- Now You Can Re-Create Brooklyn's Most Legendary Brunch at Home
- This Book Will Make You See Vegetables in a Whole New Way
- The Self-Published Cookbook for Rebel Chefs
- Don’t Judge a Cookbook By Its Greasy Cover
- The Closest Mark Twain Came to Writing a Cookbook
- The Book That Inspired Chris Cosentino’s Inner Rebel
- The British Joy of Cooking
- Hugh Fearnley-Whittingstall, Meat Philosopher
- Measurements? Who Needs Measurements!
- A Picture is Worth a Thousand Recipes
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.”