This reference entry tracks the set of cooking, roasting, and brewing related books I'm interested in acquiring at any given time.
Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
Seed to Seed: Seed Saving and Growing Techniques for Vegetable Gardeners
Root Cellaring: Natural Cold Storage of Fruits and Vegetables
The Encyclopedia of Country Living: An Old Fashioned Recipe Book
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
The Homebrewer's Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs
Secret Ingredients: The New Yorker Book of Food and Drink
Roast Chicken And Other Stories
Kitchen Mysteries: Revealing the Science of Cooking
Molecular Gastronomy: Exploring the Science of Flavor
Essentials of Classic Italian Cooking
Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest
Cracking the Coconut: Classic Thai Home Cooking
I'm Just Here for More Food
Healthy Bread in Just Five Minutes a Day
The Complete Chile Pepper Book
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Wednesday, December 16, 2009
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