50 Chefs’ Favorite Cookbooks

50 Chef’s Favorite Cookbooks full article – By the Food Network

My top picks:

The Flavor Bible by Karen Page and Andrew Dornenburg is a reliable guide for cooks as it addresses certain ingredients and lets you know their best cooking method, seasonality, and flavor profiles.

Eleven Madison Park: The Cookbook by Daniel Humm and Will Guidara has been a recent purchase of mine at Staples for $60 This book was not a disappointment, as a visual person I was drawn to the artistry and effort that is put into each of the dishes, the explanations are clear but the recipes are difficult to reproduce without a certain level of skill and refinement.  A must buy for the adventurous and inspired cook.

The Auberge of the Flowering Hearth by Roy Andries de Groot an inspiring cook book about a proprietor and chef of an inn high up in the French Alps. As a person that has frequented that area I can tell you that the food there is levels above anything else. The dishes are simple but done to perfection, this has a lot to do with the class of ingredients used. This book highlights those dishes and ingredients, as well as wine pairings sourced locally.

The Fat Duck Cookbook by Heston Blumenthal is a compelling and inspiring cookbook, similarly to Heston’s food this cookbook is bright and over the top creative featuring dishes, recipes, and techniques used at his three Michelin starred restaurant The Fat Duck in Bray, West Berkshire, United Kingdom. I was lucky enough to visit The Fat Duck in 2010 it was a transformative experience for me which changed my outlook on the way a person should eat, and on food itself. Cooking is a form of Art and Heston’s style is unlike any I have seen before. I highly recommend a visit to the Fat Duck you wont regret it!

Buy your ticket

La Technique: An illustrated Guide to The Fundemental Techniques of Cooking by Jacques Pépin. Jacques Pépin is a highly influential chef that aided in bringing french culinary techniques and recipes to the US. He is most well known for his work with Julia Childs, as they were seen as a dynamic duo in the 1950s and well after. This book is filled with step by step illustrations to certain techniques and recipes.. As good technique is the bases for all cooking this book is a great resource for home cooks and young chefs.

The Silver Spoon was recommended to me by my Chef instructor. This book is an accumulation of different recipes from Italy’s famed ‘nonnas’ or grandmas who produce the most authentic italian cuisine, that is if you are asking a true Italian.

Plenty by Yotam Ottolenghi focuses on Vegetarian cuisine, although I am no where near a vegetarian, I actually used to refer to myself as a ‘meatatarian’. One lesson I learned from culinary school is that vegetables should be respected and given their opportunity to shine. Ottolenghi’s cookbooks are simple to read, filled with many healthy and vibrant recipes, he is truly a master of taste.

Origin: The Food of Ben Shewry this book is one I want to buy for myself. Curtis Stone names this book as his favorite cook book and refers to it as ‘a book for chefs’.

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