Best Cookbooks of All-Time
© 2008 The Rookery Press

Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all-time.

The Chef: Jimmy Bradley

The Book: Ma Gastronomie by Fernand Point, 1969

“It’s both a storybook and a book of recipes,” says Bradley. “If you work for me, I give you that book and then I ask you questions about it. Point was 6-foot-5 and 300 pounds—he’d get to work at 7 every morning and write menus in the courtyard while drinking magnums of Champagne and getting a shave. Paul Bocuse was his salad chef. There are hundreds of stories like that.”

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