BOOKS

These books have all influenced my relationship with food and ingredients in some way. I've been privileged to take classes and workshops with many of these authors which have helped to shape my practice and philosophy of cooking. I encourage you to read these books and enjoy what they have to teach you or expose you to—enjoy!

Fine Chocolates: Great Experience by Jean-Pierre Wybauw (- Aug 25, 2006)

Discover Chocolate by Clay Gordon

Great Pies & Tarts: Over 150 Recipes to Bake, Share, and Enjoy by Carole Walter

How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins by Nick Malgieri

Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color by Julie Sahni (Author)

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan (Paperback - Aug 28, 2007)

The Apprentice: My Life in the Kitchen by Jacques Pepin (May 7, 2004)

Kitchen Confidential by Anthony Bourdain

Tender at the Bone: Growing Up at the Table by Ruth Reichl

Animal, Vegetable, Miracle by Barbara Kingsolver

Eat-Me—the Food and Philosophy of Kenny Shopsin by Kenny Shopsin