit!
* not vegetarian
Cafe Paradiso Cookbook by Denis Cotter. Denis Cotter is my hero. This book is perfect.
For the Love of Food by Denis Cotter. See Above. Also, he is a vegetarian genius.
I am Almost Always Hungry* by Zarubin and Traeger. Alice Waters is written all over this book. Its seasonality, menus, and photos are all symbols of east bay organic treasures. Her sense of humor and writing is superb, as are the recipes. There’s a cute drawing of a turkey that always makes me smile.
Sunday Suppers at Lucques* by Suzanne Goin. Suzanne is another Alice Water cook who also writes in tantalizing, seasonal menus.
Plenty: Vibrant Recipes from London’s Ottolenghi by Yotam Ottolenghi. The salads.
Fresh Food Fast by Peter Berley. This is for the hurried/lazy cook. Recipes are arranged by seasons and the meals comes with pre-made shopping lists that I never use. Simple.
The Vegetable Book by Colin Spencer. A culinary historian’s wet dream. Also, superb for those with a scientific mind because the chapters/vegetables are arranged in accordance with their scientific families… God I’m in love with this book. There’s a few recipes, but I haven’t tried a single one. This book feeds the mind.
Tender* by Nigel Slater. Nigel tells us it’s ok to eat our vegetables, because we can also have bacon. Nearly every vegetable, in fact, can be cooked with or served on bacon. So get to it. This book boasts beautiful photos, btw.
Tartine by Elisabeth Prueitt. If I was stuck on a desert island and need to bake I’ll have this book please.
The Splendid Grain* by Rebecca Wood. This book needs to be locked up because all of my friends are constantly trying to steal it. Get your own!
Ancient Grains for Modern Meals*… by Maria Speck
Good to the Grain: Baking with Whole-Grain Flours* by Kim Boyce
Super Natural Cooking by Heidi Swanson. I don’t typically cook from this book because I think her blog is better. I like 101. It’s where I’ve been all these years on the internet.
Rustic Fruit Desserts by Cory Schreiber and Julie Richardson.
Sauces by James Peterson
Larousee Gastronomique* by Prosper Montagne. Amazing but I’ll never be able to finish reading this monster.
The Professional Chef* by The Culinary Institute. A great book for beginners.
Culinary Artistry* by Dornenburg & Page
The Flavor Bible* by Dornenburg & Page. Ideas Ideas Ideas!!!
Ideas in Food: Great Recipes and Why They Work* by Kamozawa & Talbot. They also have an amazing blog with experiments that they share. Very inspiring.
Japanese Vegetarian Cooking by Patricia Richfield. I use this book all the time. We eat Japanese food at least 2 or 3 times each week. The pages are stained and crumbly – I bet it tastes like Japanese.
Kansha by Elizabeth Andoh (Japanese Vegan). Weird ingredients, great recipes.
Japanese Farm Food by Nancy Singleton Hachisu. Great for omnivores with plenty of recipes for vegetarians as well…
A Cook’s Guide to Asian Vegetables* by Hutton, Choi, and Kawana. Good reference if you don’t know anything about Asian vegetables.
The Invention of the Restaurant by Rebecca L. Spang
Sexual Politics of Meat by Carol J Adams
In The Devil’s Garden: A Sinful History of Forbidden Food by Stewart Lee Allen
Six Thousand Years of Bread by H.E. Jacobs
Fresh: A Perishable History by Susanne Freidberg
Like Water for Chocolate by Laura Esquivel
The Fruit Hunters by Adam Gollner
Meals to Come: A History of the Future of Food by Warren Belasco
Eating Architecture by Jamie Horwitz
The Architect, The Cook, and Good Taste by Petra Hagen Hodgson