Books to Read

The list below is reccommended to be read, some for humor, candor and wit but more important, wisdom.  A comprehensive set of these writings will give balanced insight on how to think like a chef.  Some are just the forwards in the cookbooks that will yeild more knowledge about the book or author than say, a recipe.

In Defense of Food, Michael Pollan

Burgundy Stars, William Echikson

The Omnivore’s Dilemma, Michael Pollan

Food Rules, Michael Pollan

Devil in the Kitchen, Marco Pierre White

White Heat, Marco Pierre White

La Repertoire de la Cuisine, Louis Saulnier

Heat, Bill Buford

Lessons in Excellence, Paul Clarke/Charlie Trotter

Setting the Table, Danny Meyer

Schott’s Food and Drink Miscellany, Ben Schott

The Flavor Bible/ Culinary Artistry

Four Fish, Paul Greenberg

Tomatoland, Barry Estabrook

Holy Cows and Hog Heaven, Joel Salatin

Ideas in Food

Noma, Rene Redzepi

French Laundry, Thomas Keller

Bouchon, Thomas Keller

Return to Cooking, Eric Ripert

Eleven Madison Park, Daniel Humm

Escoffier, George Auguste


Bottomfeeder: How to Eat Ethically in a World of VAnishing Seafood, Taras Grescoe

Pattons One Minute Messages


Art Culinaire

So Good Magazine

Food Arts

Food and Wine


Donna Hay

Flavor and the Menu

Hotel FnB

Restaurant Hospitality

Cooks Illustrated

New York Times Wednesday

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