Reference books

[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?

 

[Robo410]

Larousse Gastronomique the encyclopedia of cooking ... American Edition (unless you want to read a French text)

The Professional Chef, 7th edition, Culinary Institute of America

The Essentials of Cooking, Petersen

The New All Purpose Joy of Cooking, a great reference as well as a cook book with chapters on all kinds of topics.

 

[Michael in FtW]

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)

CookWise - Shirley O. Corriher

More general references:

Joy of Cooking - 1995 Scribner Edition (NOT the later New Joy of Cooking)

Gastronomique is also an excellent general reference work.

Sorry - can't help offer help on books on specific topics like herbs, cheeses, or wines.

 

[jennyema]

All those books

Cheese. "Cheese Primer" by Steven Jenkins
Sauces. "Sauces" by James Peterson
Seafood. "Fish and Seafood" by James Peterson
Meat. "How to Cook Meat" by Chris Schlesinger

 

[Vicious Vaness]

thanks for the recommendations everyone.

 

[Claire]

If you're interested in food history, there's a book called The Food Chronology by James Trager. I bought it for my husband at the CIA-west. He read it like a novel. Other than that, I agree with many that you cannot go wrong with anything Peterson, a Larousse and a Joy of Cooking.