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To begin, we wanted to feature a few lesser-known gems of Local Library.
California Seafood Book, 1983
This reference works catalogs our seafood, their season, weight, butchering methods, and physiology. Though there are a few recommended dishes, use this as a guide to explore whole fish.
Craig Claiborne’s Cookbooks
The first New York Times first food critic and the founder of the ethics of food criticism, Claiborne is omnipresent in today’s food writing. As the arbiter of food taste, his cookbooks reveal when food trends entered the American restaurant. For your curiosity, we’ve collected as many of his works as we can find.
M.F.K Fisher’s Cooking of Provincial France, 1968
The preeminent and prolific American food writer, she is a must for our gastronomical readers. We only have this volume, for now. We hope to build a solid Fisher collection.
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