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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.

      25 Essentials: Techniques for Planking (Karen Adler and Judith Fertig)

      55 Knives: Recipes, Tips and Stories from 55 Top Food Bloggers

      A16 Food & Wine (Nate Appleman & Shelley Lindgren)

      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)

      A Return to Cooking (Eric Ripert and Michael Ruhlman)

      A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes (Nancy Silverton)

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

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

      American Charcuterie: Recipes from Pig-By-The-Tail (Victoria Wise)

      American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses (Paul Kindstedt with the Vermont Cheese Council)

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

      An Omelette and a Glass of Wine (Elizabeth David)

      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)

      BBQ 25 (Adam Perry Lang)

      Beard on Food (James Beard)

      Beard on Pasta (James Beard)

      Beaumont’s Kitchen: Lessons in Food, Life, and Photography with Beaumont Newhall (Beaumont Newhall)

      Beef and Other Bovine Matters (John Torode)

      Betty Crocker’s Picture Cook Book

      Big Small Plates (Cindy Pawlcyn with Pablo Jacinto & Erasto Jacinto)

      Bones: Recipes, History, & Lore (Jennifer McLagan)

      Bouchon (Thomas Keller)

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

      Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking (Bruce Bromberg, Eric Bromberg and Melissa Clark)

      Chanterelle: The Story and Recipes of a Restaurant Classic (David Waltuck & Andrew Friedman)

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

      Cheese: A Connoisseur’s Guide to the World’s Best Cheese (Max McCalman & David Gibbons)

      Cheese Primer (Steve Jenkins)

      Chez Panisse Menu Cookbook (Alice Waters)

      Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia (Joan E. Aller)

      City Cuisine (Susan Feniger & Mary Sue Milliken)

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

      Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You (Terry Walters)

      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)

      Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Deborah Szekely and Deborah M. Schneider)

      Craig Claiborne’s Kitchen Primer (Craig Claiborne)

      Crave: The Feast of the Five Senses (Ludovic Lefebvre)

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

      Daniel Boulud’s Café Boulud Cookbook: French-American Recipes for the Home Cook (Daniel Boulud and Dorie Greenspan)

      ¡Delicioso! – The Regional Cooking of Spain (Penelope Casas)

      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)

      Eating Local: The Cookbook Inspired by America’s Farmers (Janet Fletcher)

      Edible: A Celebration of Local Foods (Tracey Ryder and Carole Topalian)

      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)

      Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (Jennifer McKagan)

      Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market (Aliza Green)

      Fish (Sophie Grigson and William Black)

      Fog City Diner Cookbook (Cindy Pawlcyn)

      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 In The Louvre (Paul Bocuse, Yves Pinard)

      Food & Wines of Spain (Penelope Casas)

      French Feasts (Stéphane Reynaud)

      French Provincial Cooking (Elizabeth David)

      Good to the Grain: Baking with Whole-Grain Flours (Kim Boyce with Amy Scattergood)

      Great Fish, Quick: Delicious Dinners from Fillets and Shellfish (Leslie Revsin)

      Hallelujah!  The Welcome Kitchen (Maya Angelou)

      Ham: An Obsession with the Hindquarter ~ With More Than 100 Recipes from Around the World (Bruce Weinstein and Mark Scarbrough)

      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)

      Impossible to Easy: 111 Delicious Recipes to Help You Put Great Meals on the Table Every Day (Robert Irvine)

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

      In The Green Kitchen: Techniques to Learn by Heart (Alice Waters)

      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 Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking (Madame E. Saint-Ange)

      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 Paella: Deliciously Authentic Rice Dishes from Spain’s Mediterranean Coast (Jeff Koehler)

      La Répertoire de La Cuisine (Louis Saulnier)

      La Varenne’s Paris Kitchen (Anne Willan)

      Laura Werlin’s Cheese Essentials: An Insider’s Guide to Buying and Serving Cheese (With 50 Recipes) (Laura Werlin)

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

      Le Bernardin Cookbook: Four-Star Simplicity (Eric Ripert & Maguy Le Coze)

      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)

      Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room (John Ferrell)

      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)

      Milk: The Surprising Story of Milk Through the Ages with 120 Adventurous Recipes That Explore The Riches of Our First Food (Anne Mendelson)

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

      Modern Gastronomy A to Z (Ferran Adrià)

      Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Monica Bhide)

      Molto Gusto: Easy Italian Cooking (Mario Batali)

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

      Mustards Grill: Napa Valley Cookbook (Cindy Pawlcyn with Brigid Callinan)

      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)

      Nancy Silverton’s Breads from La Brea Bakery: Recipes for the Connoisseur (Nancy Silverton)

      Nancy Silverton’s Pastries from the La Brea Bakery (Nancy Silverton)

      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)

      Polenta: 100 Innovative Recipes — from Appetizers to Desserts (Michele Anna Jordan)

      Pop! Icy Treats for Everyone (Kyrstina Castella)

      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)

      Ready for Dessert: My Best Recipes (David Lebovitz)

      Ribs, Chops, Steaks & Wings: Irresistible Recipes for the Grill, Stovetop, and Oven (Ray “Dr. BBQ” Lampe)

      Rice Pasta Couscous: The Heart of the Mediterranean Kitchen (Jeff Koehler)

      Roasting: A Simple Art (Barbara Kafka)

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

      Rustic Fruit Desserts (Corey Schreiber and Julie Richardson)

      Salt To Taste: The Keys to Confident, Delicious Cooking (Marco Canora with Catherine Young)

      Sausages: Recipes for Making and Cooking with Homemade Sausage (Victoria Wise)

      Simple French Food (Richard Olney)

      Spice Dreams: Flavored Ice Creams and Other Frozen Treats (Sara Engram and Katie Luber)

      Southern Living Farmers Market Cookbook: A Fresh Look at Local Flavor

      Spécialités de la Maison (The American Friends of France)

      Staff Meals from Chanterelle Cookbook (David Waltuck)

      Stand Facing The Stove: The Story of the Women Who Gave America The Joy of Cooking (Anne Mendelson)

      Steak with Friends: At Home, with Rick Tramonto (Rick Tramonto)

      Stir: Mixing It Up In the Italian Tradition (Barbara Lynch)

      Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (Grace Young)

      Stonewall Kitchen Harvest: Celebrating the Bounty of the Season (Jim Stott, Jonathan King, and Kathy Gunst)

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

      Sustainably Delicious: Making The World a Better Place, One Recipe at a Time (Michel Nischan)

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

      Terrine (Stéphane Reynaud)

      Thai Food (David Thompson)

      The A – Z of French Food: Dictionnaire Gastronomique Franςais-Anglais (Geneviève de Temmerman and Didier Cherdoge)

      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 Brazilian Kitchen: 100 Classic and Contemporary Recipes for the Home Cook (Leticia Moreinos Schwartz)

      The Breakfast Book (Marion Cunningham)

      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 Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking (Dave DeWitt & Paul W. Bosland)

      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 Country Cooking of Ireland (Coleman Andrews)

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

      The Dean & DeLuca Cookbook (David Rosengarten with Joel Dean and Giorgio DeLuca)

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

      The Essential Cuisines of Mexico (Diana Kennedy)

      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 Futurist Cookbook: La Cucina Futurista (F.T. Marinetti)

      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 Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time (Ken Albala and Rosanna Nafziger)

      The Mediterranean Kitchen: Capture the Provocative Flavors and Earthy Character of this Culinary Paradise (Joyce Goldstein)

      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 Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm (Amelia Saltsman)

      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 Tortilla Book (Diana Kennedy)

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

      The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing (Grace Young)

      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)