Below is a list of some of my favorite bakers, chefs and home cooks who I trust for excellent and very tasty recipes. A reference to one or more of their books may be given. I have made their original recipes as published and, of course, have also modified them to my preferences. If I do change them, it might only be to replace using a white wine with a red, or I may leave out a spice or herb which is not appealing to me. Change their recipes only at your peril.
This list will expand as I discover more. Please excuse the titles. The "Just Damn Good Cooks" belong in the professional category, as far as I'm concerned, but may just not have a culinary degree which, from my perspective, is irrelavent when it comes to quality cooking and baking — ingredients, preparation and method.
They are serious, self-taught home cooks who may have also achieved great commercial success. The bottom line: Cooking and baking are about flavor and texture. Presentation, in my opiniom, although an important signature for world renowned culinary chefs, adds nothing to or subtracts from flavor. The platter may look artistic — but how does it taste?
Professional Bakers
- Peter Reinhart — The Bread Baker's Apprentice
- Rose Levy Beranbaum ― The Pie and Pastry Bible
Professional Chefs
- Fabrizia Lanza — Coming Home to Sicily by
- Marcella Hazan — Essentials of Classic Italian Cooking
- Mireille Guiliano — French Women Don't Get Fat
- Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker — The All New Joy of Cooking
- F.W. Pearce & Danilo Zecchin — The Ciao Bella Book of Gelato & Sorbetto
- Sallie Y. Williams — The Complete Book of Sauces
- Ken Forkish — The Elements of Pizza
- Giuliano Bugialli — The Fine Art of Italian Cooking
- David Lebovitz — The Perfect Scoop
- Julia Child ― The Way to Cook
Just Damn Good Cooks
- Ina Garten — Barefoot Contessa
- Gina Homolka — The SkinnyTaste Series
- Jamie Oliver — Website
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