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Top rated cooking, food and wine reference books

Here are some top-rated cooking, food, and wine reference books:

Cooking Reference Books

"The Joy of Cooking" by Irma S. Rombauer: A classic cookbook with over 4,500 recipes and essential cooking techniques.
"Mastering the Art of French Cooking" by Julia Child: A comprehensive guide to French cuisine, with detailed recipes and techniques.
"The Essentials of Classic Italian Cooking" by Marcella Hazan: A definitive guide to Italian cooking, with over 500 recipes and techniques.
"The Cookbook Library" by Anne Willan: A comprehensive guide to cooking, with over 1,000 recipes and techniques from around the world.
"How to Cook Everything" by Mark Bittman: A comprehensive cookbook with over 2,000 recipes and essential cooking techniques.

Food Science and History Reference Books

"On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee: A comprehensive guide to the science and history of food and cooking.
"The Oxford Companion to American Food and Drink" by Andrew F. Smith: A definitive guide to American food and drink, with over 1,000 entries.
"The Food Encyclopedia" by Andrew F. Smith: A comprehensive encyclopedia of food, with over 8,000 entries.
"The Cambridge World History of Food" by Kenneth F. Kiple and Kriemhild Conee Ornelas: A comprehensive history of food, with over 2,000 entries.
"The Encyclopedia of Food Science, Technology, and Nutrition" by Benjamin Caballero: A comprehensive guide to food science, technology, and nutrition, with over 1,000 entries.

Wine Reference Books

"The Wine Bible" by Karen MacNeil: A comprehensive guide to wine, with over 1,000 entries and essential wine knowledge.
"The Oxford Companion to Wine" by Jancis Robinson: A definitive guide to wine, with over 3,000 entries and essential wine knowledge.
"The World Atlas of Wine" by Hugh Johnson and Jancis Robinson: A comprehensive guide to wine regions, with over 200 maps and essential wine knowledge.
"Wine & Spirit Education Trust (WSET) Study Guide": A comprehensive guide to wine, with essential wine knowledge and study materials for wine educators and enthusiasts.
"The Wine Enthusiast's Guide to Wine" by Steve Olson: A comprehensive guide to wine, with over 1,000 entries and essential wine knowledge.

Other Notable Mentions

"Larousse Gastronomique" by Prosper Montagné: A comprehensive guide to French cuisine, with over 1,000 recipes and techniques.
"The Food Lab: Better Home Cooking Through Science" by J. Kenji López-Alt: A comprehensive guide to cooking, with essential cooking techniques and science-based recipes.
"Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi: A comprehensive guide to Middle Eastern cuisine, with over 100 recipes and essential cooking techniques.
"The River Cafe Cookbook" by Rose Gray and Ruth Rogers: A comprehensive guide to Italian cuisine, with over 200 recipes and essential cooking techniques.
"The Zuni Cafe Cookbook" by Judy Rodgers: A comprehensive guide to Californian cuisine, with over 200 recipes and essential cooking techniques.

Note: These books are highly rated and well-regarded in the culinary world, but the best book for you will depend on your specific interests, skill level, and cooking goals.

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