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Welcome to 100 Miles, an exploration of sustaining life by going no further away than 100 miles to gather the things we need to live. This web log is my journal of food-based experiences, memories, thoughts, and recipes. I hope you enjoy reading it. To subscribe, so as not to miss each new edition, please enter your email address.

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      cookbooks

      These are the cookbooks, and other food related books, currently on my kitchen bookshelves. All are recommended reading.

      A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game (Wilbur F. Eastman, Jr.)

      A Passion for Desserts (Emily Luchetti)

      A Platter of Figs (David Tanis)

      All About Braising: The Art of Uncomplicated Cooking (Molly Stevens)

      America’s Best Chefs Cook with Jeremiah Tower (Jeremiah Tower)

      Amy’s Bread: Updated & Revised (Amy Scherber & Toy Kim Dupree)

      Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes and Techniques of Classic Bistro Cooking (Anthony Bourdain)

      Baked: New Frontiers in Baking (Matt Lewis and Renato Poliafito)

      Baking: 300 Recipes and Techniques, 2000 Photographs, One Baking Education (James Peterson)

      Baking: From My Home to Yours (Dorie Greenspan)

      Ball Blue Book: Guide to Preserving

      Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison (John J. Mettler Jr., DVM)

      Beard on Food (James Beard)

      Beard on Pasta (James Beard)

      Beef and Other Bovine Matters (John Torode)

      Bouchon (Thomas Keller)

      Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own (Andrew Whitley)

      Charcuterie: The Craft of Salting, Smoking, and Curing (Michael Ruhlman & Brian Polcyn)

      Cheese Primer (Steve Jenkins)

      Chez Panisse Menu Cookbook (Alice Waters)

      City Cuisine (Susan Feniger & Mary Sue Milliken)

      Classic Stars Desserts: Favorite Recipes by Emily Luchetti (Emily Luchetti)

      Cocolat – Extraordinary Chocolate Desserts (Alice Medrich)

      Cold-Smoking & Salt-Curing Meat, Fish & Game (A.D. Livingston)

      Cooking The Cowboy Way:  Recipes Inspired by Campfires, Chuck Wagons and Ranch Kitchens (Grady Spears)

      Craig Claiborne’s Kitchen Primer (Craig Claiborne)

      Cupboard Love: A Dictionary of Culinary Curiosities (Mark Morton)

      Dinner at Miss Lady’s: Memories and Recipes from a Southern Childhood  (Luann Landon)

      Earth to Table: Seasonal Recipes from an Organic Farm (Jeff Crump and Bettina Schormann)

      Elena’s Famous Mexican and Spanish Recipes (Elena Zelayeta)

      Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California ~ Selections From Encarnación Pinedo’s El Cocinero Español (Encarnación Pinedo)

      English Bread and Yeast Cookery (Elizabeth David)

      Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking (Elizabeth David)

      Essentials of Classic Italian Cooking (Marcella Hazan)

      Farallon: The Very Best of San Francisco Cuisine (Mark Franz and Lisa Weiss and Emily Luchetti)

      Fish: The Complete Fish & Seafood Companion (Mitch Tonks)

      Foie Gras, Magret, and Other Food From Gascony (André Daguin and Anne de Ravel)

      Food (Waverly Root)

      Food & Wines of Spain (Penelope Casas)

      French Feasts (Stéphane Reynaud)

      French Provincial Cooking (Elizabeth David)

      Hallelujah!  The Welcome Kitchen (Maya Angelou)

      Harry’s Bar Cookbook (Ariggo Cipriani)

      Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo (Steve Sando and Vanessa Barrington)

      Herbs & Spices (Jill Norman)

      How to Cook Everything (Mark Bittman)

      How to Cook Meat (Chris Schlesinger & John Willoughby)

      How to Roast a Lamb (Michael Psilakis)

      Hungry For Home: Stories of Food from Across the Carolinas (Amy Rogers)

      I Know How To Cook (Ginette Mathiot)

      In The Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant (Jody Adams & Ken Rivard)

