Luigi's Reading List
American
Asian
Baking
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- Roland Bilheux, Alain Escoffier, Doughs, Batters, and Meringues
- Roland Bilheux, Alain Escoffier, Petits Fours, Chocolate, Frozen Desserts, and Sugar Work
- Roland Bilheux, Alain Escoffier, Decorations, Borders and Letters, Marzipan, Modern Desserts
- Roland Bilheux, Alain Escoffier, Creams, Confections, and Finished Desserts
- Wayne Gisslen, Professional Baking, Trade, 3rd Edition
- Rose Levy Beranbaum, The Cake Bible
- Rose Levy Beranbaum, The Pie and Pastry Bible
- Rose Levy Beranbaum, Rose's Christmas Cookies
- Sarah R. Labensky, Priscilla Martel, Eddy Van Damme, On Baking: A Textbook of Baking and Pastry Fundamentals
Cheese
Chinese
Chef
Chocolate
Contemporary
- Doris Janzen Longacre, More-With-Less Cookbook: A World Community Cookbook
- Joetta Handrich Schlabach and Kristina Mast Burnett, Extending the Table: A World Community Cookbook
- Julee Rosso and Sheila Lukins, Silver Palate Cookbook 25th Anniversary Edition
- Mark Bittman, How To Cook Everything: Simple Recipes for Great Food
- Mark Bittman, The Best Recipes in the World
- Mary Beth Lind and Cathleen Hockman-wert, Simply In Season: A World Community Cookbook
- Moosewood Collective, Moosewood Restaurant Daily Special
- Jean Georges Vongerichten and Mark Bittman, Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication
- Sally Fallon, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
- Sally Fallon and Mary Enig, Eat Fat, Lose Fat: Lose Weight And Feel Great With The Delicious, Science-based Coconut Diet
- Sally Schneider and Maria Robledo, A New Way to Cook
- Sally Schneider, The Improvisational Cook
- Sandor Ellix Katz and Sally Fallon, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
East African
Filipino
Food Science
French
- Anthony Bourdain, Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
- Fredy Girardet, The Cuisine of Fredy Girardet
- Jacques Pepin, Complete Techniques
- James Peterson, Essentials of Cooking
- Julia Child, Mastering The Art of French Cooking, Volume 1 and Volume 2
- Julia Child, The Way To Cook
- Prosper Montagne, Larousse Gastronomique
- Thomas Keller, Bouchon
Ice Cream
Indian
Italian
Jewish
Korean
Lebanese
Mexican
- Diana Kennedy, The Essential Cuisines of Mexico
- Diana Kennedy, From My Mexican Kitchen: Techniques and Ingredients
- Diana Kennedy, My Mexico
- Rick Bayless and Deann Groen Bayless, Authentic Mexican: Regional Cooking from the Heart of Mexico
- Rick Bayless, Mexico One Plate At A Time
- Rick Bayless, Mexican Kitchen
- Susana Trilling, Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico
- Zarela Martinez, The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart
- Zarela Martinez, Zarela's Veracruz: Mexico's Simplest Cuisine
Middle East
Miscellaneous
Morocco
Persian
Reference
Thai
Vegetarian
- Chandra Padmanabhan, Dakshin: Vegetarian Cuisine from South India
- Chat Mingkwan, Buddha's Table: Thai Feasting Vegetarian Style
- Julie Sahni, Classic Indian Vegetarian and Grain Cooking
- Madhur Jaffrey, World Vegetarian
- Mollie Katzen, The New Moosewood Cookbook
- Najmieh Batmanglij, Silk Road Cooking: A Vegetarian Journey
- Rebecca Wood, The Splendid Grain: Robust, Inspired Recipes for Grains With Vegetables, Fish, Poultry, Meat, and Fruit
Vietnamese
Sauce
Soup