Originally Posted by Vicious Vaness
I have a ton of cookbooks. But, now I'm looking for reference books. For example, a book on herbs, or cheeses, or wines, etc. Does anyone have any favorites they can recommend?
For references leaning more toward the science side:
On Food and Cooking: The Science and Lore of the Kitchen
- Harold McGee
The Curious Cook
- Harold McGee (if you can find a copy for under $25)
- Shirley O. Corriher
More general references:
Joy of Cooking
- 1995 Scribner Edition (NOT
the later New Joy of Cooking
is also an excellent general reference work.
Sorry - can't help offer help on books on specific topics like herbs, cheeses, or wines.