Library Annex
I actually have books that aren't about bread and baking too!
Larousse Gastronomique has been around since 1938. This is a 2001 English translation of the 2000 edition. If you can eat it, chances are you will find it explained in Larousse.
Madeleine Kamman's book is another monster reference. The book is more about technique than recipes. This update of her original book includes includes info on how to make things a little healthier.
What could be wrong with two of the best playing with their food? Not much. The book is the companion to the TV series. Lots of great technique info with clear photos. It was so much fun to watch them bicker over butter.
Anne Willan founded Ecole de Cuisine La Varenne, which has schools in Paris and Burgundy. She also conducts classes each spring at The Greenbrier Resort in West Virginia. This is the text from the French school. Beautiful pics on everything from cake decorating to fish filleting.
Shirley Corriher brings a little science to the kitchen. The goal of CookWise is to help understand the function of ingredients. If you know what effect baking powder in various amounts, you will be able to look at a recipe and know if it makes sense. Each recipe includes info on what point it is designed to illustrate.
In The Sweet Kitchen is a big book, 692 pages big. It continues the text book rather than recipe collection trend. There isn't a recipe in the first half of the book. It also has great ingredient substitution and flavor pairing charts.
Master Baker Nick Malgieri is the Director of the Baking & Pastry Arts Program at The Institute of Culinary Education in NYC. Mostly I bake bread. When I want to bake a
pie or cake, I turn to Nick's book for guidance. Great info on everything from pecan pie to pretzels.
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