641. Books on food & drink

Further Reading:

Elizabeth Andoh Washoku: Recipes from the Japanese Home Kitchen, 2005.

Elizabeth Andoh is a graduate of the world-renowned Yanagihara School of classical Japanese cuisine in Tokyo. Here she sets forth the principles of washoku, which is a distinctive culinary tradition for preparing Japanese food. While recipes are provided, the book also covers the historical background and overarching practices of a typical Japanese kitchen.

Margarita Carillo  Arronte Mexico: The Cookbook, 2014.

If you’ve ever wanted to explore regional dishes cooked in Mexican homes, Margarita Carillo Arronte has you covered. She provides 700 recipes with 200 photographs and the history of each.

Julia Child Mastering the Art of French Cooking, Vol. 1, 1961.

Julia Child’s classic cookbook let us in on the secrets of preparing French dishes. While sharing over 500 recipes covering various French regions, Child shares her delight in the cooking and ways to finesse the recipes to make them your own. Volume Two has even more recipes.

Diane Deveraux The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More, 2018.

The Canning Diva® Diane Devereaux brings you this how-to guide with recipes to help you can your own stocks, soups, vegetables, beans, and more. She even provides practice tips for beginners along with everything else you need to know.

M.F.K. Fisher How to Cook a Wolf, 1942.

One of the most renowned food writers of modern times, M.F.K. Fisher reveals how to be happy during difficult times. Writing during World War II, she shares over seventy recipes that require only the simplest ingredients.

Eileen Yin-Fei Lo Mastering the Art of Chinese Cooking, 2009.

Chef Eileen Yin-Fei Lo spent decades perfecting the art of traditional Chinese cuisine. She provides over 100 recipes and guides the home cook through the techniques needed to bring them successfully to the table.

Joan Nathan King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World, 2017.

King Solomon of the Bible is the inspiration for this book with 170 recipes of Jewish cooking from all around the globe. Celebrated cookbook author Joan Nathan relates the history behind the dishes.

Peter Reinhart Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads, 2009.

If you’ve dreamed of making your own artisan bread at home, baking instructor Peter Reinhart makes it a cinch. He lets you know what do to on the day before baking and on the day of, making the entire process straightforward.  He includes recipes for everything from sandwich bread to Chocolate Cinnamon Babka.

John and Martha Storey Storey’s Basic Country Skills: A Practical Guide to Self-Reliance, 1999.

The Storeys share the expertise of over 150 of their previously-published authors who share how to do everything from buying suitable land to building a barn or shed. No matter how large or small your plot of land, they can show you how to increase your self-reliance.

Toni Tipton-Martin Jubilee: Recipes from Two Centuries of African American Cooking, 2019.

Award-winning food and nutrition journalist Toni Tipton-Martin brings you recipes from the history of African American cooking. And she introduces modern-day masters of the art. While sharing the stories behind the dishes, she provides tempting choices such as Sweet Potato Biscuits and Baked Ham Glazed with Champagne.

For more information on the Further Reading series, see Further Reading: Start Here.