| Writing about food involves a lot of research. Here are some of the books I consult. | ||
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| The Oxford Companion to Food 2nd Ed
by Alan Davidson $43.87 A well-constructed and easy-to-read guide to all things food - herbs, spices, fruits, vegetables, ethnic dishes, fish, fowl, m... | Larousse Gastronomique
by Larousse Gastronomique $53.55 This was written a good deal earlier than the Penguin Companion but they are nonetheless complementary. I have a version of th... | The Curious Cook: More Kitchen Science and ...
by Harold McGee Another riveting text from McGee that debunks many myths including the one that mushrooms should never be washed - merely wipe... |
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| Cookwise: The Secrets of Cooking Revealed
by Shirley O. Corriher $23.74 A recent addition to my library. Biochemist turned cook, Corriher knows what role each ingredient has in a recipe - what makes... | Antioxidants: A Health Revolution: All You ...
by Carolyn Lister A clear concise book with a good deal of information about antioxidants. Includes an excellent A-Z section. Easy to follow. | What Einstein Told His Cook: Kitchen Scienc...
by Robert L. Wolke $17.13 More food mumbo jumb demystified. |
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| The Chef's Companion, Third Edition
by Elizabeth Riely $16.47 A guide to more than 5000 culinary terms. | Jacques Pépin's Complete Techniques
by Jacques Pépin $16.47 A massive bible of cooking techniques | The Spice and Herb Bible: A Cook's Guide
by Ian Hemphill A comprehensive guide to herbs and spices by Australian spice man ian "Herbie" Hemphill. Truly a bible. Called <i>Spice Notes<... |
Culinary reference books
