- Joined Aug 14, 2000
I am buliding my own little referrence library. As I mentioned, I was recently given Larousse Gastronomique. At Barnes & Noble today, I exchanged Julia & Jacques, Cooking at Home ( I already had a copy) for The New Making of a Cook by Madeleine Kamman. This looks like a very cool book. I also picked up a copy of Marcella Cucina by Marcella Hazan. I'm interested in books that contain more than just recipes. Books that help me learn process rather than just product. What are your tried and true referrence books, baking and or cooking?