COOKBOOKS
Kay's Most Loved Cookbooks
Advance Your Skills
Before Diving In...
Recipes from gourmet restaurants are front-end labor intensive. They have to be, or you wouldn’t get your meal for hours, maybe days. Many of the components of the recipes from these high-end restaurant cookbooks can be done a day to several days before your meal. Then, the only step remaining is to assemble the dish or add some finishing touches the night of your big dinner. You’ll look like the rock star you really are!
By Naomi Pomeroy
This is the cookbook that took my cooking skills to another level. Designed for the home cook to up their game, the ingredients are common and the recipes don’t require advanced equipment to pull off. These recipes are a great way to take the next step to advancing your kitchen skills.
By Thomas Keller
Contains many of the standard dishes you would find at the French Laundry Restaurant. The recipes look lengthy, and they are, but determination and imagination will unlock the mysteries that surround these delicious dishes. Give yourself ample time to be creative and leave your dinner guests in awe of your creations.
By Thomas Keller
Chef Thomas Keller's latest cookbook tells the story of his career, the history of his restaurants, and some of the famous dishes you'd find at French Laundry or Per Se. The recipes are quite challenging, but with some imagination, you can adapt them and invent your own creations. A great gift for the extraordinary cook in your life.
Culinary Novels
By Justin Spring
A fascinating book about six prominent culinary figures from the end of WWII to the 1980’s and the evolution of French cuisine in the U.S. The author provides a delightful and in-depth examination into their lives and their discovery of fine French food and wine. Masterfully written and a wonderful read!
By Bill Buford
With no previous culinary experience, Buford strikes out to satisfy a life-long dream of learning the art of restaurant cooking. This book will have you laughing out loud while also giving you a close look at the intricacies that make up Italian cuisine. Hilarious!
By Alice B. Toklas
Written long before Julia’s version, this book reads more like a novel than a cookbook and does a lovely job of combining the two. A witty, intelligent, autobiographical look at Alice's experiences living and cooking with Gertrude Stein in France. It also contains one of the first published recipes for “Haschich Fudge”.
Culinary Comedy
By Peg Bracken
Need a little comic relief? Who doesn't? This is a delightful, tongue-in-cheek, and sarcastically-written cookbook from 1960. With recipes such as Skid Road Stroganoff, Fake Hollandaise, and Cockeyed Cake, your menu will be filled with lots of laughs. Plus great advice and down-to-earth attitudes about cooking. AMAZING present!
