Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
From the country’s foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish.
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
If you want to know why we do what we do in the kitchen, not just what to do or how to do it, this fat tome is a must have.
The Food Lab, Better Home Cooking Through Science by J. Kenji Lopez-Alt
This is the best cookbook I own. It has also won the Cookbook of the Year from the International Association of Culinary Professionals, and a James Beard Award.
The Bacon Cookbook by James Villas
The standards such as quiche, carbonarra, BLT, are there among 168 intriguing recipes by an experienced cookbook author.
The Chili Cookbook by Robb Walsh
If you’re a fan of chili in its various forms then this is the book for you! Discover recipes for such dishes as classic Texas chili, Cincinnati chili, four alarm chili, and so much more.
The Hamburger: A History by Josh Ozersky
A cleverly written, well researched, fun tale of the history of the hamburger and how it has evolved in step with American culture.
Hamburger: A Global History
This definitive little book unwraps the mystery of the origin of the hamburger and its name, and traces its spread across the globe.
Hamburger America, A Tour Of The Nation’s Top Burger Stops
George Motz has traveled the four corners of the nation to find the best and most interesting burger joints.
Hamburgers & Fries: An American Story
This book follows him cross country as he seeks regional styles and historical techniques that will help him unravel the story of the All-American hamburger.
Hot Dog: A Global History
A well regarded culinary historian and Professor Emeritus of History and Humanities at Roosevelt University in Chicago.
300 Big and Bold Barbecue and Grilling Recipes by Karen Adler & Judith Fertig
As the title says, this book is all about the recipes, and they look wonderful.
25 Essentials: Techniques for Grilling Fish by Karen Adler & Judith Fertig
This pretty, little, inexpensive, spiral bound cookbook explains the simple guidelines for grilling seafood beautifully.
Startin’ the Fire by George Hensler
George Hensler is the captain of a barbecue team, and he has written a very helpful short book on what you need to know before entering your first Kansas City Barbecue Society (KCBS) contest.
BBQ Secrets by Rockin Ronnie Shewchuk Review
Shewchuk is a Vancouver based competitor who really knows his stuff. This is a good beginner’s guide to serious barbecue with many of his competition recipes.
Barbecue: A Texas Love Story Review And Rating
A 46 minute DVD narrated by the late Governor Ann Richards and directed by Chris Elley.