Favorite Cookbooks

We asked and they shared! Check out a few of our Blackberry Farm experts favorite cookbooks!

Sam Beall, Proprietor
Wine Lovers Cookbook by Sid Goldstein
When I was in cooking school I cooked from this front to back. It had a wine pairing with each recipe and explained why they went together - the whole thought process.

Kreis Beall, Director of Design
Barefoot Contessa
This is a great book for cooking for the grandkids or entertaining guests.

Andy Chabot, Food & Beverage Director
Mastering the Art of French Cooking by Julia Childs’
Great, clear recipes that work every time.

Joseph Lenn, Executive Chef of the Barn
The French Laundry
This was one of the first books I bought when I was in culinary school. I read it cover to cover and then read it again. There are so many things that made sense in the cookbook. Also, the stories and inspirations about the dishes really were just as important as the technique.

Andrew Noye, Beverage Manager
Bouchon

John Coykendall, Master Gardener
The Southern Womans Cookbook (published 1889)
Sorry we can't find a link, but our suggestion is to look in your grandma's kitchen.

Mary Celeste Beall, Proprietoress
The Joy of Cooking
It covers the gamet of basics to more complex and its great for family cooking.

Josh Feathers, Corporate Chef
Bouchon
It sets a standard for the details that “comfort” food should have.

Shannon Walker, Preservationist
Cooking on Hazel Creek, the Best of Southern Mountain Cooking by Duane Oliver.
This spiral bound cookbook is the best for a glimpse into Smoky Mountains cooking of the pre-Park era. It contains 18th century recipes as well as Cherokee cooklore.

Maggie Davidson, Pastry Chef
The American Heritage Cookbook
It's been out of print for many years, but I grew up cooking from it. My father gave my mother a copy of it in the '60's, and she made just about every recipe in it, except for the desserts and cookies. That's where I took it over, and tried all those recipes.

We asked and they shared! Check out a few of our Blackberry Farm experts favorite cookbooks!

Sam Beall, Proprietor
Wine Lovers Cookbook by Sid Goldstein
When I was in cooking school I cooked from this front to back. It had a wine pairing with each recipe and explained why they went together - the whole thought process.

Kreis Beall, Director of Design
Barefoot Contessa
This is a great book for cooking for the grandkids or entertaining guests.

Andy Chabot, Food & Beverage Director
Mastering the Art of French Cooking by Julia Childs’
Great, clear recipes that work every time.

Joseph Lenn, Executive Chef of the Barn
The French Laundry
This was one of the first books I bought when I was in culinary school. I read it cover to cover and then read it again. There are so many things that made sense in the cookbook. Also, the stories and inspirations about the dishes really were just as important as the technique.

Andrew Noye, Beverage Manager
Bouchon

John Coykendall, Master Gardener
The Southern Womans Cookbook (published 1889)
Sorry we can't find a link, but our suggestion is to look in your grandma's kitchen.

Mary Celeste Beall, Proprietoress

The Joy of Cooking
It covers the gamet of basics to more complex and its great for family cooking.

Josh Feathers, Corporate Chef
Bouchon
It sets a standard for the details that “comfort” food should have.

Shannon Walker, Preservationist
Cooking on Hazel Creek, the Best of Southern Mountain Cooking by Duane Oliver.
This spiral bound cookbook is the best for a glimpse into Smoky Mountains cooking of the pre-Park era. It contains 18th century recipes as well as Cherokee cooklore.

Maggie Davidson, Pastry Chef
The American Heritage Cookbook
It's been out of print for many years, but I grew up cooking from it. My father gave my mother a copy of it in the '60's, and she made just about every recipe in it, except for the desserts and cookies. That's where I took it over, and tried all those recipes.

We asked and they shared! Check out a few of our Blackberry Farm experts favorite cookbooks!

Sam Beall, Proprietor
Wine Lovers Cookbook by Sid Goldstein
When I was in cooking school I cooked from this front to back. It had a wine pairing with each recipe and explained why they went together - the whole thought process.

Kreis Beall, Director of Design
Barefoot Contessa
This is a great book for cooking for the grandkids or entertaining guests.

Andy Chabot, Food & Beverage Director
Mastering the Art of French Cooking by Julia Childs’
Great, clear recipes that work every time.

Joseph Lenn, Executive Chef of the Barn
The French Laundry
This was one of the first books I bought when I was in culinary school. I read it cover to cover and then read it again. There are so many things that made sense in the cookbook. Also, the stories and inspirations about the dishes really were just as important as the technique.

Andrew Noye, Beverage Manager
Bouchon

John Coykendall, Master Gardener
The Southern Womans Cookbook (published 1889)
Sorry we can't find a link, but our suggestion is to look in your grandma's kitchen.

Mary Celeste Beall, Proprietoress
The Joy of Cooking
It covers the gamet of basics to more complex and its great for family cooking.

Josh Feathers, Corporate Chef
Bouchon
It sets a standard for the details that “comfort” food should have.

Shannon Walker, Preservationist
Cooking on Hazel Creek, the Best of Southern Mountain Cooking by Duane Oliver.
This spiral bound cookbook is the best for a glimpse into Smoky Mountains cooking of the pre-Park era. It contains 18th century recipes as well as Cherokee cooklore.

Maggie Davidson, Pastry Chef
The American Heritage Cookbook
It's been out of print for many years, but I grew up cooking from it. My father gave my mother a copy of it in the '60's, and she made just about every recipe in it, except for the desserts and cookies. That's where I took it over, and tried all those recipes.