      Jacques Pépin’s Complete Techniques: More Than 1,000 Basic Preparations and Recipes, All Demonstrated In Step-By-Step Photographs (Jacques Pépin)

      James Beard’s Treasury of Outdoor Cookery (James Beard)

      Jeremiah Tower Cooks: 250 Recipes from an American Master (Jeremiah Tower)

      Jeremiah Tower’s New American Classics (Jeremiah Tower)

      Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish or Fowl (A.D. Livingston)

      Joy of Cooking (Irma S. Rombauer, Marion Rombauer Becker)

      Kathy Casey’s Northwest Table (Kathy Casey)

      La Cucina: The Regional Cooking of Italy (Accademia Italiana della Cucina)

      La Cuisine Alsacienne (Irène Kohler)

      La Cuisine de France: The Modern French Cookbook (Mapie, the Countess de Toulouse-Lautrec)

      La Cuisine: Sa Technique, Ses Secrets (Raymond Oliver)

      La Cuisinère Provenςale (P. Tacussel)

      La Répertoire de La Cuisine (Louis Saulnier)

      La Varenne’s Paris Kitchen (Anne Willan)

      Laurel’s Kitchen: A Handbook for Vegetarian Cookery and Nutrition (Laurel Robertson, Carol Flinders, and Bronwen Godfrey)

      Ma Gastronomie (Fernand Point)

      Madeleine Cooks (Madeleine Kamman)

      Maida Heatter’s Book of Great Cookies (Maida Heatter)

      Maida Heatter’s Book of Great Chocolate Desserts (Maida Heatter)

      Maida Heatter’s Book of Great Desserts (Maida Heatter)

      Mark Bittman’s Kitchen Express: 101 Inspired Dishes for Each Season You Can Make in 20 Minutes or Less (Mark Bittman)

      Mastering The Art of Chinese Cooking (Eileen Yin-Fei Lo)

      Mastering The Art of French Cooking – Volume I (Julia Child, Louisette Bertholle, Simone Beck)

      Mastering The Art of French Cooking – Volume II (Julia Child, Simone Beck)

      Memorable Recipes: To Share With Family and Friends (Renée Behnke with Cynthia Nims)

      Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share (Paula Wolfert)

      Modern Gastronomy A to Z (Ferran Adrià)

      Mother’s Best: Comfort Food That Takes You Home Again (Lisa Schroeder with Danielle Centoni)

      My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (Niloufer Ichaporia King)

      My Bread: The Revolutionary No-Work, No-Knead Method (Rick Flaste)

      My Nepenthe: Bohemian Tales of Food, Family, and Big Sur (Romney Steele)

      New Classic Family Dinners (Mark Peel)

      New Menus From Simca’s Cuisine (Simone Beck)

      Nonna Genia’s Classic Langhe Cookbook (Luciano De Giacomi)

      Olives & Oranges: Recipes & Flavor Secrets from Italy, Spain, Cyprus & Beyond (Sara Jenkins & Mindy Fox)

      On Food and Cooking: The Science and Lore of the Kitchen (Harold McGee)

      Pastry: Savory & Sweet (Michel Roux)

      Petit Recueil de la Gastronomie Alsacienne (Marguerite Doerflinger)

      Pork & Sons (Stéphane Reynaud)

      Professional Charcuterie: Sausage Making, Curing, Terrines, Pâtés (John Kinsella and David T. Harvey)

      Rancho Cooking: Mexican and California Recipes (Jacqueline Higuera McMahan)

      Rôtis: Roasts for Every Day of the Week (Stéphane Reynaud)

      Rustic Fruit Desserts (Corey Schreiber and Julie Richardson)

      Simple French Food (Richard Olney)

      Staff Meals from Chanterelle Cookbook (David Waltuck)

      Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (Suzanne Goin with Teri Gelber)

      Ten: All The Foods We Love and 10 Recipes for Each (Sheila Lukins)

      Terrine (Stéphane Reynaud)

      The Alice B. Toklas Cookbook (Alice B. Toklas)

      The Art & Soul of Baking (Cindy Mushet)

      The Art of Mexican Cooking (Diana Kennedy)

