There’s always room for 1 more cookbook. Or two, or three… To be completely honest, as I’m writing this, there’s no more room for cookbooks, there’s no more room for books in general. But that’ll all change.
L and I bought a new home. Somewhere in the fall we’ll move we moved into a place with a bigger kitchen, a yard, and more room in general. A house that has room for tons of cookbooks.

So here’s the current wish list. Books will be added when I hear about them, and taken off the list as my collection expands.

So here’s the list (in no particular order)

• The Professional Chef
  (Culinary Institute of America)
• Baking and Pastry: Mastering the Art and Craft(Culinary Institute of America)
• The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (Bo Friberg)
• The Advanced Professional Pastry Chef
  (Bo Friberg)
• Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
  (Culinary Institute of America)
• The Recipe Writer’s Handbook(Gibbs Ostman/Baker)
• Will Write for Food
  (Dianne Jacob)
• Joy of Cooking: 75th Anniversary Edition – 2006
  (Irma S Rombauer) — I know, I should have this, but I don’t…
• The Silver Spoon Pasta (Silver Spoon Book)
  (Phaidon) – follow-up to my personal kitchen staple, The Silver Spoon
  
• The French Laundry Cookbook
  (Thomas Keller)
• Artisan breads every day (Peter Reinhardt)
• The Craft of Baking
  (Karen DeMasco
• Simple Suppers (Moosewood restaurant)
• Sicilicious (Loes Janssen – Miraglia)
• Rosa’s Italian kitchen (Rosa Mitchell)
• Pizarro (Pizarro)
• Serendip (Peter Kuruvita)
• Alinea (Grant Achatz)
• The essential cuisines of Mexico (Diana Kennedy)
• My New Orleans: the cookbook (John Besh)
• Steak (Mark Schatzker)
• Gourmet Today (Ruth Reichl)
• Stir (Barbara Lynch)
• Rose’s heavenly cakes (Beranbaum)
• I know how to cook (Ginette Mathiot) A French classic, just for fun, I guess…
• Chocolate (Hachette) since there’s always, always room for chocolate!
• French Provincial Cooking (Elizabeth David)
• Bacon (James Villas)
• Home cook (Alistair Hendy)
• Modern Mezze (Anissa Helon)
• Sauces sweet and savoury, classic and new (Michel Roux)
• Cook simple (Diana Henry)
• Made in Italy: Food and Stories(Georgio Locatelli)
• Thai Food (David Thompson)
• The Provence Cookbook (Patricia Wells)
• French Women don’t get fat (Mireille Guiliano)
• Substituting Ingredients (Becky Sue Epstein)
• Fat, an appreciation of a misunderstood ingredients (Jennifer McLagan)