Sources

We found virtually all of these recipes, or at least a starting point for the recipe, in a published cookbook, and we have gratefully acknowledged our indebtedness in all cases where we are confident of the source. Beyond that, we want to make a few suggestions toward a basic library of cookbooks. We continue to learn much from these authors.

• For cooking techniques and understanding of materials, Julia Child's two volumes on The Art of French Cooking and her The Way to Cook.
• For unrivaled elegance and intelligence, Betty Rosbottom's Cooking School Cookbook and her American Favorites.
• For breadth of coverage and high standards throughout, Craig Claiborne, The New York Times Cookbook, The Best of Craig Claiborne, and Joy of Cooking (1997 edition).
• For Italian, Marcella Hazen, The Classic Italian Cook Book, Patricia Wells' Trattoria, and Barrett and Wasserman, Risotto.
• For bread baking, Beard on Bread, Bernard Clayton's New Complete Book of Breads, and The Tassajara Bread Book.
• For seafood, Franey and Miller, The Seafood Cookbook.
• For soups, Brother Victor-Antoine d'Avila-Latourrette, Twelve Months of Monastery Soups.
• For microwave issues, Barbara Kafka, The Microwave Gourmet.