Looking around at the landscape of what types of books are being published when it comes to cooking, you could be forgiven for thinking that your only options are books from celebrities of one flavor or another (be it TV chef, Real Housewife of…, or sundry others), established chefs that are already known in the industry, or books on the latest slate of fad diets. There’s nothing wrong with this per se, these are probably the topics that are most likely to sell cookbooks. However, as we know, the world of food is vast and ever-changing. This means there are near endless topics to cover that don't fit nicely into one of the above categories.
Oftentimes these are the most interesting books to read because the mere fact that they were written means the author likely has an uncommon devotion to the topic at hand. In this post, I’ll go over five of my favorite books on topics ranging a bit farther from the classic cookbook milieu. Maybe none of them will be of interest, or maybe one or more will help you discover a passion you didn’t know you had. Or even better, maybe one will be exactly the book you’ve been looking for but feared didn’t exist.
Home Production of Quality Meats and Sausages by Stanley and Adam Marianski
The name really says it all here. This is an incredible resource. Probably the most thorough, and meticulously detailed book written in English on the subject maybe ever. It is meant to bring an understanding of meat and sausage processing to the enthusiastic hobbyist or learning professional. It includes photographs, diagrams, and plain language as well as technical details and step-by-step recipes. The scope of the book is enormous, and the authors strive to help the reader understand the processes discussed so they can create novel recipes and processes of their own. With an emphasis on technique and method, this book honors tradition while empowering the next generation of innovation.
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland
Perhaps the only book of its kind written in English. The topic of sourdough viennoiserie is little explored due to its relatively recent development. Panettone has always been naturally leavened, but this book goes beyond the rich Italian bread and covers the making of croissant and other laminated pastries as well. Furthermore, the book is extremely technical, delving into details and nuances of the natural fermentation process that you would be unlikely to find elsewhere outside of scientific literature. All this while also looking quite stylish. One of my favorite book purchases of the last few years.
The Book of Tofu and Miso by William Shurtleff and Akiko Aoyagi
This is technically two books in one. The authors combined their books on tofu and miso into this one huge volume. Though these books were written in the ‘70’s, they are still among the best and most detailed resources on the topic in English. Though the book has an interesting ‘save the world by eating soybeans’ angle, the historical and technical content is mostly without parallel. Given the boom in popularity miso making has seen in the last five or so years, this book is still relevant to trend conscious cooks some 50 years after its publication.
Promise & Fulfillment by Chris Stafferton
Gluten-free diets are, it would seem, here to stay. Cooks and bakers like to grumble cantankerously about their proliferation in the last ten years or so, but it would behoove us to, instead of trying to argue someone out of their dietary restrictions, simply adapt to them. This book allows us to do just that. Though the methods in this book are neither simple nor quick, they do produce outstanding results. This book contains formulas for the most convincing gluten-free breads I have ever laid eyes on including a truly impressive chapter on different types of baguette. For anyone looking to create gluten free baked goods that stand up to scrutiny and are worth trying even if you don't have a restricted diet.
Koji Alchemy by Rich Shih and Jeremy Umansky
Koji and its many applications have become more and more popular in restaurant kitchens in the last five or so years, but no book has taken quite the same care in communicating both the technical details of the koji making process and the unlimited creative doors mastering the method unlocks for any cook. Not only that but they make the production of koji and koji-based products in even the most modest home kitchen seem not only approachable, but fun. This book also contains what are, in my opinion, the most beautiful illustrations to be published in a cookbook in the modern age (I illustrated this book).
Hopefully this list introduced you to some books, or maybe even some topics on food that you didn’t know existed. To explore one topic mentioned above in more hands-on detail, I recommend checking out our upcoming Gluten Free Baking and Pastry class on Friday, August 16 at 11am at Lincoln Square. Happy reading!
