A while back I culled all the miscellaneous cookbooks I'd accrued and have been curating just the ones that I get a lot of value from. This is those!
Food Books Worth Owning (For Me) Public
Created and curated by mouse
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The Vegetarian Flavor Bible by Karen Page
5 stars
Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to …
mouse says: I would be lost at sea without this book, I use it all the time
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The Art of Fermentation by Sandor Ellix Katz
No rating
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The …
mouse says: The ethos of this book is "dumpster dive some produce, throw it in a bucket, and see what happens" and I love that immensely, especially as a balance to the Noma book.
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The Noma Guide to Fermentation by René Redzepi
No rating
At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of …
mouse says: Noma and exploitative fine dining in general can suck an egg but unfortunately I cannot deny that this book is really cool. The pictures and technical details are excellent, and the suggestions on how to use ferments are helpful.
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The Oldest Cuisine in the World by Jean Bottéro
No rating
In this intriguing blend of the commonplace and the ancient, Jean Bottero presents the first extensive look at the delectable …
mouse says: Did you know there were professional pastry chefs in ancient Sumer? Do you want me to tell you facts about Sumerian food for hours?
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On Food and Cooking by Harold J. McGee
No rating
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner …
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mouse says: This really is the book about cake
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No rating
The ultimate guide to the smells of the universe – the ambrosial to the malodorous, and everything in between – …
