Melbourne Food Depots Reference Book Collection
Author: Marty Date Posted:2 August 2012
After many requests we have decided to list all our reference books in this blog. Contained in this post is all the books that inspire and educate us. These books are not dead lumps of wood that sit on the shelf and look pretty (yes we do look at the pics and admire). These books are active participants in our daily work, they have post it notes, papers sticking out and water marks over nearly everyone. The collection is totally admired as a wonderful resource of knowledge by all of us at The Melbourne Food Depot. Check back as this page will be updated with new and wonderful references.
We hope this helps you on your own culinary discovery. Please be aware that as these books span many decades some maybe no longer in print.
We hope this helps you on your own culinary discovery. Please be aware that as these books span many decades some maybe no longer in print.
Please note:
The Melbourne Food Depot does not sell these books, they are listed as a source of knowledge that we have found very useful in our various endeavours.
| Cookery School Richard Corrigan |
Cooking for Geeks Jeff Potter |
The joy of Mixology Gary Regan |
| Whoopie Pies Billingsley |
What Einstein told his cook (V2) Robert L Wolke |
Modern Gastronomy A to Z Alicia Foundation |
| Cookery the Australian Way Shirley Cameron |
On food & Cooking Harold McGee |
The Cooks Encyclopedia Gunter Beer & Patrik Jaros |
| Momofuku Milk Bar Christina Tosi |
Donna Hay Seasons Donna Hay |
Donna Hay Modern classics Marie Claire Kitchen |
| The Education of a bodybuilder Arnold Schwarzenegger |
Pastries Pierre Herme |
Chocolate Unwrapped Sarah Jane Evans |
| Sweet Cuisine Various |
The New Taste of Chocolate Maricel E. Presilla |
Irresistible Macaroons Jose Marechal |
| The Diabetes Cooking Book | The French Womans Kitchen Brigitte Tilleray |
Culinary Reflections Klaus Lemm |
| Irish Country Cooking | Sweet Success Steven Wheeler |
The Sorcerer's Apprentices Lisa Abend |
| Reinventing Food Colman Andrews |
Building a Meal Herve This |
France A feast of food & wine Roger Voss |
| Jelly with Bompas & Parr Bompas & Parr |
Bentley Brent Savage |
The Nature of Colour Thomas Green |
| What Einstein told his cook Robert L Wolke |
The Heritage of Chinese Cooking Elizabeth Chong |
Ingredients Book Sophie Grigson |
| Wholefood Nicola Graimes |
New Encyclopedia of Modern Bodybuilding Arnold Schwarzenegger |
The Art of Royal Icing Eddie Spence |
| The science of cooking Peter Barham |
How to taste Jancis Robinson |
Molecular Gastronomy Herve This |
| The Whole Beast Fergus Henderson |
E Numbers Stefan Gates |
Ideas in Food Aki Kamozawa |
| Ginger Kate Ferry |
The Complete Distiller Nixon & McCaw |
Bush Tucker Field Guide Les Hiddins |
| Amino Revolution Erdmann |
Perfection Heston Blumenthal |
Easy Raw Vegan Deserts Kristen Suzanne |
| A year of slow food David Foster |
The French Laundry Thomas Keller |
Macaron Alison Thompson |
| Total Perfection Heston Blumenthal |
Food the chemistry of its components Tom Coultade |
The Ice cream theory Steff Deschenes |
| Momofuku David Chang |
Macarons Berengere Abraham |
Dashi & Umami Compliation |
| Chocolate to savour Kirstin Tibbles |
Kitchen Confidential
Anthony Bourdain
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Under Pressure
Thomas Keller
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| Hestons Fantastical Feasts Heston Blumenthal |
Ad Hoc at Home Thomas Keller |
In search of perfection Heston Blumenthal |
| Chocolates & Confections Greweling |
Modernist Cuisine at Home - | The Flavour Bible Karen Page |
| Food stabilisers Imeson |
Herbaceous Ian Hemphill |
Gastronomique Larousse |
| The new Generation of pastry Various |
Adriano Zumbo Adriano Zumbo |
The Fat duck cookbook Heston Blumenthal |
| Alinea Grant Achatz |
A day at ElBulli Ferran Adria |
Mugaritz Andoni luis Aduriz |
| In the Mix Dani Valent |
Norma Rene Redzepi |
Quay Peter Gilmour |
| Frozen Deserts The Culinary Institute of America |
Deserts by Pierre Herme Herme and Greenspan |
Condensed chemical dictonary Hawley |
| Chocolate Fusion Frederic Bau |
The Cooks Companion Stephanie Alexander |
Mr Wilkinson's Favourite Vegetables Matt Wilkinson |
| Egg cookbook Peter Russell-Clark |
Onbaking Labensky |
Bush Medicine Tim Low |
| Modernist Cuisine |
Pier Greg Doyle |
Rockpool Bar & Grill Neil Perry |
| White Heat Marco Pierre White |
The Family Meal Feran Adria |
Chocolate Deserts Pierre Herme |
| The Fundamental technique of classic pastry The French Culinary Institute |
Couture Chocolate William Curley |
Coco Phaidon |
| Sausage Nicola Fletcher |
The Complete Robuchon Grub street |
Charcuterie Micheal Ruhlman |
| Logical Cuisine Jordi Cruz |
Home sausage making Susan Mahnke Peery |
Handbook of Hydrocolloids Philips and Williams |
| Ices Caroline Liddell |
Turquoise Greg & Lucy Malouf |
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