Food Books

A collection of my favourite food books - the ones I've read and loved and cook from regularly. They're the books that inspire (and are mentioned on) my blog…
More
·
42 Pins
 11y
Collection by
a book cover for home cooking by laurie gowin with an illustration of a jar of jam and strawberries
Home Cooking: A Writer in the Kitchen
{Home Cooking, Laurie Colwin.} Deserves to be better known in the UK - Laurie's honest, funny writing is wonderfully relaxing.
the cover of saving the season by kevin west, with lots of green and red apples
Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving: A Cook's Guide to Home Canning, Pickling, and Preserving: A Cookbook
{Saving the Season, Kevin West.} A big book with a huge amount of information about canning, pickling and preserving. I like the way Kevin has woven literature, history and anecdotes into the book.
the book cover for mcgeee on food and cooking an encyclopedia of kitchen science, history and culture
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
{McGee on Food and Cooking, Harold McGee.} An invaluable book. It never leaves my desk.
an advertisement for some kind of dessert
Sinfully Easy Delicious Desserts
{Sinfully Easy Delicious Desserts, Alice Medrich.} One of my current favourites - lots of easy, reliable recipes. I've enjoyed the Queen of Sheba torte, Linzer Blitz torte and Olive Oil Pound Cake.
the book cooking and dining in medieval england by peter brears, with an image of
Cooking and Dining in Medieval England
{Cooking and Dining in Medieval England, Peter Brears.} The best book on medieval food I've read so far. It's huge, detailed, filled with the author's illustrations and covers every aspect you can think of. Truly impressive.
{Salt Sugar Smoke, Diana Henry.} One of the most beautiful books I own and a brilliant guide to preserving. I've tried the blackcurrant cordial and apricot & vanilla jam, adapted the strawberry jam and have many more recipes earmarked. Special Recipes, Cured Meats, Pickled Turnips, Jams & Jellies, Smoked Vegetables, Favorite Cookbooks
Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish (Diana Henry)
{Salt Sugar Smoke, Diana Henry.} One of the most beautiful books I own and a brilliant guide to preserving. I've tried the blackcurrant cordial and apricot & vanilla jam, adapted the strawberry jam and have many more recipes earmarked.
the federal reserve system an encyclodia
Cooking in Europe, 1650-1850 (The Greenwood Press Daily Life Through History Series: Cooking Up History)
{Cooking in Europe 1650-1850, Ivan Day.} A useful overview of the period. Contains 199 recipes from around Europe translated and explained for the modern cook.
two people standing on top of a snow covered ground with ski poles in their hands
Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table)
{Hoosh, Jason C. Anthony.} An unusual and compelling book about Antarctica and food, ranging from the heroic age of Scott, Amundson and Shackleton (seals, scurvy and starvation) to the past few years of relative luxury.
a magazine cover with a bowl of puddings and cherries in it's center
Gorgeous Puddings (Gorgeous Series)
{Gorgeous Puddings, Annie Bell.} Classic puddings with simple, reliable recipes - I like the chocolate fondants, sticky toffee pudding and crème brûlée. It's a good place to jump off from.
the cover of how baking works, with an egg in it's cracked shell
How Baking Works: Exploring the Fundamentals of Baking Science
{How Baking Works, Paula I. Figoni.} Though I think McGee is generally better for science, it's nice to have a book that focuses on baking. Good for information on ingredients and what they do i.e. fats, sweeteners etc. Has exercises and experiments but I haven't tried them.
ready for dessert my best recipes by david lebovitz, copyright michael mullinett
Ready for Dessert: My Best Recipes
{Ready for Dessert, David Lebovitz.} I'm a big fan of David Lebovitz's recipes. In this book, I've been inspired by the coconut layer cake, absolute best brownies, chocolate chip cookies and fresh fig & raspberry tart with honey.
an ice cream book with the title
Ice Cream: A Global History (Edible)
{Ice Cream, Laura B. Weiss.} Another good book from the Edible Series. I learnt a lot about early ice creams, ice houses, gelato, sundaes, soda fountains and the spread of commercial ice cream.
the book cooking kings by jean kelly
Cooking for Kings: The Life of Antonin Careme - The First Celebrity Chef
{Cooking for Kings, Ian Kelly.} Not so much a biography of Antonin Carême but of his fascinating career as a chef and pâtissier for the rulers of Europe (including Napoleon and the Prince Regent, later George IV). I love how many full or double page pictures are scattered through the book. Includes some of his recipe but I've never tried one.
the cover of what to eat? by hattie ellis, which features slices of cake
What to Eat?: 10 Chewy Questions About Food
{What to Eat?: 10 Chewy Questions About Food, Hattie Ellis.} I read this thought-provoking book last year and today it was nominated for two Guild of Food Writers Awards.
the recipe book is open to show it's contents and ingredients, including vegetables
Jerusalem: Ottolenghi Yotam
{Jerusalem, Yotam Ottolenghi & Sami Tamimi.} A visually stunning, colourful book. All of the recipes have been excellent so far but I love the sweets in particular, including the tahini cookies, chocolate krantz cake, semolina, coconut & marmalade cake and the clementine & almond syrup cake.