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
CAFO
Bottomfeeder: How to Eat Ethically in a World of VAnishing Seafood, Taras Grescoe
Pattons One Minute Messages
Periodicals
Art Culinaire
So Good Magazine
Food Arts
Food and Wine
Saveur
Donna Hay
Flavor and the Menu
Hotel FnB
Restaurant Hospitality
Cooks Illustrated
New York Times Wednesday
Chef John Brand 