What to Drink with What You Eat

I discuss it here in my post.

How to Grill / The Barbecue Bible / Barbecue Bible Sauces Rubs and Marinades - all by Steven Raichlen

Steven Raichlen is the King of Grilling. His recipes are easy and sensational. My mouth waters and my stomach rumbles every time I watch the TV program. I'm kicking myself for not visiting his BBQ University Campus at The Greenbrier Resort in West Virginia when we were in the States. It's on my list!.

On Baking: A Textbook of Baking and Pastry Fundamentals

This was the textbook required in the Pastry Program at NWCAV.

Culinary Artistry

A phenomenal reference book. Refer to my post.

On Food and Cooking: The Science and Lore of the Kitchen

A fantastic reference book to learn how and why ingredients work.

On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)

This was the textbook required in the Culinary Program at NWCAV. It is an excellent resource saturated with valuable information.

The Chocolate Bible

A superb illustrated reference guide on everything about chocolate.

Dessert University

Executive Pastry Chef Roland Mesnier worked at the White House for over 25 years. He had to come up with different desserts for every state dinner, White House function, and First Family event. Upon retiring, he wanted to write a book for home cooks. This is a gorgeous book that is full of information and beautiful ideas.

In the Sweet Kitchen

A good baker's guide with recipes.

The Ultimate Encyclopedia of Chocolate

I want to eat this book.

The New Best Recipe

This is by the Editors of Cook's Illustrated Magazine and I highly recommend it. All of the recipes have been rigorously tested to come up with "best recipes". The cover of the book has a picture of a crème caramel which I made and was amazed. The result was incredible! All of the recipes are described in great detail and if you have the patience to follow along, you won't be disappointed. The book is full of interesting tips.

I met Christopher Kimball (founder of Cook's Illustrated and host of America's Test Kitchen) at a book signing/demo in Rockville, Maryland. The one piece of advice he gave me is to find a dozen recipes that I love and do them well. Really understand the techniques and practice them over and over again until they are perfected. Then move on from there.

A Year in Provence / French Lessons - both by Peter Mayle

I discuss them here in my post.

Lidia's Family Table

A must for all Italian food lovers! Lidia's approach is simple and the results are delicious. Those that watch her regularly on PBS will not be disappointed with this book.

New Complete Book of Breads

For anyone that loves baking, this book by Bernard Clayton is invaluable.

The Breads of France

Follow a decade of Bernard Clayton's travels through France in search of the best French bread recipes.

The Complete Book of Pastry

A comprehensive, step-by-step guide on the classics. Bernard Clayton describes each recipe extremely well.

Mystical Places and Marvelous Meals

Over a period of 20 years, this couple has recorded information from their travels and compiled their experiences and culinary delights into a travel cookbook that will take you all over Europe, to Turkey, Puerto Rico, Bermuda, and Peru.

MORE TO COME