1) The Joy of Cooking [Irma Rombauer, Marion Rombauer-Becker & Ethan Becker]
If you don't own this cookbook, get it. It's an amazing all purposed guide to basic culinary. My
copy was a graduation gift from college and I can't tell you how many times I've referenced it.
2) Modernist Cuisine [Nathan Myhrvold, Chris Young & Maxime Bilet]
This six-volume edition is a bit of a literary luxury, but one that comes with the highest
recommendation I can give. It's basically a set of text books integrating science with food, which I
find to be incredibly fascinating. The practical applications for everything from roasting a chicken to
creating gels and foams are clearly outlined, visually stunning and easy to understand. There's also a
"lighter" version [both in information and actual weight], Modernist Cuisine at Home, that may be
a bit more approachable for the eager beginner.
3) The Flavor Bible [Karen Page & Andrew Dornenburg]
This book is a key component to any culinary library, whatever level you may be. It's a fabulous
reference guide that allows you to pair ingredients for harmonious flavor profiles.
4) Mediterranean Women Stay Slim Too [Melissa Kelly]
First, I want to preface this read with the fact that Melissa Kelly is one of my idols. She's the owner
of the Primo franchise of restaurants with locations in Orlando, Tuscon and the flagship restaurant in
Rockland, Maine. The Rockland location is a completely self-sustaining operation - farm, gardens,
greenhouses, the works. All the seafood is caught within 15 miles of the restaurant and that chicken,
well, it was walking around yesterday. Her philosophy embodies a holistic approach to cooking
while still putting a modern twist on classic Mediterranean fare. The book is a great outline of the
basic way of life observed in Mediterranean countries and places a strong focus on truly enjoying
food, as opposed to the American approach of devouring a Big Mac in your car between meetings.
There's also a great collection of recipes throughout the book that start to bring the flavors of Primo
to life.
5) How to be a Better Foodie: A Bulging Little Book for the Truly Epicurious [Sudi Pigott]
This is very much my go to book for some light poolside or bedtime reading. I've read it cover to
cover on several occasions and it's so full of facts that I find myself consistently going back to it
any time I want some light reading.
6) Blood, Bones & Butter [Gabrielle Hamilton]
This may very well be the most honest, raw memoir of a chef I've ever read (and I've read many).
Gabrielle has a way of writing that makes you feel like your on her journey right alongside her,
experiencing every nuance. She's both a Chef and a writer whom I have the deepest respect for and
I promise, her book is one that you won't want to put down.
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