TECHNIQUES
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A lucky dip of quirky picks, each recommended by a single contributor

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Le Guide Culinaire

Le Guide Culinaire

Auguste Escoffier

How to Cook Everything

How to Cook Everything

Mark Bittman

The Roux Brothers on Patisserie

The Roux Brothers on Patisserie

Albert Roux and Michel Roux

Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia

Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia

Alain Ducasse

The New York Times Cook Book

The New York Times Cook Book

Craig Claiborne

The Food Lab

The Food Lab

J. Kenji López-Alt

The Way to Cook

The Way to Cook

Julia Child

Leith's Cookery Bible

Leith's Cookery Bible

Prue Leith and Caroline Waldegrave

La Technique

La Technique

Jacques Pépin

Charcuterie and French Pork Cookery

Charcuterie and French Pork Cookery

Jane Grigson

Charcuterie: The Craft of Salting, Smoking and Curing

Charcuterie: The Craft of Salting, Smoking and Curing

Michael Ruhlman and Brian Polcyn

Salt, Sugar, Smoke

Salt, Sugar, Smoke

Diana Henry

Ballymaloe Cookery Course

Ballymaloe Cookery Course

Darina Allen

Cookwise

Cookwise

Shirley Corriher

Culinary Artistry

Culinary Artistry

Andrew Dornenburg and Karen Page

1000Cookbooks

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