@potapotapotapotapotapota

1 year ago

My list: Le guide culinaire by auguste escoffier The physiology of taste by Brillat-Savarin mid 70s editions of Jacques pepin's book, la tecnique Repertoire de la Cuisine or Hering Ingredient: Unveiling the Essential Elements of Food (Ali Bouzari) Oxford An A-Z of Food and Drink (1 ed.) Edited by John Ayto The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People by Jacques L. Rolland, Carol Sherman Larousse Gastronomique (1938) French Cooking in Ten Minutes by Edouard de Pomiane (1939) The Complete Asian Cookbook by Charmaine Solomon (1976) Nose To Tail Eating by Fergus Henderson (1999) Grand Livre de Cuisine: Alain Ducasse’s Culinary Encyclopaedia by Alain Ducasse (2001) The Moro Cookbook by Sam and Sam Clark (2001) Quay: Food Inspired by Nature by Peter Gilmore (2010) French Country Cooking by Elizabeth David (1951) La Scienza in Cucina e l’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well) by Pellegrino Artusi (1891) Goose Fat & Garlic by Jeanne Strang (1991) English Seafood Cookery by Rick Stein (1988) Guide de l’Amateur de Pain by Lionel Poilâne (1981) Food in England by Dorothy Hartley (1954) Mastering the Art of French Cooking by Julia Child (1961) White Heat by Marco Pierre White (1990)

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