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Archives
Cook’s Illustrated
The authors have grown from a really good magazine, to a great website, to a TV show, and have recently added another magazine.
DIY Cocktails: A Simple Guide To Creating Your Own Signature Drinks By Marcia Simmons & Jonas Halpren
I own several bartending guides and I've seen many others, but I have never seen anything like DIY Cocktails.
The Foie Gras Wars: A Story Of The World’s Fiercest Food Battle By Mark Caro
In this book, author Mark Caro outlines how a 5,000-year-old delicacy inspired the world's fiercest food fight.
The Tummy Trilogy By Calvin Trillin
The Tummy Trilogy is actually three books in one, all long out of print, but occasionally available to purchase used.
The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising By Kari Underly
The best teachers can address the novice and still educate the expert, and that is exactly what Kari Underly does in this fine guide.
The New Wine Country Cookbook: Recipes from California’s Central Coast By Brigit Binns
This book whisks readers back to a time when California was a simpler place. Before it overflowed with too many people seeking Paradise
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork By Ryan Farr With Brigit Binns
Farr is a classically trained chef, butcher, and butchery instructor. In three chapters he demonstrates his craft in hundreds of photographs.
The Cook and the Butcher: Juicy Recipes, Butcher’s Wisdom, and Expert Tips by Brigit Binns
Four chapters: Beef, Pork, Lamb, Veal. A lifetime of incredible recipes for cooks who are bored with the same old same old.
The Great Meat Cookbook by Bruce Aidells Review
Bruce Aidells has been a working butcher. He founded a sausage company and I'll bet you've seen Aidells Sausages on your grocery shelves.
The Meat Buyers Guide: Meat, Lamb, Veal, Pork and Poultry by NAMI (North American Meat Institute) 8th Edition
Edited by NAMI, this is the definitive reference on all the cuts of meat, with charts, excellent photos, a glossary, and nutritional info.
Catching Fire, How Cooking Made Us Human by Richard Wrangham
In the book "Catching Fire, How Cooking Made Us Human", Richard Wrangham describes how cooking changes the chemistry of food.
Food Rules: An Eater’s Manual by Michael Pollan
A short paperback that you can easily swallow on a short airplane trip, Pollan summarizes what he has learned about good eating habits.
The Omnivore’s Dilemma by Michael Pollan
This may be the most important book about food since Upton Sinclair's The Jungle drew back the curtain on the Chicago stockyards in 1906.
The Science of Good Food by David Joachim and Andrew Schloss
The authors explain what ingredients are made of, how they behave, and how methods work. A thorough A to Z encyclopedia of food science.Up Your BBQ IQ By Joining The Pitmaster Club
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