We asked the 100 contenders for The People’s Best New Chef about their favorite new cookbooks. Here, their top 10, ranked by level of obsession.
1. Bar Tartine: Techniques & Recipes by Nicolaus Balla and Cortney Burns
“That book is a wonderland. Nick and Cortney make everything in the house at Bar Tartine in San Francisco, so being able to actually have all these different recipes is just great. It is also one of the few books out there that breaks down ingredients and techniques in a non-fussy way, easily digestible for home cooks.” —José Ramírez-Ruiz, Semilla, Brooklyn
2. Relæ: A Book of Ideas by Christian Puglisi
“The restaurant Relæ’s opening story in Copenhagen is challenging and inspiring. I like their approach of taking the food seriously but not themselves.” —Kris Komori, State & Lemp, Boise, Idaho