Cooking

The Family Meal: Home Cooking with Ferran Adria

Author: 
Ferran Adrià
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Ferran Adrià is a chef known more for molecular gastronomy than home cooking, but these meals for the kitchen staff and simple and delicious, using very basic health ingredients. Rich series of photographs illustrate each step in the recipe.
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The Taste of Country Cooking

Author: 
Edna Lewis
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This cookbook is as fun to read as it is to cook from, Edna's writing takes you back to her family's farm life in Virginia before cooking locally and seasonally was cool.

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Duck, Duck, Goose

Author: 
Hank Shaw
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Pastured farmed and wild duck and goose is not like your average supermarket chicken. This book teaches you how to cook it deliciously.

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Why Some Like It Hot: Food, Genes, and Cultural Diversity

Author: 
Gary Nabhan
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A thought provoking book about the possibility that human cultures co-evolved with certain foods.
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The Whole Beast: Nose to Tail at Home

Author: 
Fergus Henderson
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The seminal cookbook on cooking offal. Many of the recipes are perfectly easy for the home cook- particular those for heart and bone marrow.
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Momofuku

Author: 
David Chang
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I've had this cookbook since 2009 and it's still one of my favorites. Bacon dashi anyone? Or delicious crispy pork belly?
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Wild Fermentation

Author: 
Sandor Ellix Katz
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Learn how to use fermentation to get the most out of your food. And Sandor ferments pretty much everything in this book. A huge variety of valuable information for anyone.
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Bones: Recipes, History, and Lore

Author: 
Jennifer McLagen
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This cookbook is great if you are interesting in cooking delicious nose to tail or just getting more nutrition from the meat you buy. Great foundations for making bone stock as well as mouth-watering bone-based recipes.
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Fat: An Appreciation of a Misunderstood Ingredient with Recipes

Author: 
Jennifer McLagen
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 A great book for those new to viewing fat as valuable for cooking and nutritious rather than unhealthy and greasy.

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