American cookery and gastronomy. Terrines, boudins, mousses, corriander, sausages, pickles, braised fennel, Devils food cake, elderberry pie, fiddleheads, parsley, butter, oriental spareribs, butterscotch, coffee jelly, pralines, beets, liver pates, she-crab soup, mackerel, cauliflower, tongue, tete a veau, butterfish, bacon, chateau briand, mayonaise, loganberries, pigs feet, basil, madeira, chicken livers, aspic, lambs tongue, meringue, yorkshire pudding, apricot preserves, cucumber sandwiches, veal chops, pumpkin pie, truffles, creamed spinach, porterhouse, smoked herring, figs, hummus, pine nuts, heavy cream, corn, duck confit, mesclun, lambs kidneys, fava beans, polenta, frankfurters, roast chicken, saurkraut, juniper, foies gras, oysters, sweetbreads, gravy, rabbit loin, rump roast, steak au poivre, bechamel, casseroles, butterscotch, sherry, cabbage, pork chops, catfish, and wine.
People who genuinely care about food.
Cooking with Julia
Larousse Gastronomique, On Food and Cooking: Harold Mcgee, The Zuni Cafe Cookbook: Judy Rodgers, Sunday Suppers at Lucques: Suzanne Goin, The Joy of Cooking: Rombauer/Becker
Julia Child, Alice Waters, Judy Rogers, Wolfgang Puck, Gary Danko, Jean-George Vongerichten, Mario Batali, Suzanne Goin, Charlie Trotter, Michel Richard, Thomas Keller, Jacques Pepin, Sara Moulton, Susan Spicer, Gary Danko, Danny Myers, Jean Louis Palladin, Daniel Boloud, Alfred Portale...