ResourceS

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A list of important references for anyone passionate about food

We’ve compiled a list of musts for cooks of all skill levels. From groundbreaking books to fun-loving movies, this online library is meant to be a center for advancing one’s culinary education.

This list is ever growing — recommendations are welcome!

must-have
cookbooks

Beginner

  • The Joy of Cooking / The All-New Joy of Cooking — Irma S. Rombauer

  • Baker’s Companion — King Arthur Flour

Intermediate

  • Book of Great Desserts — Maida Heatter

  • The Silver Palate Cookbook — Julee Rosso & Sheila Lukins

  • The Simple Art of Perfect Baking — Flo Braker

  • Cakes / Soups / — Time Life Books

Advanced

  • Bouchon Bakery — Thomas Keller

  • The Pie and Pastry Bible — Rose Levy-Beranbaum

  • The Penguin Companion to Food — Alan Davidson

Expert

  • Recipes from La Brea Bakery — Nancy Silverton

  • Advanced Bread and Pastry — Michel Suas

  • La Pâtisserie de Pierre Hermé — Pierre Hermé

  • The Secret Recipes — Dominique Ansel

must-reads

  • Kitchen Confidential — Anthony Bourdain

  • Blood, Bones, and Butter — Gabrielle Hamilton

  • Tender to the Bone — Ruth Reichl

  • The Sweet Life in Paris — David Leibovitz

  • A Year in Provence — Peter Mayle

  • Five Quarters of the Orange — Joanne Harris

  • The Omnivore’s Dilemma — Michael Pollan

  • The Third Plate — Dan Barber

  • Cook Book — Craig Claiborne

  • Delights & Prejudices — James Beard

  • Consider The Lobster (essay) — David Foster Wallace

  • Memories of a Lost Egypt — Colette Rossant

must-Sees

  • Julie and Julia

  • Chef

  • Ratatouille

  • Eat, Drink, Man, Woman

  • 100-Foot Journey

  • Babette’s Feast

  • No Reservations

  • Chocolat

  • Chef’s Table

  • Like Water for Chocolate