Some wonderful, wonderful books that I think may be neglected in traditional TF circles, to everyone's detriment:
* Montagné, P., Gottschalk, A., Froud, N., & Turgeon, C. (1976). Larousse gastronomique. London [etc.]: Hamlyn.
- An incredible food dictionary with a wealth of information on the preparation of both variety meats and exotic meats from tortoise to bear to sparrows.
* Escoffier, A. (1975). The Escoffier cook book: A guide to the fine art of French cuisine ; the classic by the master chef. New York: Crown.
- In addition to the wealth of recipes for organ meats and exotic meats, Escoffier treats us to an amazing break down of traditional and elaborate techniques. Yes, a TF individual is not going to want to make the ultra-refined "stocks" of the French kitchen, but we can readily translate what he does with them to our own heartier dishes. Of special interest are the "cuisine de bonne femme," or farmwife cookery, that's the real TF food right there.
* Rinella, S. (2005). The scavenger's guide to haute cuisine. New York: Miramax Books/Hyperion.
- A mouth watering account of a man's quest to prepare a traditional multiple course feast in the style of Escoffier (the previous book acted like his Bible while he worked on this project), entirely from wild ingredients. The books follows him mushroom hunting, struggling to trap sparrows (which are an invasive species and perfectly legal to kill any time you like in the US, in fact, killing them may save the native bluebirds which are dying out!), and turtle fishing.
* Lang, G. (1971). The cuisine of Hungary. Harmondsworth: Penguin.
- Absolutely breathtaking, phenomenol book on Hungarian cuisine, as much a history book as anything else. I lucked out and found a copy at a by-the-box book sale (the only copies I've found in libraries are on the other coast!), and it is now bristling with book darts. Discusses everything you can imagine, along with techniques.
* Robertson, L., Flinders, C., & Godfrey, B. (1984). The Laurel's kitchen bread book: A guide to whole-grain breadmaking. New York: Random House.
- Terrific, clear instructions for making whole grain starter based breads such as desem and sourdough. Also for making Essene bread! (The original one ingredient bread: you sprout your grain, mash the sprouts, knead them like dough, and let them ferment and rise! Then bake.)
* Miller, G. B. (1968). The thousand recipe Chinese cookbook. Hamlyn.
- Interesting particularly for its use of cooking techniques I would never have encountered anywhere else, such as the making of "red pork," a method of preservation: Fill a pot with broth, seasonings, and strips of marinated pork. Boil it dry. Repeat this process until the pork is chewy and bright red. (Don't follow my instructions, this book is everywhere, peek in it for yourself.)
I'm cleaning out my bookshelves so I'm certain to find more wonderful books to add to this list!