Keep your eye on this section... More favorites are coming soon! In the meantime, click here for a couple of current selections.

This book manages to cover so many important techniques that students learn in the French apprentice program. It’s worth its weight in truffles!

French Cooking: Classic Recipes and Techniques by Vincent Boué and Hubert Delorme

One book that has become indispensable on my shelf is The Flavor Bible by Karen Page and Andrew Dornenburg. It is truly as its subtitle suggests: "The Essential Guide to Culinary Creativity." The book contains hundreds of ingredients arranged alphabetically and lists their flavor partners and affinities with other foods and spices. So useful!

The Professional Chef from the Culinary Institute of America is worth its (very heavy) weight in gold — or truffles! So many recipes, including the basics like stocks and international dishes, and great techniques that I tend to use over and over again.

Shirley O. Corriher’s Cookwise: The Hows and Whys of Successful Cooking with over 230 Great-Tasting Recipes is wonderful for learning more about why some recipe work and why some don’t.


This forum is moderated before publication: your contribution will only appear after being validated by an administrator.

Who are you?
Your post

To create paragraphs, just leave blank lines.

Want a free recipe and article about Paris in your inbox every month? Sign up for free updates, with tips and inspiration from Parisian artists. A bientôt!

Latest recipes