      The Artists & Writers Cookbook

      The Barcelona Cookbook (Sasa Mahr-Batuz, Andy Pforzheimer with Mary Goodbody)

      The Barefoot Contessa Cookbok (Ina Garten)

      The Berghoff Café Cookbook: Berghoff Family Recipes for Simple, Satisfying Food (Carlyn Berghoff and Nancy Ross Ryan)

      The Big Book of Cocktails: The Ultimate Bartender’s Guide with More Than 400 Mouthwatering Mixes, Shakers and Shots (Brian Lucas)

      The Big Sur Bakery Cookbook: A Year In The Life of a Restaurant (Michelle and Philip Wojtowicz and Michael Gilson)

      The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life (Sam Beall)

      The Book of Bread (Jérome Assire)

      The California Heritage Cookbook (The Junior League of Pasadena)

      The Chef’s Répertoire (Chef Gui Alinat)

      The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating (Marcella Hazan)

      The Clay-Pot Cookbook (Georgia MacLeod & Grover Sales)

      The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas (Jennifer MacKenzie)

      The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (Paul Wolfert)

      The Cooking of Southwest France: Recipes from France’s Magnificent Rustic Cuisine (Paula Wolfert)

      The Craft of Baking: Cakes, Cookies & Other Sweets with Ideas for Inventing Your Own (Karen DeMasco & Mindy Fox)

      The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen (Michael Ruhlman)

      The Fallingwater Cookbook: Elise Henderson’s Recipes & Memories (Suzanne Martinson)

      The Fannie Farmer Cookbook: The All-American Cookbook Classic – 100th Anniversary (Marion Cunningham)

      The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs (Karen Page & Andrew Dornenburg)

      The French Menu Cookbook (Richard Olney)

      The General Foods Kitchens Cookbook

      The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks (Edna Lewis & Scott Peacock)

      The Gourmet Cookbook (Edited by Ruth Reichl)

      The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant (Deborah Madison with Edward Espé Brown)

      The Italian Slow Cooker: 125 Easy Recipes for the Electric Slow Cooker (Michele Scicolone)

      The New Doubleday Cookbook (Jean Anderson & Elaine Hanna)

      The New Larousse Gastronomique (Prosper Montagné)

      The New Making of a Cook: The Art, Techniques and Science of Good Cooking (Madeleine Kamman)

      The New Portuguese Table: Exciting Flavors from Europe’s Western Coast (David Leite)

      The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments (David Lebovitz)

      The Pleasures of Cooking for One (Judith Jones)

      The Produce Bible: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs & Nuts (Leanne Kitchen)

      The River Cottage Meat Book (Hugh Fearnley-Whittingstall)

      The Seventh Daughter: My Culinary Journey From Beijing to San Francisco (Cecilia Chiang)

      The Silver Palette Cookbook (Julee Rosso & Sheila Lukins)

      The Silver Spoon

      The Spice Bible: Essential Information and More Than 250 Recipes Using Spices, Spice Mixes, and Spice Pastes (Jane Lawson)

      The Sweet Life in Paris: Delicious Adventures in the World’s Most Glorious — and Perplexing — City (David Lebovitz)

      The Taste of Country Cooking (Edna Lewis)

      The Whole Beast: Nose to Tail Cooking (Fergus Henderson)

      The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant (Judy Rodgers)

      Tips Cooks Love: Over 500 Tips, Techniques and Shortcuts That Will Make You a Better Cook (Rick Rodgers)

      Turquoise – A Chef’s Travels in Turkey (Greg and Lucy Malouf)

      Vegetables: The Most Authoritative Guide to Buying, Preparing and Cooking with More Than 300 Recipes (James Peterson)

      Venezia:  Food & Dreams (Tessa Kiros)

      Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods (Eugenia Bone)

      When French Women Cook (Madeleine Kamman)

      Zingerman’s Guide to Better Bacon (Ari Weinzweig)

      ‘wichcraft: Craft A Sandwich Into A Meal – and a Meal Into a Sandwich (Tom Colicchio)