When pressed, Jesse Sheidlower admits to having three favorites from his library of 573 food-related books (though he pleads for more choices). Here, he tells what they are and why he loves them.
Auberge of the Flowering Hearth by Roy Andries de Groot "This charming portrait of an unpretentious inn in Savoie, France, is brilliant as a travel book, a cookbook and a study of the philosophy of food."
Bistro Cooking by Patricia Wells "Everything is great—it's just that simple. Without overwhelming you with thousands of recipes, Wells provides a broad range of easy, delicious dishes that show the best aspects of French bistro cooking."
Sauces by James Peterson "This is the indispensable book for cooks who want to understand sauces. There's something to be learned on every page."
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