Julia Child: The Way to Cook
A little dowdy, but it's a great teaching book.
Lynne Rossetto Kasper: The Splendid Table
For real Italian cooking.
Tish Boyle: The Good Cookie
You can never have too many cookie recipes.
Francois Payard: Simply Sensational Desserts
One of my go-to books for special occasion desserts. Also has the very best recipe for tarte au citron (and I've tried a lot of them).
Hilaire Walden: Sensational Preserves
Whenever I need inspiration for something new to seal in jars, I turn to Hilaire.
Edon Waycott: Preserving the Taste
Wonderful recipes for my canning habit.
Rick Bayless: Mexico One Plate At A Time
I'd like to thank this book for helping me to win my husband's heart. (Tamales made easy.)
Anne Willan: La Varenne Pratique
This book is my culinary school.
Irma S. Rombauer: Joy of Cooking
I use an older version, before it was stupidly 'modernized'. It's a fine reference for American basics, and the book I always reach for when making biscuits or pancakes.
Alice Medrich: Cocolat
I've made a lot of the gorgeous desserts from this book, but I also turn to the section on component recipes for when I'm inventing.
Michael Ruhlman: Charcuterie
Fun with pork.
Patricia Wells: Bistro Cooking
If I could only have one cookbook, this would be it.
Terrance Brennan: Artisanal Cooking
I love Brennan's straightforward approach to fine cooking.
I've decided to start blogging again, with a new focus. I'm keeping A Cooking Life online to preserve all the links and references to it, but from here on you can follow me at Quieting Life. Thank you to everyone for your continued support and interest during my prolonged silence.
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