by Julia Child, Louisette Bertholle, Simone Beck (1961)
This is the classic cookbook that introduced French cuisine to America. Featuring 524 delicious recipes and over 100 instructive illustrations, Julia Child's timeless masterpiece transforms traditional French gastronomy into clear, approachable, and joyfully executed steps for the dedicated home cook.
Marcella Hazan
The undisputed authority on Italian cooking in the English language. Hazan provides clear, authentic recipes for authentic ragù, risotto, handmade pasta, and the iconic tomato sauce with onion and butter.
Claudia Mills
Having baked six dozen Christmas cookies for themselves and been given many more by the neighbors, Gus and Grandpa find a rewarding solution to disposing of their extra holiday treats.
Madeline Puckette & Justin Hammack
The James Beard Award-winning guide to wine. Features visual flavor profiles, detailed regional maps, food pairing fundamentals, and sommelier tasting methods for over one hundred grape varietals.
Mary Ann Esposito
"Working with yeast dough is a pleasure, not a mystery. Mary Ann's easy-to-follow techniques give you confidence and ensure success with every baking endeavor. Using just the foundation ingredients of water, yeast, and flour, you'll be surprised by the wide range of possibilities: Make delicious and eye-catching pizzas; snack on fragrant, crusty focaccia; enjoy savory and hearty pot pies ... and that is just the beginning." "What You Knead is the bread book that the home baker can call a friend. Mary Ann Esposito offers you a clear and diverse selection of recipes that are almost effortless. Along the way, step-by-step technique photographs demonstrate the basic building blocks for making dough. With more than 50 recipes and over 170 tantalizing color photographs, this is a must-have for anyone interested in the simple methods of working with yeast doughs."--Jacket.