I firmly believe that a good book is worth its weight in gold. I have taught myself nearly everything I know from reading books and diy. Thus I am putting together a list of, what I believe, are essential cookbooks for people living with the land. These first few are what I use now but will be added to substantially in the future as I discover more gems. I am currently collecting James Beard Foundation Award winning cookbooks and 18th century cookbooks. I will arrange the books into categories to help you find exactly what you need.
General Cooking Maangchi's Real Korean Cooking by Maangchi
America's Cook Book by the New York Herald Tribune Home Institute
Baking The Bread Baker's Apprentice by Peter Reinhart
Flour Water Salt Yeast by Ken Porkish
Food Preservation and Convenience Food The Art of Fermentation by Sandor Ellix Katz
The Make-A-Mix Cookbook by Eliason, Harward, and Westover
Pre-1850 Cooking The Art of Cookery Made Plain and Easy by Hannah Glasse 1805 edition reprint
Is there some deep philosophical explanation for why phenol is the most important ingredient in both picric acid and in sulfonamide? Is it that with great ingredients comes great responsibility?
Sorry for the hijack. I second The Joy of Cooking. I love Mastering the Art of French Cooking. I've used the Better Living cookbook as well, and I think my mom had a Rose Flour book of baking recipes, though I'm not sure of the title, or if it was a Canadian thing, but I know it was old when I was a kid.
A piece of land is worth as much as the person farming it.
-Le Livre du Colon, 1902