LGK Favorite Cookbooks

Professional Baking, 4th Edition by Wayne Gisslen

Bills Open Kitchen by Bill Granger

The Herb and Spice Companion by Marcus A. Webb and Richard Craze

The Greek Cookbook by Tess Mallos

The Food of Indonesia by Heinz Von Holzen, Lother Araana, and Wendy Hutton

Asian Sauces and Marinades by Wendy Sweetser

The Australian Women’s Weekly Great Fast Recipes

Best-ever Appetizers, Starters & First Courses edited by Christine Ingram

Lebanese Cooking by Susan Ward

Smoothies and Ice Treats by Lindsay Barnes and Amy Shawgo

Asian Noodles by Nina Simonds

Chinese the Essence of Asian Cooking by Linda Doeser

The Food of Singapore by Djoko Wibisono, David Wong, Luca Invernizzi Tettoni, Lee Geok Boi, and Wendy Hutton

The Sauce Bible by David Paul Larousse