To be "in the weeds" is to find yourself struggling to keep up in the kitchen.
This is my blog dedicated to food, cooking, and experiences.
Feb 09
- Larousse Gastronomique
- Mastering the Art of French Cooking by Julia Child
- New Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker
- Elizabeth David’s Classics by Elizabeth David
- American Cookery by James Beard
- Chez Panisse Menu Cookbook by Alice Waters
- The New York Times Cookbook by Craig Claiborne
- Regional French Cooking by Paul Bocouse
- The Professional Chef 7th ed.
- The New Making of a Cook by Madeline Kamman
- On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
- Le Guide Cullinaire: The Complete Guide to the Art of Modern Cookery by Escoffier
