On the Shelves of the Professionals
By
Photo: Kodansha America
Grant Achatz, Alinea, Chicago
The French Laundry Cookbook by Thomas Keller and Michael Ruhlman
The ultimate reference for cooks [who wish] to be inspired by the pursuit of perfection.
The Cook's Oracle by William Kitchiner
It's humbling and amazing to me how forward thinking and visionary a book printed so long ago can be today.
Encyclopedia of Asian Food by Charmaine Solomon
A wonderful guide regarding the ingredients and techniques for cuisines that I am less familiar with.
El Bulli by Ferran Adrià
The perfect manual for advanced cooking and modern culinary philosophy.
Better Homes and Gardens New Cookbook (1930–2000)
An interesting look at how food and cooking has evolved in America, and some great recipes for home-style desserts like chocolate cake.
Dan Barber, Blue Hill, New York City
Much Depends on Dinner by Margaret Visser
A robust portrait of the food on your dinner table, at once historical, philosophical, and gastronomical.
The River Cottage Meat Book by Hugh Fearnley-Whittingstall
Hugh offers proof that you can be a carnivore with a conscience.
On Food and Cooking by Harold McGee
The cook's manifesto. Harold explains, with absolute clarity, what we do in the kitchen and why we do it.
Simply French by Patricia Wells
It was the world's introduction to Joël Robuchon, and food has never been the same.
Four-Season Harvest by Eliot Coleman
The recipe from the ground up.
Rick Bayless, Frontera Grill and Topolobampo, Chicago
The Pancake Handbook: Specialties from Bette's Oceanview Diner by Stephen Siegelman, Bette Kroening, and Sue Conley
Very reliable, tried-and-true recipes for my favorite meal of the day.
The Best Recipe
Trustworthy starting-point recipes that I embroider to make my own.
From Julia's Kitchen by Julia Child
Like having the grandmother you wished you had, teaching the craft of what the kitchen has to offer.
Desserts by Nancy Silverton
Great recipes for "company" desserts that have very much stood the test of time.
The Art of Simple Food by Alice Waters
Alice Waters's most accessible and well-written book. Though it's new, I've cooked a lot from it and find myself turning to it easily and happily for informal meals with my family.
April Bloomfield, the Spotted Pig and John Dory, New York City
Charcuterie:The Craft of Salting, Smoking, and Curing by Michael Ruhlman
This book has had a lot of wear and tear, since I look and cook out of it all the time! It's starting to look like a bible for meat.
Roast Chicken and Other Stories by Simon Hopkinson
I used to work under Simon Hopkinson at Bibendum, so I can really relate to the stories and recipes in this cookbook.
All the River Café cookbooks
They are inspiring and simple.
The Good Cook by Time-Life
All of them!
Anthony Bourdain, author and chef-at-large, Les Halles, New York City
Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck
The Whole Beast: Nose to Tail Eating by Fergus Henderson
Au Pied de Cochon by Martin Picard
White Heat by Marco Pierre White
La Technique by Jacques Pepin
David Chang, Momofuku, New York City
The Big Fat Duck Cookbook by Heston Blumenthal
Comprehensive, funny, and educational, this will go down as one of the greatest cookbooks of all time.
The French Laundry Cookbook by Thomas Keller and Michael Ruhlman
Chef Keller's book continues to inspire cooks from around the country to do things the right way.
Essential Cuisine by Michel Bras
Because he's the man.
All of Ferran Adrià's El Bulli cookbooks (1983 to present day)
Because without him, food would suck.
Noma: Nordic Cuisine by René Redzepi and Claus Meyer
Because in the near future, the best chef in Europe may be from Denmark, not France or Spain.
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