Larbo’s Library
Here’s a small taste of the food books and cookbooks Larbo recommends:
Bruce Aidell, Bruce Aidell’s Complete Sausage Book: Recipes from America’s Premier Sausage Maker
http://www.eatwild.com/healthbenefits.htm
Wendell Berry, “The Pleasures of Eating”
Culinary Institute of America, Garde Manger: The Art and Craft of the Cold Kitchen
Hugh Fearnley-Whittingstall, The River Cottage Meat Book
Jean-Claude Frentz and Michel Poulain, Charcuterie Specialties
Robert Garlough and Angus Campbell, Modern Garde Manger
Jane Grigson, The Art of Making Sausages, Pâtés, and Other Charcuterie
Joan Dye Gussow, This Organic Life: Confessions of a Suburban Homesteader
Fergus Henderson, The Whole Beast: Nose to Tail Eating
Fergus Henderson and Justin Piers Gellatly, Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook
Cheryl and Bill Jamison, Smoke & Spice: Cooking with Smoke, the
Real Way to Barbecue
Cheryl Alters Jamison and Bill Jamison, Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue
Pamela Sheldon Johns, Prosciutto, Pancetta, Salame: Cooking with the Cured Meats of Italy
Peter Kaminsky, Pig Perfect: Encounters with Some Remarkable Swine and Some Great Ways to Cook Them
Barbara Kingsolver, Animal, Vegetable, Miracle: A Year of Food Life
Rytek Kutas, Great Sausage Recipes and Meat Curing
Stanley and Adam Marianski, Polish Sausages: Authentic Recipes and Instructions
Stanley and Adam Marianski, The Art of Making Fermented Sausages
Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen
Gary Paul Nabhan, Coming Home to Eat
Marion Nestle, Safe Food: Bacteria, Biotechnology, and Bioterrorism
Marion Nestle, Food Politics: How the Food Industry Influences Nutrition and Health
Marion Nestle, What to Eat
Michael Pollan, The Botany of Desire: A Plants-Eye View of the World
Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals
Michael Pollan, In Defense of Food: An Eater’s Manifesto
Stéphane Reynaud, Pork and Sons
Stéphane Reynaud, Terrine
Michael Ruhlman and Brian Polcyn, Charcuterie: The Craft of Salting, Curing, and Smoking
Eric Schlosser, Fast Food Nation: The Dark Side of the All-American Meal
Fritz Sonnenschmidt, Charcuterie: Sausages/Pates/Accompaniments
Time-Life Books, Terrines, Pâtés, and Galantines
Victoria Wise, American Charcuterie
Fatal Harvest: The Tragedy of Industrial Agriculture
Tags: cookbooks, further reading, Larbo, library
September 29th, 2009 at 12:36 pm
May I recommend Zingerman’s Guide to Better Bacon (which you can find here http://www.zingermanspress.com/blog/category/bacon/)
September 30th, 2009 at 6:38 am
Thanks for the tip, Jose! Years ago, I read Ari’s first book, Zingerman’s Guide to Good Eating and really liked his writing style, so this should be great as well. I really like that they printed a de luxe, limited edition – with a pigskin cover! I wrote and asked for a review copy, so we’ll see if anyone there remembers me fondly enough or if I just get a dead skunk in a box.
October 14th, 2009 at 7:25 am
[...] thanks to Jose for suggesting this addition to Larbo’s Library and to Jillian Downey at Zingerman’s for kindly sending me a review [...]