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!

1	Fine Chocolates Great Experience 3 by Jean-Pierre Wybauw
2	Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate by Clay Gordon
3	Great Pies & Tarts: Over 150 Recipes to Bake, Share, and Enjoy by Carole Walter
4	How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins by Nick Malgieri
5	Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color by Julie Sahni
6	On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
7	The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan
8	The Apprentice: My Life in the Kitchen by Jacques Pepin
9	Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain
10	Tender at the Bone: Growing Up at the Table by Ruth Reichl
11	Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
12	Eat Me: The Food and Philosophy of Kenny Shopsin by Kenny Shopsin, Carolynn Carreno