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There are many great cookbooks that have been written over the years. Some of them are considered classics that should be in anyones collection. Our list of cookbooks includes many classics as well as some of our less famous favorites.

I find myself buying fewer cookbooks now than in the past because of all of the readily available recipes on line. I love to decide that I want to make a certain thing and then go online to find as many versions of that dish as I can. I pick and choose techniques and ingredients and come up with my own versions.

But every cookbook collection needs books by such greats as James Beard, Julia Child, Marcella Hazan, Maida Heatter, Madhur Jaffrey, Diane Kennedy, Elizabeth Ortiz, Patricia Wells and Paula Wolfert - just to name a few of my personal favorites. I find myself referring to these classics over and over.

Although it's not a cookbook per se, Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen will answer any and all questions you may have about the science of food.

Cookbooks

Cookbooks

The literature of cooking is so vast and there are so many recipes on the internet and recipes are passed back and forth between friends that these days that it’s hard sometimes to give credit where credit is due. The following list is a selection of sources that I’ve referred to in my cooking over the years and that have provided me with much knowledge and inspiration. This bibliography provides documentation for the more important cookbooks and articles that I rely on.

I’ve tried to list where I’ve found my recipes but some are so old and handed down through the years that I’m sure I’ve forgotten some people. Some recipes are compilations of several recipes kluged together to make it my own. Nevertheless, I thank all the cooks past, present, and future who have contributed to my collection of favorite recipes and knowledge of food.

If you like a recipe that I’ve posted and it lists a source, please check out the books that they came from and buy them for your collection.

Aaron, Jan, and Georgine Salom. The Art of Mexican Cooking. New York: Galahad Books, 1965. Print.

Albuquerque Tribune, First. Great South West Cooking Classic. New Mexico: Albuquerque Tribune, 1977. Print.

Bailey’s, Lee. Country Weekends. New York: Clarkson Potter Publishers, 1983. Print.

Baljekar, Mridula. Real Fast Indian Food. London: Metro Publishing Ltd., 2002. Print.

Batali, Mario. Simple Italian Food. New York: Clarkson Potter Publishers, 1998. Print.

Bauer, Michael, and Fran Irwin. The San Francisco Chronicle Cookbook. San Francisco: Chronicle Books, 1997. Print.

Bauer, Michael, and Fran Irwin. The San Francisco Chronicle Cookbook. II. San Francisco: Chronicle Books, 2001. Print.

Beard, James. Beard on Bread. New York: Alfred A. Knopf, 1980. Print.

Beard, James. Beard on Pasta. New York: Alfred A. Knopf, 1983. Print.

Beard, James. Hors D'oeuvre and Canapés. New York: Quill, 1985. Print.

Butel, Jane. Chili Madness. New York: Workman Publishing, 1980. Print.

Carpenter, Hugh. Pacific Flavors. New York: Stewart, Tabori & Chang, 1988. Print.

Chiarello, Michael. The TraVigne Cookbook Seasons in the California Wine Country. San Francisco: Chronicle Books, 1999. Print

Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking. Volume I. One. New York: Alfred A. Knopf, 1981. Print.

Child, Julie, and Simone Beck. Mastering the Art of French Cooking. Volume 2. New York: Alfred A. Knopf, 1983. Print.

Child, Julia. The French Chef Cookbook. New York: Alfred A. Knopf, 1963. Print.

Claiborne, Craig, and Virginia Lee. The Chinese Cookbook. Philadelphia: J.B. Lippincott Company, 1972. Print.

Conway, Linda. Cafe Cuisine. Boston: Houghton Mifflin Company, 1988. Print.

Cost, Bruce. Ginger East To West. Berkeley: Aris Books, 1984. Print.

Cronin, Isaac, Jay Harlow, and Paul Johnson. The California Seafood Cookbook. Berkeley: Aris Books, 1983. Print.

Cunningham, Marion. The Breakfast Book. New York: Alfred A. Knopf, 1987. Print.

DeWitt, Dave. Hot Spots. California: Prima Publishing, 1992. Print.

Fairchild, Barbara. The Bon Appétit Cookbook. New Jersey: Conde Nast Publications, 2006. Print.

Ferguson, Clare. Street Food. Virginia: Time Life Books, 1999. Print.

Franey, Pierre. 60-Minute Gourmet. New York: Fawcett Columbine, 1979. Print.

Goldstein, Joyce. The Mediterranean Kitchen. New York: William Morrow and Company, Inc., 1989. Print.

Grant, Rose. Street Food. Freedp: The Crossing Press, 1988. Print.

Graves, Eleanor. Great Dinners from Life. New York: Time Life Books, 1969. Print.

Habeeb, Virginia. Pita The Great. New York: Workman Publishing, 1986. Print.

Hamelman, Jeffrey. Bread A Baker's Book of Techniques and Recipes. New Jersey: John Wiley & Sons, 2004. Print.

Hazan, Marcella. Marcellla's Italian Kitchen. New York: Alfred A. Knopf, 1986. Print.

Hazan, Marcella. More Classic Italian Cooking. New York: Alfred A. Knopf, 1978. Print.

Hazan, Marcella. The Classic Italian Cookbook. New York: Harpers & Row, Publishers, 1973. Print.

Heatter, Maida. Book of Great Desserts. New York: Alfred A. Knopf, 1982. Print.

Heatter, Maida. New Book of Great Desserts. New York: Alfred A. Knopf, 1982. Print.

Hodgson, Moira. The Hot & Spicy Cookbook. New York: Grosset & Dunlap, 1977. Print.

Hemingway, Joan, and Connie Maricich. The Picnic Gourmet. New York: Random House, 1975. Print.

Jaffrey, Madhur. An Invitation to Indian Cooking. New York: Vintage Books, 1973. Print.

Jaffrey, Madhur. Indian Cooking. New York: Barron's, 1983. Print.

Junior League of Denver, First. Colorado Collage. Denver: C&C Publications, 1995. Print.

Junior League of Oakland, First. California Fresh. Oakland: Junior League of Oakland-EastBay, Inc., 1985. Print.

Junior League of Pasadena, First. The California Heritage Cookbook. New York: Doubleday & Company, Inc., 1976. Print.

Junior League of San Francisco. San Francisco Flavors. San Francisco: Chronicle Books, 1999. Print.

Kaufman, William, and Sister Mary Ursula Cooper. The Art of Creole Cookery. New York: Doubleday & Company, Inc., 1962. Print.

Kennedy, Diane. The Cuisines of Mexico. New York: Harpers & Row, Publishers, 1972. Print.

Kennedy, Diane. Recipes from the Regional Cooks of Mexico. New York: Harpers & Row, Publishers, 1978. Print.

Knickerbocker, Peggy. Simple Soirees. II. New York: Stewart, Tabori & Chang, 2005. Print.

La Place, Viana, and Evan Kleimman. Cucina Fresca. New York: Harpers & Row, Publishers, 1985. Print.

Lewis, Sara. Crème Brûlée. Great Britain: Octopus Publishing Group, 2003. Print.

Los Angeles Times, First. California Cookbook. New York: Harry N. Abrams, Inc.,, 1981. Print.

Lo San Ross, Rosa. 365 Ways to Cook Chinese. New York: HarperCollins Publishers, 1994. Print.

McGee, Harold. On Food and Cooking The Science and Lore of the Kitchen. New York: Scribner, 1984. Print.

Matteson, Marilee. Small Feasts. New York: Clarkson Potter Publishers, 1980. Print.

Meras, Phyllis. Carry-Out Cuisine. Boston: Houghton Mifflin Company, 1982. Print.

Meras, Phyllis, and Linda Conway. Carry-Out Cuisine. Boston: Houghton Mifflin Company, 1986. Print.

Middione, Carlo. The Food of Southern Italy. New York: William Morrow and Company, Inc., 1987. Print.

Ortiz, Elisabeth Lambert. The Complete Book of Mexican Cooking. New York: Bantam Books, 1968. Print.

Passmore, Jacki. Savoring China. Menlo Park: Oxmoor House, 2003. Print.

Prudhome, Paul. Chef Paul Prudhomme's Louisiana Kitchen. New York: William Morrow and Company, Inc., 1984. Print.

Reichl, Ruth. Gourmet Today. Boston and New York: Houghton Mifflin Harcourt, 2009. Print.

Roden, Claudia. A Book of Middle Eastern Food. New York: Alfred A. Knopf, 1968. Print.

Rosso, Julee, and Sheila Lukins. The New Basics Cookbook. New York: Workman Publishing, 1989. Print.

Rosso, Julee, and Sheila Lukins. The Silver Palate Cookbook. New York: Workman Publishing, 1979. Print.

Rosso, Julee, and Sheila Lukins. The Silver Palate Good Times Cookbook. New York: Workman Publishing, 1984. Print.

Sakamoto, Nobuko. The People's Republic of China Cookbook. New York: Random House, 1977. Print.

Scherer, Francine. The Soho Charcuterie Cookbook. New York: William Morrow and Company, Inc., 1983. Print.

Schneider, Sally. The Improvisational Cook. New York: HarperCollins Publishers, 2006. Print.

Schwartz, Joan. Macaroni & Cheese. New York: Villard, 2001. Print.

Simonds, Nina. Classic Chinese Cuisine. Boston: Houghton Mifflin Company, 1982. Print.

Stewart, Martha. Entertaining. New York: Clarkson Potter Publishers, 1982. Print.

Stewart, Martha. Hors d'Oeuvres. New York: Clarkson Potter Publishers, 1984. Print.

Stewart, Martha. Pies and Tarts. New York: Clarkson Potter Publishers, 1985. Print.

Somerville, Annie. Everyday Greens. New York: Scribner, 2003. Print.

Tausend, Marilyn. Savoring Mexico. San Francisco: Weldon Owen Inc., 2001. Print

Tsuji, Shizuo. Japanese Cooking A Simple Art. Tokyo: Kodansha International, 1980. Print.

Uvezian, Sonia. The Complete International Sandwich Book. New York: Stein and Day, 1982. Print.

Villas, James. Crazy For Casseroles. Boston: Harvard Common Press, 2003. Print.

Vollstedt, Maryana. The Big Book Of Soups and Stews. San Francisco: Chronicle Books, 2001. Print.

Waters, Alice. Pasta Pizza and Calzone. New York: Random House, 1984. Print.

Wells, Patricia. At Home in Provence. New York: Simon & Schuster, 1996. Print.

Wells, Patricia. Bistro. New York: Workman Publishing, 1989. Print.

Wells, Patricia, and Joel Robuchon. Simply French. New York: William Morrow and Company, Inc., 1991. Print.

Wells, Patricia. The Paris Cookbook. New York: HarperCollins Publishers, 2001. Print.

Wells, Patricia. Trattoria. New York: Avon Books, 1993. Print.

Willan, Anne. French Regional Cooking. New York: William Morrow and Company, Inc., 1981. Print.

Wolfert, Paula. Couscous and Other Good Foods From Morocco. New York: Harpers & Row, Publishers, 1973. Print.

Wolfert, Paula. Mediterranean Cooking. New York: Quadrangle/The New York Times Book Co., 1976. Print.

Wolfert, Paula. World of Foods. New York: Harpers & Row, Publishers, 1988. Print.